Steam cooking
56
Temperature
85 °C – 90 °C
For gen
tly cooking delicate types of
fish, such as sole.
100 °C
F
or cooking firmer t
ypes of fish, e.g.
cod and salmon.
Also for cooking fish in sauce or stock.
Duration
The cooking duration depends on the
thickness and
the texture of the fish,
and not on the weight. The thicker the
fish, the longer the cooking duration. A
3 cm thick piece of fish weighing 500 g
will take longer to cook than a 2 cm
thick piece of fish weighing 500 g.
The longer fish cooks, the firmer its
flesh will become. Use the cooking
dur
ation
s given in the chart. If you find
that the fish is not cooked sufficiently
only cook it for a few minutes more.
When cooking fish in sauce or stock,
we recommen
d that you increase the
cooking duration quoted by a few
minutes.
Tips
– Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
– Cook large fish in the swimming
position.
To help maintain the shape
of the fish, place a small cup or
similar upside down in the cooking
container, and arrange the fish
bellyside down over the cup.
– You can use any fish scraps, e.g. fish
heads, bones, tails etc to mak
e a fish
stock. Place the fish scraps together
with some mixed vegetables in a
solid cooking container and add cold
water. Cook at 100 °C for 60 to 90
minutes. The longer the cooking
duration, the stronger the stock.
– Blue fish is fish which is cook
ed in
water and vinegar. It is important not
to damage the skin of the fish. This
method is suitable for cooking carp,
trout, tench, eel and salmon. (Follow
recipe instructions for the ratio of
water to vinegar).
Settings
Automatic programmes | Fish | ... |
Steam cooking
or
Steam cooking
Temper
ature: see chart
Duration: see chart
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