Pot Au Feu De Lotte

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Pot au feu de lotte. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Pot au feu de lotte is one of the most popular of recent trending foods on earth. It's appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Pot au feu de lotte is something which I have loved my whole life.

Many things affect the quality of taste from Pot au feu de lotte, 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 Pot au feu de lotte 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 Pot au feu de lotte is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pot au feu de lotte estimated approx 1 heure de préparation.

To get started with this particular recipe, we have to prepare a few components. You can cook Pot au feu de lotte using 13 ingredients and 4 steps. Here is how you cook it.

Beaucoup d’ingrédients, beaucoup de saveurs.
#cuisineravecamour

Ingredients and spices that need to be Get to make Pot au feu de lotte:

1. 800 grammes de lotte
2. 400 grammes d’épinards
3. 2 endives 🥬
4. 1 poivron 🌶 rouge
5. 150 grammes de chou-fleur 🥬
6. 2 oignons 🧅
7. 4-5 gousses d’ail 🧄
8. 1 échalote
9. 1 courgette
10. 5 champignons 🍄 de Paris
11. Gros sel 🧂
12. 2 citrons 🍋
13. 15 grammes de gingembre

Instructions to make to make Pot au feu de lotte

1. On commence par laver tous les légumes (hormis ail, échalote et oignons et gingembre).
   On met à chauffer les épinards (les débarrasser du sable) dans un wok à feu 5-6, on use de gros sel. On recouvre.
2. Quand ils sont “ratatinés”, on ajoute les autres légumes progressivement, à commencer par les feuilles d’endives, puis on poursuit par la courgette, toujours à couvert.
   On intègre le gingembre, ainsi que le jus de citron. On laisse mijoter une bonne dizaine de minutes.
3. Puis on passe au poisson, donc à la lotte qu’on a découpée en morceaux. On les verse dans le wok.
4. Cinq minutes plus tard, on met le reste dans le wok, les champignons de Paris émincés, les oignons coupés en 2 ou en 4, les gousses d’ail en 2, le chou-fleur et le poivron rouge découpés à façon.
   On laisse couvert un bon quart d’heure, puis on goûte. On ajoute un peu de gros sel, puis on satisfait son appétit. MIAM...

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