Stuffed Plaice Fillets Tartar
|Onion||1 Medium, skinned and finely chopped|
|Butter||1 Ounce (25 Gram)|
|Mushrooms||2 Ounce, finely chopped (50 Gram)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|For tartare sauce|
|Mayonnaise||1⁄4 Pint (150 Milliliter)|
|Chopped chives||5 Milliliter (1 Level Teaspoon)|
|Chopped capers||10 Milliliter (2 Level Teaspoon)|
|Chopped gherkins||10 Milliliter (2 Level Teaspoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
Mix the ingredients for the sauce together and leave to stand at least 1 hour to allow flavours to blend before using.
Remove the skin from the fillets and put the fish, skinned side uppermost, on a board; sprinkle with salt and pepper.
Lightly fry the onion in the butter in a small pan until it is just soft and slightly browned.
Add the mushrooms and cook for a few minutes, then mix in the parsley and seasoning.
Divide the mixture between the fish fillets and fold each into three.
Put them on buttered foil, or in an open buttered ovenproof dish that will fit into the pressure cooker.
Sprinkle with a little extra seasoning.
Fold the foil into a neat parcel.
Put the fish on the trivet in the cooker.
Pour in 300 ml (1/2 pint) water and put on the lid.
Bring to high (15 lb) pressure.
Cook for 4 minutes.
Reduce pressure quickly.
Carefully arrange the fish on a hot dish.
Serve the sauce separately.