Sharp R-963S With, Fishfillet with Curry sauce, Fishfillet with Leek and Cheese-sauce

R-963 English 01/07/2000 11:57 Page 25

RECIPES

FOR

SENSOR

COOK

No.

5

“FISH

FILLETS

WITH

SAUCE”

Fish fillet with sauce - Cod fish fillet Provençal

Fish fillet with Piquant sauce

Ingredients

Ingredients

20 g

butter

1 tin (825 g) canned tomatoes, drain

100 g

mushrooms cut in slices

1 tin (280 g) corn

1 clove

garlic (crushed)

2-3 tsp

chilli sauce

50 g

spring onion

40 g

onion, finely chopped

1 tin (825 g) tinned tomatoes without juice, drain well

3 tsp

red wine vinegar

1 tsp

lemon juice

1/4

tsp

mustard

2 tbsp

tomato ketchup

1 spice

thyme

1/2

dried basil, salt and pepper

1 spice

cayenne pepper

-1tsp

800 g

fish fillet (e.g. rosefish)

800 g

cod fish fillet

Preparation

Preparation

1. Cook butter, mushrooms, onions and garlic

1. Mix ingredients for the sauce.

2. Place fish fillet (e.g. Rosefish fillet) in a quiche dish

together in a flan dish for 3-4 mins. on 900 W.

and spread the sauce on fish fillet. Cover with

2. Mix tomatoes, lemon juice, ketchup, basil, salt and

microwave plastic wrap.

pepper.

3. Cook on SENSOR COOK No. 5 “Fish fillets with

3. Place fish fillet on the vegetables and cover with

sauce”.

sauce and some vegetables. Cover with

microwave plastic wrap.

4. Cook on SENSOR COOK No. 5 “Fish fillets with

Fishfillet with Curry sauce

sauce”.

Ingredients

Fishfillet with Leek and Cheese-sauce

40 g

butter

30 g

chopped almonds

Ingredients

1-2 tbsp

curry powder

50 g

butter

30 g

flour (wholemeal)

175 g

spring onion

40 g

raisins

1/2 tsp

dried Marjoram

200 g

pineapple (small pieces)

40 g

flour

125 ml

broth

500 ml

milk

125 ml

pineapple juice

100 g

grated Gruyere, salt, pepper

150 g

sour cream

1 tbsp

chopped parsley

100 g

peas (frozen), salt, pepper

800 g

fish fillet (e.g. coal fish)

800 g

fish fillet (coal fish)

Preparation

Preparation

1. Put butter, onions and Marjoram in a casserole

1. Heat butter, almonds and curry covered for 1-2

and heat for 3-4 mins on 900 W.

mins on 900 W.

2. Stir in the flour and add the milk. Stir to a smooth

2. Add the flour and stir very well.

sauce.

3. Add raisins, pineapple, pineapple juice, broth and

3. Cook for 3-4 mins on 900 W uncovered.

cream, stirring continuously.

4. Stir in the cheese, season to taste.

4. Cook covered for 2-3 mins. on 900 W and stir

5. Place the fish fillet in a quiche dish and pour the

after cooking.

sauce over it. Cover with microwave plastic wrap.

5. Add the peas and stir.

6. Cook on SENSOR COOK No. 5 “Fish fillets with

6. Season with salt and pepper.

sauce”.

7. Place the fish in a quiche dish and pour over the

7. After cooking take out the fish and stir the sauce well.

sauce. Cover with microwave plastic wrap.

8. Cook on SENSOR COOK No. 5 “Fish fillets with

1.These indications are for 1.6 kg. If you want to cook less than 1.6 kg you have to adjust (reduce) the ingredientsENGLISH for the sauce and also the cooking time for the preparation of the sauce.

2.If you want to make the sauce thicker for cod fillet provençal or fish fillet with piquant sauce, remove the fish after cooking and stir in some sauce thickening powder (please follow manufacturer’s instructions).sauce”.NOTES:

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