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Useful tips
- Adding herbs and spices, such as dill,
will help bring out the full flavour of
the fish.
- Cook large fish in the swimming
position. To help maintain the
structure of the fish, place a small cup
or similar upside down in the cooking
container. Arrange the fish bellyside
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 trout, tench, eel and salmon.
Settings
Automatic programmes
or
Steam cooking
Temperature: see chart
Duration: see chart
Steam cooking
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Fish
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