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to prepare with your pressure cooker
For pressure cookers with a capacity of less than 6 litres,
Starter
Vegetable soup
4 potatoes 1 leek , 4 carrots, 1 turnip, 1 litre water, salt, pepper, 3 tablespoons of crème
fraîche (optional).
Serves 4
Preparation time: 15 min
Valve position:
Cooking time: 10 min
Fish
Citrus fish parcels
2 tomatoes, 1 onion, 2 shallots, 1 grapefruit, 1 orange, 4 thick fillets of ling or cod (about 50
g each), juice of 1 lime, 60 g butter, 1 glass (125 ml) white wine, a few fresh tarragon leaves,
salt, pepper.
Serves 4
Preparation time: 25 min
Valve position:
Cooking time: 8 min
60
Ten tasty recipes
All the recipes are intended for 4 people.
reduce the proportions by a third.
Peel and wash the vegetables.
Cut the potatoes and the turnip into large dice. Thinly
slice the carrots and the leek.
Pour 1 litre of water into the pressure cooker, and then
add the vegetables, the salt and the pepper.
Close the pressure cooker. As soon as the valve begins
to whistle, reduce the heat and cook for the
recommended amount of time. Depressurise by placing
the pressure cooker under running cold water.
If desired, the crème fraîche can be added before
serving.
Cut the tomatoes into slices. Peel the onion and shallots,
and finely slice them.
Skin the grapefruit and oranges and cut into quarters
taking care to retain their juice.
Place three tomato slices in the centre of four sheets of
aluminium foil, slightly overlapping them. Cover with
some sliced onions and shallots, add a few tarragon
leaves, then place the fish fillets on top. Fold up the sides
of each foil parcel so that it will hold one tablespoon of
white wine and two tablespoons of grapefruit-orange
juice without leaking. Add a few drops of lime juice, salt
and pepper to taste.