Panasonic NN-S215WF Operation Manual page 22

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European Recipes
Fish Roll
Serves : 4 to 6
Ingredients:
170 g can crabmeat, drained
2 large egg whites
60 ml cream
salt and pepper
7 to 8 spinach leaves, stalks
removed
5 small, skinned and boned snapper
fillets
200 g sliced smoked salmon
Sauce:
15 g butter
15 g flour
125 ml chicken stock
125 ml cream
15 g pink peppercorns, crushed
pinch salt
Method:
Place crabmeat into a bowl. Set
aside. Beat egg whites until stiff
peaks form. Beat cream in a
separate bowl until thick. Add egg
whites, cream, salt and pepper to
crabmeat. Mix lightly. Set aside.
Place spinach in a covered bowl and
cook on HIGH for 1 to 2 minutes.
Remove and drain. Lay a large sheet
of plastic wrap on a flat surface. Lay
fillets on wrap so they form a
rectangle. Place spinach evenly on
top of fish and then spoon crab
mixture over. Place smoked salmon
on top of crab mixture and roll on a
plate and cook on MEDIUM for 6 to 8
minutes. Stand for 15 minutes.
Remove wrap and slice.
Sauce:
Melt butter in a 500 ml jug on HIGH
for 30 seconds. Add flour, stir well.
Add stock stirring continuously. Cook
on HIGH for 2 to 3 minutes, stirring
halfway through cooking. Add cream,
peppercorns and salt. Stir well. Pour
sauce over fish roll and serve with
prawns and lemon wedges.
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Whole Stuffed Fish
Serves : 2
Ingredients:
500 g whole fish, cleaned and scaled
(Bream or Snapper)
30 g melted butter
Stuffing:
250 g fresh breadcrumbs
4 spring onions, sliced
5 g dried basil
juice of 1/2 lemon
30 g 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
toothpicks.
Place fish in a shallow dish. Cover
and cook on MEDIUM for 7 to 9
minutes. Stand covered for 5
minutes before serving.
Smoked Haddock
Serves : 2 to 4
Ingredients:
2 medium sized smoked haddock
fillets (approx. 500 g)
15 g butter, melted
45 ml water or milk
freshly ground black pepper
Method:
Place all ingredients in a 3-litre
casserole dish. Cover and cook on
MEDIUM-HIGH for 6 to 8 minutes, or
until cooked and fish flakes when
tested with a fork.
Scalloped Potatoes
Serves : 6 to 8
Ingredients:
1 kg old potatoes, peeled and thinly
sliced
30 ml water
300 ml sour cream
60 ml milk
salt and pepper
paprika
15 g snipped chives
Method:
Place potatoes and water in a 3-litre
Fish Roll
casserole dish. Cover and cook on
HIGH for 10 to 12 minutes. Drain. In
a small bowl mix together sour
cream, milk, salt and pepper. Pour
over potatoes. Sprinkle with paprika
and chives. Cook on HIGH for 4 to 5
minutes, until thoroughly heated.
Serve hot.
Seafood Marinara
Serves : 4
Ingredients:
250 g scallops
250 g prawns, shelled and
deveined
1 squid (approx. 275 g)
cleaned and sliced
30 g butter
1 clove garlic, crushed
2 tomatoes, peeled and
chopped
15 g tomato paste
60 ml white wine
5 g basil
pepper
chopped parsley
Method:
Place cleaned seafood into a 2-litre
casserole dish. Set aside. Place
butter and garlic in a 1-litre casserole
dish and cook on HIGH for 1 minute.
Add remaining ingredients to dish,
except seafood, and cook on HIGH
for 5 minutes. Purée tomato mixture
in a blender or food processor and
pour over seafood. Cook on
MEDIUM-HIGH for 5 to 7 minutes.
Stand for 5 minutes. Serve with
salad or pasta.
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