Portions1 portionPréparation3 minsCuisson10 minsTemps total13 mins
Ingrédients
1,20kgde filet de loup
1pincéesel de mer iodé
Le bar sauvage ou loup peut être de «ligne» ou «chalut». Le premier est plus onéreux mais sa chair reste intacte. On trouve aussi du bar d’élevage.
Préparation
1
Détaillez les filets de loup en lamelles pas trop épaisses.
2
Faire chauffer l’appareil Pierrade® pendant 20 minutes.
3
Salez la pierre de cuisson. Lorsque celle-ci est bien chaude, cuire vos morceaux de loup.
Le bar apprécie particulièrement l’aneth, et son goût légèrement anisé.
Valeurs nutritionnelles
Quantité par dose
Calories110
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