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RECIPES -Fish and Seafood
Fish with Sweet-Sour Sauce
4.2 Qt.
6/8 Qt.
Ingredients
1
2
Onions, sliced
3
6
Carrots, sliced
1
2
Bay Leaf
1
2
Parsley Sprigs
1 1/2 Cups
3 cups
Water
1 1/2 lbs.
3 lbs.
Fish (haddock, pike, trout)
1 tsp
2 tsp
Salt
Dash
1/4 tsp
Pepper
2 Tbsp
1/4 cup
Butter or Margarine
1 Tbsp
2 Tbsp
Flour
3 Tbsp
1/3 cup
Brown Sugar
1/3 cup
2/3 cup
Vinegar
1/4 tsp
1/2 tsp
Salt
4 servings
8 servings
1.
Place onions, carrots , bay leaf, parsley and water in cooker. Place fish on rack in cooker.
Season with salt and pepper.
2.
Cover, set control to 10 PSI and cook 2-4 minutes after control jiggles. Reduce pressure
instantly
3.
Place fish on hot platter. Force onions and carrots through a course sieve or puree in
blender; add to strained broth.
4.
Brown butter, stir in flour. Gradually stir in broth. Cook until thickened, stirring constantly.
Stir in sugar, vinegar and salt.
5.
Pour over fish. Garnish with chopped parsley.
Perch or Halibut Steak
4.2 Qt.
6/8 Qt.
Ingredients
1 1/2 lbs.
3 lbs.
Perch or Halibut
2 Tbsp
4 Tbsp
Butter or Margarine
1 1/2 tsp
1 Tbsp
Salt
Dash
1/4 tsp
Pepper
2 Tbsp
4 Tbsp
Onion, chopped
1/4 cup
1/2 cup
Water for frozen fish
or
or
1/2 cup
1 cup
Water for fresh fish
2 Tbsp
4 Tbsp
Flour
1/2 cup
1 cup
Water
1/4 tsp
1/2 tsp
Salt
4 servings
8 servings
1.
Cut fish into individual servings.
2.
Brown fish in hot fat in bottom of cooker. Place fish on rack.
3.
Season with salt and pepper. Sprinkle with onions. Add water
4.
Cover, set control to 10 PSI and cook for 4 minutes after control jiggles.
5.
Cool cooker normally. Remove fish and place on hot platter.
6.
Thicken liquid with flour mixed with cold water. Stir until smooth. Add salt and parsley.
