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Piperade de poivrons et maquereau grillé
Une piperade basque aux poivrons colorés, légèrement sucrée et déglacée au vin blanc, servie avec des filets de maquereau frais légèrement farinés et frits. Un plat d’été complet, savoureux et rapide à préparer, idéal avec du riz blanc.
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Cost Breakdown
Critical Success Points
- • Mijoter la piperade pendant 25 minutes à feu doux pour obtenir une texture confite
- • Frire les filets de maquereau jusqu'à ce qu'ils soient dorés et croustillants sans les brûler
Safety Warnings
- • Attention à l'huile chaude : éviter les éclaboussures
- • Utiliser un couteau bien aiguisé pour prévenir les coupures
- • Ne pas laisser le poisson sans surveillance pour éviter qu'il ne brûle
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