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Plat Épaisseur
de l'aliment
Quantité
pour 4 per‐
sonnes (g)
Températu‐
re (°C)
Durée (min) Positions
des grilles
Magret de
canard dés‐
ossé
2 cm 900 60 140 - 160 3
Escalope de
dinde dés‐
ossée
2 cm 800 70 75 - 85 3
11.5 Cuisson SousVide :
Poisson et fruits de mer
Reportez-vous au tableau pour éviter
que votre poisson ne soit pas assez
cuit. N'utilisez pas de morceaux de
poisson plus épais que les indications
du tableau.
Séchez les filets de poisson avec du
papier absorbant avant de les
introduire dans le sachet sous vide.
Ajoutez une tasse d'eau dans le
sachet sous vide si vous cuisez des
moules.
Plat Épaisseur de
l'aliment
Quantité pour
4 personnes
(g)
Température
(°C)
Durée
(min)
Posi‐
tions
des
grilles
Filet de daura‐
de
4 filets, 1 cm 500 70 25 3
Filet de bar 4 filets, 1 cm 500 70 25 3
Morue/Stock‐
fish
2 filets, 2 cm 650 65 70 - 75 3
Coquilles St
Jacques
grosses 650 60 100 - 110 3
Moules avec
les coquilles
1000 95 20 - 25 3
Crevettes dé‐
cortiquées
grosses 500 75 26 - 30 3
Poulpe 1000 85 100 - 110 3
Filet de trui‐
te
1)
2 filets, 1.5 cm 650 65 55 - 65 3
Darne de sau‐
mon
1)
3 cm 800 65 100 - 110 3
1)
Pour éviter une perte de protéines, faites tremper le poisson dans une solution salée à
10 % (100 g de sel dans 1 litre d'eau) pendant 30 minutes, puis séchez-le avec du papier
absorbant avant de l'introduire dans le sachet sous vide.
FRANÇAIS 35
35


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