Cook flavourful foolproof fish in your steam oven
Cooking fish in a steam oven is as simple as it is tasty. Steaming keeps the fish moist and firm and is quicker and more effortless than you might think.
Flavourful foolproof fish
When steaming whole fish use Humidity High or Humidity Medium, the gentle cooking prevents the fish from falling apart before it´s done in the core.
When making fish mousselines like terrines or quenelles, steam is great as it has a gentle impact compared to boiling water. The mousseline has such a sensitive texture and with steam it doesn´t fall apart or gets bland from the water.
Recipe: Sea bass in salty crust
Ingredients for two people
2 whole sea basses (400 gr. each), 2kg aromatic salt
Ingredients for aromatic salt
2kg coarse salt, 1 lemon, 10 pink peppercorns (dried), 20gr mixed aromatic herbs (sage, rosemary and thyme)
Accessories: Enamel tray
Serve with a side dish or your choice, e.g. roasted potatoes and vegetables.
Steps for aromatic salt:
Wash and dry the aromatic herbs well and chop them
In a bowl, mix the herbs with the course salt, the grated lemon (only the yellow part) and the pink peppercorns.
Place the mixture on a tray and bake it at 120°C with static mode for 40 min, let it cool.
Steps for sea bass in salt:
Disembowel the fish (leaving the scales), wash them under running water and dry them well.
Spread a layer of salt on the bottom of the tray, place the sea bass and cover them completely with the rest of the aromatic salt.
Cooking setting: Depending on your oven (with or without Steamify)
- Steamify 130°C for 20 min Level: 2 or
- Humidity High 130°C for 20 min Level: 2
Great taste made easy
Our ovens with SteamBoost offers three levels of steam. Dedicated programmes for baking and roasting as well as one programme with only steam for new levels of taste, crispiness and moist.