Dos de cabillaud et riz épinard-cresson - Cookidoo® – the official Thermomix® recipe platform
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Ingredients
- 300 g d'eau
- 200 g de cressons frais
- 100 g d'épinards frais
- 100 g de persil frais, équeuté
- eau
- 150 g de riz basmati
- 1000 g d'eau
- 1 cube de bouillon de légumes
- 2 pincées de sel
- 2 pincées de poivre moulu
- 10 g d'huile d'olive
- 1000 g de pavés de cabillaud, sans peau
- 1 c. à café de fécule de maïs
- 1 c. à soupe de moutarde forte
- 100 g de crème liquide 30-40% m.g.
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