Panasonic NN-SD456, NN-SD446, NN-SD466 manual Fish, Stuffed Citrus Trout, Stuffing

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F I S H

Fish

Fish cooks very well by microwave as it stays moist and the lingering fish smells left in conventional ovens are avoided.

WHEN IS FISH COOKED?

Fish is cooked when it flakes easily and becomes opaque.

ARRANGING

Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail.

Fish steaks should be arranged in a circle, thicker part to the outside. Cover with cling film or lid.

For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on SIMMER for 20 mins. Wipe out oven with a dry cloth.

LIQUID

Fresh fish should always be sprinkled with 30 ml (2 tbsp) of lemon juice, white wine or water.

When cooking Frozen fish, add liquid as above for even cooking.

Do not sprinkle salt onto fish before cooking as this may make the fish dry.

WHOLE FISH

If cooking 2 whole fish together, they should be arranged head to tail for even cooking.

Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with cocktail sticks.

NOISE

During cooking, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced several times with a cocktail stick.

Ingredients

4 trout, 350 g (12 oz) each

Stuffing:

1 bunch spring onions, finely chopped

100 g (4 oz) button mushrooms, finely sliced grated rind and juice of 1 orange

21/2 cm (1”) cube fresh ginger, peeled and grated

dash of Soy sauce

juice of 1 orange juice of 1 lime black pepper

25 g (1 oz) butter

Stuffed Citrus Trout

Serves 4

Dish: large shallow dish

1.Wash, cut the heads off the fish and pat dry. Pierce the flesh all over. Fill the fish cavities with the combined stuffing ingredients and arrange the fish in a shallow dish.

2.Pour over the orange and lime juice. Season. Marinade for one hour.

3.Dot with butter, cover and cook on HIGH power for 10-12 mins. or until cooked. Allow to stand for 5 mins. before serving.

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Contents C R O W a V E C O O K E R Y B O O K Standard Conversion Chart WeightWelcome to Panasonic Microwave Cooking Dear OwnerVoltage & Power Using your oven Unpacking your ovenSelected Spares and Accessories Maintenance of your ovenService Door SealsControl Panel Parts of Your OvenMenu Label Identification PlateImportant Information Read Carefully Never Operate the Oven Without Food Inside on MicrowaveMeat Thermometer Keeping Your Oven CleanMaximum weight on turntable Paper, PlasticAmp fused socket Microwaving PrinciplesMicrowave Water Molecule Absorption Piercing Moisture ContentGeneral Guidelines Cling FilmDensity Testing Dishes for Suitability Containers to usePlastic During Cooking Control PanelClock Pad Start PadLet’s Start to Use your Oven PlugHigh Power Up to 30 minutes Other Powers Up to 99 minutes Setting the ClockPower Press Level Wattage Microwave Cooking and DefrostingUsing the the Delay/Stand Feature Turbo ReheatAuto Weight Defrost Accessory to USEAuto Weight Defrost Programs Turn ShieldDefrosting Guidelines Defrosting Foods Using Defrost Power & Time Meat Defrosting Time Method Standing TimeAuto Weight Reheat / Cook Programs NN-SD466/SD456/SD446 Auto Weight Cook Programs for NN-SD466/SD456 Important NoteAuto Weight Reheat / Cook Programs NN-SD446 Program Minimum MaximumWhen is food reheated? Cooking and Reheating GuidelinesPoints for Checking Reheating ChartsHeating Category Canned Vegetables Drain Christmas Puddings Overheating may cause pudding to igniteBase Safe dishMicrowave and conventional ovens may be used with care SaucesCooking Charts Fish Fresh from raw For Guidelines see Fish Chapter Eggs PoachedEggs Scrambled Fish Frozen from raw For Guidelines see Fish ChapterFat! Remove dish with care. For Guidelines see Meat Chapter Guidelines see Meat ChapterHave a soft base Porridge N.B. Use a large bowlFresh Vegetables Place Shallow microwave safe dish Safe bowlMicrowave Safe bowl Frozen Vegetables Place in shallow microwave safe dish Cooking for One Using Recipes from Other BooksIncreasing and Decreasing Recipes Increasing RecipesCoarse Pork Pâtés Soups and StartersGarlic Mushrooms with Herbs Broccoli and Stilton SoupStuffing FishStuffed Citrus Trout Family Fish Pie Salmon and Vegetable MornayPoached Smoked Haddock Fish Balti Plaice ProvencalFish Kebabs MarinadeMeat and Poultry Dish 1.5 litre 3 pt casserole dish Bolognese SauceLamb Casserole Dish large casserole dishChicken Satay Belgian Beef CasseroleSteak and Kidney Pudding Ingredients FillingSweet and Sour Pork Paprika Pork CasseroleChicken Casserole Ingredients SauceTuna Pasta Bake Pasta and RicePesto Spaghetti KedgereeVegetable Couscous Fruity Chicken RisottoTagliatelle Toscana Dish deep casserole dishCheesey Risotto Cheese and Egg DishesSwiss Cheese Fondue PiperadeDish 20 cm 8 flan dish Quiche LorraineMacaroni Cheese Dish large bowl + heatproof dishAfter Cooking Vegetables and VegetarianBefore Cooking Vegetable Lasagne RatatouilleGratin Dauphinois Dish 20 cm 8 shallow dishRed Lentil Casserole Stuffed Sweet PotatoesCauliflower Cheese ToppingSpicy Bean Goulash Vegetable EnchiladasRed Cabbage with Red Onion and Almonds Serves Creme Caramel Puddings and DessertsAlmond Eve’s Pudding Date Puddings and Butterscotch SauceOrange and Chocolate Drop Pudding Lemon BrûleéBaked Apples Christmas Pudding Chocolate Risotto IndulgenceSteamed Suet Sponge Pudding Dish 1 litre 2 pt pudding basinCustard SaucesWhite Pouring Sauce Hollandaise SauceCarrot Cake Baking GuidelinesSponge Cake IcingBoston Brownies Chewy FlapjacksGinger Cake Lemon Curd PreservesSoft Fruit Jam Orange MarmaladeRed Onion Chutney Plum JamTomato Chutney Questions and Answers Technical SpecificationsFor business users in the European Union Index Pork LambPasta and Rice recipes Preserves08705

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