FISH AND SEAFOOD
•Fish is cooked when it is opaque and flakes easily with a fork.
•Frozen fish may be steamed without defrosting if separated before steaming and the cooking time is extended.
•Add lemon wedges while steaming to improve flavor.
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FOOD | TYPE |
| UUANTITY | LEVEL | STEAM TIME | SPECIAL NOTES |
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FISH, fillets | Sole |
| 112 | lb. | MIN |
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| Cod, | haddock, | 112 | lb. | MIN |
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| trout |
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FISH, 3/4 in | Cod, | salmon | 4 | steaks | MAX | min. |
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thick steaks |
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CLAMS | Fresh |
| 1 lb. | MAX | Layer shells for maximum | ||||||
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| steam flow. Steaming is | |||
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| done | when shells | are | |
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| completely | open. |
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LOBSTER, | Fresh |
| 1 or 2 tails | MAX | Meat | will | be opaque | ||||
tails |
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| when done. Cook longer | |||
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| if | necessary. |
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MUSSELS | Fresh |
| 1 lb. | MIN | Steaming | is done | when | ||||
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| shells completely | open. | ||
OYSTERS | Fresh |
| 6 |
| MAi | Steaming | is done | when | |||
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| shells comoletelv ooen. | |||
SCALLOPS | Fresh |
| 112 | lb. | MIN | min. | Stir | halfway through | |||
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| steam time . Meat opaque | |||
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| and flaky when done. | |||
SHRIMP | Fresh |
| l/2 lb. | MAX | Meat | will | be opaque | ||||
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| when done. Cook longer | |||
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| if | necessary. |
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RECIPES
DINNERS
TARRAGON CHICKEN BREASTS with GREEN BEANS AND SLICED ALMONDS
4 | 4 oz. chicken breasts | 2 cups fresh green beans |
2 | tablespoons chopped tarragon | l/4 cup sliced almonds |
1 | cup cream of chicken soup* | Salt and pepper to taste |
Pour cream of chicken soup in Rice Bowl. Add chicken breasts sprinkled with tarragon, salt and pepper to taste. Arrange cleaned green beans and almonds in Steamer Bowl around Rice Bowl. Fill Water Reservoir to
MAX Level. Cover and Steam for | YIELD: 4 SERVINGS |
*Heavy cream can be substituted for cream of chicken soup if necessary |
