Fish - Gaggenau VK 414 610 Manual De Instrucciones

Food
Brussels sprouts
Asparagus, white
Asparagus, green
Tomatoes skinning
Sugar snaps

Fish

▯
You can either steam fish fillets or you can cook
them in their stock in the unperforated cooking
insert. In comparison with steaming, preparing them
in their stock takes about 2 - 5 minutes more,
depending on the quantity and initial temperature of
the stock.
▯
Preferably use the perforated cooking insert for
steaming. You can grease it lightly if fish should
stick to it too easily.
▯
Do not salt steamed fish until after cooking it. In
this way, less water is extracted from the fish.
Food
Fillet of fish with loose meat
(1 - 2 cm/0.4 - 0.8 in thick)
Fillet of fish with firm meat
(2 - 3 cm/0.8 - 1 in thick)
Whole gilthead (600 g/1 lb)
in stock
Whole trout (2 trout of
200 g/0.4 lb each) in stock
Fish terrine (1.2 kg/3 lb)
Mussels in white wine (1 kg/
2.2 lb)
Fillet of monkfish (3 cm/1 in)
in stock
Rolled sole fillets (80 -
150 g/0.2 - 0.3 lb each)
Scallops (12)
18
Water Cooking
quantity insert
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
Water Cooking Setting
quantity insert
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Unperforated Steaming
(1 liter)
1 quart Unperforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Unperforated Steaming
(1 liter)
1 quart Unperforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
Setting Cooking
time
Steaming 18 - 22 min.
Steaming 18 - 25 min.
Steaming 10 - 15 min.
Steaming 3 - 4 min.
Steaming 10 - 15 min.
▯
In the case of fillets with skin: place the fish with its
skin side pointing upwards to preserve its structure
and aroma.
▯
You can enhance the stock with wine, fish stock,
vegetables, herbs and spices.
9
WARNING
Risk of poisoning
Prepare only closed mussels that are in a perfect
condition. Never eat mussels that are not open
after cooking.
Cooking Notes
time
3 - 6 min. e.g. cod, halibut, turbot, shark catfish, zander
(pike perch)
10 - 15 min. e.g. salmon, redfish, pollock, tilapia, sea bass
25 - 30 min. 1/2 quart (500 ml) of lukewarm stock, e.g. fish
stock with vegetable stripes
10 - 15 min. 1/2 quart (500 ml) of lukewarm stock, e.g. fish
stock with vegetable stripes
40 - 45 min. in an oblong terrine
8 - 12 min. 1/2 quart (500 ml) of white wine
Prepare only closed mussels that are in a per-
fect condition. The mussels are ready as soon
as they open.
12 - 15 min. 1/2 quart (500 ml) of lukewarm stock, e.g. fish
stock with vegetables, ginger, fennel seeds
and coriander
12 - 15 min. Roll in one slice of smoked salmon as well.
4 min.
Notes
Cut crosswise before steaming. Chill
with icy water after steaming.