R-895M (serv.man20) - Sharp Home Appliance User Guide / Operation Manual. Page 55

53

450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
275g (9oz) courgettes, sliced
100g (4oz) mushrooms, sliced
450ml (

3

/

4

pint) white sauce (see tip, page 67)

2.5ml (

1

/

2

tsp) dried tarragon (see tip, page 61)

2.5ml (

1

/

2

tsp) dried basil (see tip, page 61)

10ml (2 tsp) English mustard powder
TOPPING:
900g (2lb) potato, peeled and quartered
300ml (

1

/

2

pint) water

100g (4oz) margarine
60ml (4 tbsp) milk
salt and pepper to taste
100g (4oz) cheddar cheese, grated

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

Cover and cook on 100% for 7 minutes.

2 Place butter, courgettes and mushrooms in a 2.5 litre

(approx. 4 pint) casserole dish. Cover and cook on
100% for 3 minutes.

3 Break the fish into flakes and add to the vegetables.
4 Stir herbs and mustard powder into the sauce.
5 Add to fish mixture.
6 Place the potatoes into a bowl with 300ml (

1

/

2

pint)

water and cook on 100% for 20 minutes, stirring twice.

7 Drain the potatoes and mash with butter, milk and

seasoning.

8 Spread over the fish mixture and sprinkle with the

cheese.

9 Place on the low rack and cook on DUAL - 1, 200°C,

30% for 35 minutes.

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

1

/

2

tsp) salt

4 fresh tuna steaks (approx. 200g (7oz) 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 together 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 2 - 3 hours.

2 Remove fish from the marinade and place in a flan dish.
3 Place on the low rack and cook on DUAL - 2, 70% for

10 minutes.

4 Stir cornflour mixture into marinade. Heat on 100%

for 4 minutes until thickened, stir after 2 minutes.

5 Return the fish steaks to the sauce and heat on 70%

for 3 - 4 minutes.

Serve with new potatoes and fresh vegetables.

4 wooden skewers (see tip, page 59)
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 low rack.

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

and rearrange the kebabs every 6 minutes.  

R-895M New CkBk  4/8/02  8:31 AM  Page 53