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Program: Top and bottom heater with fan
Pre heat temp: 200°C
Pre heat time: 10 mins
Cook temp: 200°C
Cook time: 15 mins
Ingredients:
- 500 g potatoes, thickly sliced
- 2 tbsp olive oil
- 1 leek, washed & sliced
- 1 garlic clove, crushed
- 70 ml double cream
- 1 tbsp jalapeño pepper
- 1 tbsp garlic, chopped
- 2 skinless salmon fillets
- Mixed rocket lettuce, to serve
Marinade:
- 1 lemon
- ½ tsp black pepper powder
- Salt to taste
- ½ tsp sage, chopped
Preparation:
- Pre-heat the oven to 200°C. Clean, wash and damp the fish, cut into thick supreme (slabs), mix all ingredients for marinade and apply on fish chunks
- In a glass bowl add potatoes, water and cook for 6 mins at 100% micro power level. Drain and leave in a colander for few minutes
- Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Place in the oven on 3rd rack positioning for 20 mins, tossing halfway through the cooking time
- Meanwhile, heat oil in a glass bowl. Add leek, garlic and cook for 5 mins, at 10% micro power level
- After 1 min add cream, pepper and 75ml hot water and continue to cook for 3 mins at 40% micro power level
- Pour the creamy leek mixture over the potatoes and then sit the salmon chunks on top. Bake for 15 mins
- Serve topped with jalapeño pepper and a salad on the side
