Haddock with Potatoes and Celery

• 900g potatoes
• 780g haddock fillet
• 50g butter
• 300 ml dry white wine
• 10 ml (2 tsp) chopped parsley
• 2 sticks diced celery
• Salt and pepper.

Peel the potatoes and cut into 2,5cm cubes.

Place in a saucepan and cover with cold water.

Bring to the boil and then drain.

Cut the fish into pieces.

Melt the butter in the open pan.

Place the fish, skin side uppermost, in the pan.

Brown over a low heat for 5 minutes on each side.

A few minutes before the end of cooking add the potatoes and let them brown.

Add the wine, parsley, celery, salt and pepper.

Use pressure level 1.

close the lid and bring to full pressure.

Cook for 12 minutes.

Turn the pressure regulator to the steam release position or place the cooker under running water.

Serve immediately.