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Vis
Verse producten
Bereid verse vis voor zoals u dat normaal ook doet, bijvoor
-
beeld schubben en ingewanden verwijderen en reinigen.
Diepvriesproducten
Ontdooi diepvriesvis enigszins voordat u deze bereidt (zie
"Ontdooien").
Voorbereiding
Besprenkel de vis voor de bereiding met bijvoorbeeld
citroen- of limoensap. Hierdoor wordt het vlees steviger.
U hoeft de vis niet te zouten, omdat het vlees bij stomen alle
mineralen behoudt die voor een intensieve smaak zorgen.
Stoomovenpannen
Vet ovenpannen met gaten in.
Niveau
Als u in ovenpannen met gaten vis bereidt en tegelijk in an-
dere ovenpannen andere voedingsmiddelen wilt bereiden,
kunt u smaakbeïnvloeding vermijden (door omlaag druppe
-
lend vocht) door de vis meteen boven de opvangschaal in de
oven te plaatsen.
Temperatuur
85 °C – 90 °C
Voor het behoedzaam bereiden van kwetsbare vissoorten,
zoals zeetong.
100 °C
Voor het bereiden van vissoorten met stevig vlees, zoals ka
-
beljauw en zalm.
Voor het bereiden van vis in saus of bouillon.
Stomen
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