Two kinds of gourmet fish with curried vegetables
30 min
Total Time
15 min
Cooking Time
15 min
Preperation Time
Ingredients
| 400 ml | vegetable stock |
| 200 g | fragrant rice |
| 300 g each | cod and salmon fillet |
| 1-2 tbsp | lemon juice |
| sea salt, coarse | |
| 200 g | jumbo prawns |
| 1 each | red and yellow bell pepper |
| 2 | spring onions |
| 2 | carrots |
| 1 stalk | lemongrass |
| 400 ml | coconut milk |
| 200 ml | fish stock |
| a few | sprigs of thyme |
| 1-2 tsp | curry powder |
| 200 g | peas, frozen |
| salt | |
| pepper, freshly ground | |
| 50 g | hazelnuts, chopped |
Instructions
Step 1 of 7:
Add the vegetable stock and rice to the Pressure Cooker. Close the pot according to the instructions, set the cooking crown in the Lid to level 2 (pressure cooking level), and heat the contents over full hob heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 4 to 5 minutes begins. At the end of the cooking time, release the steam from the Pressure Cooker according to the instructions and open it. Remove the rice and keep warm.
Step 2 of 7:
Wash the fish fillets, pat dry, and cut each into 4 pieces. Drizzle with lemon juice and season with salt. Wash the prawns. Halve the peppers, trim, wash, and cut into coarse pieces. Trim and wash the spring onions and cut into pieces about 3 cm long. Peel and wash the carrots and slice diagonally.
Step 3 of 7:
Wash the lemongrass, halve it, and flatten it with the back of a wide knife. Add the coconut milk, fish stock, thyme, curry powder, and lemongrass to the Pressure Cooker. Place the trivet in the pot.
Step 4 of 7:
Place the prawns and fish fillets in the perforated insert and position it on the trivet. Close the pot according to the instructions, set the cooking crown in the Lid to level 1 (gentle cooking level), and heat the contents over full hob heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 2 minutes begins.
Step 5 of 7:
At the end of the cooking time, release the steam from the Pressure Cooker according to the instructions and open it. Place the peppers, spring onions, peas, and carrots in the solid insert and season with salt and pepper. Place the second trivet over the fish mixture in the perforated insert. Position the solid insert with the vegetables on top. Close the Pressure Cooker according to the instructions, set the cooking crown in the Lid to level 1 (gentle cooking level), and heat the contents over full hob heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 2 minutes begins. At the end of the cooking time, release the steam from the Pressure Cooker according to the instructions and open it.
Step 6 of 7:
Remove both inserts. Remove the lemongrass and thyme sprigs from the sauce. Thicken the sauce as desired and season to taste with salt and pepper.
Step 7 of 7:
Mix the chopped nuts into the rice.
Tipp:
The chopped hazelnuts taste even more intense if they are first roasted until golden yellow in a sealed Frying Pan over low heat.
