R-84ST (serv.man8). R84STM, R874M R884M - Sharp Home Appliance User Guide / Operation Manual. Page 49

Serves 4   
450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
225g (8oz) courgettes, sliced
100g (4oz) mushrooms, sliced
75g (3oz) peas
300ml (

1

/

2

pint) white sauce (see Page 61)

2.5ml (

1

/

2

tsp) dried marjoram (see Page 53)

2.5ml (

1

/

2

tsp) dried thyme (see Page 53)

salt and pepper to taste
CRUMBLE:
125g (5oz) plain flour
75g (3oz) jumbo oats
100g (4oz) margarine
50g (2oz) cheese, grated
1.25ml (

1

/

4

tsp) dried marjoram (see page 53)

salt and pepper to taste

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. Cover
and cook on 100% for 2 - 3 minutes. Stir in
flaked fish.

3 Stir herbs into 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 low rack and bake on DUAL - 1,

200°C, 50% for 20 minutes.

Serves 2 - 4   
4 wooden skewers (see Tip, page 53)
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 (1 tsp) fresh dill, chopped
50g (2oz) butter

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 high rack.

3 Cook on DUAL - 2, 50% for 18 minutes. Turn

over and rearrange the kebabs every 6 minutes.  

Serves 4   
5ml (1 tsp) green peppercorns, crushed
15ml (1 tbsp) fresh tarragon
2.5ml (

1

/

2

tsp) salt

4 fresh tuna steaks (approx. 250g (9oz) each)
juice and grated rind of 2 medium oranges
olive oil to sprinkle
15ml (1 tbsp) cornflour mixed with
15ml (1 tbsp) water

1 Mix peppercorns, tarragon and salt. Rub evenly

onto the steaks and arrange in a flan dish, add
orange juice and rind. Sprinkle generously with
oil. Marinade in fridge for 30 minutes to an hour.

2 Place on low rack, use sequence cooking to cook

on 50% for 10 minutes, then on DUAL - 2, 50%
for 8 minutes.

3 Remove fish steaks from flan dish. Stir cornflour

mixture into remaining juice. Heat on 100% for 2
- 3 minutes until thickened, stir after 1 minute.

4 Return the fish steaks to the sauce and heat on

70% for 1 minute.

47

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 47