Steam cooking
79
Tips
– Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
– Cook large fish in swimming position.
To help maintain the shape of the
fish, place a small cup or similar up-
side down in the cooking container,
and arrange the fish belly-side down
over the cup.
– You can use any fish scraps, e.g. fish
heads, bones, tails etc to make 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.
– Preparing fish
au bleu
is a method in-
volving cooking the fish in water with
vinegar, at different proportions de-
pending on the recipe. It is important
not to damage the skin of the fish.
This method is suitable for cooking
carp, trout, tench, eel and salmon.
Settings
Automatic programmes
|
Fish
|
...
|
Steam cooking
or
Oven functions
|
Steam cooking
Temperature: see table
Cooking duration: see table
