Fish and seafood
In Balkan Christian tradition, carp plaki is a fixture on holiday-eve tables. The carp is quickly pressure-cooked with onion, carrot, and tomato. Served cold, it can also be part of the holiday breakfast the next morning.
Season the fish pieces with salt and coat them in flour. Lightly brown both sides in some of the olive oil without crowding the pan, then transfer to a plate.
Dice the onion, carrot, and celeriac. Sauté them in the remaining olive oil in the pressure cooker until softened. Add the chopped tomatoes and stir for 2 more minutes.
Add the lightly browned fish pieces, bay leaf, black pepper, and a 200 ml measure of hot water. Close the lid and cook for 12 minutes after the pressure cooker reaches pressure. Let the pressure release naturally.
After opening the lid, drizzle the lemon juice over the fish and let it cool to room temperature. Refrigerate for at least 1 hour, then serve cold.
Do not overcrowd the pan while lightly browning the fish coated in flour, or it may steam instead of forming a crust. Allergens: fish and wheat (gluten).
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