A fixture of Balkan Christian holiday-eve tables, fish plaki is made by quickly pressure-cooking carp with onion, carrot and tomato. Served cold, this dish also finds its way onto the festive breakfast table the following morning.
Season the fish pieces with salt and dust with flour. Lightly brown both sides in a portion of the olive oil, without crowding the pan, then set aside on a plate.
Dice the onion, carrot and celery and sauté in the remaining olive oil in the pressure cooker until softened. Add the chopped tomatoes and stir for 2 more minutes.
Add the browned fish pieces, bay leaf, black pepper and a cup of hot water, then seal the lid. Once the cooker reaches pressure, cook for 12 minutes and let the pressure release naturally.
After opening the lid, drizzle with lemon juice and let it come to room temperature. Chill for at least 1 hour and serve cold.
Do not overcrowd the pan when browning the floured fish, or it will steam instead of forming a crust. Allergens: contains fish and wheat (gluten).
If you cannot find carp, sea bass or sea bream work as well; in that case I would shorten the pressure-cooking time by 5 minutes, as their flesh falls apart faster.
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