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THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
Fish
Fresh
Prepare fresh fish in the usual way, i.e. clean, gut and fillet.
Frozen food
Defrost frozen fish before cooking (see "Defrosting").
Preparation
Add some lemon or lime juice to fish before cooking. The
citric acid helps the flesh stay firm.
It is not necessary to season fish with salt when cooking with
steam as this method retains the minerals which give the fish
its unique flavour.
Cooking containers
If using a perforated container, grease it first.
Shelf level
When cooking fish in a perforated container at the same time
as cooking other types of food in other containers, place the
container with the fish directly above the condensate tray to
catch any liquid and so avoid any transfer of tastes to other
food.
Temperature
85 °C – 90 °C
For gently cooking delicate types of fish, such as sole.
100 °C
For cooking firmer types of fish, e.g. cod and salmon.
Also for cooking fish in sauce or stock.
Steam cooking
50
Summary of Contents for DGC 6300
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