{"id":3065,"date":"2022-01-12T11:36:49","date_gmt":"2022-01-12T10:36:49","guid":{"rendered":"https:\/\/recetas.kuken.es\/?post_type=cp_recipe&p=3065"},"modified":"2023-06-30T11:15:25","modified_gmt":"2023-06-30T09:15:25","slug":"cabillaud-a-la-sauce-aux-crevettes","status":"publish","type":"cp_recipe","link":"https:\/\/recetas.kuken.es\/fr\/recette\/cabillaud-a-la-sauce-aux-crevettes\/","title":{"rendered":"Morue avec sauce aux crevettes"},"content":{"rendered":"

Une recette de poisson et de fruits de mer tout simplement spectaculaire, un plat tr\u00e8s facile \u00e0 pr\u00e9parer avec K\u00fcken et un r\u00e9sultat brillant.<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
4<\/span> <\/span> morceaux de cabillaud frais<\/span><\/div>\n
300<\/span> grs<\/span> de crevettes<\/span><\/div>\n
200<\/span> grs<\/span> oignon<\/span><\/div>\n
100<\/span> grs<\/span> carotte<\/span><\/div>\n
100<\/span> grs<\/span> de tomates concass\u00e9es<\/span><\/div>\n
2<\/span> <\/span> gousses d'ail<\/span><\/div>\n
50<\/span> ml<\/span> d'huile d'olive extra vierge<\/span><\/div>\n
50<\/span> ml<\/span> de vin blanc<\/span><\/div>\n
300<\/span> ml<\/span> d'eau<\/span><\/div>\n
1<\/span> <\/span> brin de persil <\/span><\/div>\n
1<\/span> cuill\u00e8re \u00e0 caf\u00e9<\/span> de farine<\/span><\/div>\n
1<\/span> cuill\u00e8re \u00e0 caf\u00e9<\/span> sucre<\/span><\/div>\n
Poivre<\/span><\/div>\n
Sel<\/span><\/div>\n
Accessoires K\u00fcken<\/div>\n
Accessoire pour lame<\/span><\/div>\n
Dissolvant d'accessoires<\/span><\/div>\n
Plateau de vapeur profonde<\/span><\/div>\n
Plateau \u00e0 vapeur plat<\/span><\/div>\n
Spatule<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
\n
Elaboration<\/div>\n
\n
\n

Dans le saladier, sans aucun accessoire, ajoutez 300 ml d'eau et les carapaces et t\u00eates des crevettes que vous aurez pr\u00e9alablement d\u00e9cortiqu\u00e9es. Mettez les crevettes d\u00e9cortiqu\u00e9es de c\u00f4t\u00e9 pour une utilisation ult\u00e9rieure.<\/p>\n<\/div>\n<\/div>\n

\n
\n

\u00c0 l'\u00e9tape suivante, laissez le bouchon de remplissage du couvercle ouvert pour permettre \u00e0 l'exc\u00e8s de vapeur de s'\u00e9chapper.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cuire en mode \u00e9bullition \u00e0 100\u00baC (6 minutes).<\/p>\n<\/div>\n<\/div>\n

\n
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Jeter les coquilles et les t\u00eates des crevettes et r\u00e9server le fumet obtenu lors de la cuisson dans un r\u00e9cipient pour une utilisation ult\u00e9rieure.<\/p>\n<\/div>\n<\/div>\n

\n
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Rincer le bol du robot et monter l'accessoire lame.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Ajouter 200 g d'oignon \u00e9pluch\u00e9 et grossi\u00e8rement hach\u00e9, 100 g de carotte \u00e9pluch\u00e9e et coup\u00e9e en tranches, deux ails \u00e9pluch\u00e9s et un brin de persil.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Coupez 10 secondes \u00e0 la vitesse 6.<\/p>\n<\/div>\n<\/div>\n

\n
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A l'aide de la spatule, poussez vers le fond les restes qui ont pu se coller \u00e0 la paroi du verre.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Nous rempla\u00e7ons l'accessoire lame par l'accessoire dissolvant.<\/p>\n<\/div>\n<\/div>\n

\n
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Ajouter 50 ml d'huile d'olive et assaisonner selon le go\u00fbt.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Placer le plateau de cuisson \u00e0 la vapeur et la po\u00eale plate, verser un peu d'huile d'olive sur la surface et placer les quatre morceaux de cabillaud, verser un peu plus d'huile sur le dessus et placer le couvercle.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cuire pendant 15 minutes \u00e0 120\u00baC et \u00e0 la vitesse 1.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Mettez les plateaux \u00e0 vapeur profonde de c\u00f4t\u00e9 pendant un moment et ajoutez 100 g de tomate concass\u00e9e, 50 ml de vin blanc, les crevettes d\u00e9cortiqu\u00e9es et une cuill\u00e8re \u00e0 caf\u00e9 de sucre dans le verre du robot culinaire. Remettre les plateaux \u00e0 vapeur en place.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cuire pendant 10 minutes \u00e0 120\u00baC et \u00e0 la vitesse 1.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Retirer \u00e0 nouveau les plateaux \u00e0 vapeur et ajouter le fumet r\u00e9serv\u00e9 et une cuill\u00e8re \u00e0 caf\u00e9 de farine dans le bol du robot. Remettre les plateaux \u00e0 vapeur en place.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cuire pendant 10 minutes \u00e0 120\u00baC et \u00e0 la vitesse 1.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Retirez les plateaux \u00e0 vapeur, attendez un peu que la temp\u00e9rature \u00e0 l'int\u00e9rieur du robot baisse et remplacez l'accessoire de retrait par l'accessoire de lame.<\/p>\n<\/div>\n<\/div>\n

\n
\n

M\u00e9langez pendant 10 secondes \u00e0 la vitesse 10.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Placer le cabillaud dans un plat et verser la sauce \u00e9cras\u00e9e dessus.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":4,"featured_media":3066,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[197],"class_list":["post-3065","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-segundos"],"yoast_head":"\nBacalao con salsa de langostinos - Recetas K\u00fcken<\/title>\n<meta name=\"description\" content=\"Una receta de pescado y marisco muy f\u00e1cil de preparar con el robot de cocina K\u00fcken y con un resultado brillante. 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