Grenoble style steamed lemon sole

Sauce:

1. Blend the anchovies with the soy sauce and vinaigrette.

Vegetable garnish:

1. Remove the stalks from the Brussels sprouts, then wash them in water.
2. Place the sprouts in the pressure cooker with 50 cl (2 cups) of water.
3. Close the lid with the regulator and heat the cooker. When the steam starts to escape, lower the heat and cook for 10 minutes.
4. Remove from the heat, depressurise and open the pressure cooker.
   Set aside.
5. Clip the stems from the mushrooms, then wash them quickly under running water. Cut the mushrooms into quarters, then cook them for 8 minutes in a frying pan with lemon juice, butter, salt, and water (just enough to cover the mushrooms).

Fish:

1. Add 15 cl (3/5 cup) of water to the pressure cooker. Place a sheet of parchment paper on the bottom of the steam basket. Top with the seasoned lemon sole fillets and cook for 3 to 4 minutes, depending on the thickness of the fish.

Finishing:

1. Cut the bread into small cubes and fry them in a pan with a little butter
2. Cut the lemon into small cubes
3. Arrange the fish fillets on warm plates with a drizzle of the anchovy sauce. Sprinkle with the croutons, diced lemon, chopped parsley and capers, and serve the Brussels sprouts and mushrooms on the side.