4 large courgette (zucchini)s, about 4 oz (100 g) each
1 lb (450 g) haddock fillets, skinned
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1.25 ml (1/4 tsp) turmeric
3 tbsp (60 ml) low-fat natural yogurt
1 egg. size 2, separated
fresh coriander sprigs, to garnish
1 lb (450 g) haddock fillets, skinned
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1.25 ml (1/4 tsp) turmeric
3 tbsp (60 ml) low-fat natural yogurt
1 egg. size 2, separated
fresh coriander sprigs, to garnish
method
1. Prepare the courgettes, then place in a bowl with 60 ml (4 tbsp) water.
2. Cover and cook 100% (High) 7 minutes, until tender. Drain.
3. Put haddock into a dish with 30 ml (2 tbsp) water.
4. Cover and cook 100% (High) 5 minutes. Drain well, flake and discard any bones.
5. Put the fish, cumin, coriander, turmeric, yogurt and egg yolk in a bowl and mix well.
6. whisk the egg white and using a metal spoon, carefully fold into the fish mixture.
7. Spoon into the prepared courgette shells and place in an dish in a single layer.
8. Cook, uncovered, 100% (High) 6-7 minutes, turning dish once.
9. Garnish with coriander sprigs and serve hot.
2. Cover and cook 100% (High) 7 minutes, until tender. Drain.
3. Put haddock into a dish with 30 ml (2 tbsp) water.
4. Cover and cook 100% (High) 5 minutes. Drain well, flake and discard any bones.
5. Put the fish, cumin, coriander, turmeric, yogurt and egg yolk in a bowl and mix well.
6. whisk the egg white and using a metal spoon, carefully fold into the fish mixture.
7. Spoon into the prepared courgette shells and place in an dish in a single layer.
8. Cook, uncovered, 100% (High) 6-7 minutes, turning dish once.
9. Garnish with coriander sprigs and serve hot.
serving amount
serves 4
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