Recipes For Sensor Cook No. 5; Fish Fillets With Sauce - Sharp R-970 Operation Manual

Fish fillet with sauce - Cod fish fillet Provençal
Ingredients
20 g butter
100 g mushrooms cut in slices
1 clove garlic (crushed)
50 g spring onion
1 tin (825 g) tinned tomatoes without juice, drain well
1 tsp lemon juice
2 tbsp tomato ketchup
½-1tsp dried basil, salt and pepper
800 g cod fish fillet
Preparation
1. Cook butter, mushrooms, onions and garlic together
in a deep casserole dish for 3-4 mins. on 100 P.
2. Mix tomatoes, lemon juice, ketchup, basil, salt and
pepper.
3. Place fish fillet on the vegetables and cover
with sauce and some vegetables. Cover with
microwave plastic wrap.
4. Cook on SENSOR COOK No. 5 "Fish fillets with
sauce".
Fish fillet with Leek and Cheese-sauce
Ingredients
50 g butter
175 g spring onion
½ tsp dried Marjoram
40 g flour
500 ml milk
100 g grated Gruyere, salt, pepper
1 tbsp chopped parsley
800 g fish fillet (e.g. coal fish)
Preparation
1. Put butter, onions and Marjoram in a casserole and
heat for 3-4 mins on 100 P.
2. Stir in the flour and add the milk. Stir to a smooth
sauce.
3. Cook for 3-4 mins on 100 P uncovered.
4. Stir in the cheese, season to taste.
5. Place the fish fillet in a deep casserole dish and
pour the sauce over it. Cover with microwave
plastic wrap.
6. Cook on SENSOR COOK No. 5 "Fish fillets with
sauce".
7. After cooking take out the fish and stir the sauce well.
NOTES:
1. These indications are for 1,6 kg. If you want to cook less than 1,6 kg you have to adjust (reduce) the
ingredients for the sauce and also the cooking time for the preparation of the sauce.
2. If you want to make the sauce thicker for cod fillet provençal or fish fillet with piquant sauce, remove the fish
after cooking and stir in some sauce thickening powder (please follow manufacturer's instructions).

RECIPES FOR SENSOR COOK No. 5

"FISH FILLETS WITH SAUCE"

Fish fillet with Piquant sauce
Ingredients
1 tin (825 g) canned tomatoes, drain
1 tin (280 g) corn
2-3 tsp
40 g
3 tsp
¼ tsp
1 spice
1 spice
800 g
Preparation
1. Mix ingredients for the sauce.
2. Place fish fillet (e.g. Rosefish fillet) in a deep
3. Cook on SENSOR COOK No. 5 "Fish fillets with
Fish fillet with Curry sauce
Ingredients
40 g
30 g
1-2 tbsp
30 g
40 g
200 g
125 ml
125 ml
150 g
100 g
800 g
Preparation
1. Heat butter, almonds and curry covered for 1-2
2. Add the flour and stir very well.
3. Add raisins, pineapple, pineapple juice, broth and
4. Cook covered for 2-3 mins. on 100 P and stir after
5. Add the peas and stir.
6. Season with salt and pepper.
7. Place the fish in a deep casserole dish and pour
8. Cook on SENSOR COOK No. 5 "Fish fillets with
GB-26
chilli sauce
onion, finely chopped
red wine vinegar
mustard
thyme
cayenne pepper
fish fillet (e.g. rosefish)
casserole dish and spread the sauce on fish fillet.
Cover with microwave plastic wrap.
sauce".
butter
chopped almonds
curry powder
flour (wholemeal)
raisins
pineapple (small pieces)
broth
pineapple juice
sour cream
peas (frozen), salt, pepper
fish fillet (coal fish)
mins on 100 P.
cream, stirring continuously.
cooking.
over the sauce. Cover with microwave plastic wrap.
sauce".