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21
POISSON EN CROÛTE
Ingrédients pour 4 personnesIngrédients pour 4 personnes
Préparation pour la pâte de sel :
Ajoutez à la farine le sel, l’eau, toutes les herbes
aromatiques très fi nement moulues, et mélangez
jusqu’à ce que vous obteniez un mélange homogène.
Nettoyez le poisson, écaillez-le, séchez-le
soigneusement et fi letez-le. Abaissez un fond de pâte
de sel, posez-y les fi lets de poisson, badigeonnez
les bords avec l’œuf battu, et recouvrez d’une autre
couche de pâte d’une épaisseur d’½ cm en essayant
de conserver la forme du poisson. Badigeonnez avec
l’œuf battu et enfournez.
Sélectionnez dans le menu « RECETTES » la catégorie
« POISSONS », puis la recette « POISSON EN CROÛTE »
et validez votre sélection.
Annotations
__________________________________________
Temps de préparation : 40 min
Temps de cuisson* : 40 à 50 min
Récipient conseillé :
lèchefrite
Suggestion et variante :
Ajoutez un peu d’herbes aromatiques
hachées entre les fi lets de poisson.
Accompagnez les fi lets de poisson d’un
velouté de poisson aromatisé au fenouil.
Servez les fi lets de poisson avec des pommes
de terre cuites à la vapeur.
21
POISSONS
4 loups de mer ou daurades de 300 g chacun
500 g de sel fi n
500 g de farine 00
300 g d’eau
poivre rose
thym frais
fenouil
persil
1 gousse d’ail
romarin
marjolaine
1 œuf
*La durée optimale de cuisson sera automatiquement
défi nie par la fonction sélectionnée (6TH SENSE RECETTES)
23


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