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-F12-
POISSON ET FRUITS DE MER
1. Les durées de cuisson du tableau sont pour le poisson et les fruits de
mer frais ou bien congelés et totalement dégelés. Nettoyez et
préparez le poisson et les fruits de mer frais avant de les faire cuire.
2. Poisson et fruits de mer cuisent ralement très vite. Faites-les cuire
à la vapeur par petites quantis ou selon les quantités indiqes.
3. Les myes, huîtres et moules ne s’ouvrent pas toutes en me temps.
rifiez régulièrement leurs coquilles afin d’éviter la surcuisson.
4. Les darnes de poissons peuvent cuire dans le BOL À RIZ. Servez les
fruits de mer et le poisson cuits à la vapeur nature ou bien avec
beurre ou margarine assaisonné(e), citron et sauces favorites.
5. Modifiez les dues de cuisson au besoin.
GUMES (suite)
CONSEILS PRATIQUES (suite)
VARIÉTÉ POIDS OU DURÉE APPROX.
NOMBRE (EN MINUTES)
DE MORCEAUX
PETITS POIS 500 grammes, écoss 12 à 13
POIVRONS, ENTIERS jusqu’à 4 moyens (non farcis) 12 à 13
POMMES DE TERRE
(ROUGES) ET RUTABAGAS 500 grammes environ 6 30 à 32
ÉPINARDS 250 grammes 14 à 16
COURGES ET COURGETTES
Courges d’été ou courgettes 250 grammes, en rondelles 12 à 14
Courge poivrée ou musqe 500 grammes 22 à 24
NAVETS 500 grammes, en rondelles 20 à 22
GUMES CONGELÉS 280 grammes 28 à 50
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