1 In a large wide pot, bring all the ingredients to a boil: the bottle of Muscadet, the sliced carrots, the sliced onion, lemon, salt, pepper, coriander, thyme, bay leaf, ginger vinegar and possibly the pepper dice.
2 Then reduce this preparation to half its starting volume.
3 Then plunge your filets in so that they are completely submerged.
4 Cook for 3 minutes after returning to a boil, then remove from heat and cover.
5 Place a saucepan or a deep plate turned upside down under your pot (so that air can pass through and cool it) and let it rest.
6 When everything is completely cold, carefully use a skimmer to place your filets in a nice salad bowl then with a ladle pour the cooked marinade over it.
If you prepare this with whole lisettes cook for 6 minutes of boiling
There you go; cover your bowl with plastic wrap and put it in the fridge for at least 2 days.
A simple dish appreciated by all, served with large slices of toasted bread (Poilâne© style) and a small knob of salted butter and warm new potatoes from Ré or Noirmoutier.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.