Sharp R-555 Operation Manual With Cookbook page 43

POACHED SALMON WITH
MUSTARD SAUCE
Serves 4
4 salmon steaks (approx. 175g each)
45ml (3 tbsp) dry white wine
1
300ml ( / pint) mustard sauce (See Page 51)
2
1 sprig of fresh rosemary to garnish
FISH PIE
Serves 4
700g potatoes, peeled and chopped
75ml (5 tbsp) water
25g margarine
30ml (2 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
1
300ml ( / pint) parsley sauce (See Page 51)
2
25g cheddar cheese, grated
PAELLA
Serves 4
200g white long grain rice
600ml (1 pint) boiling chicken stock
1
2.5ml ( / tsp) turmeric
2
salt to taste
1 red pepper, seeded and sliced
100g prawns, peeled and cooked
100g cockles, cooked
100g mussels, cooked
100g peas
100g whole baby corn, halved
225g chicken, cooked and chopped
TROUT WITH ORANGE AND
ALMONDS
Serves 2
2 medium trout (approx. 225g each)
salt and pepper to taste
juice and rind of 1 orange
50g flaked almonds
slices of orange to garnish
RECIPES
1 Place the salmon steaks in a large flan dish,
pierce in several places and add the wine.
Cover and cook on 70P for 8 minutes. Allow
to stand whilst preparing the sauce.
2 Place the salmon steaks in a warm serving
dish, reheat on 100P for 1 minute. Serve the
sauce separately.
3 Garnish with a sprig of fresh rosemary.
1 Place potatoes in a bowl, add 75ml (5tbsp)
water. Cover and cook on 100P for 12
minutes, until soft enough to mash. Mash
with margarine, milk and seasoning.
2 Place fish in a flan dish in a single layer, cover
and cook on 70P for 7 minutes. Flake the fish
and mix with the parsley sauce. Pour into a
deep flan dish. Spread the potatoes on top and
sprinkle with the grated cheese.
3 Cook on 70P for 10 - 11 minutes, until the
cheese has melted.
1 Place the rice in a large bowl, add the stock,
turmeric and salt. Cook on 70P 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 for 8 minutes, stirring after 4 minutes.
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 the turntable, cook on 50P for 8 - 9
minutes.
Garnish with slices of orange to serve.
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