EDITH ADAMS’ COOKING UNDER PRESSURE 9

FISH and SHELLFISH

TIME TABLE FOR FISH AND SHELLFISH

FisH TIME AMOUNT oF LIQuID
Cod fillets 8 mins. YZ cup
Piece 5 mins. per Ib. YZ cup
(minimum 10 mins.)
Finnan haddie 6 to 8 mins. 4 cup
Halibut piece 4 mins. per Ib. % cup
(minimum 10 mins.) 4 cup
Steak 6 mins.
Salmon fillets, 14” 8 mins. 4 cup
Piece 5 mins. per Ib. Y% cup
( minimum 10 mins.)
Steak 4” 8 mins. 14 cup
Stuffed 5 mins. per Ib. YZ cup
(minimum 10 mins.)
Salt fish (soaked) 7 mins. 1 cup
Trout (whole) 5 to 10 mins. As recipe
Clams, steamed 3 mins. YZ cup
Crab, steamed 5 mins. 2 cups
Lobster, steamed 10 mins. 2 cups
Oysters 5 mins. As Recipe
Shrimps, steamed 5 mins. 3 cups

BAKED STUFFED FISH

1% pounds fish fillets

1 teaspoon salt
4 teaspoon pepper
14 lemon
Bread stuffing
Sprinkle inside of fish with salt and

pepper. Put stuffing between two pieces of
fish and tie fish together. Place fish on a
piece of parchment paper or aluminum foil.
Sprinkle lemon juice over the top. Put
¥% cup water in cooker. Cook at 15 pounds
pressure for 10 minutes, or about 5 min-
utes per pound.

FRIED FISH STEAKS

4 fish steaks

2 tablespoons milk
Flour or cornmeal

2 tablespoons fat
Salt and pepper.

Season flour with salt and pepper. Dip
fish steaks in milk then in seasoned corn-
meal. Heat fat in cooker and brown fish
in fat. Remove fish and place on rack. Add
% cup water. Cook at 15 pounds pressure
for 10 minutes.