Hotpoint 6666 User Manual
41
I
ngredients
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) oil
1 large onion, sliced
600 g (1
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) oil
1 large onion, sliced
600 g (1
1
⁄
4
lb) cooked jacket potatoes, sliced
(see page 36)
40 g (1
40 g (1
1
⁄
2
oz) butter
40 g (1
1
⁄
2
oz) flour
3 ml (
1
⁄
2
tsp) mustard
600 ml (1 pt) milk
salt and pepper
100 g (4 oz) Red Leicester cheese
75 g (3 oz) wholemeal breadcrumbs
salt and pepper
100 g (4 oz) Red Leicester cheese
75 g (3 oz) wholemeal breadcrumbs
I
ngredients
100 g (4 oz) broccoli
100 g (4 oz) cauliflower
1 medium red pepper, diced
198 g (7 oz) can salmon, drained
25 g (1 oz) butter
30 ml (2 tbsp) plain flour
300 ml (
100 g (4 oz) cauliflower
1 medium red pepper, diced
198 g (7 oz) can salmon, drained
25 g (1 oz) butter
30 ml (2 tbsp) plain flour
300 ml (
1
⁄
2
pt) milk
50 g (2 oz) grated tasty cheese
150 ml (
150 ml (
1
⁄
4
pt) cream cheese (optional)
salt and pepper to taste
15 g (
15 g (
1/
2
oz) butter
75 g (3 oz) fresh white breadcrumbs
15 ml (1 tbsp) chopped fresh parsley
pinch paprika
15 ml (1 tbsp) chopped fresh parsley
pinch paprika
Salmon and Vegetable Mornay
Serves 4
Dish: 20 x 25 cm (8” x 10”) dish
1. Break broccoli and cauliflower into florets, add red pepper and 2 tbsp water. Cover and
cook on HIGH power for 5 mins. or until soft. Drain.
2. Flake salmon and mix with vegetables.
3. Melt butter in a jug on HIGH power for approx. 20-30 secs. Stir in flour then milk. Cook on
HIGH power for 2 mins. or until mixture boils and thickens; stir halfway. Stir in cheese,
cream and seasoning. Pour cheese sauce over vegetables and salmon.
cream and seasoning. Pour cheese sauce over vegetables and salmon.
4. Melt extra butter in a small bowl on HIGH power for approx. 15-20 secs. Stir in
breadcrumbs, parsley and paprika. Sprinkle over vegetable mixture.
5. Cook on MEDIUM power for 7-8 mins. or until piping hot.
I
ngredients
450 g (1 lb) smoked haddock cut into
4 portions
300 ml (
4 portions
300 ml (
1
⁄
2
pt) milk
knob of butter
Poached Smoked Haddock
Serves 4
Dish: casserole dish
1. Place haddock in single layer in casserole dish and cover with milk and butter. Cover and
cook on HIGH power for 5-6 mins. Serve on its own or with poached eggs on top.
Family Fish Pie
Serves 4
Dish: large casserole
1. Arrange fish in a shallow dish. Add lemon juice, cover and cook on HIGH power for 3 mins.
or until it flakes easily.
2. Place onion and oil in a bowl. Cover and cook on HIGH power for 3 mins. or until the onion
is soft.
3. Melt the butter on HIGH power for 30 secs. Stir in the flour and mustard and cook for a
further 15 secs. Add milk and seasoning, gradually stirring to a smooth paste. Cook on
HIGH power for 5 mins. or until the sauce is thick and bubbling. Stir twice during cooking.
Add 75 g (3 oz) of grated cheese to the sauce and stir well.
HIGH power for 5 mins. or until the sauce is thick and bubbling. Stir twice during cooking.
Add 75 g (3 oz) of grated cheese to the sauce and stir well.
4. Flake the fish and arrange in the serving dish. Add onions and place the sliced potatoes on
top.
5. Pour over the cheese sauce. Sprinkle with breadcrumbs and remaining cheese.
6. Cook on MEDIUM power for 8-10 mins. or until the mixture has been completely reheated.
FISH