R-774M (serv.man9). Part 2 - Sharp Home Appliance User Guide / Operation Manual. Page 11

42

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Serves 4   
450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
225g (8 oz) courgettes, sliced
100g (4oz) mushrooms, sliced
75g (3oz) peas
2.5ml (

1

/

2

tsp) dried marjoram (see Page 48)

2.5ml (

1

/

2

tsp) dried thyme (see Page 48)

300ml (

1

/

2

pint) white sauce (see Page 57)

salt and pepper to taste
CRUMBLE:
175g (6oz) plain flour
100g (4oz) jumbo oats
100g (4oz) margarine
100g (4oz) cheese, grated
1.25ml (

1

/

4

tsp) dried marjoram (see page 48)

salt and pepper to taste

Preparation Time - 12 Minutes

1 Arrange fish in a single layer in a large flan dish.

Cover and cook on 100% for 5 - 6 minutes.

2 Place butter, courgette, mushrooms and peas in a

2.5 litre (approx. 4 pint) casserole dish. Cook on
100% for 2 - 3 minutes. Stir in flaked fish.

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

mixture.

4 To 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.

5 Place on the turntable and bake at 130°C for 30

minutes, then 160°C for 10 minutes until brown.

Serves 4
200g (7oz) canned asparagus, chopped
225g (8oz) salmon fillet, cooked, flaked
200g (7oz) cream cheese and chives
salt and pepper to taste
15ml (1tbsp) fresh dill, chopped
450g (1lb) puff pastry
1 egg to glaze

Preparation Time - 18 Minutes

1 Drain asparagus, place in a bowl with the

salmon, cream cheese, seasoning and dill, mix
well.

2 Preheat the oven to 160°C.
3 Divide pastry into four and roll out into 17.8cm

(7”) squares.

4 Place equal amounts of mixture into 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 on
baking trays.

5 Place one dish on the rack.  Cook for 45 minutes

on 160°C until golden. Repeat for the other flan
dish.

Serves 2 - 4   
4 wooden skewers (see Tip, page 48)
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g (1lb) firm fleshed fish skinned and cut 
into 16 cubes
4 slices of orange
2 firm medium tomatoes, halved
5ml (1tsp) fresh dill, chopped
50g (2oz) butter

Preparation Time - 10 Minutes

1 Thread pieces of courgette, mushroom, fish,

orange and tomato onto each skewer in a
regular sequence. Leave no wood exposed. 

2 Heat the dill and butter in a small bowl on 100%

for 30 seconds. Brush kebabs with the dill butter,
place in a flan dish on the rack.

3 Cook on DUAL GRILL-1, 50%  for 18 minutes.

Turn over and rearrange the kebabs every 6
minutes.  

R-774M O/M  21/03/2001  15:05  Page 42