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Tabellen und Tipps de
Fisch – Niedertemperatur-Dämpfen
Beim Dämpfen zwischen 70und 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 Verschmutzung
des Garraums mit Fischsud zu vermeiden.
Servieren Sie auf vorgewärmtem Geschirr.
Beim Niedertemperatur-Dämpfen ist kein Vorheizen
notwendig. Stellen Sie das Gericht in den kalten
Ofen und schalten Sie dann das Gerät ein.
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
Austern (10 Stück) ungelocht 80- 90 100 7- 10 in Sud
Buntbarsch (Tilapia)
(à 150 g)
gelocht 80- 90 100 15- 17
Dorade (à 200 g) gelocht 80- 90 100 17- 20
Fischfilet (à 200- 300 g) gelocht 80- 90 100 17- 20
Fischterrine Rost 80- 90 100 50- 90 in Terrinenform
Forelle, im Ganzen (à 250 g) gelocht 80- 90 100 17- 20
Heilbutt (à 300 g) gelocht 80- 90 100 17- 20
Jakobsmuscheln
(à 15- 30g)
ungelocht 80- 90 100 9- 13 Je schwerer die Muschel, desto länger die
Garzeit wählen.
Kabeljau (à 250 g) gelocht 80- 90 100 15- 17
Red Snapper (à 200 g) gelocht 80- 90 100 17- 20
Rotbarsch (à 120 g) gelocht 80- 90 100 15- 17
Seeteufel (à 200 g) gelocht 80- 90 100 15- 17
Seezungenröllchen, gefüllt
(à 150 g)
gelocht 80- 90 100 17- 20
Steinbutt (à 300 g) gelocht 80- 90 100 17- 20
Wolfsbarsch (à 150 g) gelocht 80- 90 100 15- 17
Zander (à 250 g) gelocht 80- 90 100 17- 20
31


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