Perch with mixed vegetables recipe

 

  1. Scald the tomato for 2 minutes, pass it through cold water, peel it and dice it.
  2. Wash the celery, clean the scallions and peel the shallots and cucumber. Chop it all in large pieces or regular dice.
  3. Pour the oil in a pressure cooker; add tomatoes in a layer and the rest of the vegetables. Season lightly and add half of the tarragon. Form a second layer with the fish fillets trying to overlap them as little as possible. Season again and sprinkle the surface with the remaining tarragon. Pour three tbsp of water and vinegar on them.
  4. Close the pot and pressurize it in high heat. As soon as the valve begins to ring, reduce the heat to a minimum and cook for 3 minutes.
  5. Turn heat off, allow steam to escape and open the pot. Allow the liquid to evaporate a little if necessary. Place the fish and vegetables to a dish carefully and serve immediately.
-  2 scallions
-  1 medium tomato
-  1 cucumber
-  500 g of perch fillets
-  2 celery sticks
-  2 shallots
-  1 tbsp of dry tarragon
-  1 tbsp of red wine vinegar
-  3 tbsp of extra virgin olive oil

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