R-61FBSTM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 39

37

4 salmon steaks (approx. 175g each)
rind of 1 lemon
rind of 1 orange
juice of 1 orange
60ml (4 tbsp) white wine
5ml (1 tsp) fennel seeds
5ml (1 tsp) dried dill
all purpose seasoning

1 Place the salmon into a 25cm (10”) flan dish.
2 Mix all the other ingredients together and pour over

the salmon.

3 Cover and leave to marinate in the refrigerator

overnight.

4 Remove the cover and place on the turntable.

Cook on 70P for 12 minutes.

2 medium aubergines
salt
100g onion, chopped
60ml (4 tbsp) tomato purée
15ml (1 tbsp) garlic purée
5ml (1 tsp) dried basil
200g canned tuna, drained
50g fresh breadcrumbs
100g cheddar cheese, grated

1 Cut the aubergines in half lengthways and score the

flesh with a knife. Sprinkle with salt and leave for 30
minutes. Rinse well.

2 Place the aubergine halves, cut side down, in a 25cm

(10”) flan dish. Cover and cook on 70P for 8 - 10
minutes until soft.

3 Place the onion in a bowl and cook on 100P for 2

minutes until soft.

4 Add the tomato purée, garlic purée, basil, tuna and

breadcrumbs.

5 Scoop out the flesh from the aubergines and finely

chop. Add to tuna mixture and mix well.

6 Pile the mixture into each aubergine half and sprinkle

with cheese.

7 Place on the rack and cook on DUAL GRILL 50P for

7 minutes.

900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
600g fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) white sauce (see page 41)

10ml (2 tsp) dried dill

1 Place the potatoes in a bowl and add the water.

Cover and cook on 100P for 20 minutes, until soft
enough to mash. Mash with margarine, milk and
seasoning.

2 Place fish in a flan dish in a single layer, cover and

cook on 70P for 7 minutes. Flake the fish and mix
into the sauce. Add the dill and mix well.

3 Pour into a casserole dish, spread the potato on top.
4 Cook using sequence programming on 70P for 12

minutes then on DUAL GRILL 50P for 10 minutes,
until golden brown.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 37