From the German premium cookware brand, Fissler, comes the Vitavit pressure cooker that helps you create delicious and healthy meals in no time

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Chef Armin Alexander Auer of Fissler

When German premium cookware brand Fissler launched in Manila through Focus Global, its corporate chef, Armin Alexander Auer also flew in to give live a demonstration. The mini-cooking show, held at Focus Gobal’s state-of-the-art lifestyle hub at Bonifacio Global City, enthralled guests and proved just how cooking with Fissler’s iconic Vitavit pressure cooker is as efficient and easy as one, two, three. Here’s the recipe for what Auer prepared for the guests that day:

Ingredients:

FOR THE SALMON STRIPS FOR THE RISOTTO PLUS
600 g salmon fillet, cut into strips 1–2 tbsp butter 50 g cornmeal for turning
Juice from 1 organic lemon 1 onion, finely diced 2 tsp clarified butter for frying
1/2 tsp Worcestershire sauce 2 cloves of garlic, finely diced 50 g butter
  1 red chilli pepper with seeds removed, diced 4 tbsp Parmesan, freshly grated
  250 g risotto rice 1 bunch chervil, finely chopped
  Juice from 1 organic lemon 1 tsp natural or sea salt
  100 ml white wine (or poultry stock) freshly-milled pepper
  400 ml vegetable broth 1 organic lime cut into wedges

PROCEDURE:

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  1. Wash the salmon fillet with running water, pat dry, and cut into strips. Drizzle with lemon juice and Worcestershire sauce, season with salt and pepper, then allow the flavour to develop in the refrigerator for 10-15 minutes.
  2. For the risotto, heat the butter in the Fissler pressure cooker. Add and sweat the diced onion and garlic (do not allow to turn brown). Add the chopped chilli pepper and the rice and fry briefly.
  3. Pour in the white wine and the vegetable broth. Close the Fissler pressure cooker in accordance with the instructions. Set the cooking display with traffic light function to 2 (speed setting) and heat. As soon as the green ring appears, the cooking time of 5 minutes begins.
  4. Meanwhile, turn the marinated salmon strips in the cornmeal, heat the clarified butter in a coated Fissler pan, fry the salmon strips in this on all sides for approximately 3 minutes, then remove and put to one side.
  5. Allow the steam to escape from the Fissler pressure cooker and open it in accordance with the instructions. Allow the steam to escape from the pressure cooker and add the butter with the grated Parmesan cheese and chervil to the risotto. Season with salt and pepper.