Preparation: 30 minutes

Ingredients:
(serves 6)
1 Pressure cooker
12 medium-sized round tomatoes
1 1/4 lbs potatoes
1 cucumber
14 oz. Fish
12 medium shrimp boiled
3T. hot milk
dry white wine
2T. butter
salt
pepper

To Prepare:
Cook the potatoes 14 min. in the pressure cooker.
Place the fish in the pressure cooker with about 2 inches of water, a pinch of salt and 2 T. of wine. Cook for 4 minutes.
Peel and mash the potatoes. Puree the cooked fish and fold in into the potatoes. Add 2T. butter and the hot milk to the mixture, salt and pepper.
Cut the cap evenly from each tomato and scoop out the seeds and pulp.
Salt the insides and fill with the mousse. Garnish each tomato with a slice of cucumber and a shrimp.