Cookingchart Fish

Always preheat the cooking space before you put food in. Unless otherwise stated, use portions of approx. 200 g per vacuum bag. Cooking time can vary slightly depending on product quality and maturity.

Cod

Remarks: Marinate fillet without skin, vacuum-seal (weak vacuum, approx. 0.4–0.6 bar), cook, serve immediately on hot plate.

Tip: Season the cod half an hour before cooking with a special salt (e.g. orange salt) and vacuum-seal. This prevents the flesh from falling apart and it gains a wonderful flavour.

Salmon

Remarks: Marinate fillet without skin, vacuum-seal (weak vacuum, approx. 0.4–0.6 bar), cook, serve immediately on hot plate.

Tip: Salmon can also be placed on a plate. Dress with good olive oil, a little fleur de sel and pepper. Cover with cling film and cook lightly at the same temperature.

Dover Sole

Remarks: Marinate fillet without skin, vacuum-seal (weak vacuum, approx. 0.4–0.6 bar), cook, serve immediately on hot plate.

Tip: Marinate in black olives, smooth parsley, olive oil.

Whole Trout

Remarks: (Weak vacuum, approx. 0.4–0.6 bar)

Tip: Stuff the trout with various fresh herbs and some green tea. This gives the fish a lovely freshness.

Pikeperch

Remarks: Marinate fillet without skin, vacuum-seal (weak vacuum, approx. 0.4–0.6 bar), cook, serve immediately on hot plate.

Tip: Bake the skin separately between two silpat mats (silicone baking mats) on 140 °C Hot Air for 10 minutes until crispy. Use as decoration.

Arctic Char

Remarks: Marinate fillet without skin, vacuum-seal (weak vacuum, approx. 0.4–0.6 bar), cook, serve immediately on hot plate.

Tip: Can also be used whole; cut off head and tail. Before serving, dress with melted butter.

Red Mullet with Skin

Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4–0.6 bar), cook, serve immediately on hot plate.