Paupiettes Of Plaice Au Gratin Recipe
Ingredients
| 4 medium to large plaice fillets, skinned | ||
| Lemon juice | 10 Milliliter | |
| Ham | 50 Gram, finely chopped | |
| Breadcrumbs | 75 Gram | |
| Cheese | 75 Gram, grated | |
| Parsley | 30 Milliliter, chopped | |
| 4 large firm tomatoes | ||
| Butter | 25 Gram | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the fish fillets, skinned side uppermost, on a board.
Sprinkle them with salt, pepper and a little lemon juice.
Roll up from the tail end and stand them in a buttered flameproof dish or casserole.
Mix together the ham, half the crumbs and half the cheese and the parsley; season well.
Using a sharp pointed knife, cut a round from the stalk end of each tomato, scoop out the flesh and strain the juice on to the breadcrumb mixture; mix well.
Refill the tomatoes with the stuffing and stand them in a dish with the fish.
Put a few pieces of butter (about half) on top and cover lightly with a piece of foil.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Stand the dish on the trivet and put on the lid.
Bring the cooker to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the dish from the cooker and sprinkle the fish with the remaining cheese and crumbs.
Dot with the rest of the butter and brown under a hot grill.
Small or sliced potatoes may be cooked and served at the same time with the paupiettes.
Sprinkle them with salt, pepper and a little lemon juice.
Roll up from the tail end and stand them in a buttered flameproof dish or casserole.
Mix together the ham, half the crumbs and half the cheese and the parsley; season well.
Using a sharp pointed knife, cut a round from the stalk end of each tomato, scoop out the flesh and strain the juice on to the breadcrumb mixture; mix well.
Refill the tomatoes with the stuffing and stand them in a dish with the fish.
Put a few pieces of butter (about half) on top and cover lightly with a piece of foil.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Stand the dish on the trivet and put on the lid.
Bring the cooker to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the dish from the cooker and sprinkle the fish with the remaining cheese and crumbs.
Dot with the rest of the butter and brown under a hot grill.
Small or sliced potatoes may be cooked and served at the same time with the paupiettes.
Chef
