| HADDOCK IN CHEESE SAUCE | ||
2 | tablespoons margarine | 1 | cup grated processed |
2 | tablespoons flour |
| American cheese |
1⁄2 | teaspoon salt | 2 | pounds haddock fillets |
| Pepper | 11⁄2 | cups water |
1 | cup skim milk |
|
|
Melt margarine in saucepan. Stir in flour, salt, and pepper. Gradually stir in milk, cooking until smooth and thick. Stir in cheese. Place haddock fillets in metal bowl which will fit loosely in cooker. Pour cheese sauce over fillets. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly.
Nutrition Information Per Serving |
| 6 servings | |
277 Calories, 11 g Fat, 116 mg Cholesterol |
|
| |
VARIATION: Substitute scallops for haddock fillets. |
|
| |
| POACHED HALIBUT WITH VEGETABLES | ||
1 | 11⁄2 | cups water | |
| pea pods | 2 | halibut steaks, 1 inch thick |
1 | zucchini, cut into | 2 | tablespoons lemon juice |
| slices | 1 | tablespoon vegetable oil |
1 | yellow squash, cut into | 1⁄4 | teaspoon tarragon |
|
|
|
Wrap pea pods and squash in separate aluminum foil packets. Pour water into cooker. Position trivet in cooker. Place vegetable packets and halibut in steamer basket on trivet. Combine remaining ingredi- ents and drizzle over halibut. Close cover securely. Place pressure regulator on vent pipe and COOK 4 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly.
Nutrition Information Per Serving |
| 4 servings | |
288 Calories, 10 g Fat, 35 mg Cholesterol |
|
| |
| Salmon Steaks Moutarde | ||
4 | small salmon steaks, | 1 | clove garlic, minced |
| thick | 1 | cup dry white wine or chicken |
4 | tablespoons |
| stock or broth |
| mustard | 1⁄2 | cup water |
sprigs fresh thyme or | 1 | bay leaf | |
| 1⁄2 teaspoon dried thyme |
| • • • • • • • |
1 | tablespoon olive or | 2 | tablespoons |
| vegetable oil |
| mustard |
1 | onion, chopped | 1 | tablespoon constarch |
Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each steak or sprinkle with dried thyme. Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic until tender. Stir in wine, water, and bay leaf. Position trivet in cooker. Place steaks in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and COOK 4 MINUTES with a very slow, steady flow of steam escaping from the pressure regula- tor. Release pressure quickly. Carefully remove steaks, steamer basket, and trivet. Keep steaks warm. Discard bay leaf. Mix two tablespoons mustard with cornstarch. Stir into liquid in pressure cooker. Cook and stir until sauce boils and thickens. Serve sauce with salmon steaks.
Nutrition Information Per Serving | 4 servings |
218 Calories, 9 g Fat, 20 mg Cholesterol |
|
VARIATION: Substitute halibut for salmon steaks. |
|
16