Eglefin au curry - Cookidoo® – the official Thermomix® recipe platform
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Ingredients
- 120 g d'échalotes
- 30 g d'huile d'olive extra vierge
- 500 g de poireaux
- le jus d'1/2 citron jaune
- 1 c. à café sel fin
- 3 pincées de poivre moulu
- 3 c. à café de curry en poudre
- 600 g d'églefin
- 900 g d'eau
- 300 g de riz basmati
- 50 g de crème liquide, 30% m.g. min.
- 5 brins d'aneth frais
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