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Cuisson vapeur
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Conseils
Pour relever le goût du poisson, ajou-
tez des épices et des herbes, comme
de l'aneth par exemple.
Cuisez les poissons de grande taille à
la nage. Afin d'obtenir une tenue par-
faite à la cuisson, placez par exemple
une petite tasse ou un récipient ana-
logue à l'envers dans le plat de cuis-
son. Placez ensuite le poisson dessus
ventre ouvert.
Pour cuisiner un court-bouillon, met-
tez des légumes à pot-au-feu et de
l'eau froide dans un plat, puis ajoutez
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 vi-
naigrée chaude (rapport eau/vinaigre
selon la recette). Veillez à ne pas
abîmer la peau du poisson. Ce mode
de cuisson convient particulièrement
aux truites, aux carpes, aux tanches,
aux anguilles et au saumon.
Réglages
Programmes automatiques | Poisson
| ... | Cuisson à la vapeur
ou
Modes de cuisson | Cuisson à la va-
peur
Température: cf. tableau
Temps de cuisson: cf. tableau
83


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  • Water stays in the drain compartment under the small round filter in the bottom of the oven Submitted on 7-7-2022 at 13:17

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