Steam the frozen halibut in the pressure cooker
Well, now I forgot last night to get the fish out of the freezer. Let's see if the pressure cooker helps and it still gets through in steaming. There should be steamed halibut with mashed potatoes and chicory.
First, I put the potatoes in the pressure cooker, add 250 ml of water and a little salt over it. The bottom of the steam insert was rubbed with cold butter.
Then rinse the frozen fish with cold water and dry with a paper towel.
Now the fish seasoned with salt and pepper, drizzled with a bit of lemon juice.
Cook on full bowl, and once the green ring shows, reduce the heat to minimum. Leave it for seven minutes.
In the meantime, prepared the chicory salad: In my 50-year-old cookbook, I chose the variant with oranges, lemon juice and some sugar. Instead of yogurt, I took salad oil.
Now let the pressure cooker evaporate, put the fish warm and make a puree out of the potatoes with a little hot milk, salt, pepper and grated nutmeg.
The fish has become very good and has not fallen apart.
Only I had some trouble getting him out of the punched insert. Despite the butter, he stuck to it?
I'm still wondering if I'll lay out half of it with punched parchment paper next time. Or does anyone have an other idea?
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