Easiest Way to Make Ultimate 🌺 Assiette de la Méditerranée

Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Favorite 🌺 Assiette de la Méditerranée. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from 🌺 Assiette de la Méditerranée, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 🌺 Assiette de la Méditerranée delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 🌺 Assiette de la Méditerranée is Pour 2 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 🌺 Assiette de la Méditerranée estimated approx 60 min.

To get started with this recipe, we must first prepare a few components. You can have 🌺 Assiette de la Méditerranée using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make 🌺 Assiette de la Méditerranée:

1. Salade : lentilles cuites égouttées, pommes en dés, poivrons rouge et vert en dés, vinaigre balsamique et origan
2. Concombre en rondelle, oignons jeunes émincés, épices (piment Espelette, cumin) et cornichons en rondelle, déglacés 3 fois au jus de cornichons
3. Trio de poissons (saumon, thon, cabillaud) sautés à la poêle, "sel poisson"de Guadeloupe
4. Sauce : fromage blanc, jus de citron, coriandre fraîche et ciboulette fraîche ciselées
5. Courgettes acidulées (cf ci-dessous)
6. Caviar d’aubergine (cf ci-dessous)

Instructions to make to make 🌺 Assiette de la Méditerranée

1. Courgettes acidulées :faire cuire des longues et fines tranches de courgettes, les mettre dans un bocal avec une pincée de sel et une pincée de poivre, faire bouillir du vinaigre balsamique blanc, verser le vinaigre bouillonnant sur les courgettes dans le bocal, si le vinaigre n’atteint pas le haut du bocal, ajouter de l’huile d’olive. Se conserve longtemps et peut se manger dès le lendemain, après rinçage pour retirer le trop d’huile.
2. Caviar d’aubergine :Couper les aubergine en deux dans le sens de la longueur. Dessiner au couteau des entailles sur la chaire pour faire une grille. Ajouter un filet d’huile d’olive et saupoudrez d’épices (ici, sel Arôme du Sud). Mettre au four (200°C, chaleur tournante, timing en fonction du nombre d’aubergines mais environ 40 min).Quand les aubergines sont cuites, les sortir du four et racler l’intérieur de la peau pour sortir la pulpe, la déposer dans un bol et bien mélanger / écraser.
3. Disposer dans une assiette à compartiment 1 met / compartiment. Utiliser le plus large pour la salade de lentille.

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