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HADDOCK IN CHEESE SAUCE
2 tablespoons margarine 1 cup grated processed
2 tablespoons flour American cheese
1
⁄
2
teaspoon salt 2 pounds haddock fillets
Pepper 1
1
⁄
2
cups water
1 cup skim milk
Melt margarine in saucepan. Stir in flour, salt, and pepper. Gradually stir in milk, cooking until smooth
and thick. Stir in cheese. Place haddock fillets in metal bowl which will fit loosely in cooker. Pour
cheese sauce over fillets. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl
in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK
5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR. Release pressure quickly.
Nutrition Information Per Serving 6 servings
277 Calories, 11 g Fat, 116 mg Cholesterol
VARIATION: Substitute scallops for haddock fillets.
POACHED HALIBUT WITH VEGETABLES
1 9-ounce package frozen 1
1
⁄
2
cups water
pea pods 2 halibut steaks, 1 inch thick
1 zucchini, cut into
1
⁄
2
-inch 2 tablespoons lemon juice
slices 1 tablespoon vegetable oil
1 yellow squash, cut into
1
⁄
4
teaspoon tarragon
1
⁄
2
-inch slices
Wrap pea pods and squash in separate aluminum foil packets. Pour water into cooker. Position trivet
in cooker. Place vegetable packets and halibut in steamer basket on trivet. Combine remaining ingredi-
ents and drizzle over halibut. Close cover securely. Place pressure regulator on vent pipe and COOK
4 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR. Release pressure quickly.
Nutrition Information Per Serving 4 servings
288 Calories, 10 g Fat, 35 mg Cholesterol
SALMON STEAKS MOUTARDE
4 small salmon steaks, 1-inch 1 clove garlic, minced
thick 1 cup dry white wine or chicken
4 tablespoons Dijon-style stock or broth
mustard
1
⁄
2
cup water
3-4 sprigs fresh thyme or 1 bay leaf
1
⁄
2
teaspoondriedthyme •••••••
1 tablespoon olive or 2 tablespoons Dijon-style
vegetable oil mustard
1 onion, chopped 1 tablespoon constarch
Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each steak or sprinkle
with dried thyme. Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic until
tender. Stir in wine, water, and bay leaf. Position trivet in cooker. Place steaks in steamer basket on
trivet. Close cover securely. Place pressure regulator on vent pipe and COOK 4 MINUTES WITH A
VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-
TOR. Release pressure quickly. Carefully remove steaks, steamer basket, and trivet. Keep steaks warm.
Discard bay leaf. Mix two tablespoons mustard with cornstarch. Stir into liquid in pressure cooker.
Cook and stir until sauce boils and thickens. Serve sauce with salmon steaks.
Nutrition Information Per Serving 4 servings
218 Calories, 9 g Fat, 20 mg Cholesterol
VARIATION: Substitute halibut for salmon steaks.