Cooking in a steam convection oven

• 1. Boil the spinach, then place in cold water, squeeze out the water and cut into 5cm pieces.
• 2. Coat the frozen salmon in melted butter and place it in a hotel pan in a steam convection oven. Pour the remaining butter evenly over the salmon and heat.
• 3 Mix the white sauce, milk, and consommé well.
• 4 Remove (2) and add the shimeji mushrooms and spinach that have had their stems removed and broken up, then pour (3) over them evenly, cover and reheat.
• Serve on 5 plates and sprinkle with parsley.

POINTApplication tips

• 1. Adding a little soy sauce to the white sauce will make it taste great with white rice.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.