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84 POISSONS
1. Retirez la première feuille qui recouvre la tige de la citronnelle. On ne consomme
que la partie la plus tendre soit environ 6 cm à partir de la base. Coupez cette
partie tendre en rondelles. Réservez.
2. Retirez les graines des piments. Réservez.
3. Dans la mini cuve, mixez la citronnelle pendant 40 secondes. Ajoutez le piment.
Mixez entre 5 et 10 secondes.
4. Dans la cuve munie du couteau métal, mettez le poisson, le mélange
citronnelle-piment et les autres ingrédients. Salez et poivrez à votre convenance.
Donnez 7 à 10 pulsions pour obtenir un mélange homogène.
5. Formez des boules de 3 cm de diamètre. Aplatissez le dessus.
6. Dans une poêle, faites chauffer l’huile. Posez les galettes. Laissez cuire 2 minutes
environ de chaque côté.
Astuce du chef : délicieux avec une sauce asiatique aigre douce. Pour plus de
croquant, ajoutez des haricots verts.
Galettes de poisson à l’orientale
NOMBRE DE PERSONNES
2 4-6 6-8 8 et +
ROBOT
3200 3200 4200
5200/Patissier
PRÉPARATION
15 min 15 min 15 min 15 min
CUISSON
10 min 10 min 10 min 10 min
NOMBRE DE GALETTES
6 121824
Cabillaud
230 g 450 g 680 g 900 g
Sauce nuoc nam
1 c.s. 2 c.s. 3 c.s. 4 c.s.
Curcuma
½ c.c. 1 c.c. 2 c.c. 2 c.c.
Cumin
½ c.c. 1 c.c. 2 c.c. 2 c.c.
Gingembre en poudre
½ c.c. 1 c.c. 2 c.c. 2 c.c.
Œufs
1122
Sucre
½ c.c. 1 c.c. 2 c.c. 2 c.c.
Tiges (cœurs) de citronnelle
1234
Piments verts frais
½112
Sel, poivre
85


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