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Cuisson vapeur
37
Conseils
Pour relever le goût du poisson, ajou-
tez des aromates. L'aneth par
exemple est particulièrement indiqué
avec un saumon.
La tenue à la cuisson des grands
poissons sera excellente si vous
adoptez la cuisson à la nage.
Conseil: placez par exemple une pe-
tite tasse à l'envers dans le plat de
cuisson puis posez le poisson ventre
ouvert par-dessus.
Pour réussir un court-bouillon, met-
tez des légumes à pot-au-feu et de
l'eau froide dans un plat puis jetez-y
les déchets du poisson (arêtes, na-
geoires et tête). Faites cuire à 100 °C
pendant 60 à 90minutes. Plus la
cuisson est longue, meilleur est le
court-bouillon.
Pour la cuisson au bleu des pois-
sons, plongez-les dans de l'eau vinai-
grée chaude. Ce mode de cuisson
convient particulièrement aux truites,
aux carpes, aux tanches et aux an-
guilles. Veillez à ne pas entailler la
peau de ces poissons lorsque vous
les nettoyez.
Réglages
Cuisson vapeur
Température : voir tableau
Temps de cuisson: voir tableau
37


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