FISH IN A PARCEL
Serves: 2
Cooking Time:
5 mins
Ingredients
4 small potatoes
1 small carrot
½ small courgette
4 spring onions - bulbs only
8 oz (225g) fish steak or fillet ¾ " (2cm) thick
salt and pepper
2 tablespoons dry Martini
2 slices lemon
parsley to garnish
Preparation-
Lightly oil two 10" (25cm) squares of foil. Cut the vegetables,
except the spring onions, into matchstick strips and place them in the
centre of each piece of foil. Sprinkle with salt and pepper and stand
the fish portions on top. Place a slice of lemon and thin slices of
spring onion on top of each piece of fish. Spoon the Martini over.
-
Fold the foil over and seal the edges by rolling them together
tightly. Place the trivet and ¼ pint (140ml) water in the pressure pan.
Stand the fish parcels on the trivet and close the lid.
-
Bring the pressure to the 2nd red ring and adjust the heat to
maintain this pressure for 5 minutes. Allow the pressure to reduce
naturally - please refer to the instruction manual.
-
Remove the foil parcels, open and serve sprinkled with chopped
parsley. No further vegetables should be required but a green salad
could be served to satisfy larger appetites.
SALMON STEAKS WITH MUSTARD & DILL SAUCE
Serves: 4
Cooking Time: 3 mins Ingredients
4 Salmon steaks
1 small onion, sliced
5 oz (140ml) mayonnaise
juice of ½ lemon
¼ teaspoon dried dill weed
¼ pint (140ml) water
Sauce:
5 oz (140ml) natural yoghurt
2 parsley sprigs
1 level teaspoon wholegrain mustard
1 level teaspoon chopped fresh dill or ½ level teaspoon dried dill
Preparation-
Place the onion, parsley, lemon juice, dill and water into the base
of a 2 litre or larger Duromatic pressure cooker. Brush the trivet with a little
oil and place it in the pan. Stand the salmon steaks on the trivet and
sprinkle with a little salt and pepper.
-
Close the lid and bring the pressure to the 2nd red ring. Adjust the
heat to maintain this pressure for 3 minutes. Allow pressure to reduce
naturally - please refer to the instruction manual.
-
Mix all sauce ingredients and serve with the salmon. The sauce may be
served either cold or warmed, taking care not to boil, as it will
separate.
CALDEIRADA – Portuguese Fish Stew
Serves: 6
Cooking Time: 6 mins
Ingredients
3 tablespoon olive oil
4 oz (100g) dried chick peas ( please refer to the instruction manual) or 14 oz (400g) can chick peas
1 large onion, chopped
2 garlic cloves, crushed
12 oz (350g) potatoes in ¾ " (2cm) cubes
1 small green pepper
1 lb (450g) cod fillet
14 oz (400g) can chopped tomatoes
a little grated nutmeg
¼ level teaspoon chilli powder
½ pint (300ml) chicken stock
Preparation-
Cook chick peas according to the method given in the instruction manual or drain the canned beans.
-
Heat the oil in the base of a 5 litre or larger pressure cooker, add
the onions, garlic and potatoes and sauté until softened and just
beginning to brown.
-
De-seed and slice the pepper, add to the pan. Skin the fish and cut
into chunks, add to pan together with all remaining ingredients.
-
Close the lid and bring the pressure to the 2nd red ring. Adjust the
heat to maintain this pressure for 6 minutes. Remove the pan from the
heat and allow the pressure to reduce naturally - please refer to the instruction manual. Serve with crusty bread and a mixed green salad.
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