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8.2 Kooktijden vis
Diepvriesvis kan zonder ontdooien
worden stoomgekookt. Zorg ervoor dat
de afzonderlijke stukken van elkaar ge-
scheiden zijn, zodat de stoom overal
kan komen. Bij dikkere stukken kan de
kooktijd enkele minuten langer zijn.
Controleer de kooktijd. Te kort stoom-
gekookte vis is van binnen nog glazig.
Te lang stoomgekookte vis kan droog
worden.
Vis Hoeveel-
heid Kooktijd Opmerkingen
Visfilet 250 g 10 - 15 min. - vers
Visfilet 250 g 15 - 20 min. - bevroren
Zalmkotelet 400 g 10 - 15 min. - bevroren wordt de kooktijd ongeveer 5 min.
langer
Tonijnsteak 400 g 15 - 20 min. - bevroren wordt de kooktijd ongeveer 5 min.
langer
Mosselen 400 g 10 - 15 min. - alleen verse en gesloten mosselen koken
- de mosselen zijn gaar wanneer de schelpen
volledig zijn geopend
Garnalen 400 g 10 - 15 min. - na de helft van de kooktijd omroeren/omke-
ren
Kreeftstaar-
ten 2 stuks 20 - 25 min.
Oesters 6 stuks 15 - 20 min. - alleen verse en gesloten oesters koken
- de oesters zijn gaar wanneer de schelpen
volledig zijn geopend
__340677_2004_Dampfgarer_B8.book Seite 82 Montag, 22. Juni 2020 1:29 13
84


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