Operating instructions

98
Fish
ingredients
SERVES 6
For the sauce
15
g
(½ oz) butter
15
g
(½ oz) fl our
275 ml (½ pt) milk
350
g
(12 oz) fresh haddock fi llet
350
g
(12 oz) fresh undyed
smoked haddock
100
g
(4 oz) prawns
salt and pepper
1 tbsp chopped fl at leaf parsley
For the topping
700
g
(1 lb 8 oz) potatoes, peeled,
chopped into small chunks
450
g
(1 lb) sweet potatoes, peeled,
chopped into small chunks
50
g
(2 oz) butter
Dish: large jug,
shallow oval Pyrex
®
dish
Oven accessory: wire shelf in
lower shelf position
Fill water tank
Prawn & haddock pie
Put butter in large jug, place on base of oven and cook on HIGH
MICROWAVE for 30 secs. Stir in fl our to make a roux. Add the milk
gradually, stirring continuously until well combined and cook for 2 mins
on HIGH MICROWAVE. Stir and cook for a further 2 mins on HIGH
MICROWAVE stirring halfway (keep checking in case it over fl ows). Season
and set aside. Place fresh and smoked haddock in dish with 2 tbsp water,
and place on base of oven. Cook fi sh on STEAM 1 + LOW MICROWAVE
for 12-15 mins. Flake the fi sh into a shallow oval dish and scatter the prawns
over. Pour over the sauce, season and sprinkle with chopped parsley. Place
white and sweet potatoes in a dish with 3 tbsp water. Place on base of
oven, cover and cook on HIGH MICROWAVE for 10 mins until soft. Drain.
Mash potato with 25 g (1 oz) butter. Spoon potato mix over the top of the
fi sh mixture to cover. Fluff up with a fork. Place on wire shelf in lower shelf
position and cook on CONVECTION 230 °C + GRILL 3 + LOW MICROWAVE
for 15-20 mins.
ingredients
SERVES 4
450
g
(1 lb) white fi sh
900
g
(2 lb) potatoes, sliced
50
g
(2 oz) butter
50
g
(2 oz) fl our
450 ml (¾ pt) milk
300 ml (½ pt) white wine
450
g
(1 lb) mixed seafood
6 gherkins, diced
1 tbsp (15 ml) fresh parsley
2 tsp (10 ml) dill
salt and pepper
75
g
(3 oz) cheddar cheese,
grated
Dish: shallow oval Pyrex
®
dish, large Pyrex
®
bowl
Oven accessory:
No accessory then wire shelf
in lower shelf position
Special occasion fi sh pie
Place the white fi sh and 2 tbsp water in shallow dish on base of oven.
Cover with pierced cling fi lm. Cook on MEDIUM MICROWAVE for 8 mins.
Skin, bone and fl ake the fi sh. Place sliced potatoes in a large shallow
dish with 3 tbsps water and cover. Place on base of oven and par-boil on
MEDIUM MICROWAVE for 8 mins then allow to cool slightly. Put butter in a
large bowl. Place on base of oven and melt on HIGH MICROWAVE for 30
seconds then stir in fl our to make a roux. Mix in the milk and wine gradually,
stirring continuously until well combined and cook on HIGH MICROWAVE
for 3 mins. Stir and cook for a further 2-3 mins on HIGH MICROWAVE
stirring halfway. Mix in the fi sh, mixed seafood, gherkins and herbs. Season
and pour into the oval dish. Place sliced potatoes on top of fi sh sauce and
top with grated cheese. Place on wire shelf in lower shelf position and cook
on CONVECTION 220 °C + SIMMER MICROWAVE for 25-35 mins or until
piping hot and golden.
ingredients
SERVES 2
900
g
(2 lb) mussels
(weight in shells)
1 tbsp (15 ml) olive oil
1 onion fi nely chopped
2 garlic cloves, crushed
150 ml (¼ pt) dry white wine
1 bunch fl at-leaf parsley,
fi nely chopped
Dish: large rectangular
Pyrex
®
dish
Oven accessory: Glass shelf
in lower shelf position
Fill water tank
Steamed mussels with garlic
Scrub mussels and pull off any beards discarding any broken or open shells.
Place oil, onion and garlic in a dish, cover with pierced cling fi lm. Place on
base of oven and cook on HIGH MICROWAVE for 2 mins. Add wine and
cook on HIGH MICROWAVE for 3 mins. Add the mussels, cover dish with
pierced cling fi lm and cook on glass shelf in lower shelf position on
STEAM 1 for 8-10 mins. Discard any unopened shells. Add the parsley and
stir before serving.
PA_F0003BH72BP_00_140331.indd 98PA_F0003BH72BP_00_140331.indd 98 2014/4/1 9:45:452014/4/1 9:45:45