Panasonic NN-T704 Fish and Shellfish, Bouillabaisse, green prawn meat, de-veined, Salmon Mornay

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Bouillabaisse

BOUILLABAISSE

Serves: 4 to 6

Ingredients:
2 tablespoons	olive oil
2	onions, sliced
1	large leek, sliced
4	cloves garlic, crushed
425 g	can tomato pieces
1⁄2 cup	tomato paste
4 cups	hot fish stock
1⁄3 cup	dry white wine
1 tablespoon	fresh thyme leaves
1⁄2 teaspoon	saffron powder
1 teaspoon	chilli powder
	freshly ground black pepper
	salt
500 g	firm fish fillets, chopped
500 g	green prawn meat, de-veined

Method:

Place oil, onions, leek and garlic in a 4 litre dish. Cover and cook on P10 for 6 to 8 minutes. Stir halfway through cooking. Add tomatoes , tomato paste, fish stock, wine, thyme, saffron, and chilli powder. Season with salt and pepper. Cook on P10 for 12 minutes. Add fish fillets and prawns. Cook on P10 for 7 to 8 minutes or until seafood is cooked. Serve garnished with fresh thyme.

Noise

When cooking fish, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced serveral times with a skewer.

SALMON MORNAY

Serves: 4

Ingredients:
40 g	butter
1	onion, diced
1⁄4 cup	flour
1 tablespoon	fresh parsley, chopped
1⁄2 teaspoon	pepper
	prepared mustard
11⁄2 cups	milk
1 (440 g)	can salmon, de-boned
3⁄4 cup	fresh bread crumbs
1⁄3 cup	grated cheese

Method:

Place butter and onion in a 4-cup jug. Cook on P10 for 1 minute. Add flour and cook on P10 for 1 minute. Add parsley, pepper, mustard and gradually blend in milk. Cook on P10 for 2 to 3 minutes, stir halfway through cooking. Lightly mix through salmon and liquid into sauce. Pour into serving dish and top with bread crumbs and cheese. Cook for further 4 to 5 minutes on P10 power.

GARLIC PRAWNS

Serves: 2

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Ingredients:	Re			ng
60 g	butter
1 teaspoon	minced garlic
1 tablespoon	lemon juice
1 tablespoon	chopped parsley
500 g	peeled green prawns

Method:

Place butter and garlic in a 1-litre dish and cook on P10 for 30 to 50 seconds. Add lemon juice, parsley and prawns. Cook on P6 for 5 to 7 minutes, stirring halfway through cooking. Serve in individual ramekins.

MALAY COCONUT FISH

Serves: 4

Ingredients:
1 (400 ml)	can coconut milk
1 tablespoon	chilli sauce
1	lime zested
5 cm piece	peeled ginger, finely chopped
1 tablespoon	garam masala
1 tablespoon	fish sauce
2 tablespoons	brown sugar
800 g	fish fillets, halved
1⁄4 cup	fresh coriander leaves
Method:

Mix coconut milk, chilli sauce, lime rind, ginger, garam masala, fish sauce and brown sugar in a 2- litre dish. Cover and cook on P10 for 8 minutes, stir halfway through. Add fish, ensuring all surfaces are coated well. Cover and cook on P5 for 6 to 7 minutes, turning fish halfway through cooking. Allow to stand for 5 minutes. Top with coriander leaves.

Fish and Shellfish

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