Sanyo EM-S5002W Instructions and Recipes - Page 46

Basic, White, Sauce, Ingredients, Variations, Method

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Cook or bake the fish according to the guidelines at the beginning of the section, then serve with one of the sauces detailed below; BASIC WHITE SAUCE (Makes about 300m1s /'/2 pint) INGREDIENTS 25g/loz butter 25g/loz plain flour 300mIs/ 1/2 pint milk salt and white pepper METHOD 1. Melt the butter in a large jug or bowl using 900W microwave for 45 - 60 seconds. Stir in the flour and mix to a roux. Blend in the milk gradually, stirring continuously until well combined and smooth. 2. Cook, uncovered, on 900W microwave power for 2-3 minutes. Stir thoroughly every 11/2 minutes. 3. The sauce should be smooth, glossy and coat the back of a spoon. Season to taste with salt and pepper. VARIATIONS; Cheese Sauce Stir in 100g/4oz grated cheese after cooking and mix well. Parsley Sauce Stir 4 tblsps finely chopped fresh parsley (or 2tsps dried) and 1 tblsp (15m1s) lemon juice into the sauce halfway through the cooking time. Mix well. Lemon Sauce Stir in the finely grated rind of a lemon and 1 tblsp of lemon juice halfway through the cooking time. Mix well. Maitre d'Hote Sauce Use 150m1s/ I/4 pint fish stock and 150m1s/ 1/4 pint milk instead of all milk. Also stir in 1 tblsp/15m1s lemon juice and 2 level tblsps finely chopped fresh parsley halfway through cooking. After cooking stir in 2 tblsps/30m1s double cream. Mushroom Sauce Add 3 or 4 finely chopped mushrooms to the melted butter, cook on 900W for 172 - 2 minutes. Then stir in the flour and follow basic sauce method. Anchovy Sauce Stir in 2 tsps /10mls anchovy essence and ltsp/5mls lemon juice halfway through cooking. Mix well. 45

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Cook
or
bake
the
fish
according
to
the
guidelines
at
the
beginning
of
the
section,
then
serve
with
one
of
the
sauces
detailed
below;
BASIC
WHITE
SAUCE
(Makes
about
300m1s
/'/2
pint)
INGREDIENTS
25g/loz
butter
25g/loz
plain
fl
our
300mIs/
1
/
2
pint
milk
salt
and
white
pepper
VARIATIONS;
Cheese
Sauce
Stir
in
100g/4oz
grated
cheese
after
cooking
and
mix
well.
Parsley
Sauce
Stir
4
tblsps
finely
chopped
fresh
parsley
(or
2tsps
dried)
and
1
tblsp
(15m1s)
lemon
juice
into
the
sauce
halfway
through
the
cooking
time.
Mix
well.
Lemon
Sauce
Stir
in
the
finely
grated
rind
of
a
lemon
and
1
tblsp
of
lemon
juice
halfway
through
the
cooking
time.
Mix
well.
Maitre
d'Hote
Sauce
Use
150m1s/
I
/4
pint
fish
stock
and
150m1s/
1
/
4
pint
milk
instead
of
all
milk.
METHOD
1.
Melt
the
butter
in
a
large
jug
or
bowl
using
900W
microwave
for
45
-
60
seconds.
Stir
in
the
flour
and
mix
to
a
roux.
Blend
in
the
milk
gradually,
stirring
continuously
until
well
combined
and
smooth.
2.
Cook,
uncovered,
on
900W
microwave
power
for
2-3
minutes.
Stir
thoroughly
every
1
1
/
2
minutes.
3.
The
sauce
should
be
smooth,
glossy
and
coat
the
back
of
a
spoon.
Season
to
taste
with
salt
and
pepper.
Also
stir
in
1
tblsp/15m1s
lemon
juice
and
2
level
tblsps
finely
chopped
fresh
parsley
halfway
through
cooking.
After
cooking
stir
in
2
tblsps/30m1s
double
cream.
Mushroom
Sauce
Add
3
or
4
finely
chopped
mushrooms
to
the
melted
butter,
cook
on
900W
for
172
-
2
minutes.
Then
stir
in
the
fl
our
and
follow
basic
sauce
method.
Anchovy
Sauce
Stir
in
2
tsps
/10mls
anchovy
essence
and
ltsp/5mls
lemon
juice
halfway
through
cooking.
Mix
well.
45