{"id":344,"date":"2013-12-09T21:46:07","date_gmt":"2013-12-09T20:46:07","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/2013\/12\/filet-de-colin-sauce-sucre-sale-au-curry\/"},"modified":"2023-02-18T17:43:09","modified_gmt":"2023-02-18T16:43:09","slug":"filet-de-colin-sauce-sucre-sale-au-curry","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/filet-de-colin-sauce-sucre-sale-au-curry\/","title":{"rendered":"Filet de colin sauce sucr\u00e9e-sal\u00e9e au curry"},"content":{"rendered":"
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J\u2019ai trouv\u00e9 une belle id\u00e9e de sauce au curry sur Marmiton.org<\/a> C\u2019est tout b\u00eate, il suffisait d\u2019y penser : faire un roux comme base de sauce. Les \u00e9pices grillent dans le beurre, on allonge de bouillon de poisson et hop, une sauce onctueuse pour napper des filets de poisson blanc !<\/strong><\/p>\n

Voici donc une sauce au curry sucr\u00e9e-sal\u00e9e<\/strong> pour sublimer des filets de colin surgel\u00e9s.<\/p>\n<\/div>\n<\/div>\n


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Sauce au curry et corin d’abricot pour 2 personnes :<\/p>\n

– 4 filets de colin surgel\u00e9s
\n– 1\/2 litre d\u2019eau
\n– 2 \u00e9chalotes
\n– 1 gousses d\u2019ail
\n– 20 g de beurre
\n– 20 g de farine fluide
\n– 1 cuill\u00e8re \u00e0 soupe de curry
\n– 1 cuill\u00e8re \u00e0 soupe de corin d\u2019abricot
\n– 1 cuill\u00e8re \u00e0 soupe de persil
\n– sel et poivre<\/p>\n<\/div>\n<\/div>\n

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Faire un court-bouillon avec les \u00e9chalotes coup\u00e9es en deux, et la gousse d\u2019ail dans 1\/2 L d\u2019eau. Laisser bouillir 2 min puis plonger les filets de poisson. Cuire 5 min \u00e0 l’\u00e9bullition.<\/p>\n

Faire chauffer le beurre, ajouter le curry et le poivre grossi\u00e8rement concass\u00e9, puis la farine. Cuire un roux et ajouter petit \u00e0 petit le bouillon jusqu\u2019\u00e0 obtenir une sauce \u00e9paisse. Ajouter le corin.<\/p>\n

Ajouter les filets de poisson, donne un coup de bouillon. Bien enrober les filets de sauce puis saupoudrer de persil hach\u00e9.<\/p>\n

Servir de suite avec du riz blanc.<\/p>\n<\/div>\n<\/div>\n

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I found a great idea of curry sauce on Marmiton.org<\/a> It’s so easy, it was enough to think about : make a roux-base sauce. Spices are toasted in butter, elongating fish broth and there is a creamy sauce for white fish fillets !<\/em><\/p>\n

Here is a sweet and sour sauce curry to sublimate frozen hake fillets<\/strong>.<\/em><\/p>\n

For 2 people:
\n– 4 frozen hake fillets
\n– 1\/2 liter of water
\n– 2 shallots
\n– 1 garlic clove
\n– 20 g of butter
\n– 20 g of flour
\n– 1 tablespoon of curry
\n– 1 tablespoon of apricot corin
\n– 1 tablespoon <\/em>of parsley
\n– Salt and pepper<\/p>\n

Make a broth with hallved shallots and the clove of garlic in \u00bd L of water. Boil for 2 minutes then dip the fish fillets. Cook 5 minutes from boil.<\/em><\/p>\n

Heat the butter, add the curry and pepper coarsely crushed, then the flour. Cook a roux and gradually add the broth to obtain a thick sauce. Then add the corin.<\/em><\/p>\n

Add the fish fillets, make it boiled a bit. Coat fillets with the sauce and sprinkle with chopped parsley .<\/em><\/p>\n

Serve immediately with white rice.<\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

J\u2019ai trouv\u00e9 une belle id\u00e9e de sauce au curry sur Marmiton.org C\u2019est tout b\u00eate, il suffisait d\u2019y penser : faire un roux comme base de sauce. Les \u00e9pices grillent dans le beurre, on allonge de bouillon de poisson et hop, une sauce onctueuse pour napper des filets de poisson blanc ! Voici donc une sauce… Poursuivre la lecture Filet de colin sauce sucr\u00e9e-sal\u00e9e au curry<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":528,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,9],"tags":[59,111],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/344"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=344"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/344\/revisions"}],"predecessor-version":[{"id":1370,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/344\/revisions\/1370"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/528"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}