Recipes - TEFAL P20506 User Manual

to cook with your Classic or Vitaly Pressure Cooker
Vegetable soup
Serves 4
Preparation time:
15 min.
Cooking time:
10 min.
8 min.
Citrus cod parcels
Serves 4
Preparation time:
25 min.
Cooking time:
7 min.
5 min.
8 tasty recipes
Starter
4 potatoes, 2 leeks, 5 carrots, 2 turnips, 1.5 l (2 1/2 pt) of water, salt and pepper, 3 des-
sertspoonfuls of fresh cream (optional).
P
eel and wash the vegetables.
Cut the potatoes and the turnips into large cubes. Slice the carrots and the
leeks thickly.
Fill the pressure cooker with water, add the vegetables, the salt and the
pepper.
Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat
and leave to cook for the specified time. Leave to cook for the specified time.
Release pressure (fast release method, see page 10 - End of cooking).
Add the fresh cream before serving if desired.
Fish
4 cod fillet steaks each weighing 150 g, 1 grapefruit, 1 orange, the juice of 1 lime,
2 tomatoes, 1 onion, 2 chopped shallots, 60 g (2 oz) butter, 1 glass of dry white wine
(125 ml/4 1/2 fl oz), a few leaves of fresh tarragon, salt and pepper.
C
ut the tomatoes into slices. Peel the onion and chop into very small pieces.
Peel the grapefruit and the orange and remove the pith. Separate into
segments, making sure that you keep all the juice.
Take four sheets of aluminium foil and place 3 slices of tomato on the centre
of each sheet, slightly overlapping one another. Cover with some of the onion
and the chopped shallots. Add a few leaves of tarragon and place the cod
fillets on top.
Lift up the edges of each parcel in order to pour 1 dessertspoonful of white
wine and 2 dessertspoonfuls of grapefruit/orange juice on top of the fish
without spilling. Add a few drops of lime juice, and season with salt and
pepper.
Arrange 1 wedge of grapefruit, 2 wedges of orange and 15 g (1/2 oz) fresh
butter on top of each fish fillet. Close the parcels firmly before placing them
gently in the steam basket. Pour 750 ml (1 1/4 pt) of water into the pressure
cooker. Place the steam basket on its stand inside the pressure cooker, making
sure that it is not touching the water. Close the pressure cooker. As soon as the
valve starts to hiss, reduce the heat and leave to cook for the specified time.
Immerse the pressure cooker into a bowl of cold water to cool it down quickly
before opening. Remove the steam basket from the pressure cooker and
gently place 1 cod parcel onto each plate. Open the parcels at the table using
scissors. They can be served with an avocado salad.
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