Ingredients
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2 thick and chunky Cod
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6 slices of Prosciutto
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1 tablespoon Salted Butter
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½ head of Cauliflower
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10 spears of Asparagus
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3 Mushrooms
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½ freshly squeezed Lemon Juice
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1 tablespoon Olive Oil
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Salt
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freshly ground Black Pepper
Directions
The ham combines deliciously with the buttery cod in this dish. It’s a whole meal served with the vegetables that are all cooked in the pot at the same time.
Steps
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1
Done
|
Wrap each of the cod fillets in three slices of Parma or prosciutto ham. |
|
2
Done
|
Press the Sauté button on the multi-cooker. Add the butter and cauliflower and stir. When the butter begins to turn brown, add the asparagus and mushrooms and stir, then rest the ham-wrapped fish on top. Drizzle over the lemon juice and oil, then sprinkle over salt and pepper to taste. |
|
3
Done
|
Secure the lid in place and set to Manual or High Pressure for 2 minutes. At the end of cooking, use the QPR method. Serve immediately, with lemon wedges on the side. |
