Herrings In Red Wine
|Onion||1 Medium, skinned and sliced|
|Celery stick||3 , trimmed, washed and chopped|
|Carrot||1 Medium, scraped|
|Butter/Margarine||1 Ounce (25 Gram)|
|Red wine||1⁄2 Pint (300 Milliliter)|
|Herrings||6 , cleaned with heads, tails and fins removed|
|Button mushrooms||4 Ounce (100 Gram)|
|Shallots||12 , skinned|
|Parsley||15 Milliliter, chopped (1 Tablespoon)|
Lightly fry the vegetables in the fat in the uncovered cooker until just slightly browned.
Add the seasoning and bouquet garni and pour in the wine.
Carefully lower the trivet on to the vegetables and put the herrings on it.
Sprinkle with salt and pepper.
Put the mushrooms and shallots together in a vegetable separator, sprinkle them with salt and pepper and put the separator in the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 6 minutes.
Reduce pressure quickly.
Remove the herrings, place them on the vegetables in a shallow casserole and pour the cooking liquid over them.
Garnish with the mushrooms, shallots and parsley.