Panasonic Dimension4 NN-C988W Operating Manual And Cook Book page 48

Oysters Kilpatrick
Serves: 2
Ingredients:
12 oysters in shell, opened
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
salt and pepper
60 g bacon, finely chopped
Method:
Preheat oven on Grill 2. Place oysters in shell on a
heatproof serving plate. Sprinkle each oyster with
lemon juice and sauce. Season with salt and
pepper. Sprinkle bacon over each oyster. Cook on
Grill 2 for 4 to 5 minutes.
Tip: Serve with triangles of buttered brown bread.
Smoked Fish
A
Serves: 2 to 4
Ingredients:
2 medium sized smoked
fish fillets (approx. 500 g)
1 tablespoon butter, melted
3 tablespoons water
freshly ground black
pepper
Method:
Place all ingredients in a 3-litre casserole dish.
Cover and cook on MEDIUM for 5 to 6 minutes or
until cooked and fish flakes when tested with a fork.
To Cook by One Touch Cooking:
Prepare as above. Cover with a lid or plastic wrap.
Press , then
Fish Start
Gingered Whole Fish
Serves: 2
Ingredients:
400 g whole bream
2 tablespoons lemon juice
2 tablespoons soy sauce
1 teaspoon minced ginger
3 shallots
(spring onion), sliced
Method:
In a 1 litre jug mix lemon juice, soy sauce ginger
and shallots. Pour over fish in a 2 litre dish. Set on
MEDIUM for 3 to 5 minutes. Turn and cover. Set on
MEDIUM for 3 to 5 minutes.
Fish and Shellfish
G
12
10 ml
10 ml
60 g
2
15 ml
45 ml
R
400 g
10 ml
10 ml
5 ml
48
Garlic Prawns
R
Serves: 2
Ingredients:
60 g butter
1 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon parsley, chopped
500 g green prawns,shelled
and deveined
Method:
Place butter and garlic in a 20 cm round dish and
cook on HIGH for 1 minute.
Add lemon juice, parsley, and prawns.
Cover and cook on MEDIUM for 3 minutes 30
seconds, stirring halfway through cooking.
Set MED.3 minutes 30 seconds.
Serve in individual ramekins.
Whole Stuffed Fish
Serves: 2
Ingredients:
500 g whole fish, cleaned
and scaled
(Bream or Snapper)
2 tablespoons melted butter
Stuffing:
1 cup fresh breadcrumbs
4 shallots (spring
onions), sliced
1 teaspoon dried basil
1
juice of /
2 tablespoons chopped parsley
freshly ground black
pepper
Method:
Brush fish cavity with melted butter. Combine
remaining butter with remaining ingredients to make
stuffing. Stuff fish cavity with mixture and secure
opening with wooden skewers or string. Place fish
on a ceramic rack in a 3-litre casserole dish and
cook on MEDIUM for 6 to 8 minutes. Stand covered
for 5 minutes before serving.
To Cook by One Touch Cooking:
Prepare as above. Place fish on a ceramic rack in a
flat casserole dish. Cover with a lid or plastic wrap.
Press , then . Stand covered for 5
Fish Start
minutes before serving.
60 g
15 ml
15 ml
15 ml
500 g
A
500 g
30 ml
250 ml
4
5 ml
lemon
2
30 ml