Fish - Panasonic NN-SD26HM Operating Instructions Manual

Arranging
Thin fillets of fish i.e. plaice, should be rolled
up prior to cooking to avoid overcooking on
the thinner outside edge and tail.
Fish steaks should be arranged in a circle,
thicker part to the outside. Cover with cling
film or lid.
Liquid
Fresh fish should always be sprinkled with
30 ml (2 tbsp) of water, lemon juice or white
wine.
Fish Curry
ingredients
S er ve s 2
2 5 g ( 1 o z ) b u t t e r
1 g a r l i c c l o v e , c r u sh ed
1 sm a l l o n i o n , f i n e ly choppe d
1 5 m l (1 t b sp) p l a i n f lou r
1 5 m l (1 t b sp) c u rr y p owd e r
½ l e m o n g ra t e d r i n d and ju ic e
3 0 0 m l ( ½ pt ) h o t f i sh s to c k
2 5 g ( 1 o z ) su l t a n a s
1 0 m l (2 t sp ) t o m a t o pu re e
3 0 m l (2 t b sp) sw e e t c hu t ne y
4 5 0 g ( 1 l b) h a d do c k ,
sk i n n e d a n d c h o p pe d
sa l t a n d p e pp e r
7 5 g ( 3 o z ) c re a m e d co c onu t
Di s h : c a s s e ro l e d i sh
( 1 .5 l i tre ( 3 p t )
Family Fish Pie
ingredients
S er ve s 4
4 5 0 g ( 1 l b) sm o k e d h a ddoc k
3 0 m l (2 t b sp) l e m o n juic e
1 5 m l (1 t b sp) o i l
1 la rg e o n io n , s l ic e d
4 0 g ( 1 ½ o z ) b u t t e r
4 0 g ( 1 ½ o z ) f l o u r
3 m l ( ½ t sp ) m u st a rd
6 0 0 m l ( 1 pt ) m il k
sa l t a n d p e pp e r
1 0 0 g ( 4 o z ) R e d L e ic e st e r
c h e e s e
6 0 0 g ( 1 l b 5 o z ) c o o k ed ja c k e t
po t a t o e s,s li c e d
7 5 g ( 3 o z ) w h o l e m e al
bre a d c ru m bs
Di s h : l a rg e c a s se ro l e
When cooking frozen fish, add liquid as
above for even cooking.
Do not sprinkle salt onto fish before cooking
as this may make the fish dry.
Noise
During cooking, popping sounds may be
heard. This is due to moisture trapped
between the flesh, particularly with oily fish
such as salmon and mackerel. This can be
minimised when cooking the fish if the skin
and flesh is pierced several times with a
cocktail stick.
1. Melt the butter in the casserole dish on High power (1000 W) for
20-30 seconds or until melted.
2. Stir in the garlic and onion and cook covered on High power
(1000 W) for 3 minutes. Stir in the flour, curry powder, lemon rind
and juice and fish stock.
3. Cover and cook on High power (1000 W) for 3 minutes, stirring
halfway through the cooking time.
4. Stir in the remaining ingredients except the coconut, cover and
cook on High power (1000 W) for 4-5 minutes, or until fish flakes,
stirring occasionally.
5. Break up the coconut with a fork, then stir into the curry.
1. Arrange fish in a shallow dish. Add lemon juice, cover and cook on
High power (1000 W) for 3-4 minutes or until it flakes easily.
2. Place oil and onion in a bowl. Cover and cook on High power
(1000 W) for 3 minutes or until the onion is soft.
3. Melt the butter on High power (1000 W) for 20-30 seconds. Stir in
the flour and mustard and cook for a further 20 seconds.
4. Add milk and seasoning, gradually stirring to a smooth paste.
Cook on High power (1000 W) for 9-10 minutes or until the sauce
is thick and bubbling.
Stir twice during cooking. Add 75 g (3 oz) of grated cheese to the
5.
sauce and stir well. Flake the fish and arrange in the serving dish.
Add onions and place the sliced potatoes on top.
6. Pour over the cheese sauce. Sprinkle with breadcrumbs and
remaining cheese.
7. Cook on Low power (440 W) for 8-10 minutes or until the mixture
has been completely reheated.
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