Sharp R-352M Operation Manual With Cookbook page 40

RECIPES
POACHED SALMON WITH MUSTARD
SAUCE
Serves 4
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 50)
1 sprig of fresh rosemary to garnish
FISH PIE
Serves 4
700g (11/2lb) potatoes, peeled and chopped
75ml (5tbsp) water
25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (1/2 pint) parsley sauce (See Page 50)
25g (1oz) cheese, grated
PAELLA
Serves 4
200g (7oz) white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (1/2tsp) turmeric
salt to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, cockles, & mussels, cooked
100g (4oz) peas
100g (4oz) baby corn
225g (8oz) chicken, cooked and chopped
TROUT WITH ORANGE AND ALMONDS
Serves 2
2 medium trout (approx. 225g (8oz) each)
salt and pepper to taste
juice and rind of 1 orange
50g (2oz) flaked almonds
slices of orange to garnish
1 Place the salmon steaks in a large flan dish,
pierce in several places and add the wine. Cover
and cook on 70P (MEDIUM HIGH) for 8 minutes.
Allow to stand whilst preparing the sauce.
2 Place the salmon steaks in a warm serving dish,
reheat on 100P (HIGH) for 1 minute. Serve the
sauce separately.
Garnish with a sprig of fresh rosemary.
1 Place potatoes in a bowl, add 75ml (5tbsp)
water. Cover and cook on 100P (HIGH) for 12
minutes, until soft enough to mash. Mash with
butter, milk and seasoning.
2 Place fish in a flan dish in a single layer, cover
and cook on 70P (MEDIUM HIGH) for 7
minutes. Flake the fish and mix with the parsley
sauce. Pour into a flan or casserole dish. Spread
the potatoes on top and sprinkle with the grated cheese.
3 Cook on 70P (MEDIUM HIGH) for 7-8 minutes,
until the cheese has melted.
1 Place the rice in a large bowl, add the stock,
turmeric and salt. Cook on 70P (MEDIUM
HIGH) for 13-14 minutes and, until the rice is
tender, stir 2-3 times during cooking. Drain.
2 Stir in red pepper, prawns, peas, cockles,
mussels, baby corn and chicken. Cook on
100P (HIGH) for 8 minutes, stirring after 4
minutes.
An excellent party or supper dish.
1 Wash the trout. Discard heads and tails and pat
dry. Place in a large flan dish, pierce in several
places. Season. Pour over the orange juice and
sprinkle with the rind and flaked almonds.
2 Place on a low rack, cook on DUAL GRILL, 50P
(MEDIUM) for 8-9 minutes.
Garnish with slices of orange to serve.
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