Fish
100
Serves 4
Dish: shallow oval dish, large bowl
Oven Accessory: trivet + Pyrex® tray then no accessory then wire
shelf in lower position
450g (1lb) white fish
50g (2oz) butter
50g (2oz) flour
450 ml (3/4 pt) milk
275 ml (1/2 pt) white wine
450g (1lb) mixed seafood
6 gherkins, diced
15ml (1tbsp) fresh parsley
10ml (2tsp) dill
salt and pepper
Rosti topping:
900g (2 lb) potatoes
15 ml (1tbsp) capers
50g (2oz) butter, melted
50g (2oz) cheddar cheese, grated
Fill the Steam Water Tank. Place the white fish onto the trivet and place on Pyrex® tray.
Cook on AUTO FRESH FISH PROGRAM or on STEAM MEDIUM for 10 mins. Skin, bone
and flake the fish. Refill the Steam Water Tank. Place potatoes in a large shallow dish with
3 tbsps water and cover. Place on base of oven and par-boil on STEAM MEDIUM for 10
mins. and then allow to cool slightly. Put butter in a large bowl. Place on base of oven and
cook on HIGH MICROWAVE for 1 min. and then stir in flour to make a roux. Mix in the milk
and wine gradually, stirring continuously until well combined and cook on HIGH
MICROWAVE for 3 mins. Stir and cook for a further 2-3 mins. on HIGH MICROWAVE
stirring halfway. Mix in the fish, mixed seafood, gherkins and herbs. Season and pour into
the dish. Grate the potatoes and mix in the capers, melted butter and grated cheese. Pile
onto fish sauce without pressing firmly to keep the grated form. Place on wire shelf and
cook on CONVECTION 220°C + SIMMER MICROWAVE for 30-35 mins. or until piping hot
and golden.
Cooking method
Ingredients
Special Occasion Fish Pie
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