Panasonic NN-CD997S Operating Instructions Manual page 54

Seafood Marinara
Serves: 4
Ingredients:
0 g scallops
0 g prawns, shelled and deveined
1 squid, (approx.  g)
cleaned and sliced
 tablespoons butter
1 clove garlic, crushed
 tomatoes, peeled and chopped
1 tablespoon tomato paste
1 / cup white wine
4
1 tablespoon basil, chopped
pepper
chopped parsley
Method:
Place cleaned seafood into a -litre dish. Set aside.
Place butter and garlic in a 1-litre dish. Cook on
HIGH for 1 minute. Add remaining ingredients
except seafood to dish and cook on HIGH for
5 minutes. Purée tomato mixture in a blender or
food processor and pour over seafood. Cook on
MED HIGH for 5 to 7 minutes. Stand for 5 minutes.
Serve with pasta or salad.
Fish and Shellfish
Seafood Marinara
1
Golden Seafood Pie
Serves: 4
Ingredients:
400 g white fish fillets
00 g peeled green prawns
100 g calamari rings
1 cup water
1 tablespoon lemon juice
30 g butter
1 onion, sliced
1 clove garlic, crushed
 tablespoon flour
1 teaspoon French mustard
1 ml cream
 sheets filo pastry
60 g butter melted, extra
Method:
Cut fish into 3 cm cubes and place into a -litre
dish with prawns and calamari. Pour over water and
lemon juice. Cook on MEDIUM for 6 to 8 minutes
or until seafood is just tender. Set aside. Place butter
and onion into a 1-litre dish. Cook on HIGH for
2 minutes.
Blend in flour and mustard and cooking liquid from
the seafood. Cook on HIGH for 4 minutes, stirring
every minute until sauce boils and thickens. Stir in
cream and gentry fold in seafood. Preheat oven
to Convection 200°C. Divide seafood mixture
between 4 x  cup ramekin dishes. Lay out sheets
of filo pastry and brush with butter. Gentry scrunch
 sheets of filo onto the top of each ramekin dish,
ensure all sauce mixture is covered. Place ramekins
onto Low Rack and cook on 200°C for 20 to
30 minutes or until golden brown.
Barbecue Fish Skewers
Makes: 4 skewers
Ingredients:
1 kg firm white fish fillets,
cut into long thin strips
melted butter for brushing
Marinade:
1
/ cup lemon juice
4
1 tablespoon olive oil
 green onions, chopped
1 tablespoon finely chopped dill
black pepper
Method:
Place fish in a large mixing bowl.
Mix all marinade ingredients until well combined.
Pour marinade over fish and chill for 2 hours only.
Thread fish onto skewers (similar to a snake shape).
Brush High Rack with melted butter. Place skewers
on High Rack. Cook on Grill 1 for 8 to 12 minutes,
turning halfway through cooking. Serve with coconut
rice.
Tip: Half freeze fish before slicing so finer strips may
be cut.
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