YOUR RECIPE FOR STEAM COOKING
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Roasted Halibut Fillet
Cooking thicker cuts of fish this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. To achieve best results all you need is patience. The key is not to turn the fish too soon, you want to be sure it has developed a nice crust first.
Ideally sear the fish in a skillet that can go in the oven so you don’t have to use another pan for the final cooking.
1lb - center cut halibut filet
Kosher salt & ground pepper
¼ - teaspoon herb’s de Provence
Olive oil & butter
½ - lemon cut into small chunks
8 - pitted Kalamata olives
Heat the Steam Oven to 200 degrees in the Combination Convection Steam Mode or the Low Temperature Roast Mode.
Season the halibut with some salt and pepper, the herbs and a drizzle of olive oil.
Heat an oven-proof skillet over moderate heat and when nice and hot add a little olive oil and butter to the pan. When the butter sizzles carefully lay the fish with the skin facing up, together with the lemon and olives. Let the fish cook for a few minutes until you can see a crust form on the edges.
Carefully check the fish to make sure it is evenly browned on crisp before turning over.
When you turn the fish over add a splash of white wine to the pan and place it in the oven.
Cook for 12 - 15 minutes until you see the fish begin to separate into sections.
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Vanilla Creme Brulee
Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky.
2 cups cream or half and half
1 vanilla bean, split lengthwise OR 1 tsp vanilla extract
1/4 tsp salt
5 egg yolks (large eggs)
1/2 cup sugar
Additional sugar for caramelizing
Heat the Steam oven in the Convection Steam Mode at 220F (104C)
Combine the cream, vanilla bean and salt in a heavy pan and cook over low heat until hot. Remove from the heat and let it steep for a few minutes before discarding the vanilla bean.
Beat the egg yolks and sugar together until light. Stir a quarter of the cream into the mixture then pour the sugar-egg mixture into the cream and stir.
Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set. Cool the custards before refrigerating for at least 6 hours prior to serving.
To Serve the Custard
Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element.
Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes.
Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts.