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TIPS VOOR HET STOMEN VAN VIS EN ZEEVRUCHTEN
Kruid de vis voor de bereiding met verse kruiden, uien, citroen, etc.
Visfilets dienen naast elkaar en niet bovenop elkaar te worden geplaatst
De vis is gaar als het makkelijk uit elkaar valt en melkachtige, niet doorzichtige
kleur krijgt.
Type
Visfilet,
hele vis,
stukken vis
Kreeft en kreeftstaart
Mosselen in de schelp
Venusschelpen
Garnalen met schaal
Jakobsschelpen
Suggesties en tips
Stomen tot de vis niet meer doorzichtig is en makkelijk uit
elkaar valt. Visstukken zijn gaar als het visvlees makkelijk
van de graat afkomt.
Verwijde de onderzijde van de schaal
Stomen tot de schelpen open zijn
Stomen tot de schelpen open zijn
Stomen tot ze roze zijn
Stomen tot ze niet meer doorzichtig zijn
Kooktijd
(min.)
8 – 10
15 – 20
12 – 14
18 – 20
12 – 14
8 – 10
8 – 10
4 – 6
SOLIS Reiskocher niederl._2013 06.05.13 18:27 Seite 25
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