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Dans un autre récipient, mélangez
le bouillon de volaille avec 25 cl de
vin et les clous de giroe (laissez
reposer cette préparation au moins
30 mn pour que les clous de giroe
rendent leur parfum). Faites cuire
les viandes. Versez à l‘aide d‘une
petite cuillère le bouillon sur les
viandes juste avant de les déguster.
- La pierre des ILES -
- 400 g de lotte
- 1 boîte d‘ananas en morceaux
- 400 g de sole
- 4 kiwis
- 2 citrons verts
- 1/2 verre de liqueur de rhum.
Mélangez dans un saladier les
lamelles de poisson avec les fruits
découpés en cubes. Ajoutez le jus
des citrons et le rhum. Laissez ma-
cérer pendant 30 mn. Faites cuire
par petites portions.
- La pierre MAÏS -
900 g de carré d‘agneau
- 1 petite boîte de maïs
- 2 escalopes de dinde
- 1 petite boîte d‘ananas en
morceau
- 4 tomates
- sel, poivre, huile végétale,
paprika.
Coupez le carré d‘agneau, les es-
calopes et les tomates en lamelles.
Mélangez le tout dans un saladier
avec le maïs et l‘ananas. Assaison-
nez avec le sel, le poivre, le paprika
et 2 à 3 cuillères d‘huile. Faites
cuire par petites portions.
- La pierre NORVEGIENNE -
- 350 g de saumon frais
- 2 pots d‘oeufs de lump
- 350 g de hareng fumé doux persil
haché
- 350 g de sole
- 2 petits verres de vodka.
Coupez les poissons en nes
lamelles et mélangez-les dans un
saladier avec les oeufs de lump et
le persil haché.
Arrosez la préparation avec de la
vodka et laissez macérer 30 mn.
Faites cuire vos petits morceaux de
poisson sur la pierre. Accompagnez
de toasts grillés recouverts de beur-
re frais salé.
F
22


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