Mackerel Parcels
Cooking time: 10 min | 4 people - MICROWAVE |
Containers: greaseproof paper (baking paper) and 1 bowl |
|
English
4 mackerel, cut into fillets by the fishmonger (8 fillets), 4 shallots, 1 knob of butter,
4 tbsp cream, chives, mustard, 1 lemon.
Cook the chopped shallots in butter in a bowl, covered, for 3 minutes on MAX. Cut 4 fairly large squares of greaseproof paper. Place one quarter of the cooked shallots at the centre of each square; add one tsp of mustard, place one seasoned mackerel fillet on top and drizzle with lemon juice. Add a pinch of chopped chives before placing the other mackerel fillet on top,
Seafood Bake
Cooking time: approx. 35 min 4 people – MICROWAVE and COMBINATION MODE
Container: 1 bowl and 1 Pyrex® dish, 25 cm diameter
500 g frozen mixed seafood,
3 shallots, 1 tbsp chopped dill,
30 g grated emmental cheese,
1 carrot,
150 g mushrooms,
30 g butter, flour, 250 ml milk,
white wine, salt, pepper.
Defrost the seafood for 6 minutes on 600 W, stirring several times. Drain and keep the liquid, adding 250 ml milk to it. Chop the shallots, the carrot and the mushrooms and cook this mixture in a bowl, covered, with 30 g of butter for 5 minutes on MAX. Add 2 to 3 heaped tbsp of flour and cook again for 40 seconds on MAX, then add the milk and cooking juice from the seafood. Cook this sauce for 5 to 7 minutes on MAX. (if the sauce does not seem thick enough, you can correct it by adding 1 tbsp of cornflour mixed with white wine). Add the dill and one tablespoon of fruity white wine, check the seasoning and mix with the seafood. Pour the mixture into the baking dish. Sprinkle with grated cheese; put into the oven on the Wire Rack and cook for 6 to 8 minutes on Combination mode: Grill 2 + 250W.
Potted Salmon
Cooking time: approx. 5 min | 4 people - MICROWAVE |
Containers: 1 round Pyrex® dish, 22 cm diameter, and 1 bowl |
|
400 g fresh salmon,
150 g smoked salmon,
200 g butter,
1 tbsp olive oil,
1 boiled egg yolk, salt, pepper, lemon.
Cook the fresh salmon for 5 minutes on 600W, covered. Leave to cool. Meanwhile, cut the butter into cubes and bring it to a creamy consistency by warming at 440W for 2 to 3 minutes (it should not melt). Cut the smoked salmon into small cubes or chop finely. Remove the skin and bones from the cooked salmon, break up the fish and mix it with the butter, smoked salmon, olive oil and boiled egg yolk, crumbled. Mix well. Season to taste with salt, pepper and lemon juice. Put the mixture into a terrine tin or mould into oblongs using 2 tablespoons and put in the fridge to set for 1 to 2 hours.
NB: If you prefer, you can also put the mixture into the food processor. This will save time, but the consistency will be more like a fish mousse than potted fish.
