Panasonic NN-ST641W manual Spiced Whole Bream, Salmon Mornay, Garlic Prawns, Oyster Soup

Page 31

SPICED WHOLE BREAM

Serves: 2

 

Ingredients:

 

2 x 400 g

whole bream

1 clove

garlic

3 stalks

coriander

1

red birds eye chilli

1 tablespoon

freshly chopped ginger

1 tablespoon

lime juice

2 teaspoons

fish sauce

2 teaspoons

brown sugar

2

green onions, sliced

Method:

Clean and scale fish, set aside. Process remaining ingredients in a food processor to form a paste. Rub the spice paste into the fish and place them in a microwave safe dish. Cook on Medium-Low for 12 to 15 minutes.

SALMON MORNAY

Serves: 4

 

Ingredients:

 

40 g

butter

1

 

onion, diced

1⁄4 cup

flour

1 tablespoon

chopped fresh parsley

 

 

pepper

1⁄2

teaspoon

prepared mustard

11⁄2 cups

milk

440 g

can salmon and liquid

1⁄2

cup

fresh bread crumbs

1⁄3

cup

grated cheese

Method:

Place butter and onion in a 4-cup jug. Cook on High for 1 minute. Add flour and cook on High for 1 minute. Add parsley, pepper, mustard and gradually blend in milk. Cook on High for 2 to 3 minutes, stir halfway through cooking. Lightly mix through salmon and liquid into sauce. Pour into serving dish and top with bread crumbs and cheese. Cook for further 4 to 5 minutes on High power.

GARLIC PRAWNS

Serves: 2

 

Ingredients:

butter

60 g

2

clove garlic, crushed

1 tablespoon

lemon juice

1 tablespoon

chopped parsley

500 g

peeled green prawns

Method:

Place butter and garlic in a 1-litre dish and cook on High for 30 to 50 seconds. Add lemon juice, parsley and prawns. Cook on Med-High for 5 to 7 minutes, stirring halfway through cooking. Serve in individual ramekins.

SALMON STEAKS WITH LIME BUTTER

Serves: 4

 

Ingredients:

 

30 g

butter

1

clove garlic, crushed

1 teaspoon

grated fresh ginger

1 teaspoon

grated lime rind

2 tablespoons

lime juice

1⁄2 teaspoon

sugar

500 g

salmon, steaks

Method:

Place butter, garlic, ginger, lime rind, juice and sugar in a shallow dish. Cook on Med-High for 1 to 2 minutes. Stir halfway through cooking. Add salmon steaks and coat with sauce. Cover and cook on Med for 5 to 7 minutes. Stand for 2 to 3 minutes before serving.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap. Select Fish, press Serving/Weight Pad to select 500g, then press start.

OYSTER SOUP

Serves: 4 to 6

 

Ingredients:

 

30 g

butter

2 tablespoons

flour

2 cups

chicken stock

1⁄2 cup

cream

20bottled oysters, drained salt and white pepper snipped chives to garnish

Method:

Place butter in 2-litre casserole dish and cook on High for 1 minute. Add flour, stir well and cook on High for 30 seconds. Gradually add stock, stirring continuously. Cook on High for 5 to 7 minutes, stirring halfway through cooking. Add cream, oysters, salt and pepper. Cook on Medium-High for 1 to 2 minutes. Spoon into individual dishes and garnish with chives.

SEAFOOD MARINARA

Serves: 4

 

Ingredients:

 

750 g

Marinara mix

2 tablespoons

butter

1

clove garlic, crushed

2

tomatoes, peeled and chopped

1 tablespoon

tomato paste

1⁄4 cup

white wine

1⁄4 cup

fresh basil leaves, chopped

 

pepper

Method:

Place marinara mix into a 2-litre casserole dish. Set aside. Place butter and garlic in 1-litre casserole dish. Cook on Med-High for 1 minute. Add remaining ingredients (except seafood), to dish and cook on High for 5 minutes. Purée tomato mixture in blender or food processor and pour over seafood. Cook on Med- High for 7 to 9 minutes, stir halfway through cooking. Stand for 5 minutes. Serve with salad and pasta.

Fish and Shellfish

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