{"id":1016,"date":"2021-06-09T17:30:52","date_gmt":"2021-06-09T15:30:52","guid":{"rendered":"https:\/\/tartines-et-spaghetti.fr\/?p=1016"},"modified":"2021-06-23T19:21:55","modified_gmt":"2021-06-23T17:21:55","slug":"cabillaud-chorizo","status":"publish","type":"post","link":"https:\/\/tartines-et-spaghetti.fr\/index.php\/categories\/cabillaud-chorizo\/","title":{"rendered":"Cabillaud au chorizo"},"content":{"rendered":"

[et_pb_section bb_built=\u00a0\u00bb1″ fullwidth=\u00a0\u00bboff\u00a0\u00bb specialty=\u00a0\u00bboff\u00a0\u00bb next_background_color=\u00a0\u00bb#efefe6″ _builder_version=\u00a0\u00bb3.8″][et_pb_row _builder_version=\u00a0\u00bb3.8″ custom_margin=\u00a0\u00bb||-15px|\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″][et_pb_image _builder_version=\u00a0\u00bb3.8″ src=\u00a0\u00bbhttps:\/\/tartines-et-spaghetti.fr\/wp-content\/uploads\/2021\/06\/P1150345-retouch\u00e9-scaled.jpg\u00a0\u00bb \/][et_pb_text _builder_version=\u00a0\u00bb3.8″ text_font=\u00a0\u00bbAlice||||||||\u00a0\u00bb]<\/p>\n

Cabillaud au Chorizo<\/h1>\n

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Si vous cherchez une recette simple et rapide pour agr\u00e9menter vos pav\u00e9s de cabillaud, j\u2019ai la recette id\u00e9ale ! Elle demande peu d\u2019ingr\u00e9dients, peu de pr\u00e9paration et pourtant\u2026 Cette recette est d\u00e9licieuse et le chorizo apporte beaucoup de go\u00fbt au cabillaud.\u00a0<\/span><\/p>\n

Sur les photos, j\u2019ai accompagn\u00e9 ce cabillaud au chorizo de crumble sal\u00e9 de courgettes et d\u2019une salade verte mais vous pouvez aussi servir ce cabillaud avec du riz tricolore et une compot\u00e9e de poivrons, ou de riz blanc et d\u2019un l\u00e9gume vert (haricots verts, petits pois etc..)<\/span><\/p>\n

Ici, j\u2019ai \u00e9galement choisi de simplement couper le chorizo en tranches et de le disposer sur le poisson. Je vous invite cependant \u00e0 les couper plus finement que je ne l\u2019ai fait afin d\u2019obtenir un rendu plus fin et d\u00e9licat. Cependant, cela ne changera rien au go\u00fbt ! Vous pouvez aussi acheter directement des tranches de chorizo, d\u00e9j\u00e0 tranch\u00e9es finement.\u00a0<\/span><\/p>\n

Une variante consiste \u00e0 mixer le chorizo avec une gousse d’ail, du parmesan (et un peu de chapelure) puis \u00e0 \u00e9taler cette p\u00e2te sur le poisson. Cela cr\u00e9era une carapace croustillante sur le poisson.\u00a0\u00a0<\/span><\/p>\n

Dans les deux cas, cette recette fera de l\u2019effet dans vos assiettes et saura r\u00e9galer vos invit\u00e9s ! M\u00eame si vous avez peu de temps pour cuisiner, vous pourrez donc facilement et rapidement servir cette recette qui ne pr\u00e9sente pas de grosses difficult\u00e9s techniques.\u00a0<\/span><\/p>\n

Cette recette est donc \u00e0 la port\u00e9e de tous les cuisiniers, m\u00eame les plus amateurs !\u00a0<\/span><\/p>\n

Vous pouvez retrouver sur le blog le crumble de courgettes<\/a> <\/strong>qui accompagne le cabillaud sur les photos ! <\/span><\/p>\n

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4 Personnes<\/strong><\/p>\n

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Temps total : 15 min<\/strong><\/p>\n

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Difficult\u00e9 : D\u00e9butant<\/strong><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=\u00a0\u00bb1″ specialty=\u00a0\u00bbon\u00a0\u00bb prev_background_color=\u00a0\u00bb#ffffff\u00a0\u00bb _builder_version=\u00a0\u00bb3.8″ background_color=\u00a0\u00bb#efefe6″ module_alignment=\u00a0\u00bbcenter\u00a0\u00bb inner_shadow=\u00a0\u00bbon\u00a0\u00bb use_custom_width=\u00a0\u00bbon\u00a0\u00bb custom_width_px=\u00a0\u00bb800″ make_equal=\u00a0\u00bbon\u00a0\u00bb border_radii=\u00a0\u00bbon|15px|15px|15px|15px\u00a0\u00bb border_width_all=\u00a0\u00bb2px\u00a0\u00bb border_color_all=\u00a0\u00bb#ffffff\u00a0\u00bb gutter_width=\u00a0\u00bb4″ next_background_color=\u00a0\u00bb#ffffff\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ specialty_columns=\u00a0\u00bb2″][et_pb_row_inner _builder_version=\u00a0\u00bb3.8″][et_pb_column_inner type=\u00a0\u00bb4_4″ saved_specialty_column_type=\u00a0\u00bb1_2″][et_pb_text _builder_version=\u00a0\u00bb3.8″ text_font=\u00a0\u00bbAlice||||||||\u00a0\u00bb header_font=\u00a0\u00bbAlice|||on|||||\u00a0\u00bb header_font_size=\u00a0\u00bb24px\u00a0\u00bb text_font_size=\u00a0\u00bb42px\u00a0\u00bb header_line_height=\u00a0\u00bb1.2em\u00a0\u00bb max_width=\u00a0\u00bb84%\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients<\/h2>\n

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    \n
  • 4 pav\u00e9s de cabillaud (800 gr environ)\u00a0<\/span><\/li>\n
  • 1\/2 chorizo (doux, fort \u00e0 votre go\u00fbt)<\/span><\/li>\n
  • Huile d\u2019olive<\/span><\/li>\n
  • Sel, poivre<\/span><\/li>\n<\/ul>\n

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    Pr\u00e9paration<\/h2>\n

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      \n
    1. Coupez des fines tranches de chorizo\u00a0<\/span><\/li>\n
    2. Disposez vos pav\u00e9s de cabillaud dans un plat allant au four\u00a0<\/span><\/li>\n
    3. Salez, poivrez votre poisson<\/span><\/li>\n
    4. D\u00e9posez vos tranches de chorizo sur le poisson comme s\u2019il s\u2019agissait d\u2019\u00e9cailles\u00a0<\/span><\/li>\n
    5. Arrosez les d\u2019un filet d\u2019huile d\u2019olive et enfournez !\u00a0<\/span><\/li>\n
    6. Laissez les cuire 10-15min \u00e0 200\u00b0 mais comme d\u2019habitude : Surveillez ! <\/span><\/li>\n<\/ol>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_section][et_pb_section bb_built=\u00a0\u00bb1″ fullwidth=\u00a0\u00bboff\u00a0\u00bb specialty=\u00a0\u00bboff\u00a0\u00bb prev_background_color=\u00a0\u00bb#efefe6″][et_pb_row][et_pb_column type=\u00a0\u00bb4_4″][et_pb_text _builder_version=\u00a0\u00bb3.8″]<\/p>\n

      Mayonnaise maison\u00a0<\/b><\/p>\n

      Dans un bol, m\u00e9langez \u00e9nergiquement une cuill\u00e8re \u00e0 soupe de moutarde forte, une cuill\u00e8re \u00e0 soupe d\u2019huile et un jaune d\u2019oeuf. Ajoutez progressivement 150ml d\u2019huile neutre (tournesol, raisin) tout en fouettant pour incorporer l\u2019huile. La mayonnaise va commencer \u00e0 \u00e9paissir progressivement. A la fin, ajouter une cuill\u00e8re \u00e0 soupe de vinaigre de vin rouge, salez et poivrez.\u00a0<\/span><\/p>\n

      Je vous conseille ensuite de la laisser au frais avant de servir.\u00a0<\/span><\/p>\n

      Sauce tartare maison\u00a0\u00a0<\/b><\/p>\n

      En utilisant votre mayonnaise maison, vous pouvez \u00e9galement pr\u00e9parer une sauce tartare. Ajoutez pour cela une cuill\u00e8re \u00e0 soupe de vinaigre blanc ou de cidre, de l’\u00e9chalote, du persil, de la ciboulette et de l\u2019estragon cisel\u00e9e \u00e0 votre mayonnaise pour ajouter des saveurs suppl\u00e9mentaires \u00e0 votre burger..\u00a0<\/span><\/p>\n

      [\/et_pb_text][et_pb_image _builder_version=\u00a0\u00bb3.8″ src=\u00a0\u00bbhttps:\/\/tartines-et-spaghetti.fr\/wp-content\/uploads\/2021\/06\/P1150321-retouch\u00e9-scaled.jpg\u00a0\u00bb \/][et_pb_image _builder_version=\u00a0\u00bb3.8″ src=\u00a0\u00bbhttps:\/\/tartines-et-spaghetti.fr\/wp-content\/uploads\/2021\/06\/P1150333-retouch\u00e9-scaled.jpg\u00a0\u00bb \/][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=\u00a0\u00bb4_4″][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

      Une recette rapide et tr\u00e8s simple pour agr\u00e9menter vos pav\u00e9s de cabillaud. Le chorizo rel\u00e8ve \u00e0 merveille le go\u00fbt d\u00e9licat du poisson. <\/p>\n","protected":false},"author":1,"featured_media":1024,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[24,5,19],"tags":[],"yoast_head":"\nCabillaud au chorizo - Tartines & Spaghetti<\/title>\n<meta name=\"description\" content=\"Une recette rapide et simple pour agr\u00e9menter vos pav\u00e9s de cabillaud de chorizo. Le chorizo rel\u00e8ve \u00e0 merveille le go\u00fbt du poisson. 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