Haddock Portugaise Recipe
Ingredients
| 2 medium-size onions, skinned and sliced | ||
| Oil | 30 Milliliter | |
| Tomatoes | 450 Gram, skinned | |
| 1 large clove of garlic, skinned and crushed | ||
| Sugar | 5 Milliliter | |
| Dry white wine | 60 Milliliter | |
| 4 fillets of haddock about 175 g (6 oz) each | ||
| Potatoes | 450 Gram, peeled | |
| French Beans | 350 Gram, frozen | |
| Butter | 25 Gram | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Lightly fry the onions in the heated oil in a pan until just tender.
Stir in the tomatoes, crushed garlic, sugar, and seasoning.
Cook for about 2 minutes, stirring, then put the mixture in an ovenproof dish or casserole that will fit in the pressure cooker.
Pour in the wine and arrange thefolded fillets of fish on top.
Sprinkle with more salt and pepper and cover with foil.
Pour 300 ml (1/2 pint) water in the pressure cooker, put in the trivet and stand the fish dish on it.
Arrange the potatoes in a buttered dish or separator and put the beans in another vegetable separator.
Sprinkle the vegetables with salt, and put them in the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4-6 minutes, according to thickness of fish and dishes.
Reduce pressure slowly.
Transfer the vegetables to a serving dish, adding two or three knobs of butter.
Serve at once with the haddock.
Stir in the tomatoes, crushed garlic, sugar, and seasoning.
Cook for about 2 minutes, stirring, then put the mixture in an ovenproof dish or casserole that will fit in the pressure cooker.
Pour in the wine and arrange thefolded fillets of fish on top.
Sprinkle with more salt and pepper and cover with foil.
Pour 300 ml (1/2 pint) water in the pressure cooker, put in the trivet and stand the fish dish on it.
Arrange the potatoes in a buttered dish or separator and put the beans in another vegetable separator.
Sprinkle the vegetables with salt, and put them in the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4-6 minutes, according to thickness of fish and dishes.
Reduce pressure slowly.
Transfer the vegetables to a serving dish, adding two or three knobs of butter.
Serve at once with the haddock.
Chef
