TEFAL CLIPSO ONE P4241461 Guide De L'utilisateur page 12

TE_CLIPSO-ONE_4137343_IFU-TEFAL-CLIPSO ONE 05/11/12 10:19 Page10
to prepare with your pressure cooker
For pressure cookers with a capacity of less than 6 litres,
Starter
Vegetable soup
4 potatoes 1 leek , 4 carrots, 1 turnip, 1litre of water, salt, pepper, 3 table spoons of crème fraîche (optional).
Serves 4
Preparation time: 15 min.
Valve position: 1
Cooking time: 10 min.
Fish
Ling fish "Papillote" with citrus fruit
4 ling fish fillets, 150 grams each, 1 grapefruit, 1 orange, the juice of one lime, 2 tomatoes, 1 onion, 2 sliced
shallots, 60 grams of butter, 1 glass of dry white wine, a few estragon leaves, salt, pepper.
Serves 4
Preparation time: 25 min.
Valve position: 2
Cooking time: 8 min.
10
Ten tasty recipes
All the recipes are intended for 4 people.
reduce the proportions by a third.
Peel and wash the vegetables.
Cut the potatoes and the turnip into large dice. Thinly slice the car-
rots and the leek.
Pour 1 litre of water into the pressure cooker, and then add the vege-
tables, the salt and the pepper.
Seal the pressure cooker. As soon as the valve begins to whistle, re-
duce the heat and cook for the recommended amount of time. De-
compress under water.
If liked, the crème fraîche can be added before serving.
Cut the tomatoes into slices. Peel the onion and slice it very finely.
Skin the grapefruit and oranges and take out the quarters taking care
to retain their juice.
Place three tomato slices in the centre of four sheets of aluminium
foil, slightly overlapping them. Cover with some sliced onions and shal-
lots, add a few estragon leaves, then place the fish fillets on top. Fold
up the sides of each foil "papillote" so that it will hold one tablespoon
of white wine and two tablespoons of grapefruit-orange juice without
leaking. Add a few drops of lime, salt and pepper to taste.
On top of each fish fillet, place one quarter of grapefruit, two quarters
of orange and 15 grams of fresh butter. Close up the foil "papillotes"
before delicately placing them in the steaming basket.
Pour 70 cl of water into the pressure cooker. Place the steaming bas-
ket on its tripod, in the pressure cooker, taking care to make sure that
it is not in contact with the water.
Close the pressure cooker. As soon as the valve starts to hiss, lower the
heat and leave to cook for the specified duration. When cooked, open
the pressure cooker.
Remove the steaming basket from the pressure cooker and delicately
place one ling fish foil "papillote" on each plate. Open up the "pa-
pillotes" at the table using scissors. An avocado salad may be served
with this dish.