Fish rolls on wasabi pea risotto

Step 1 of 10:

 

Squeeze lemon. Wash and pat dry the fish fillets, season with salt, pepper, and lemon juice.

Step 2 of 10:

 

Mix red pesto with breadcrumbs and egg yolk, and spread onto the fish. Roll up the fillets individually, secure with wooden skewers, and place in the perforated insert of the pressure cooker.

Step 3 of 10:

 

Peel and finely chop the onion and garlic. Finely chop the parsley. Thaw the peas in a sieve and grate the Parmesan cheese.

Step 4 of 10:

 

Heat oil in the pressure cooker, sauté onions and garlic. Add rice and toast for 2 minutes, stirring. Deglaze with broth and white wine, and stir in about 1 tsp of salt.

Step 5 of 10:

 

Place the trivet in the pot and position the insert with the fish rolls on top.

Step 6 of 10:

 

Close the pressure cooker according to instructions. Set the cooking crown in the lid to level 2 (quick cooking level) and bring the pot contents to a boil over high heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 5 minutes begins.

Step 7 of 10:

 

Meanwhile, roughly purée the peas with the water and add the wasabi.

Step 8 of 10:

 

After the cooking time has ended, release the pressure from the pressure cooker according to instructions and open it. Remove the insert and the trivet, and keep the fish rolls warm.

Step 9 of 10:

 

Stir the wasabi peas with the Parmesan and butter into the risotto. Heat everything briefly, then remove the risotto from the pot and keep warm as well.

Step 10 of 10:

 

To cook the remaining fish rolls, pour 250 ml of water into the cleaned pressure cooker. Place the filled insert on the trivet into the pot and repeat Step 4.