fish
lemon mackerel 5 minutes
4 mackerel 1 hard boiled egg, shelled and chopped
50g (2oz) fresh breadcrumbs 1 small onion, finely chopped
1 tbsp chopped parsley juice of 1 lemon
salt and black pepper
Remove heads, tails and fins. Split and bone the fish. Season. Make a firm stuffing of the other
ingredients, and fill the fish. Roll up, or fold in half lengthwise. Secure with cocktail sticks or
string. Put 300ml (½pt) water in the body. Butter the basket, and lay the fish in the basket, on the
trivet. Close the cooker, bring to pressure and cook for 5 minutes. Release steam quickly.
stuffed plaice in white wine sauce 3 minutes
4 medium plaice fillets, skinned 175g (6oz) seedless green grapes, halved
75g (3oz) fresh breadcrumbs ½ tbsp parsley, chopped
2 egg yolks 150ml (¼pt) single cream
300ml (½pt) dry white wine 75g (3oz) butter, melted
1 tbsp cornflour ½ lemon
1 bay leaf salt and black pepper
watercress to garnish
Lay the fillets, skin side down, on a board. Sprinkle with salt, pepper and lemon juice. Mix the
breadcrumbs, parsley, egg and melted butter. Season well, and spread the mixture on top of
each fillet. Roll up from the tail end, and secure with cocktail sticks or string. Put the wine in the
cooker and add the bay leaf. Butter the basket, and lay the fish in the basket, on the trivet. Close
the cooker, bring to pressure and cook for 3 minutes. Release steam quickly.
Lift out the fish, remove the string or cocktail sticks, and keep the fish warm. Remove the basket
and trivet, discard the bay leaf. Blend the cornflour with 1 tbsp water. Stir into the cooking liquid
and bring to the boil, stirring till thickened. Remove from the heat and allow to cool slightly. Beat
in the egg yolk and cream and adjust the seasoning. Fold in 100g (4oz) grapes. Re-heat the
sauce very gently (to prevent curdling) and pour over the fish. Garnish with the remaining
grapes and watercress.
cod Provençale 3 minutes
700g (1½lb) cod fillets, skinned 1 x 425g (15oz) can tomatoes
1 small onion, chopped 1 stick celery, chopped
1 clove garlic, crushed 1 green pepper, de-seeded and thinly sliced
1 tbsp tomato purée 2 tsp cornflour (optional)
2 tbsp oil pinch sugar
pinch basil, pinch chilli powder
salt and black pepper watercress to garnish
Heat the oil in the cooker body, and lightly fry the onion, garlic, celery and pepper. Remove the
tomatoes from the liquid, and make the liquid up to 300ml (½pt) with water. Add the tomatoes,
the liquid, the tomato purée, sugar and seasonings. Roll up the fish fillets, starting from the tail
end, secure with cocktail sticks or string, and lay in the sauce. Close the cooker, bring to pressure
and cook for 3 minutes. Release steam quickly.
Remove the cocktail sticks/string and put the fish in a dish. Thicken the sauce with a little
blended cornflour if necessary. Garnish with watercress and serve on a bed of rice.
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