Magefesa PRACTIKA PLUS Manual página 26

6
MIN
INGREDIENTS
4 small or 2 large pink
salmon steaks, 1-inch thick
1 medium onion, sliced in
1/2 cup good dry white wine
Salt and white pepper
to taste
1 fresh lemon, sliced
25
MIN
INGREDIENTS
4 orange roughy filets,
2lbs. total
1/4 cup bottled Teriyaki
sauce
1/4 cup sherry
1/4 cup water
Sprinkle to taste of the
following: Chinese Five-
Spice, paprika,
grated orange peel,
nutmeg, white pepper
26
SALMON STEAKS AND WINE
Place basket in cooker. Arrange onion slices in basket. Place fish steaks on
top of onion. Pour wine over fish and sprinkle on salt and pepper to taste.
(If you have a favorite seasoning for fish, sprinkle that on instead). Arrange
lemon slices over the fish. Bring to a boil. Close cover and bring to high
pressure. Lower heat and cook for 6 minutes. Remove from heat and reduce
pressure using the Quick Release
rings
Method. Remove cover. Discard onion and lemon slices and serve.
"ORANGE" ORANGE ROUGHY
Combine the Teriyaki sauce, sherry, and water in a shallow baking dish. Place
the fish in the marinade in a single layer and turn it over once. Sprinkle each
of the spices over the fish pieces. Allow the fish to stand in the marinade for 10
minutes, then turn the filets and sprinkle the other sides with the spices.
Let stand another 10 minutes.
Lift the filets to a platter for a moment and pour the marinade into the pressure
cooker. Heat marinade over a medium heat until it reaches a simmer. Lay the
fish filets in the cooker; you may stack them on top of each other in two piles
depending on how many pieces you have. Close cover and bring to high pressure.
Lower heat and cook 5 minutes. Remove from heat and reduce pressure using
the Quick Release method. Remove cover. Remove filets with a couple of slotted
spatulas and serve.