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Duromatic Fish Recipes

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
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. 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.
  3. 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
  1. Cook chick peas according to the method given in the instruction manual or drain the canned beans.
  2. 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.
  3. 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.
  4. 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.