Fagor America Electric Multi-Cooker manual Bouillabaisse, Swordfish Teriyaki

OLLA:Layout 1 24/01/2008 16:16 Page 62

1 ½ teaspoons dried crumbled dill

4 6-8 ounce salmon steaks at least one inch thick

1 teaspoon cornstarch dissolved in 1 tablespoon cold water

2 large egg yolks

Place one cup water,1 teaspoon of salt and the spinach leaves in the pressure cooker. Close the lid andturn the knob to Pressure. Set the timer for 3 minutes at high pressure. When done, release the pressure and open the cooker. Re- move the spinach from the co oker, drain thoroughly and place on a pl atter. Cover and keep warm in a low temperature oven.

Dry the cooker with a paper towel. Use the “bro wning” setting to s auté the onions, garlic and parsley for about 2 minutes. Turn off the browning setting. Stir in the clam juice, lemon juice, remaining salt, pepper and dill. Place the salmon in the cooker in a single layer. Close the lid and set thetimer for 7min- utes at high pressure. When done, release the pressure and open the cooker. Using a slotted spatula, transfer the salmon to the warmed platter and cover to keep warm. Pour off all but 1/3 cup of the cooking liquid in the cooker and use the browning setting to warm the liquid. Stir in the egg yolks and cornstarch mixture. Stir until it begins to thicken. Turn off the browning setting.

To serve, arrange a portion of spinach on each of 6 individual plates. Topeach with a salmon steak and spoon sauce over the salmon. Garnish with sprigs of fresh parsley or thin lemon slices

RECIPES	BOUILLABAISSE
	Serves 4 generously, High pressure, 7 + 4 minutes
	An effortless dish, outstanding for entertaining company, just add a salad and
	crusty French bread for a co mplete meal. You may vary t he seafood as you
	wish to what is fresh and in season. Frozen seafood works well, too.
	1 pound hearty fish fillets, cut into chunks
	1 pound lobster tail, cut into chunks
	12 ounces scallops
	¼ pound shrimp, peeled, deveined with the tails on
	6 clams in shells
	3 cups water
	1 12 ounce can diced tomatoes in juice
	3 tablespoons olive oil
	2 onions, chopped
	2 cloves garlic
	2 tablespoons parsley, chopped
	1 bay leaf
	1 teaspoon thyme
	¼ teaspoon saffron (optional, but better if used)
	Salt and pepper to taste

Use the “browning” setting to sauté the onions, about 3 minutes. Turn off the browning setting. Add the garlic, parsley, tomatoes, bay leaf, thyme, optional saffron, water, salt and pepper.

Close the lid and turn the knob to Pressure. Set the timer for 7 minutes at high pressure. When done, release the pressure and open the cooker.

Add the fish and se afood and stir well. Close the lid and set the timer for 4 minutes at high pressure. When done, release the pressure, open the cooker and remove the bay leaf. Serve hot.

SWORDFISH TERIYAKI

Serves 4, High pressure, 3 minutes

The teriyaki marinade creates a flavorful, light and cholesterol free meal. Serve with white rice.

1 ½- 1 ¾ pounds swordfish or tuna steaks, cut into 1 ½ inch cubes 2 red peppers cut into 1 ½ inch dice

10 scallions in 1 ½ inch lengths, thicker portions only 2 tablespoons oil

Teriyaki Sauce: ½ cup soy sauce

2 tablespoons sugar

2 tablespoons dry sherry

1 tablespoon rice wine or other white wine

1 ½ teaspoons grated fresh ginger

2 cloves garlic, minced

1 tablespoon sesame oil

1 tablespoon Hoisin sauce

In a bowl large enough to hold the fish, mix the TeriyakiSauce ingredients. Add the fish, peppers and scallions and marinate for about 30 minutes. Remove from the marinade and drain well. Reserve the marinade.

Use the “browning” setting to sauté the scallions and peppers. Remove to a platter and keep warm. Add the fish to the cooker and sear on all sides. Turn off the browning se tting. Add the reserved vegetables and m arinade to the cooker. Close the lid and turn the knob to Pressure. Set the timer for 3 minutes at high pressure. When done, release the pressure and open the cooker. Serve immediately over white rice.

RECIPES

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