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    Marinater - Casseroles

    The "marinière" in the kitchen refers to a type of culinary preparation. It is particularly suitable for cooking whole fish at less than 85°C. This is the papillote effect, a form of closed-circuit condensation cooking. It preserves the fish a firm appearance and most of its nutritional value.

    Styles: The kitchen marinière can be adapted to various types of food and recipes. Some common styles include:

    Marinated fish: Delicate-fleshed fish, such as cod, sole or salmon, are often wrapped in slices of fish or smoked salmon with fresh herbs and steamed for a delicate flavor.

    Meat marinator: White meats, such

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    ... as chicken or turkey, can be wrapped in slices of bacon or ham, flavoured with herbs and steamed for a rich flavor.

    Vegetable marinière: Vegetables, such as asparagus, leeks or zucchini, can be wrapped in slices of ham or bacon and steamed for a tasty starter.

    Seafood marinière: Seafood, such as shrimp, mussels or scallops, can be wrapped in slices of white fish, such as sole, and steamed for a delicious marine flavor.

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