Sole and Prawn Paupiettes (Pressure Cooker) Recipe
Preparation time: 10 minutes
Cooking time: 3 minutes on high pressure
Ingredients:
8 lemon sole fillets, skinned
2 tablespoons lemon juice
175 grams cooked shelled prawns
freshly ground black pepper
150 ml milk
150 ml water
1 bay leaf
2 small fresh parsley sprigs
Sauce:
25 grams butter or margarine
25 grams plain flour
150 ml milk
2 teaspoons anchovy essence
Directions:
Place the sole fillets on a board, with the skinned side up.
Sprinkle the fillets with a little lemon juice.
Set aside 8 prawns and chop the rest. Put a little of the prawns
on the sole fillet with some pepper. Roll up tightly and secure with
a wooden cocktail stick.
Pour the milk and the water in a cooker and add the bay leaf and
parsley.
Grease the trivet and place it in the cooker, put the rolled
fillets on the trivet.
Cooked for 3 minutes on High with the cooker closed. Reduce heat
immediately.
Take the fish out of the cooker and remove the sticks. Place on
a heated serving dish to keep hot.
Strain the liquid from the cooker and set aside. Discard the bay
leaf and parsley.
Rinse and dry the cooker ad melt the butter. Mix in the flour
and heat for 1-2 minutes.
Remove from heat and add in milk and the liquid that was set
aside. Stir until thoroughly mixed and allow to boil.
Mix in the anchovy essence and simmer for a minute. Taste and
add seasoning to if desired.
Pour the sauce around the sole fillets and garnish each with the
reserve prawns before serving.
