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F ISH
PAELLA
SERVES 4
200g (7oz) white long grain rice 600ml (1 pint) hot chicken stock 2.5ml (1/2tsp) turmeric salt and pepper to taste 1 red pepper, seeded and sliced 100g (4oz) prawns, peeled and cooked 100g (4oz) peas 100g (4oz) cockles, cooked 100g (4oz) mussels, cooked 100g (4oz) whole baby corn 225g (8oz) chicken, cooked and chopped
PREPARATION
TIME
-6
MINUTES
1 Place the rice in a large bowl and add the stock, turmeric and seasoning. Cook on MEDIUM HIGH for 14-15 minutes, until the rice is tender, stir 23 times during cooking. Drain. 2 Stir in the pepper, prawns, peas, cockles, mussels, baby corn and chicken. Cook on HIGH for 6 minutes ,stirring halfway through cooking.
T ROUT WITH ORANGE & ALMONDS
SERVES 2
2 medium trout (approx. 225g (8oz) each) salt and pepper to taste juice and rind of 1 orange 50g (2oz) flaked almonds
Garnish with slices of orange to serve.
PREPARATION
TIME
-6
MINUTES
1 Wash the trout. Discard heads and tails and pat dry. Place in a large flan dish, pierce in several places. Season. Pour over the orange juice and sprinkle with the rind and flaked almonds. 2 Place on low rack, cook on DUAL GRILL, MEDIUM for 9-10 minutes. Turn over halfway through cooking.
R ED MULLET WITH HOLLANDAISE SAUCE
SERVES 4 PREPARATION
TIME
- 18
MINUTES
4 fresh red Mullet 1 Rinse the fish under cold water, pat dry with salt and pepper to taste kitchen paper. Season with salt & pepper. Place 25g (1oz) butter in a large flan dish, pierce the fish in several 150ml (1/4 pint) Hollandaise sauce (see page 65) places. Dot with butter. Cover and cook on HIGH fresh fennel to garnish for 6-7 minutes per 450g (1lb). 2 Prepare the sauce. 3 Place the fish in a warm serving dish, reheat on HIGH for 1 minute, garnish with fennel. Serve the sauce separately.
Serve with fresh vegetables, new potatoes and Hollandaise sauce.
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