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Ingredients
100 g (4 oz) broccoli
100 g (4 oz) cauliflower
1 medium red pepper, diced
198 g (7 oz) can salmon,
drained
25 g (1 oz) butter
30 ml (2 tbsp) plain flour
300 ml (
1
/
2
pt) milk
50 g (2oz) grated tasty
cheese
150 ml (
1
/
4
pt) cream
(optional)
salt and pepper to taste
15 g (
1
/
2
oz) butter
75 g (3 oz) fresh white
breadcrumbs
15 ml (1 tbsp) chopped fresh
parsley
pinch paprika
Salmon & vegetable mornay Serves 4
Dish: 20 x 25 cm (8" x 10") dish
Oven accessory: glass turntable + metal tray
1. Break broccoli and cauliflower into florets, add red pepper
and 2 tbsp water. Cover and cook on HIGH power for 5-6
mins. or until soft. Drain.
2. Flake salmon and mix with vegetables.
3. Melt butter in jug on HIGH power for approx. 20-30 secs.
Stir in flour then milk. Cook on HIGH power for 2 mins. or
until mixture boils and thickens; stir halfway. Stir in cheese,
cream and seasoning. Pour cheese sauce over vegetables
and salmon.
4. Melt extra butter in a small bowl on HIGH power for approx.
15-20 secs. Stir in breadcrumbs, parsley and paprika.
Sprinkle over vegetable mixture.
5. Cook on Combination: 220°C + LOW power for 10-12
mins. or until golden brown.
Stuffed citrus trout Serves 4
Oven accessory: glass turntable, metal tray and wire rack
1. Wash the fish and pat dry. Fill the fish cavities with the
combined stuffing ingredients and arrange the fish in a
shallow dish.
2. Pour over the orange and lime juice. Season and marinade
for one hour.
3. Dot with butter, place the fish two at a time on the metal
tray on the wire rack.
4. Cook on GRILL 1 and LOW for 10-12 mins. or until crisp
and brown. Turn halfway. Repeat with remaining fish.
Ingredients
4 trouts, 350 g (12 oz) each
Stuffing:
1bunch spring onions, finely
chopped
100 g (4 oz) button
mushrooms, finely sliced
grated rind and juice of 1
orange
2
1
/
2
cm (1”) cube fresh
ginger, peeled and grated
dash of Soy sauce
juice of 1orange
juice of 1lime
black pepper
25 g (1oz) butter
