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Poisson
La cuisson à la vapeur est un type de préparation
non gras avec laquelle le poisson ne se dessèche
pas.
Pour des raisons d'hygiène, après la cuisson, le
poisson devrait avoir une température à cœur d'au
moins 62 à 65°C. C'est également le point de
cuisson idéal.
Ne salez le poisson qu'après la cuisson. Il conserve
ainsi ses arômes naturels et élimine moins d'eau.
En cas d'utilisation du bac de cuisson perforé :
vous pouvez graisser le bac si le devait trop
adhérer.
Glissez le récipient de cuisson non perforé par en
bas dans le premier niveau pour éviter d'encrasser
le compartiment de cuisson avec du fumet de
poisson.
Pour les filets avec la peau : posez le poisson, côté
peau vers le haut afin de mieux en conserver la
structure et les arômes.
Aliment Bac de cuisson Tempéra-
ture en °C
Humi-
dité en %
Temps de
cuisson en
min.
Remarques
Dorade, entière
(de 500 g)
non perforé 90 - 100 100 18 - 20 Peut être cuite en position de nage si on
la pose sur une demi-pomme de terre.
Boulettes de viande
(de 20 - 40 g)
non perforé 90 - 100 100 4 - 8 Tapiez le bac de cuisson non perforé de
papier sulfurisé.
Homard, cuit, en morceaux,
régénérer
perforé 70 - 80 100 10 - 12
Carpe, bleue, entière
(1,5 kg)
non perforé 90 - 100 100 35 - 45 au court-bouillon
Filet de saumon (de 150 g) perforé 90 - 100 100 10 - 12
Saumon, entier (2,5 kg) perforé 100 100 65 - 75
Moules (1,5 kg) perforé 100 100 6 - 8 Les moules sont cuites dès que la
coquille s'entrouvre.
Colin, entier (800 g) perforé 90 - 100 100 18 - 20
Filet de baudroie (de 300 g) Plat en Pyrex/
grille
180 - 200 100 8 - 10 dans du fond de poisson
Bar, entier (de 400 g) perforé 90 - 100 100 12 - 18
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