Handleiding
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See notes 2-4 on page 22 for using casserole.
Fish
Arranging
Thin fillets of fish i.e.
plaice, should be rolled up
prior to cooking to avoid
overcooking on the thinner
outside edge and tail.
Fish steaks should be
arranged in a circle,
thicker part to the outside.
Cover with cling film or lid.
Liquid
Fresh fish should always
be sprinkled with 30 ml
(2 tbsp) of water, lemon
juice or white wine.
When cooking Frozen
fish, add liquid as above
for even cooking.
Do not sprinkle salt onto
fish before cooking as this
may make the fish dry.
Noise
During cooking, 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
the fish if the skin and
flesh is pierced several
times with a cocktail stick.
Fish Curry Serves 2
Dish: casserole dish (1.5 litre (3 pt))
1. Melt the butter in the casserole dish on High
power for 30-40 sec. or until melted.
2. Stir in the garlic and onion and cook covered
on High power for 3 min.
3. Stir in the flour, curry powder, lemon rind and
juice and fish stock. Cover and cook on High
power for 3 min. stirring halfway through the
cooking time.
4. Stir in the remaining ingredients except the
coconut, cover and cook on High power for
4-5 min. or until fish flakes, stirring
occasionally.
5. Break up the coconut with a fork, then stir
into the curry.
Ingredients
25 g (1 oz) butter
1 clove garlic, crushed
1 small onion, finely chopped
15 ml (1 tbsp) plain flour
15 ml (1 tbsp) curry powder
grated rind and juice of
1
⁄2 lemon
300 ml (
1
⁄2 pt) hot fish stock
25 g (1 oz) sultanas
10 ml (2 tsp) tomato puree
30 ml (2 tbsp) sweet chutney
450 g (1 lb) haddock, skinned
and chopped
salt and pepper
75 g (3 oz) creamed coconut
Recipes
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Productinformatie
| Merk | Panasonic |
| Model | NN-ST22QBQPQ |
| Categorie | Magnetron |
| Taal | Nederlands |
| Grootte | 5136 MB |
