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16
C. PLATS À LA VAPEUR
ROULADES DE SOLE AUX COURGETTES
Portions : 4 Préparation : 10 minutes Cuisson : 15 minutes
Ingrédients :
4  lets de sole sans peau (env. 900 g)
100 g de courgette râpée grossièrement
2  lets d’anchois hachés  nement
1 c. à s. de persil ciselé
1 c. à s. de vinaigre de xérès
1 c. à s. d’huile d’olive
½ piment rouge émincé
½ c. à c. de sucre semoule
Sel et poivre fraîchement moulu
Paprika
4 tranches de citron
4 brins d’aneth
Bâtonnets en bois
Préparation :
Verser 700 ml d’eau dans la cuve de cuisson du Cooking et y placer la grille de cuisson.
Dans un petit bol, mélanger la courgette avec les anchois, le persil, le vinaigre de xérès, l’huile
d’olive, le piment rouge, le sucre, le sel et le poivre.
Étaler le mélange sur les  lets, puis rouler les  lets bien serrés en les fermant avec les bâtonnets
en bois.
• Saupoudrer de paprika et déposer une tranche de citron sur chaque roulade.
Disposer les roulades bien espacées sur la grille de cuisson et mettre le couvercle. Régler la
température sur MEDIUM et faire cuire pendant 15 minutes ou jusqu’à ce que le poisson soit
bien cuit.
• Une fois la cuisson terminée, laisser reposer 1 minute.
• Retirer les bâtonnets en bois, décorer avec un brin d’aneth et servir avec une fondue d’épinards.
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