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154 lines
2.6 KiB
154 lines
2.6 KiB
3 years ago
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---
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ServingSize: 2
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cssclass: recipeTable
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Tag: ["Summer", "Healthy", "Easy"]
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Date: 2021-09-21
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location: [51.514678599999996, -0.18378583926867909]
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CollapseMetaTable: Yes
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Meta:
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3 years ago
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IsFavourite: True
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3 years ago
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Rating: 4
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Recipe:
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Courses: "Main Dish"
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Categories: Fish
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Collections: French
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Source: https://cuisinezavecdjouza.fr/loup-de-mer-et-sauce-echalote-citron/amp/
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PreparationTime:
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CookingTime:
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OServingSize: 2
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Ingredients:
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- 2 filets de loup sans arètes
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- 1 whole échalote
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- 1 jus de citron jaune
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- 1 pinch Sel, poivre
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- 15 cl de crème épaisse
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- 1 bunch Ciboulette et persil ciselés
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---
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3 years ago
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Parent:: [[@@Recipes|Recipes]], [[@Main dishes|Main dishes]]
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3 years ago
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-LoupdemercitronEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-LoupdemercitronNSave
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# Loup de mer et sauce échalote citron
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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1. Éplucher et émincer l’échalote finement.
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2. La faire revenir dans une poêle avec une noisette de beurre.
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3. Déglacer avec le jus de citron pressé une fois l’échalote est translucide.
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4. Réduire le bouillon de moitié et incorporer la crème fraîche épaisse.
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5. Saler et poivrer.
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6. Réservez.
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7. Préparation du filet de loup de mer
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8. Vérifiez une dernière fois que les filets de loup soient totalement désarêtés.
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9. Déposer les poissons assaisonnés dans la poêle avec une bonne cuillère à soupe de beurre.
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10. Faire dorer en les arrosant de beurre fondu sur les deux faces pour une belle cuisson dorée.
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11. Dresser chaque filet de loup dans une assiette avec une timbale de riz, de sauce à l’échalote citron, parsemée de persil et ciboulette.
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12. Vous pourrez arroser d’une lichette d’huile d’olive.
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