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fr Tableaux et conseils
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.
Glisser le récipient de cuisson non perforé en-
dessous dans le premier niveau pour éviter de salir
le compartiment de cuisson avec du fumet de
poisson.
Servir les préparations dans de la vaisselle
préchauffée.
Aucun préchauffage n'est nécessaire pour la
cuisson vapeur basse température. Placer le mets
dans le four froid et allumer ensuite l'appareil.
Aliments Bac de cuis-
son
Tempéra-
ture en °C
Humi-
dité en %
Temps
de cuis-
son en
min.
Remarques
Huîtres (par 10) non perforé 80 - 90 100 7 - 10 au court-bouillon
Tilapia (de 150 g) perforé 80 - 90 100 15 - 17
Dorade (de 200 g) perforé 80 - 90 100 17 - 20
Filet de poisson
(de 200 - 300 g)
perforé 80 - 90 100 17 - 20
Terrine de poisson Grille 80 - 90 100 50 - 90 dans une terrine
Truite, entière (de 250 g) perforé 80 - 90 100 17 - 20
Flétan (de 300 g) perforé 80 - 90 100 17 - 20
Coquilles St-Jacques
(de 15 - 30 g)
non perforé 80 - 90 100 9 - 13 Plus la coquille St-Jacques est lourde, plus le
temps de cuisson est long.
Cabillaud (de 250 g) perforé 80 - 90 100 15 - 17
Vivaneau rouge (de 200 g) perforé 80 - 90 100 17 - 20
Sébaste (de 120 g) perforé 80 - 90 100 15 - 17
Lotte (de 200 g) perforé 80 - 90 100 15 - 17
Paupiettes de sole, farcies
(de 150 g)
perforé 80 - 90 100 17 - 20
Turbot (de 300 g) perforé 80 - 90 100 17 - 20
Bar (de 150 g) perforé 80 - 90 100 15 - 17
Sandre (de 250 g) perforé 80 - 90 100 17 - 20
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