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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 ar-
range 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 in-
volving cooking the fish in water with
vinegar, at different proportions de-
pending 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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Cooking duration: see table
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Fish
Steam cooking
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