{"id":136,"date":"2021-09-17T08:48:01","date_gmt":"2021-09-17T08:48:01","guid":{"rendered":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-01-2025\/acericulture\/?page_id=136"},"modified":"2025-04-15T19:04:42","modified_gmt":"2025-04-15T19:04:42","slug":"recettes-aquapeches","status":"publish","type":"page","link":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-01-2025\/recettes-aquapeches\/","title":{"rendered":"Recettes de l’aquap\u00eaches"},"content":{"rendered":"\t\t
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Fruits de mer au gratin \u00e0 la canadienne<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • 4 c. \u00e0 soupe (60 ml) de beurre\u00a0<\/li>
  • 2 tasses (500 ml) de champignons \u00e9minc\u00e9s\u00a0<\/li>
  • 1\/2 oignon moyen hach\u00e9\u00a0<\/li>
  • 1 1\/4 lb (560 g) de grosses crevettes fra\u00eeches d\u00e9cortiqu\u00e9es et d\u00e9vein\u00e9es ou crevettes congel\u00e9es d\u00e9gel\u00e9es\u00a0<\/li>
  • 1 1\/4 lb (560 g) de petits p\u00e9toncles frais ou p\u00e9toncles congel\u00e9s d\u00e9gel\u00e9s\u00a0<\/li>
  • 1 tasse (250 ml) de vin blanc sec\u00a0<\/li>
  • 1\/4 c. \u00e0 th\u00e9 (1 ml) de thym s\u00e9ch\u00e9\u00a0<\/li>
  • 3 c. \u00e0 soupe (45 ml) de farine tout usage\u00a0<\/li>
  • 1 tasse (250 ml) de lait\u00a0<\/li>
  • 1 1\/2 tasse (375 ml) de fromage Cheddar fort canadien r\u00e2p\u00e9\u00a0<\/li>
  • 2 tasses (500 ml) de baguette ou pain au levain \u00e9miett\u00e9s grossi\u00e8rement\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • Dans une grande casserole antiadh\u00e9sive, faire fondre 1 c. \u00e0 soupe (15 ml) de beurre \u00e0 feu mi-vif. Ajouter les champignons et l’oignon; cuire en remuant jusqu’\u00e0 tendret\u00e9.\u00a0<\/li>
    • Ajouter les crevettes, les p\u00e9toncles, le vin et le thym. Porter \u00e0 \u00e9bullition, baisser le feu et laisser mijoter 2 minutes ou jusqu’\u00e0 ce que les fruits de mer soient cuits.\u00a0<\/li>
    • \u00c9goutter en r\u00e9servant 1 tasse (250 ml) du liquide de cuisson. Mettre la pr\u00e9paration aux fruits de mer de c\u00f4t\u00e9.<\/li>
    • Dans la m\u00eame casserole, faire fondre 2 c. \u00e0 soupe (30 ml) de beurre.\u00a0<\/li>
    • Retirer du feu et incorporer la farine en brassant.\u00a0<\/li>
    • Incorporer graduellement le lait et le liquide de cuisson r\u00e9serv\u00e9 toujours en remuant.\u00a0<\/li>
    • Cuire \u00e0 feu mi-vif en brassant jusqu’\u00e0 ce que la pr\u00e9paration bouillonne et \u00e9paississe.<\/li>
    • Retirer du feu, ajouter 1 tasse (250 ml) de cheddar fort canadien et m\u00e9langer jusqu’\u00e0 ce qu’il soit fondu. \u2022 Incorporer d\u00e9licatement la pr\u00e9paration aux fruits de mer. Saler et poivrer au go\u00fbt.\u00a0<\/li>
    • Faire fondre le reste du beurre, soit 1 c. \u00e0 soupe (15 ml) et le m\u00e9langer aux morceaux de pain et au reste de cheddar fort canadien (1\/2 tasse \/ 125 ml).\u00a0<\/li>
    • D\u00e9poser les fruits de mer \u00e0 la cuill\u00e8re dans 6 ramequins, saupoudrer de chapelure au fromage et faire dorer sous le gril du four.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Source : https:\/\/producteurslaitiersducanada.ca<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Queues de homard au four avec beurre au citron et fines herbes<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Ingr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • 4 queues de homard, d\u2019environ 6 \u00e0 8 oz (170 \u00e0 225 g) chacune\u00a0<\/li>
      • 1\/4 tasse (1\/2 b\u00e2tonnet ou 60 ml) de beurre, fondu\u00a0<\/li>
      • 1 1\/2 c. \u00e0 th\u00e9 (7 millilitres) de jus de citron frais\u00a0<\/li>
      • 2 c. \u00e0 th\u00e9 (10 millilitres) de ciboulette lyophilis\u00e9e<\/li>
      • 3\/4 c. \u00e0 th\u00e9 (4 millilitres) de poudre d\u2019ail<\/li>
      • 1\/4 c. \u00e0 th\u00e9 (1 milliliter) de paprika\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • Pr\u00e9chauffer le four \u00e0 400 \u00b0F (204 \u00b0C).\u00a0<\/li>
        • \u00c0 l\u2019aide de ciseaux de cuisine, ouvrir le dessus de la carapace des queues de homard en faisant une coupe droite, au milieu, vers l\u2019\u00e9ventail.\u00a0<\/li>
        • Ne pas couper l\u2019\u00e9ventail ni la chair.\u00a0<\/li>
        • S\u00e9parer les c\u00f4t\u00e9s de la carapace doucement, en faisant une ouverture juste assez grande pour pouvoir travailler la chair.\u00a0<\/li>
        • Sortir la chair de la carapace \u2013 vous pouvez le faire \u00e0 l\u2019aide d\u2019une cuill\u00e8re ou de vos doigts.\u00a0<\/li>
        • Soulever prudemment la chair pour la sortir par l\u2019ouverture, mais sans la d\u00e9tacher compl\u00e8tement du bout de la queue.\u00a0<\/li>
        • Presser la coquille pour la refermer, puis \u00e9tendre la chair sur la coquille, au-dessus de la coupe.\u00a0<\/li>
        • \u00c0 l\u2019aide d\u2019un couteau bien aiguis\u00e9, entailler la chair sur le sens de la longueur \u00e0 mi-profondeur.\u00a0<\/li>
        • Ouvrir la chair en papillon et la replacer sur la carapace.\u00a0<\/li>
        • D\u00e9poser les queues de homard dans un plat de cuisson peu profond.\u00a0<\/li>
        • Dans un petit bol, m\u00e9langer le beurre, le jus de citron, la ciboulette, la poudre d\u2019ail et le paprika.\u00a0<\/li>
        • R\u00e9server 3 c. \u00e0 table (45 ml) du m\u00e9lange.\u00a0<\/li>
        • Badigeonner uniform\u00e9ment la chair de homard avec le reste du m\u00e9lange de beurre.\u00a0<\/li>
        • Cuire au four de 12 \u00e0 15 minutes, ou jusqu\u2019\u00e0 ce que le homard soit bien cuit.\u00a0<\/li>
        • Badigeonner avec le m\u00e9lange de beurre r\u00e9serv\u00e9 ou le servir en accompagnement.\u00a0<\/li>
        • Servir avec des quartiers de citron frais.\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          https:\/\/www.clubhouse.ca<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Fruits de mer au gratin \u00e0 la canadienne Ingr\u00e9dients 4 c. \u00e0 soupe (60 ml) de beurre\u00a0 2 tasses (500 ml) de champignons \u00e9minc\u00e9s\u00a0 1\/2 oignon moyen hach\u00e9\u00a0 1 1\/4 lb (560 g) de grosses crevettes fra\u00eeches d\u00e9cortiqu\u00e9es et d\u00e9vein\u00e9es ou crevettes congel\u00e9es d\u00e9gel\u00e9es\u00a0 1 1\/4 lb (560 g) de petits p\u00e9toncles frais ou p\u00e9toncles […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":14,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"page-categories":[],"class_list":["post-136","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-01-2025\/wp-json\/wp\/v2\/pages\/136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-01-2025\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-01-2025\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-01-2025\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-01-2025\/wp-json\/wp\/v2\/comments?post=136"}],"version-history":[{"count":390,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-01-2025\/wp-json\/wp\/v2\/pages\/136\/revisions"}],"predecessor-version":[{"id":8023,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-01-2025\/wp-json\/wp\/v2\/pages\/136\/revisions\/8023"}],"wp:attachment":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-01-2025\/wp-json\/wp\/v2\/media?parent=136"}],"wp:term":[{"taxonomy":"page-categories","embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-01-2025\/wp-json\/wp\/v2\/page-categories?post=136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}