Sharp R-654M Poached Salmon with Mustard Sauce, Trout with Orange & Almonds, Fish PIE, Paella

R-654M O/M & C/B 05/04/2001 11:01 Page 36

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RECIPES

POACHED SALMON WITH MUSTARD SAUCE

Serves 4

Preparation time - 5 - 6 minutes

4 salmon steaks (approx. 175g (6oz) each) 45ml (3tbsp) dry white wine

300ml (1/2 pint) mustard sauce (See Page 38) sprig of fresh rosemary to garnish

TROUT WITH ORANGE & ALMONDS

Serves 2

Preparation time - 6 minutes

2 medium trout (approx, 225g (8oz) each) salt and pepper to taste

juice and rind of one orange 50g (2oz) flaked almonds slices of orange to garnish

FISH PIE

Serves 4

Preparation time - 18 minutes

675g (11/2lb) potatoes, peeled and chopped 75ml (5tbsp) water

25g (1oz) butter

30 - 60ml (2-4tbsp) milk salt and pepper to taste

450g (1lb) fish fillets (e.g. fresh cod)

300ml (1/2 pint) parsley sauce (See Page 39) 25g (1oz) cheese, grated

PAELLA

Serves 4

Preparation time - 5 - 6 minutes 200g (7oz) white long grain rice 600ml (1 pint) boiling chicken stock 2.5ml (1/2tsp) turmeric

salt to taste

1 red pepper, seeded and sliced

100g (4oz) prawns, cooked

100g (4oz) peas

100g (4oz) cockles, cooked

100g (4oz) mussels, cooked

100g (4oz) baby corn

225g (8oz) chicken, cooked and chopped

1Place the salmon steaks in a large flan dish, pierce in several places and add the wine. Cover and cook on 70P for 8 minutes. Allow to stand whilst preparing the sauce.

2Place the salmon steaks in a warm serving dish, reheat on 70P for 2 minutes. Serve the sauce separately.

1Wash the trout. Discard heads and tails and pat dry. Place in a large flan dish, pierce in several places. Season. Pour over the orange juice.

Sprinkle with the rind and flaked almonds 2 minutes before the end of the cooking sequence.

2Place on the rack, cook on 50P for 5 minutes, and then DUAL GRILL 50P for 2-4 minutes. Garnish with slices of orange.

1Place potatoes in a bowl, add 75ml (5tbsp) water. Cover and cook on 100P for 14 minutes, until soft enough to mash. Mash with butter, milk and seasoning.

2Place fish in a flan dish in a single layer, cover and cook on 70P for 7 minutes. Flake the fish and mix with the parsley sauce. Pour into a flan or casserole dish. Spread the potatoes on top and sprinkle with the grated cheese.

3Cook on DUAL GRILL 50P for 10 minutes, until the cheese has melted.

1Place the rice in a large bowl, add the stock, turmeric and salt. Cook on 70P for 14-15 minutes, until the rice is tender, stir 2-3 times during cooking. Drain.

2Stir in red pepper, prawns, peas, cockles, mussels, baby corn and chicken. Cook on 100P for 8 minutes, stirring after 4 minutes.

An excellent party or supper dish.

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