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Fisch – Niedertemperatur-Dämpfen
Beim Dämpfen zwischen 70 und 90°C übergart
und zerfällt der Fisch nicht so leicht. Dies ist
besonders für empfindliche Fische von Vorteil.
Die Angaben für die verschiedenen Fischsorten
beziehen sich auf Filets.
Schieben Sie den ungelochten Gareinsatz in die
erste Ebene von unten ein, um eine zu starke Ver-
schmutzung des Garraums mit intensiv riechen-
dem Fischsud zu vermeiden.
Servieren Sie auf vorgewärmtem Geschirr.
Seeteufelfilet (à 300 g) Glasform/
Rost
180 - 200 100 10 - 12 in Fond
Wolfsbarsch, im Ganzen
(à 400 g)
gelocht 90 - 100 100 15 - 20
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
Austern (10 Stück) ungelocht 80 - 90 100 2 - 5 in Sud
Buntbarsch (Tilapia)
(à 150 g)
gelocht 80 - 90 100 10 - 12
Dorade (à 200 g) gelocht 80 - 90 100 12 - 15
Fischfilet (à 200 - 300 g) gelocht 80 - 90 100 12 - 15
Fischterrine Rost 70 - 80 100 50 - 90 in Terrinenform
Forelle, im Ganzen (à 250 g) gelocht 80 - 90 100 12 - 15
Heilbutt (à 300 g) gelocht 80 - 90 100 12 - 15
Jakobsmuscheln (6 Stück) ungelocht 80 - 90 100 4 - 8
Kabeljau (à 250 g) gelocht 80 - 90 100 10 - 12
Red Snapper (à 200 g) gelocht 80 - 90 100 12 - 15
Rotbarsch (à 120 g) gelocht 80 - 90 100 10 - 12
Seeteufel (à 200 g) gelocht 80 - 90 100 10 - 15
Seezungenröllchen, gefüllt
(à 150 g)
gelocht 80 - 90 100 12 - 15
Steinbutt (à 300 g) gelocht 80 - 90 100 12 - 15
Wolfsbarsch (à 150 g) gelocht 80 - 90 100 10 - 12
Zander (à 250 g) gelocht 80 - 90 100 12 - 15
34


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