Cooking without defrosting
Steamer: Cook the fillet, out of its bag, for 5 to 6 minutes in a steamer basket, covered, over a simmering court bouillon. Let stand 2 minutes before serving.
Water bath: Immerse the bag in boiling water and cook for 5 to 6 minutes from the time the water starts simmering. Let sit for 2 minutes before serving.
Oven (180 ° C): Take the frozen fillet out of its bag and place in a suitable dish in a preheated oven. Cook for 10-12 minutes.
Microwave: Place the frozen fillet in a suitable dish. Cook for 3 minutes.
Cooking after thawing
Oven (176°C): Drizzle the fillet with oil and wrap in foil before cooking for 20-25 minutes in a preheated oven. The time will vary depending on the thickness of the fillet. When fully cooked, it should flake easily when pierced by a fork.
|Average Nutritional Values (serving size 100g)
||Per 100 g
Percent values are based on a 2000 calorie diet.
24 hours in the refrigerator, in a suitable dish, out of its packaging.
3 days in the ice compartment of the refrigerator.
In the freezer at -18 ° C until the date indicated on the packaging.
Never refreeze a thawed product.