Recipe of Ultimate Saumon Au Bouillon Thaï Riz Aux Petits Pois
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Quick Saumon Au Bouillon Thaï Riz Aux Petits Pois. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Saumon Au Bouillon Thaï Riz Aux Petits Pois, 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 Saumon Au Bouillon Thaï Riz Aux Petits Pois 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 Saumon Au Bouillon Thaï Riz Aux Petits Pois is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can cook Saumon Au Bouillon Thaï Riz Aux Petits Pois using 18 ingredients and 8 steps. Here is how you cook it.
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Ingredients and spices that need to be Take to make Saumon Au Bouillon Thaï Riz Aux Petits Pois:
- 500 g riz basmati cuit (150 g de riz cru)
- 50 g petits pois cuits
- 6 champignons de Paris
- 1 échalote
- 1 gousse d'ail
- 10 g gingembre
- 1 tige de citronnelle fraîche
- 1 cuillère à café pâte de curry vert
- 25 cl bouillon de volaille
- 25 cl lait de coco
- Le zeste d'1 jus de citron vert bio
- 1 cuillère à café sauce nuoc-mâm
- 1 cuillère à café sucre
- Le zest d'1 citron jaune bio
- Quelques feuilles de coriandre
- Huile d'olive
- Sel fin
- Poivre du moulin
Steps to make to make Saumon Au Bouillon Thaï Riz Aux Petits Pois
- Temps de préparation : 30 minutes Temps de cuisson : 40 minutes
- Étape 1 : Équeutez, lavez et taillez les champignons en escalopes. Épluchez et émincez l'échalote et l'ail. Épluchez le gingembre et coupez-le en rondelles. Coupez finement et en biseau la tige de citronnelle. Réservez le tout séparément.
- Étape 2 : Dans une casserole, versez un trait d'huile d'olive, faites revenir 1 minute l'échalote, la citronnelle, le gingembre, la pâte de curry vert et mélangez. Intégrez les champignons et l'ail, laissez cuire 3 à 5 minutes sans coloration. Versez le bouillon portez à ébullition et ajoutez le lait de coco et le reste de citron vert. Laissez cuire 15 minutes.
- Étape 3 : Préchauffez le four à 170°C Salez les morceaux de poissons, faites-les colorer dans une poêle des deux côtés. Versez le bouillon sur les poissons puis enfournez 3 minutes pour une cuisson nacrée puis 6 minutes pour un poisson un peu plus cuit.
- Étape 4 : Faites cuire le riz et les petits pois à l'eau. Réchauffez le tout en déposant le riz et les petits pois dans un fond d'huile d'olive dans une poêle. Ajoutez le bouillon. Dans un petit bol, mélangez le jus de citron, le sucre et la sauce nuoc-mâm.
- Etape 5 : Passez le bouillon à la passette fine dans une casserole et mélangez sur feu doux avec un peu de sauce, vérifiez l'assaisonnement.
- Etape 6 : Dans des assiettes creuses déposez du riz, le poisson dessus, versez du bouillon, décorez de feuilles de coriandre et de zestes de citron jaune.
- Source : Fait Maison n° 1 Cyril LIGNAC
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