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Voedingsmiddel Schaal Temp. (°C) Vochtigheids- Bereidings-
graad (%) tijd (min.)
Zeekreeft, gekookt, ontschaald, met gaten 70-80 100 10-12
regenereren
Karper, blauw, heel, 1,5 kg, in kookvocht zonder gaten 90-100 100 40-50
Zalmfilet, à 300 g met gaten 90-100 100 12-15
Zalm, heel, 2,5 kg met gaten 100 100 70-80
Mosselen, 1,5 kg** met gaten 100 100 8-12
Koolvis, heel, 800 g met gaten 90-100 100 20-25
Zeeduivelfilet, à 300 g, in kookvocht glazen schaal 180-200 100 10-12
Zeeduivel, à 200 g met gaten 80-90 100 10-15
Zeebaars, heel, à 400 g met gaten 90-100 100 15-20
**De mosselen zijn gaar zodra deze zijn opengegaan.
Vis op lage temperatuur stomen
Bij stomen tussen 70 en 90°C zal de vis niet zo gemakkelijk te gaar worden en uit elkaar vallen. Dit is in
het bijzonder van voordeel bij kwetsbare vissen.
De aangegeven waarden voor de verschillende soorten vis hebben betrekking op filets.
Serveer op voorverwarmd serviesgoed.
Voedingsmiddel Schaal Temp. (°C) Vochtigheids- Bereidings-
graad (%) tijd (min.)
Oesters, in kookvocht, 10 stuks zonder gaten 80-90 100 2-5
Bonte baars (= tilapia), à 150 g met gaten 80-90 100 10-12
Dorade, à 200 g met gaten 80-90 100 12-15
Visterrine terrinevorm/rooster 70-80 100 50-90
Forel, heel, à 250 g met gaten 80-90 100 12-15
Heilbot, à 300 g met gaten 80-90 100 12-15
Jakobsschelpen, 6 stuks zonder gaten 80-90 100 4-8
Kabeljauw, à 250 g zonder gaten 80-90 100 10-12
Red Snapper, à 200 g met gaten 80-90 100 12-15
Rode baars, à 120 g zonder gaten 80-90 100 10-12
21


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