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Cut the vegetables into thin, rectangular strips about 0.5 cm wide x 9 cm long.
Salt and pepper both sides of the fish. Roll up the fillets from the heat and secure with a wooden cocktail stick. Place in the basket together with the vegetables. Dot small pieces of butter (50g) on the vegetables. Put the trivet in the base of pan and pour in 750 ml cold water. Rest the basket on top.
Use pressure level 1. close the lid and bring to full pressure. Cook for 4 minutes. Turn the pressure regulator to the steam release position or place the cooker under cold running water.
Open the lid immediately, remove the basket. Melt the remaining 75g butter and use to coat the vegetables and fish. Serve immediately. Sprinkle over the chopped chives.