{"id":41215,"date":"2023-05-16T15:09:57","date_gmt":"2023-05-16T13:09:57","guid":{"rendered":"https:\/\/horecamagazine.be\/la-famille-mavo-visitant-le-marche-aux-poissons-de-nieuport\/"},"modified":"2023-05-16T15:35:57","modified_gmt":"2023-05-16T13:35:57","slug":"la-famille-mavo-visitant-le-marche-aux-poissons-de-nieuport","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-famille-mavo-visitant-le-marche-aux-poissons-de-nieuport\/","title":{"rendered":"La famille Mavo visitant le march\u00e9 aux poissons de Nieuport"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb1_3,2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients\u00a0<\/span><\/b><\/h4>\n
    \n
  • 4 filets de merlan (ou autre poisson de la Mer du nord)<\/li>\n
  • Landcress<\/li>\n
  • 4 pommes de terre<\/li>\n
  • \u00bd cs de pur\u00e9e de paprika<\/li>\n
  • Zeste d\u2019une orange<\/li>\n
  • 2 cs d\u2019achiote (p\u00e2te rouge de graines d\u2019achiote)<\/span><\/li>\n
  • 100 g de parmesan r\u00e2p\u00e9<\/span><\/li>\n
  • 100 ml de lait<\/li>\n
  • 250 g de beurre<\/li>\n
  • \u00bd chou rouge<\/li>\n
  • Jus de 4 oranges<\/li>\n
  • 1 botte d\u2019oignons de printemps, \u00e9minc\u00e9s<\/li>\n
  • Verfeuil<\/li>\n
  • Poivre et sel<\/li>\n<\/ul>\n

    Huile d\u2019origan<\/strong><\/p>\n

      \n
    • 1 brin d\u2019origan<\/li>\n
    • 1 t\u00eate d\u2019ail<\/li>\n
    • Huile d\u2019olive<\/li>\n<\/ul>\n

      Jus de thym citronn\u00e9<\/strong><\/p>\n

        \n
      • 1 branche de thym citronn\u00e9<\/li>\n
      • 100 ml de vinaigre de chardonnay<\/li>\n
      • Beurre<\/li>\n
      • Eau\u00a0<\/span><\/li>\n
      • Poivre et sel<\/li>\n<\/ul>\n

        [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

        Pr\u00e9paration<\/b><\/h4>\n

        Pour l\u2019huile d\u2019origan, pelez l\u2019ail et d\u00e9posez-le dans une casserole remplie d\u2019huile d\u2019olive. Ajoutez les branches d\u2019origan et une cuill\u00e8re \u00e0 soupe d\u2019achiote. R\u00e9chauffez le tout afin que les saveurs se lib\u00e8rent. Mixez ensuite tous ces ingr\u00e9dients.<\/p>\n

        Pour le jus de thym citronn\u00e9, faites fondre le beurre avec le thym citronn\u00e9. Laissez infuser et finalisez avec le vinaigre de chardonnay, de l\u2019eau, du poivre et du sel.<\/p>\n

        \u00c9pluchez les pommes de terre, faites-les cuire, \u00e9crasez-les en pur\u00e9e avec un peu de lait, poivre et sel et ajoutez-y la pur\u00e9e de paprika et l\u2019achiote.<\/p>\n

        Nettoyez les filets. D\u00e9taillez-les en belles parts. D\u00e9posez-les c\u00f4t\u00e9 peau sur une plaque de four, r\u00e9partissez dessus le parmesan et arrosez d\u2019huile d\u2019origan et de jus d\u2019orange. Assaisonnez de poivre et de sel. Mettez au four pr\u00e9chauff\u00e9 pendant environ 5 minutes \u00e0 180\u00b0C.<\/p>\n

        Coupez le chou rouge \u00e0 la trancheuse en tr\u00e8s fines tranches. Assaisonnez de poivre et de jus d\u2019orange.<\/p>\n

        Sur l\u2019assiette, d\u00e9posez d\u2019abord la pur\u00e9e et dessus, le poisson. Recouvrez de chou rouge et d\u2019oignons de printemps. Finalisez avec le jus de thym citronn\u00e9, le landcress, le cerfeuil et le zeste d\u2019orange.\u00a0<\/span><\/p>\n

        [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

        Ingr\u00e9dients\u00a0 4 filets de merlan (ou autre poisson de la Mer du nord) Landcress 4 pommes de terre \u00bd cs de pur\u00e9e de paprika Zeste d\u2019une orange 2 cs d\u2019achiote (p\u00e2te rouge de graines d\u2019achiote) 100 g de parmesan r\u00e2p\u00e9 100 ml de lait 250 g de beurre \u00bd chou rouge Jus de 4 oranges […]<\/p>\n","protected":false},"author":5,"featured_media":41187,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-41215","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLa famille Mavo visitant le march\u00e9 aux 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