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TenderCrisp™ 360 Meals
GRILLED SOLES WITH
FRIED POTATOES AND ZUCCHINIS
PREP: 10 MINUTES | COOK: 35 MINUTES | GRILL: 24 MINUTES | MAKES: 2-4 SERVINGS
PRESSURE BUILD: 10 MINUTES | PRESSURE COOKING: 1 MINUTE
DIRECTIONS
1 Pour the water and the potatoes in the cooking
pot. Assemble the pressure lid making sure the
pressure release valve is in the SEAL position.
2 Select PRESSURE and set to HI. Set time to
1 minute. Select START/STOP to begin.
3 Meanwhile in a large mixing bowl, combine the
zucchinis with the vegetable oil, salt and pepper.
Stir until all is coated.
4 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
5 Drain the potatoes and place them back in
the pot. Add the butter, olive oil and shallots.
Stir well to coat the potatoes and close the
Crisping Lid. Select GRILL, set the temperature
to 240°C, and set the time to 24 minutes.
6 Dredge the 2 soles in the flour, then shake o
any excess.
7 After 6 minutes, open the Crisping Lid and using
silicone tipped tongs, gently stir the potatoes.
Next, place the coated zucchinis on the lower
level of the 2 tier cooking rack. Add the top layer
of 2 tier cooking rack and place the soles side by
side on the rack. Brush them with melted butter
and close the crisping lid to resume cooking.
8 When cooking is complete, you can top the soles
with a little bit of fresh lemon juice before serving.
INGREDIENTS
800g charlotte potatoes, peeled and cubed (4 cm)
125ml water
2 small zucchinis, sliced 1.5-2cm wide
2 teaspoons vegetable oil
Salt and pepper to taste
50g butter + 25g melted butter
4 teaspoons olive oil
50g shallot (peeled and cubed very small)
2 tablespoons wheat flour
2 soles without skin (200g each)
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