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Salade de riz à la raie
Une salade estivale de riz parfumé au court‑bouillon, agrémentée de morceaux de raie poêlée, d'œufs durs, d'olives, de câpres, de cornichons et de tomates cerises, le tout nappé d'une vinaigrette à l'huile d'olive et citron. Idéale pour un déjeuner léger ou un dîner d'été.
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Cost Breakdown
Critical Success Points
- • Cuisson du riz (ne pas surcuire)
- • Cuisson de la raie (temps de cuisson précis)
- • Cuisson des œufs durs (9 minutes exactement)
- • Émulsion de la vinaigrette (ne pas ajouter de sel)
- • Retrait de la peau du poisson lorsqu'il est encore chaud
Safety Warnings
- • Manipuler le court‑bouillon chaud avec précaution pour éviter les brûlures.
- • Faire attention aux arêtes de poisson lors du retrait de la peau.
- • Utiliser un couteau bien aiguisé pour éviter les glissements.
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