Panasonic NN-S235WF, NN-S215WF Fish Roll, Whole Stuffed Fish, Smoked Haddock, Scalloped Potatoes

European￿ ￿Recipes

English Cookbook

Fish Roll

Serves : 4 to 6

Ingredients:

170 g can crabmeat, drained

2 large egg whites

60 ml cream salt and pepper

7 to 8 spinach leaves, stalks removed

5 small, skinned and boned snapper fillets

200 g sliced smoked salmon

Sauce:

15 g butter

15 g flour

125 ml chicken stock

125 ml cream

15 g pink peppercorns, crushed pinch salt

Method:

Place crabmeat into a bowl. Set aside. Beat egg whites until stiff peaks form. Beat cream in a separate bowl until thick. Add egg whites, cream, salt and pepper to crabmeat. Mix lightly. Set aside. Place spinach in a covered bowl and cook on HIGH for 1 to 2 minutes. Remove and drain. Lay a large sheet of plastic wrap on a flat surface. Lay fillets on wrap so they form a rectangle. Place spinach evenly on top of fish and then spoon crab mixture over. Place smoked salmon on top of crab mixture and roll on a plate and cook on MEDIUM for 6 to 8 minutes. Stand for 15 minutes. Remove wrap and slice.

Sauce:

Melt butter in a 500 ml jug on HIGH for 30 seconds. Add flour, stir well. Add stock stirring continuously. Cook on HIGH for 2 to 3 minutes, stirring halfway through cooking. Add cream, peppercorns and salt. Stir well. Pour sauce over fish roll and serve with prawns and lemon wedges.

Fish Roll

Whole Stuffed Fish

Serves : 2

Ingredients:

500 g whole fish, cleaned and scaled (Bream or Snapper)

30 g melted butter

Stuffing:

250 g fresh breadcrumbs

4 spring onions, sliced

5 g dried basil juice of 1/2 lemon 30 g chopped parsley freshly ground black pepper

Method:

Brush fish cavity with melted butter. Combine remaining butter with remaining ingredients to make stuffing. Stuff fish cavity with mixture and secure opening with wooden toothpicks.

Place fish in a shallow dish. Cover and cook on MEDIUM for 7 to 9 minutes. Stand covered for 5 minutes before serving.

Smoked Haddock

Serves : 2 to 4

Ingredients:

2 medium sized smoked haddock fillets (approx. 500 g)

15 g butter, melted

45 ml water or milk

freshly ground black pepper

Method:

Place all ingredients in a 3-litre casserole dish. Cover and cook on MEDIUM-HIGH for 6 to 8 minutes, or until cooked and fish flakes when tested with a fork.

Scalloped Potatoes

Serves : 6 to 8

Ingredients:

1 kg old potatoes, peeled and thinly sliced

30 ml water

300 ml sour cream

60 ml milk

salt and pepper paprika

15 g snipped chives

Method:

Place potatoes and water in a 3-litre casserole dish. Cover and cook on HIGH for 10 to 12 minutes. Drain. In a small bowl mix together sour cream, milk, salt and pepper. Pour over potatoes. Sprinkle with paprika and chives. Cook on HIGH for 4 to 5 minutes, until thoroughly heated. Serve hot.

Seafood Marinara

Serves : 4

Ingredients:

250 g scallops

250 g prawns, shelled and deveined

1 squid (approx. 275 g) cleaned and sliced 30 g butter

1 clove garlic, crushed

2 tomatoes, peeled and chopped

15 g tomato paste

60 ml white wine

5 g basil pepper chopped parsley

Method:

Place cleaned seafood into a 2-litre casserole dish. Set aside. Place butter and garlic in a 1-litre casserole dish and cook on HIGH for 1 minute. Add remaining ingredients to dish, except seafood, and cook on HIGH for 5 minutes. Purée tomato mixture in a blender or food processor and pour over seafood. Cook on MEDIUM-HIGH for 5 to 7 minutes. Stand for 5 minutes. Serve with salad or pasta.

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