Page 70 - Miele Combi Steam Oven

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 up- side 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 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.
Settings
Automatic programmes  | Fish | ... | or
Steam cooking  Temperature: see table Cooking duration: see table
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