Microwave Technologies Association

Herby Fish Bites with Lemon and Chive Sauce

Recipe is using a 700watt oven.  For different wattages of oven, change cooking times accordingly

Preparation time 15 minutes, not including standing time

350g haddock fillet, skinned

1 tblspn lemon juice

1 tblspn creamed horseradish sauce

black pepper to taste

350g cooked mashed potatoes

2 tblspns chopped parsley

 flour for dusting

125g fresh wholemeal breadcrumbs

fresh parsley for garnish

Lemon and Chive Sauce:

Grated rind and juice of 1 lemon

125ml dry white wine

2 thin slices fresh root ginger

2 teaspns cornflour

2 tblspns snipped chives

Puree the fish, lemon juice, horseradish sauce and seasoning together, then stir into the mashed potato and chopped parsley.

With floured hands, shape the mixture into 20 small bite sized balls and coat with breadcrumbs. Chill for approximately 30 minutes.

Place balls in a circle in a dinner plate 10 at a time, cover with kitchen paper and cook on HIGH for 3 – 4minutes, repeat with the remaining 10 and keep warm whilst making the sauce.

Place the grated lemon rind, lemon juice, wine, ginger and seasoning in a heat –proof bowl. Cover with a well fitting lid and cook on HIGH for 3 minutes, stirring well, half way through the cooking time.

Blend the cornflour with 1 tblspn water, add to the sauce and stir until clear.  Cook on HIGH for 1 minute, if necessary until the sauce clears.  Remove the ginger then stir in the snipped chives and serve immediately with the fish bites.