Ingredients
450g (1lb) white fish
50g (2oz) butter
50g (2oz) flour
450ml (¾pt) milk
300ml (½pt) white wine
450g (1lb) mixed seafood
6 gherkins, diced
15ml (1tbsp) fresh parsley
10ml (2tsp) dill
salt and pepper
Rosti topping
900g (2lb) potatoes
15ml (1tbsp) capers
50g (2oz) butter, melted
50g (2oz) cheddar cheese, grated
Special Occasion Fish Pie Serves 4
Dish: shallow oval dish, large bowl
Oven Accessory: No accessory then wire shelf in
lower position
Place the white fish in shallow dish on base of oven.
Cover. Cook on AUTO FRESH FISH PROGRAM or on
MEDIUM MICROWAVE for 8 mins. Skin, bone and flake
the fish. Place potatoes in a large shallow dish with
3 tbsps water and cover. Place on base of oven and
par-boil on MEDIUM MICROWAVE for 10 mins. and then
allow to cool slightly. Put butter in a large bowl. Place on
base of oven and melt on HIGH MICROWAVE for 40
seconds and then stir in flour to make a roux. Mix in the
milk and wine gradually, stirring continuously until well
combined and cook on HIGH MICROWAVE for 3 mins.
Stir and cook for a further 2-3 mins. on HIGH
MICROWAVE stirring halfway. Mix in the fish, mixed
seafood, gherkins and herbs. Season and pour into the
bowl. Grate the potatoes and mix in the capers, melted
butter and grated cheese. Place over fish sauce without
pressing firmly to keep the grated form. Place on wire
shelf and cook on CONVECTION 220°C + SIMMER
MICROWAVE for 30-35 mins. or until piping hot and
golden.
Fish
Ingredients
2 trout fillets, approx 140g
(5oz) each
1 clove of garlic, finely chopped
1-2 small red chilli, finely chopped
1 lime, zest and juice
5 spring onions, finely chopped
30ml (2tbsp) light soy sauce
Dish: shallow dish
Place fish fillets into a shallow dish, sprinkle the
remaining ingredients on the top of the fish. Cover
place on the glass turntable and cook on MEDIUM
MIRCROWAVE for 4-5 mins., or until the fish is cooked
through. Serve with rice.
Thai Steamed Trout Serves 2
89
