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Fish/Shellfish Recipes
Steamed Cod with Lemon and Thyme Dressing
and Vegetables
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 2
Ingredients:
•
2 x 140g thick cod fillets
•
4g butter
•
2 small fresh thyme sprigs
•
A little salt and freshly ground black pepper
Sauce:
•
25g butter
•
Finely grated zest and juice of half a lemon
•
½ tbsp fresh thyme leaves
Vegetables:
•
350g small new potatoes
•
100g leek thinly sliced
•
50g carrot sliced into fine strips
•
75g fine green beans, trimmed and halved
Method:
1
Lightly grease a piece of foil big enough to make a parcel, then
place the fish on it side by side. Add a 2g knob of butter to each,
add the thyme sprigs and season with salt and pepper, then seal
the foil parcel and place in the Rear Container, leaving room on
one side for the Small Pot.
2
Next make the sauce: put 25g butter, lemon zest and juice and
the thyme leaves into the Small Pot and place next to the fish.
3
Position the Dividing Wall in the Front Container. Put the potatoes
into one compartment. Mix the leek, carrot and beans together
and put in the other compartment. Cover both Containers with the
Lids.
4
Set the time for the fish and sauce using the fish preset (20 mins).
Adjust to 19 minutes. Set the time for the potatoes using the root
vegetables preset (28 mins), adjust to 25 minutes. Set the time for
the vegetables using the leaf and pod vegetables preset (16
minutes) and adjust to 15 minutes. Press the Start/Pause Button.
Sesame Salmon Noodles and Steamed Greens
with Coconut Milk and Sweet Chilli Sauce
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2
Ingredients:
•
2 x 130g salmon fillets
•
1½ tsp sesame oil
•
1 tsp sesame seeds
Noodles:
•
1 x 150g sachet medium ready to wok noodles
•
2 tbsp boiling water
•
¼ tsp vegetable stock powder
Vegetables:
•
75g sugar snap peas, halved
•
35g spring onions, thinly sliced
•
60g carrot, cut into strips
Sauce:
•
150ml light coconut milk
•
1 tbsp sweet chilli sauce
•
½ tsp fresh ginger, finely grated
•
1 tbsp coriander leaves, chopped
Method:
1
Brush a piece of foil with ½ tsp oil then put salmon onto it, brush
with the remaining oil and sprinkle with the sesame seeds. Form a
parcel and place in the Rear Container leaving room for a Small
Pot.
2
Gently break up the noodles and place in the Small Pot. Mix the
water and stock powder together and add to the noodles. Place in
the Rear Container next to the fish.
3
Position the Dividing Wall in the Front Container. Mix the
vegetables together and put into one compartment.
4
Make the sauce: pour coconut milk into a Small Pot and stir in the
sweet chilli sauce, ginger and coriander. Place the Pot in the other
compartment. Cover both Containers with the Lids.
5
Set the time for the fish and noodles using the fish preset (20
minutes), adjust to 19 minutes, set the time for the vegetables
using the leaf and pod preset (16 minutes), adjust to 14 minutes.
Set the time for the sauce using the sauce preset (30 minutes)
and then press the Start/Pause Button.
6
When ready, stir the noodles before serving.
o
19
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