Char rolls with spiced millet and cream cheese dip

Step 1 of 12:

 

Place the golden millet in a sieve, rinse well, and drain.

Step 2 of 12:

 

For the cream cheese dip, mix the herb cream cheese, sour cream, and lemon or lime juice with an immersion blender. Season with salt and cayenne pepper, then set aside.

Step 3 of 12:

 

Wash the herbs, spin dry, chop, and set aside as well.

Step 4 of 12:

 

Wash and pat dry the arctic char fillets. If the fillets are very large, cut them in half lengthwise to create 8 rolls.

Step 5 of 12:

 

Roll up the arctic char fillets, secure with a toothpick, and season with salt and pepper from above.

Step 6 of 12:

 

Add the washed millet and broth to the pressure cooker. Close the pot according to instructions, set the pressure regulator on the lid to level 2 (quick cooking) and bring the contents to a boil with full heat. As soon as the yellow ring becomes visible, reduce the energy supply. When the green ring appears, the cooking time of 4 minutes begins.

Step 7 of 12:

 

After the cooking time has ended, release the steam from the pressure cooker according to instructions and open it.

Step 8 of 12:

 

If the broth has already been absorbed, add another 100 ml of water.

Step 9 of 12:

 

Lightly oil the perforated steaming insert and place it over the millet using the tripod. Place the arctic char rolls in the steaming insert.

Step 10 of 12:

 

Close the pot according to instructions, set the pressure regulator on the lid to level 1 (gentle cooking) and bring the contents to a boil with full heat. As soon as the yellow ring becomes visible, reduce the energy supply. When the green ring appears, the cooking time of 5 minutes begins.

Step 11 of 12:

 

After the cooking time has ended, release the steam from the pressure cooker according to instructions and open it.

Step 12 of 12:

 

Mix the chopped herbs and the cooked golden millet well. Arrange the dish and serve with the cream cheese dip.