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Saumon à l’étuvée
Ingrédients sur 4 personnes
600-800 g de filet de saumon (sans peau)
3 citrons non traités
2 gousses d’ail
1 bouquet de persil
4 échalotes, en dés
2 cuillerées à soupe de vermouth
100 ml de vin blanc
150 ml de fond de poisson
Saler et poivrer le saumon. Peler les citrons à vif et les couper en tranches.
Couper les gousses d’ail en lamelles, hacher le persil et répartir le tout sur le filet de
saumon. Placer le saumon sur la grille de la cocotte.
Dans la cocotte, faire chauffer 40 g de beurre et y faire fondre les échalotes.
Ajouter le vermouth, le vin blanc et le fond de sauce et porter à ébullition.
Placer la grille garnie du saumon dans la cocotte, couvrir et mettre la cocotte dans le
four préchauffé. Faire cuire 10 minutes à 200°C.
Retirer le saumon et le maintenir au chaud. Faire réduire le fond de poisson, le lier
éventuellement. Assaisonner et ajouter les herbes fraîches.
Servir le saumon accompagné de la sauce.
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