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-F16-
RECETTES
SAUMON À LA MARINADE ACIDULÉE ET RIZ AU COCO
Un plat des grands jours. Le poisson et le riz cuisent simultanément.
145 mL de riz parfu au jasmin 1 boîte de lait de coco non sucré
30 mL d’eau 2 darnes de saumon d’environ 150 g
Produit antiadhérent à vaporiser Demi-citron zes, jus expri
Demi-orange zese, jus expri 15 mL de sauce de soja
5 cm de rhizome de gingembre, épluc et râpé
1.
Mettez le lait de coco, l’eau ainsi que le riz dans la CUVE. Vaporisez
l’INSERTION VAPEUR de produit antiadhérent puis placez-y les darnes.
2.
Dans un bol à mélanger, réunissez le zeste et le jus d’orange, le zeste
et le jus de citron, le gingembre et la sauce de soja. Badigeonnez cette
marinade sur les deux faces des darnes. Mettez le COUVERCLE sur le
cuit-riz puis réglez celui-ci au mode de cuisson «COO.
3.
Arrosez le dessus du poisson de marinade toutes les 5 minutes. À la fin
du cycle de cuisson, rifiez la tendreté du riz et faites une entaille
dans le saumon pour vous assurer que la chair soit opaque.
COMPOTE DE POMMES TIÈDE À LA CANNELLE
Un délice à préparer en automne. Plaît autant aux petits qu’aux grands!
4 grosses pommes épluchées, vidées et hachées 45 mL de cidre
45 mL de sucre 4 mL de cannelle
22 mL de beurre non sa
1.
Placez tous les ingrédients dans la CUVE. Mettez le COUVERCLE sur le
cuit-riz et glez ce dernier au mode de cuisson «COO.
2.
À la fin du cycle, assurez-vous que les pommes soient bien molles.
Prolongez la cuisson si nécessaire.
3.
duisez le lange en purée à l’aide d’un mélangeur plongeant ou
d’un robot culinaire.
34


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