Rival 4450 manual Fish and Seafood, Quick Poaching Liquid, Court Bouillon

Fish and Seafood

Hints

o Place fish in the steamer basket. If fish or seafood is to be poached or cooked in sauce, use rice bowl.

o Season fish as desired. Add lemon wedges and herbs before steaming. Add butter or margarine after steaming.

o Fish is done when it flakes easily with a fork and is opaque in color.

o Frozen fish may be steamed without defrosting, except for fillets which need to be defrosted and separated before steam- ing. Extend steaming time when prepar- ing frozen fish.

o "Boiled" Shrimp: Place 1 pound medium shrimp in shells in steamer basket. Sprinkle with 1 tablespoon shrimp or crab boiling spices. Steam using 112 cup water (10 to 12 minutes.).

o Seasoned Fish: Place fish (whole, dressed, fillet or steak) in rice bowl. Drizzle with melted butter, lemon juice, white wine or other liquid. Season as desired. Steam using 112 cup water for whole, dressed or fillets (10-12 minutes), or 1 cup water for steaks (19-22 minutes).

o Hot Deviled Butter (excellent dipping sauce to serve with steamed lobster, crab or shrimp). Combine in saucepan: 11/2 cups butter or margarine, 2 tablespoons chili sauce, 2 teaspoons Worcestershire sauce, 2 tablespoons prepared mustard, 2 drops Tabasco sauce, 1 tablespoon lemon juice, and 1 teaspoon dry parsley

flakes. Heat until melted, stirring to blend well.

Poaching

Prepare either of the following seasoned liquids. Add fish to the hot liquid in rice bowl. Cover and poach according to chart.

Water%1016'/41"-1712

ThickinnessMinutes112 -

CupsApprox1/411 of. Time

Quick Poaching Liquid

1 cup water

2 whole peppercorns 1/2 bay leaf

1 teaspoon lemon juice

Combine all ingredients in rice bowl.

Cover and steam.

Water: l/2 cup Time: 10-12 min .

• Do not strain; add fish to hot

Court Bouillon

1J4 onion, sliced 1/2 carrot, sliced

1 small green onion, sliced 1/2 stalk celery, sliced

1 teaspoon fresh minced parsley

112 teaspoon thyme leaves

112t"easpoon dill weed

112bay leaf

1 cup water

112 cup white wine

1peppercorn

•Combine all ingredients except

wine and peppercorn in rice bowl. Cover and steam. Add wine and

peppercorn midway through cook-

ing. Water: 1l/2 cups Time: 26- 30 min.

•Strain and return liquid to nce bowl. Add fish to hot liquid.

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