Simple Way to Make Perfect Blanquette de poissons
Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Simple Way to Prepare Any-night-of-the-week Blanquette de poissons. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Blanquette de poissons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blanquette de poissons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Blanquette de poissons is 3 personnes. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Blanquette de poissons estimated approx 30 minutes.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Blanquette de poissons using 17 ingredients and 7 steps. Here is how you cook that.
Aujourd’hui je vous propose ma recette de #blanquette de poissons avec du saumon, du cabillaud et du rouget barbet. C’était ma première blanquette et franchement c’était 🤤 vraiment 😇
Ingredients and spices that need to be Take to make Blanquette de poissons:
- 150 g riz
- 100 g cabillaud
- 100 g saumon
- 100 g rouget barbet
- 1 poireau
- 2 caottes
- 1 poignée de champignons de Paris
- 1 échalote
- 1 gousse d'ail
- 1 cube de bouillon de légumes
- 1 petit verre de vin
- 12.5 cl crème liquide
- 20 g Maïzena
- 1 jaune d'oeuf
- huile d'olive
- sel
- poipoivre
Steps to make to make Blanquette de poissons
- Préparer les légumes et condiments: laver, peler, couper en tranches fines.
- Dans une cocotte, faire chauffer l’huile d’olive, ajouter l’ail, l’échalote et les champignons émincés. Faire revenir quelques minutes.
- Ajouter les carottes en tranches et le poireau émincé. Émietter le cube de bouillon, couvrir d’eau, bien mélanger et laisser cuire pendant 15 minutes.
- Couper les poisson en cubes puis les enrober de Maïzena.
- Ajouter le poisson dans la cocotte ainsi que le vin blanc. Poivrer, saler et laisser mijoter pendant une dizaine de minutes à couvert.
- Pendant ce temps, faire cuire le riz selon les indications du paquet.
- En fin de cuisson, ajouter la crème et le jaune d’œuf battus ensemble. S’il reste trop d’eau dans la cocotte, en retirer avant de verser la crème. Laisser épaissir quelques minutes et servir avec du riz.
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