Ingredients
-
500 g Perch fillet from one of the Blue Island Fish Markets
-
2 teaspoons olive oil
-
1 cup onion
-
1/2 teaspoon garlic
-
250 g risotto rice
-
50 g Ouzo
-
400 g water
-
2 tablespoons hot mustard (e.g. English)
-
1 teaspoon vegetable stock
-
2 teaspoons lemon zest
-
1 cup sugar
-
Salt
-
Pepper
-
30 g Parmesan cheese
-
50 g cream
-
100 g peas
-
Parsley
Instructions
Cut the perch fillets into pieces.
Pour olive oil into the pressure cooker to heat up. Fry the onion, garlic and rice. Douse with ouzo. Add the water, mustard, vegetable stock, lemon zest, sugar, salt, pepper and the perch.
Close and seal the pressure cooker and put on a high heat. When the valve opens, turn the heat down and cook for 5 minutes.
When the cooking time has passed, either turn off the heat and wait for the pressure cooker to depressurize or let the pressure out following the manufacturer’s instructions. Stir in the parmesan, cream, and peas.
Sprinkle with parsley, add a little pepper and serve.
Bon appétit!
