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Steam cooking
Tips
– Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
– Cook large fish in swimming position.
To help maintain the shape of the
fish, place a small cup or similar
upside down in the cooking
container, and arrange the fish belly-
side down over the cup.
– You can use any fish scraps, e.g. fish
heads, bones, tails etc to make a fish
stock. Place the fish scraps together
with some mixed vegetables in a
solid cooking container and add cold
water. Cook at 100 °C for 60 to
90 minutes. The longer the cooking
duration, the stronger the stock.
– Preparing fish au bleu is a method
involving cooking the fish in water
with vinegar, at different proportions
depending on the recipe. It is
important not to damage the skin of
the fish. This method is suitable for
cooking carp, trout, tench, eel and
salmon.
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Steam cooking
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Temperature: see table
Cooking duration: see table
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Fish
Steam cooking
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