• 17757acbbf1a57153aab742e7ec2668b

Fish En Papillote.

Foods cooked "en papillote"—in a paper bag—emerge succulent and saturated with flavor.

Prep
Cook
Serves 3people
Ingredients
6
- sole fillets
2
tbsp - lemon juice
1/4
tsp - pepper
1/2
tsp - salt
3
tbsp - butter
1
small (4 oz / 120 g) - onion finely chopped
2
cloves - garlic finely chopped
1/2
cup - celery finely chopped
13
/4 cups (4 oz / 120 g) - mushrooms thinly sliced
1/4
cup - dry white wine
1
large (1/2 lb / 225 g) - tomato peeled and chopped
4
- green olives sliced
1/8
tsp - fennel ground
3/4
cup - water
Directions
1.
To cook reduced quantities : do not reduce water at all.
2.
Rub fish with lemon juice, pepper and half the salt (¼ tsp). Marinate for 1 hour.
3.
Melt butter in a pan. Add onion, garlic and celery. Stir fry till onion is transparent. Add mushrooms and wine. Cook till wine evaporates, stirring occasionally.
4.
Add tomato, olives, fennel and remaining salt (¼ tsp). Cook till liquid evaporates, stirring occasionally.
5.
Place each fillet on a piece of parchment paper or aluminum foil. Spread the mixture evenly over fish. Fold parchment paper over fish from all sides and crease across the top and sides to close.
6.
Pour water into cooker. Put grid in cooker. Place fish packets on grid.
7.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
8.
Remove cooker from heat. Press finger-tip control/lift vent weight lightly to release pressure.
9.
Open cooker. Place fish packets on serving dish. Serve hot.

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