Salmon with Whole Grain Mustard
Cooking time: | 4 people - MICROWAVE |
Containers: 1 bowl and 1 round Pyrex® dish, 22 cm diameter |
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English
700 g salmon fillets skin removed, cut into 4 pieces, 3 shallots, 40 g butter, 100 ml white wine,
1 tbsp whole grain mustard,
2 tbsp cream,
1 tbsp cornflour, salt, pepper.
Sweat the finely chopped shallots in butter, covered, for 2 minutes on MAX. Place on top of the seasoned salmon pieces and pour the white wine over this. Cover and cook at 600W for 8 to 9 minutes or using the FISH Auto program. Remove the fish and place on a plate, cover with aluminium foil and leave to stand for at least 3 minutes. Meanwhile, add the mustard, cream and cornflour to the cooking dish. Mix and cook, uncovered, for 1 to 2 minutes on MAX. Serve the salmon pieces covered in this sauce.
Braised Sea Bream
Cooking time: approx. 28 min 4 people - MICROWAVE and COMBINATION COOKING
Containers: 1 Pyrex® dish, 30 cm diameter, and 1 bowl
2 sea bream (approx. 1 - 1.1 kg, gutted), 1 onion, 250 g mushrooms, 2 tomatoes,
1 knob of butter, herbs, salt, pepper.
In the bowl, sweat the chopped onion with butter, covered, for 2 to 3 minutes on MAX. Spread the onion out in the dish, along with the mushrooms and chopped tomatoes; cover and cook for 5 to 6 minutes on MAX. Check the seasoning, add the herbs and place the seasoned fish onto the bed of tomatoes and mushrooms. Top with knobs of butter. Preheat the oven in Combination mode: CONVECTION HEATING 200°C + 250W with the Wire Rack. Put in the oven and cook for approx. 20 minutes, turning the fish halfway through the cooking time.
Red Snapper with Saffron
Cooking time: 15 min | 4 people - MICROWAVE |
Container: 1 round Pyrex® dish, 22 cm diameter, and 1 bowl | |
550 g red snapper or tilapia fillets, | Cook the chopped shallots and chilli in a bowl with olive oil |
juice of half a lemon, | for 4 to 5 minutes on MAX. Spread out a bed of shallots |
1 red chilli, | and chilli in the dish and place the 4 fish fillets on this, then |
2 shallots, | pour over the lemon juice and white wine. Cover with cling |
2 tbsp olive oil, | film or with a lid and cook for 7 to 8 minutes on 600W. |
half a glass of white wine, | Remove the fish pieces, drain and set aside. Add the |
100 ml single cream, | saffron and cream to the dish and reduce by cooking, |
a few threads of saffron. | uncovered, for 3 to 4 minutes on MAX. Check the |
| seasoning before returning the fish to the sauce and |
| serving with rice or baked fennel. |
