TEFAL CLIPSO Modulo 2 Guide De L'utilisateur page 16

EXE_IFU_TE_MODULO-2_4136751_mise en page 06/12/11 17:30 Page14
to prepare with your pressure cooker
For pressure cookers with a capacity of less than 6 liters,
Starter
Vegetable soup
4 potatoes 1 leek , 4 carrots, 1 turnip, 1liter 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, pep per.
Serves 4
Preparation time: 25 min.
Valve position: 2
Cooking time: 8 min.
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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 carrots and the leek.
Pour 1 litre of water into the pressure cooker, and then
add the vegetables, the salt and the pepper.
Seal the pressure cooker. As soon as the valve begins to
whistle, reduce the heat and cook for the recommen-
ded amount of time. Decompress 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 quar-
ters 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 shallots, 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 ta-
blespoon of white wine and two tablespoons of gra-
pefruit-orange juice without leaking. Add a few drops
of lime, salt and pepper to taste.