Coconut Fish Curry
Cooking time: | 4 people - MICROWAVE |
Container: 1 round Pyrex® dish, 22 cm diameter |
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600 g white fish (coley or pollock), 2 tbsp cream,
1 tbsp olive oil,
1 tomato, 1 onion,
1 tbsp curry powder, juice of 1 lemon, 1 red pepper,
150 g coconut milk, salt, pepper.
Sweat the cubed onion and pepper in olive oil, covered, for 5 minutes on MAX. Add the coconut milk and heat for 45 seconds on MAX. Add the other ingredients, the tomato (peeled, deseeded and chopped) and the fish, cut into cubes. Cook on MAX for 6 to 7 minutes. Check the seasoning and serve with rice.
Trout Fillets with Dill Sauce
Cooking time: | 4 people - MICROWAVE |
Containers: 1 round Pyrex® dish, 22 cm diameter, and 1 bowl |
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600 g sea trout fillets, 2 shallots,
3 tomatoes,
100 ml white wine, cornflour, 150 g cream, fresh or dried dill, salt, pepper.
Cut the trout fillets in 4 equal pieces. Put to one side, in the fridge. Prepare the sauce : chop up the shallots and peel, deseed and cut the tomatoes into pieces. Place both in a large dish with the white wine. Cook on MAX for 6 minutes, uncovered. Add 2 tsp of cornflour, 1 tsp of dill and the cream; mix well and cook again for 3 to 4 minutes on MAX. Check the seasoning and put the sauce to one side. Cook the trout fillets, covered, for 6 to 7 minutes on 600W, turning the fish halfway through the cooking time. Take out of the oven and add the sauce. Cook again, uncovered, for 1 min on MAX to allow the sauce to mix with the cooking juice. Serve with white rice or baked leeks.
Tarragon and Orange Trout
Cooking time: approx. 15 min | 4 people - MICROWAVE |
Container: 1 Pyrex® flan dish, 27 cm diameter |
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4 trout portions, gutted,
50 g butter, juice and zest of 2 oranges, 3 sprigs of tarragon, 1 orange, salt, pepper.
Place the trout pieces
