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Darne de saumon grillé
Vinaigrette :
Mélanger 1 échalote nement émincée avec 2 cuil. à s. de moutarde à l’ancienne, 2 cuil. à s. de miel,
½ bouquet d’aneth nement ciselé, 2 cuil. à s. de vinaigre, 3 cuil. à s. d’huile et 2 cuil. à s. d’eau.
Préparation :
Côtelette de saumon légèrement huilée : poivrez et laissez griller 3 à 4 minutes de chaque côté sur la
pierre de sel. Servir avec de la vinaigrette.
Conseils:
Viande :
utiliser de la viande à cuisson rapide, par exemple :
Romsteck, let et pointe de let de bœuf Filet, escalope, médaillons de porc, veau ou agneau
Kassler, saucisse à frire, bacon ou mini croquettes.
Veiller à ce que les tranches ne soient pas trop épaisses. La viande sera plus tendre si vous la marinez
dans de l’huile ou la badigeonnez légèrement avec un peu d’huile.
Volaille :
les petits morceaux se cuisent en entier. Couper SVP les gros morceaux. Nous vous recommandons
de mariner la viande avant la cuisson.
Poisson :
les lets et les tranches de lotte, saumon, cabillaud et autres variétés à chair ferme sont
particulièrement recommandés, mais vous pouvez aussi bien faire cuire sardines, crevettes,
gambas et calamars.
Légumes :
préparer des portions et détailler les légumes en tranches ou en lamelles. Nous vous conseillons de
blanchir préalablement les variétés les plus fermes (fenouil, brocoli, chou- eur...) pour abréger
la durée de la cuisson.
Œufs :
Œufs sur le plat aussi facile qu’à la poêle.
401949_Hot_Stone_Set_MANUAL_DFIE.indd 17401949_Hot_Stone_Set_MANUAL_DFIE.indd 17 31.03.16 16:0431.03.16 16:04
17


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