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Cuisson de poissons à la vapeur basse température
Lors de la cuisson à la vapeur entre 70 et 90°C, le
poisson ne cuit pas trop et ne se désagrège pas si
facilement. C'est surtout avantageux pour les
poissons fragiles.
Les indications pour les différents types de
poissons se réfèrent aux filets.
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.
Servez les préparations dans de la vaisselle
préchauffée.
Aliment Bac de cuisson Tempéra-
ture en °C
Humi-
dité en %
Temps de
cuisson en
min.
Remarques
Huîtres (par 10) non perforé 80 - 90 100 2 - 5 au court-bouillon
Tilapia (de 150 g) perforé 80 - 90 100 10 - 12
Dorade (de 200 g) perforé 80 - 90 100 12 - 15
Filet de poisson
(de 200 - 300 g)
perforé 80 - 90 100 12 - 15
Terrine de poisson Grille 70 - 80 100 50 - 90 dans une terrine
Utiliser la sonde thermométrique pour
contrôler avec précision le point de
cuisson (voir chapitre Sonde thermo-
métrique).
Truite, entière (de 250 g) perforé 80 - 90 100 12 - 15
Flétan (de 300 g) perforé 80 - 90 100 12 - 15
Coquilles St-Jacques
(de 15 - 30 g)
non perforé 80 - 90 100 4 - 8 Plus la coquille St-Jacques est lourde,
plus le temps de cuisson est long.
Cabillaud (de 250 g) perforé 80 - 90 100 10 - 12
Vivaneau rouge (de 200 g) perforé 80 - 90 100 12 - 15
Sébaste (de 120 g) perforé 80 - 90 100 10 - 12
Lotte (de 200 g) perforé 80 - 90 100 10 - 15
Paupiettes de sole, farcies
(de 150 g)
perforé 80 - 90 100 12 - 15
Turbot (de 300 g) perforé 80 - 90 100 12 - 15
Bar (de 150 g) perforé 80 - 90 100 10 - 12
Sandre (de 250 g) perforé 80 - 90 100 12 - 15
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