Tagine de Lotte

Bonsoir les Foodaholic :) Le froid commence à arriver et les bons plats chauds avec ! En hiver, j'aime bien faire des plats en sauce et je teste des tagines ! On vous avait déjà proposé un tagine sucré salé au poulet, en voici un différent, puisqu'il est au poisson. celui là, à la différence de celui au poulet est entièrement salé. J'étais tombé sur une affaire sur de la lotte à Carrouf donc on s'en est pas privé ! La cuisson au tagine est géniale : elle permet de cuire viande et poisson au top et peuvent en plus être accompagnés d'une sauce. Si le tagine est grand, on peut mettre directement des légumes dedans (pommes de terre, oignon, tomate, courgette ou carotte) et on a un repas complet. Vous pouvez remplacer dans cette recette la lotte par n'importe quel poisson blanc, il faudra juste faire attention aux temps de cuisson si les morceaux sont plus petits ou si le poisson est plus friable que la lotte. Allez en avant pour la recette : 

- 1 grosse queue de lotte
- 2 citrons
- 2 CAS de persil lyophilisé
- 1 oignon
- 1 CAS  de cumin
- 1 CAS de curcuma 
- sel et poivre
-  de l'eau (3 verres)
- quelques pommes de terres
- un fond d'huile d'olive


Couper l'oignon en petits dès 
Eplucher les pommes de terre les couper en petits dés et réserver
Mettre un fond d'huile dans le tajine et y faire revenir l'oignon : le tagine doit être sur le gaz
Une fois que l'oignon est translucide, ajouter les épices et bien mélanger 
Ajouter les pommes de terres et remélanger
Mettre le poisson par dessus, saler et poivrer
Prendre les citrons, les roulez et mettre le jus dans le tagine
Couper les citrons et les mettre sur le poisson 
Couvrir avec l'eau, mettre le chapeau du tagine et enfourner à 180° pendant 30 mn en surveillant car en fonction du four il faudra ajuster le temps 
Déguster bien chaud 


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