Sharp R-82STM manual Fish Crumble Pie, Salmon And Cheese Parcels, Fish Kebabs

FISH

FISH CRUMBLE PIE

SERVES 4

450g (1lb) white fish fillets (Cod or Haddock)

50g (2oz) butter

2 small courgettes, sliced

100g (4oz) mushrooms, sliced

75g (3oz) peas

300ml (1/2 pint) white sauce (see Page 58)

2.5ml (1/2 tsp) dried marjoram (see Page 49)

2.5ml (1/2 tsp) dried thyme (see Page 49)

salt and pepper to taste

crumble:

125g (5oz) plain flour

75g (3oz) jumbo oats

100g (4oz) margarine

50g (2oz) cheese, grated

1.25ml (1/4 tsp) dried marjoram (see page 49) salt and pepper to taste

SALMON AND CHEESE PARCELS

SERVES 4

PREPARATION TIME - 12 MINUTES

1Arrange fish in a single layer in a large flan dish. Cover and cook on HIGH for 5-6 minutes.

2Place butter, courgette, mushrooms and peas in a 2.5 litre (approx. 4 pint) casserole dish. Cover and cook on HIGH for 2-3 minutes. Stir in flaked fish.

3Stir herbs into sauce. Season. Add to fish mixture.

4To prepare crumble, place the flour and oats in a bowl, rub in the margarine until the mixture resembles breadcrumbs. Spread crumble over the fish mixture and sprinkle generously with cheese and marjoram. Season.

5Place on the low rack and bake on DUAL CONVECTION, 200°C, MEDIUM for 20 minutes.

PREPARATION TIME - 18 MINUTES

225g (8oz) salmon fillet, chopped

225g (8oz) canned asparagus, chopped

225g (8oz) cream cheese and chives

Salt and pepper to taste

15ml (1tbsp) fresh dill, chopped

450g (1lb) puff pastry

1 egg to glaze

Fresh chives, chopped to garnish

FISH KEBABS

1 Place the salmon, cream cheese, asparagus, seasoning and dill in a bowl, mix well. Cook for 2 minutes on MEDIUM HIGH, stirring once. Leave to cool.

2Preheat the oven to 200°C.

3Roll out and cut pastry into four 15.3cm (7") squares.

4Divide salmon and mixture into 4 and place in the centre of each square. Brush edges with egg. Form parcels by folding the corners over the filling. Pinch edges to form a raised edge. Brush with egg. Place in two large, greased flan dishes or round baking trays.

5Place one dish on the low rack, the other on the high rack. Cook on 200°C for 20 minutes. Swap over the trays and cook for a further 10 minutes until golden.

SERVES 4 PREPARATION TIME - 10 MINUTES

4 wooden skewers (see Tip, page 49)

2 courgettes, cut into 8 chunks

4 medium mushrooms, stalks removed

450g (1lb) firm fleshed fish skinned and cut into 8 cubes

4 slices of orange

2 firm medium tomatoes, halved 5ml (1tsp) fresh dill, chopped

50g (2oz) butter

1 Thread pieces of courgette, mushroom, fish, orange and tomato onto each skewer in a regular sequence. Leave no wood exposed.

2Heat the dill and butter in a small bowl on HIGH for 1 minute. Brush kebabs with the dill butter, place in a flan dish on the high rack.

3Cook on DUAL GRILL-1 (see page 11), MEDIUM for 12 minutes. Turn over and rearrange the kebabs every 3-4 minutes.

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