Salt Cod and Leek Bake
Cooking time: 40 min6 people - MICROWAVE and COMBINATION COOKING
Container: 1 round Pyrex® dish, 27 cm diameter
800 g dried or salted cod,
300 ml single cream,
2 large leeks,
50 g grated cheese,
500 g potatoes, peeled, pepper.
Remove the salt from the cod by soaking it for 24 hours in a large quantity of cold water which should be changed 2 or 3 times. Put the cod in a microwaveable dish, cover with hot water and poach for 12 to 15 minutes on MAX. Wash and finely slice the leeks, cook them for approx. 15 minutes, covered, on MAX. Cook the potatoes, peeled and quartered, using the VEGETABLES Auto program. Drain the cod and break into pieces, taking care to remove all the bones and the skin. Mix together the fish pieces, leeks, cream and cheese. Do not add salt. Place the potatoes in a buttered dish, cover with the fish, leeks and cheese mixture. Preheat the oven in Combination mode: CONVECTION HEATING 200°C + 440W (+ 600W if the dish was prepared in advance) with the Metal Tray; put into the oven and cook for 13 to 16 minutes, until it is golden brown on top.
Provençal Fish
Cooking time: 19 min | 4 people - MICROWAVE |
Container: 1 Pyrex® flan dish, 28 cm diameter, and 1 bowl |
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200 g tomato passata,
4 frozen white fish fillets (coley or pollock, approx. 400 g), 1 onion, 100 ml white wine, 1/2 pepper,
1 tsp tomato puree, 1 tbsp cognac, 1 tbsp olive oil,
garlic, salt, pepper.
Finely slice the onion and pepper and cook them in olive oil in a bowl, covered, for 5 minutes on MAX. Add the passata, white wine, cognac, tomato puree and a crushed clove of garlic. Spread this mixture out in the dish and cook for 4 minutes on MAX. Place the fish on top, cover and cook on MAX for 10 minutes if the fish is in fillets, or 11 to 12 minutes if it is in reconstituted rectangular slices. Check the seasoning before serving.
Mussel Flan
Cooking time: approx. 25 min | 6 people - COMBINATION COOKING |
Container: 1 round Pyrex® dish, 25 cm diameter |
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400 g mussels, out of their shells,
3 tbsp instant mashed potato powder, 150 ml milk, 3 eggs,
150 ml single cream,
100 g grated cheese,
2 tbsp chopped chives, salt, pepper.
Drain the mussels well and squeeze out any remaining liquid. If frozen, defrost the mussels at 440W for 5 minutes. Keep the liquid to one side. Make a flan mixture by mixing together in a bowl the milk, cream and eggs.
In the buttered dish alternate layers of mussels and grated cheese, sprinkling with chives and mashed potato powder. Pour the seasoned flan mixture over this. Place the dish on the Metal Tray and cook for 15 to 17 minutes in Combination mode: CONVECTION HEATING 170°C + 440W. Leave to stand for at least 10 minutes. Serve warm, on its own or with a sauce made from butter mixed with the liquid from the mussels.
