|Cod fillets/Whiting fillets||1 Pound, skinned and cut into 1/2 inch pieces (450 Gram)|
|Fresh white breadcrumbs||4 Ounce (100 Gram)|
|Chopped parsley||30 Milliliter (2 Tablespoon)|
|Lemon juice||2 Teaspoon|
|Butter/Margarine||2 Ounce (50 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Shrimp sauce/Egg sauce||1⁄2 Pint (300 Milliliter)|
Put the fish with the crumbs, parsley, lemon juice and plenty of seasoning in a bowl.
Whisk the eggs in a separate bowl.
Melt the fat in a small pan and heat the milk to nearly boiling point, then whisk them both into the egg; mix well and pour on to the fish mixture.
Leave to soak for 2-3 minutes, then put in a 600-ml (1-pint) greased pudding basin or straight sided mould or souffle dish.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Stand the pudding on the trivet and cover with foil.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure slowly.
Serve with shrimp or egg sauce.