Download "Gastronomie : carpaccio de dorade aux agrumes"
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PLUS D'INFOS https://www.france.tv/france-3/meteo-... Seulement 5% des chefs étoilés sont des femmes. En Bretagne, Virginie est l'une d'entre elles. Elle se distingue grâce à son talent pour cuisiner le poisson. Ingrédients : - 1 dorade découpée en filets - 1 daïkon - 2 poires - Sel, poivre, huile d’olive - 1 citron Préparation : 1. Éplucher le daïkon et le trancher le plus finement possible à la mandoline. 2. Trancher également les poires de la même manière tout en gardant leur peau. 3. Couper les filets de dorade en tranches très fines. 4. Prendre une feuille de papier sulfurisé et y installer des tranches de daïkon, des tranches de dorade. Saler, poivrer. Recouvrir avec les poires. 5. S’aider de la feuille sulfurisée pour rouler le tout en forme de fleur. 6. Pour la vinaigrette: verser l’huile d’olive dans un bol avec un jus de citron. arroser le carpaccio. Râper le zeste du citron dessus. Cheffe cuisinière : Virginie Giboire SUIVEZ-NOUS https://www.facebook.com/MeteoALaCarte https://twitter.com/Meteoalacarte http://instagram.com/meteoalacarte RÉAGISSEZ Hashtag #Meteoalacarte
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