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EN
61
On top of each fish fillet, place one quarter of grapefruit,
two quarters of orange and 15 g of fresh butter. Close
up the foil parcels before carefully placing them in the
steaming basket.
Pour 750 ml of water into the pressure cooker. Place the
steaming basket on its trivet, in the pressure cooker,
taking care to make sure that it is not in contact with
the water.
Close the pressure cooker. As soon as the valve starts to
hiss, lower the heat and leave to cook for the specified
time. When cooked, open the pressure cooker.
Remove the steaming basket from the pressure cooker
and delicately place one fish foil parcel on each plate.
Open up the parcels at the table using scissors. An
avocado salad may be served with this dish.
Lamb
Spring Navarin stew
600 g lamb shoulder and 600 g breast of lamb, cut into chunks, a bunch of fresh, spring
carrots, a bunch of spring onions, white part of 2 leeks, 4 small new potatoes, 100 g of green
beans, 2 large peeled and chopped tomatoes, 2 cloves of garlic, 1 bouquet garni, 1
tablespoon of chopped tarragon, 30 g of butter, 150 ml of white wine, 1 tablespoon of olive
oil, 1 tablespoon of flour, salt, pepper.
Peel and wash all of the vegetables. In the pressure
cooker pan, brown the pieces of meat and the
unpeeled garlic in the oil and butter. Add salt and
pepper. Sprinkle the flour over the ingredients and mix
well. Pour in the white wine, add the bouquet garni of
herbs and the chopped tomatoes. Pour in sufficient
water to cover the meat. Bring to the boil.
Fit the lid and close the pressure cooker. As soon as the
valve starts to hiss, lower the heat and leave to cook
for the first cooking duration. After this time, open the
pressure cooker. Add the vegetables, salt and pepper
them. Close up the pressure cooker. As soon as the
valve starts to hiss, lower the heat and leave to cook
for the second cooking duration specified. After this
time, open the pressure cooker.
Remove the meat and the vegetables, letting the juice
run off, remove the bouquet garni and the garlic.
Let the cooking juices reduce over high heat until a
thick gravy is obtained. Place the meat and the
vegetables in a serving dish and pour over the gravy.
Add the tarragon and serve.
Serves 4
Preparation time: 20 min
Valve position:
Cooking time: 10 min
+ 7min
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