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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. Schuif de universele bakplaat
op het onderste niveau in de oven.
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 universele bakplaat
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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