|Onion||1 Medium, skinned and finely chopped|
|Almonds||1 Ounce, blanched and split (25 Gram)|
|Celery stalk||1 , washed, trimmed and finely chopped|
|Carrot||1 , scraped and coarsely grated|
|Butter/Margarine||2 Ounce (50 Gram)|
|Long grain rice||6 Ounce (175 Gram)|
|Mushrooms||4 Ounce, sliced (100 Gram)|
|Tomato paste||30 Milliliter (2 Level Tablespoon)|
|Fish stock/Chicken stock||3⁄4 Pint (450 Milliliter)|
|Whiting||4 , filleted, skinned and cubed|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
Lightly fry the onion, almonds, celery and carrot in half thefat in a pan.
When just brown, stir in the remaining butter, add the rice and mushrooms and continue cooking until the rice has absorbed the fat.
Sprinkle with seasoning and put into a casserole that will fit easily into the pressure cooker.
Mix together the tomato paste and stock and pour it into the casserole.
Cover with a piece of foil.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Stand the casserole on the trivet.
Put the lid on the cooker and bring to high (15 lb) pressure.
Cook for 10 minutes.
Reduce pressure quickly, fluff the rice and top with the raw fish, salt and pepper and parsley.
Put on the lid and bring to high pressure.
Cook for 5 minutes.
Reduce pressure and serve.