FISH EN PAPILLOTE

Pressure cooking time: 3 minutes Yields: 3 Servings

Ingredients:
   
6 (1 lb.) sole fillets
2 tablespoons lemon juice
1/4 teaspoon pepper
1/2 teaspoon salt
3 teaspoons butter
1 small onion, finely chopped
2 cloves garlic, finely chopped


1/2 cup celery, finely chopped
1 3/4 cups (1/2 lb.) mushrooms,
thinly sliced
1/4 cup dry white wine
1 large tomato, peeled and
chopped
4 green olives, sliced
1/8 teaspoon fennel, ground
1 cup water
 
Rub fish with lemon juice, pepper and half the salt ( 1/4 teaspoon ). Marinate for 1 hour.
Melt butter in the cooker. Add onion, garlic and celery. Stir fry till onion is transparent. Add mushrooms and wine. Cook till wine evaporates, stirring occasionally.
Add tomato, olives, fennel and remaining salt. Cook till liquid evaporates, stirring occasionally.
Place water fillet on parchment paper or aluminum foil. Spread the mixture evenly over fish. Fold parchment paper over fish from all sides and crease across the top and sides to close.
Pour water into cooker. Put trivet in cooker. Place fish packets on trivet.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
Remove cooker from heat. Release pressure.
Open cooker. Place fish packets on serving dish. Serve hot.