![\"\"](\"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-content\/uploads\/sites\/343\/2025\/09\/15_morue-choux-fleur_land-2.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\tMorue po\u00eal\u00e9e sur chou-fleur \u00e0 la tomate<\/span><\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tIngr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- 30 ml (2 c. \u00e0 soupe) d\u2019huile d\u2019olive<\/li>
- 1 petit oignon, coup\u00e9 en d\u00e9s<\/li>
- 1 branche de c\u00e9leri, coup\u00e9e en d\u00e9s<\/li>
- 2 gousses d\u2019ail, \u00e9minc\u00e9es<\/li>
- Une pinc\u00e9e de graines de fenouil<\/li>
- \u00bd chou-fleur, d\u00e9fait en bouquets<\/li>
- 125 ml (\u00bd tasse) de bouillon de poulet ou de vin blanc sec<\/li>
- 250 ml (1 tasse) de tomates en d\u00e9s<\/li>
- 30 ml (2 c. \u00e0 soupe) de persil italien hach\u00e9<\/li>
- Une pinc\u00e9e de sel<\/li>
- Au go\u00fbt, poivre<\/li>
- 4 filets de morue<\/li>
- 125 ml (\u00bd tasse) de farine tout usage<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- Chauffer 15 ml ( 1 c. \u00e0 soupe) d\u2019huile d\u2019olive dans une po\u00eale et y faire revenir l\u2019oignon, le c\u00e9leri, l\u2019ail et les graines de fenouil pendant quelques minutes.<\/li>
- Y ajouter le chou-fleur et augmenter le feu. Remuer constamment pendant 1 minute puis verser le bouillon.<\/li>
- Laisser cuire 3 minutes et incorporer les tomates et le persil. Assaisonner.<\/li>
- Laisser mijoter 10 minutes de plus, jusqu\u2019\u00e0 ce que le chou-fleur soit \u00e0 point. R\u00e9server.<\/li>
- Fariner l\u00e9g\u00e8rement les filets de morue.<\/li>
- Chauffer le reste d\u2019huile d\u2019olive dans une po\u00eale et y cuire la morue environ 5 \u00e0 7 minutes par c\u00f4t\u00e9 pour lui donner une belle coloration.<\/li>
- R\u00e9partir le m\u00e9lange de chou-fleur dans des assiettes creuses et y d\u00e9poser les filets de morue.<\/li>
- Garnir de persil hach\u00e9 et d\u2019un filet d\u2019huile d\u2019olive avant de servir.
<\/li><\/ul>![\"\"](\"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-content\/uploads\/sites\/343\/2025\/09\/15_morue_iStock-492572813-1.jpg\")
<\/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\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-content\/uploads\/sites\/343\/2025\/09\/15_pizza-aux-fruits-de-mer_land-1.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tPizza aux fruits de mer<\/span><\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tIngr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- 1 p\u00e2te \u00e0 pizza maison avec un rebord \u00e9pais<\/li>
- 20 crevettes cuites et froides (20 \u00e0 30)<\/li>
- 30 petits p\u00e9toncles (environ)<\/li>
- 1 tasse de goberge en morceaux<\/li>
- 1 tasse de sauce b\u00e9chamel ou de sauce blanche au fromage<\/li>
- 1\/2 paquet de champignons blancs tranch\u00e9s<\/li>
- 1 piment vert moyen tranch\u00e9 <\/li>
- Poivre<\/li>
- Persil s\u00e9ch\u00e9 <\/li>
- 1\/4 tasse d’oignons verts hach\u00e9s grossi\u00e8rement<\/li>
- 1 tasse de fromage mozzarella r\u00e2p\u00e9<\/li>
- 1\/4 tasse de fromage parmesan ou Romano, ou un m\u00e9lange des deux<\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- Faire revenir les p\u00e9toncles \u00e0 feu moyen dans une po\u00eale \u00e9paisse, dans un peu de beurre et d\u2019ail en poudre, pendant une minute au plus en les secouant. R\u00e9server avec les autres fruits de mer au r\u00e9frig\u00e9rateur.<\/li>
- R\u00e2per le fromage.<\/li>
- Couper les l\u00e9gumes et mettre de c\u00f4t\u00e9.<\/li>
- Pr\u00e9parer la sauce b\u00e9chamel ou blanche.<\/li>
- Mettre de c\u00f4t\u00e9.<\/li>
- \u00c9taler la sauce sur la cro\u00fbte \u00e0 pizza.<\/li>
- Ajouter les l\u00e9gumes, les fruits de mer et les assaisonnements.<\/li>
- Recouvrir la pizza de fromage.<\/li>
- Poivrer et ajouter du persil au go\u00fbt.<\/li>
- Pour une cro\u00fbte pr\u00e9cuite, cuire au four r\u00e9chauff\u00e9 \u00e0 450 \u00b0F de 10 \u00e0 12 minutes. Pour une cro\u00fbte fra\u00eeche non cuite, cuire \u00e0 425 \u00b0F de 23 \u00e0 27 minutes.<\/li><\/ul>\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
\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-content\/uploads\/sites\/343\/2025\/09\/15_Omble_chevalier_land-1.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tOmble chevalier au citron-\u00e9rable et \u00e0 l\u2019aneth<\/span><\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tIngr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- 4 tranches d\u2019omble chevalier de 150 g (1\/3 lb) chacune, sans la peau<\/li>
- 3 c. \u00e0 soupe de beurre<\/li>
- 1 \u00e9chalote, \u00e9minc\u00e9e finement<\/li>
- 1\/4 tasse de cidre brut du Qu\u00e9bec<\/li>
- 2 c. \u00e0 soupe de jus de citron<\/li>
- 1\/4 tasse de sirop d\u2019\u00e9rable (dor\u00e9 de pr\u00e9f\u00e9rence, pour son go\u00fbt d\u00e9licat)<\/li>
- 2 c. \u00e0 soupe d\u2019aneth, hach\u00e9<\/li>
- Sel et poivre au go\u00fbt<\/li>
- 2 c. \u00e0 soupe d\u2019huile d\u2019olive, pour badigeonner<\/li>
- Feuilles de persil frais ou de basilic, cisel\u00e9es, pour la d\u00e9coration (facultatif)<\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- Pr\u00e9chauffer le four \u00e0 200 \u00b0C (400 \u00b0F).<\/li>
- Tapisser une plaque de cuisson de papier parchemin ou de papier cir\u00e9 et badigeonner d\u2019huile d\u2019olive.<\/li>
- Saler et poivrer les tranches d\u2019omble chevalier.<\/li>
- Dans une casserole, faire fondre le beurre, puis ajouter l\u2019\u00e9chalote et le cidre.<\/li>
- Faire r\u00e9duire de moiti\u00e9, puis ajouter le jus de citron et le sirop d\u2019\u00e9rable.<\/li>
- Cuire une ou deux minutes. R\u00e9server.<\/li>
- Cuire le poisson au four 3 minutes. \u00c0 sa sortie du four, le couvrir d\u2019un papier d\u2019aluminium.<\/li>
- R\u00e9server 5 minutes.<\/li>
- Faire chauffer le m\u00e9lange citron-\u00e9rable, ajouter l\u2019aneth et assaisonner avec le poivre du moulin.<\/li><\/ul>
![\"\"](\"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-content\/uploads\/sites\/343\/2025\/09\/15_omble_iStock-1291144141-1.jpg\")
<\/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\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":"
Morue po\u00eal\u00e9e sur chou-fleur \u00e0 la tomate Ingr\u00e9dients 30 ml (2 c. \u00e0 soupe) d\u2019huile d\u2019olive 1 petit oignon, coup\u00e9 en d\u00e9s 1 branche de c\u00e9leri, coup\u00e9e en d\u00e9s 2 gousses d\u2019ail, \u00e9minc\u00e9es Une pinc\u00e9e de graines de fenouil \u00bd chou-fleur, d\u00e9fait en bouquets 125 ml (\u00bd tasse) de bouillon de poulet ou de vin […]<\/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-7801","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/pages\/7801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/comments?post=7801"}],"version-history":[{"count":4,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/pages\/7801\/revisions"}],"predecessor-version":[{"id":7939,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/pages\/7801\/revisions\/7939"}],"wp:attachment":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/media?parent=7801"}],"wp:term":[{"taxonomy":"page-categories","embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/page-categories?post=7801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Ingr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- 30 ml (2 c. \u00e0 soupe) d\u2019huile d\u2019olive<\/li>
- 1 petit oignon, coup\u00e9 en d\u00e9s<\/li>
- 1 branche de c\u00e9leri, coup\u00e9e en d\u00e9s<\/li>
- 2 gousses d\u2019ail, \u00e9minc\u00e9es<\/li>
- Une pinc\u00e9e de graines de fenouil<\/li>
- \u00bd chou-fleur, d\u00e9fait en bouquets<\/li>
- 125 ml (\u00bd tasse) de bouillon de poulet ou de vin blanc sec<\/li>
- 250 ml (1 tasse) de tomates en d\u00e9s<\/li>
- 30 ml (2 c. \u00e0 soupe) de persil italien hach\u00e9<\/li>
- Une pinc\u00e9e de sel<\/li>
- Au go\u00fbt, poivre<\/li>
- 4 filets de morue<\/li>
- 125 ml (\u00bd tasse) de farine tout usage<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- Chauffer 15 ml ( 1 c. \u00e0 soupe) d\u2019huile d\u2019olive dans une po\u00eale et y faire revenir l\u2019oignon, le c\u00e9leri, l\u2019ail et les graines de fenouil pendant quelques minutes.<\/li>
- Y ajouter le chou-fleur et augmenter le feu. Remuer constamment pendant 1 minute puis verser le bouillon.<\/li>
- Laisser cuire 3 minutes et incorporer les tomates et le persil. Assaisonner.<\/li>
- Laisser mijoter 10 minutes de plus, jusqu\u2019\u00e0 ce que le chou-fleur soit \u00e0 point. R\u00e9server.<\/li>
- Fariner l\u00e9g\u00e8rement les filets de morue.<\/li>
- Chauffer le reste d\u2019huile d\u2019olive dans une po\u00eale et y cuire la morue environ 5 \u00e0 7 minutes par c\u00f4t\u00e9 pour lui donner une belle coloration.<\/li>
- R\u00e9partir le m\u00e9lange de chou-fleur dans des assiettes creuses et y d\u00e9poser les filets de morue.<\/li>
- Garnir de persil hach\u00e9 et d\u2019un filet d\u2019huile d\u2019olive avant de servir.
<\/li><\/ul><\/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\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tPizza aux fruits de mer<\/span><\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tIngr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- 1 p\u00e2te \u00e0 pizza maison avec un rebord \u00e9pais<\/li>
- 20 crevettes cuites et froides (20 \u00e0 30)<\/li>
- 30 petits p\u00e9toncles (environ)<\/li>
- 1 tasse de goberge en morceaux<\/li>
- 1 tasse de sauce b\u00e9chamel ou de sauce blanche au fromage<\/li>
- 1\/2 paquet de champignons blancs tranch\u00e9s<\/li>
- 1 piment vert moyen tranch\u00e9 <\/li>
- Poivre<\/li>
- Persil s\u00e9ch\u00e9 <\/li>
- 1\/4 tasse d’oignons verts hach\u00e9s grossi\u00e8rement<\/li>
- 1 tasse de fromage mozzarella r\u00e2p\u00e9<\/li>
- 1\/4 tasse de fromage parmesan ou Romano, ou un m\u00e9lange des deux<\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- Faire revenir les p\u00e9toncles \u00e0 feu moyen dans une po\u00eale \u00e9paisse, dans un peu de beurre et d\u2019ail en poudre, pendant une minute au plus en les secouant. R\u00e9server avec les autres fruits de mer au r\u00e9frig\u00e9rateur.<\/li>
- R\u00e2per le fromage.<\/li>
- Couper les l\u00e9gumes et mettre de c\u00f4t\u00e9.<\/li>
- Pr\u00e9parer la sauce b\u00e9chamel ou blanche.<\/li>
- Mettre de c\u00f4t\u00e9.<\/li>
- \u00c9taler la sauce sur la cro\u00fbte \u00e0 pizza.<\/li>
- Ajouter les l\u00e9gumes, les fruits de mer et les assaisonnements.<\/li>
- Recouvrir la pizza de fromage.<\/li>
- Poivrer et ajouter du persil au go\u00fbt.<\/li>
- Pour une cro\u00fbte pr\u00e9cuite, cuire au four r\u00e9chauff\u00e9 \u00e0 450 \u00b0F de 10 \u00e0 12 minutes. Pour une cro\u00fbte fra\u00eeche non cuite, cuire \u00e0 425 \u00b0F de 23 \u00e0 27 minutes.<\/li><\/ul>\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
\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tOmble chevalier au citron-\u00e9rable et \u00e0 l\u2019aneth<\/span><\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tIngr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- 4 tranches d\u2019omble chevalier de 150 g (1\/3 lb) chacune, sans la peau<\/li>
- 3 c. \u00e0 soupe de beurre<\/li>
- 1 \u00e9chalote, \u00e9minc\u00e9e finement<\/li>
- 1\/4 tasse de cidre brut du Qu\u00e9bec<\/li>
- 2 c. \u00e0 soupe de jus de citron<\/li>
- 1\/4 tasse de sirop d\u2019\u00e9rable (dor\u00e9 de pr\u00e9f\u00e9rence, pour son go\u00fbt d\u00e9licat)<\/li>
- 2 c. \u00e0 soupe d\u2019aneth, hach\u00e9<\/li>
- Sel et poivre au go\u00fbt<\/li>
- 2 c. \u00e0 soupe d\u2019huile d\u2019olive, pour badigeonner<\/li>
- Feuilles de persil frais ou de basilic, cisel\u00e9es, pour la d\u00e9coration (facultatif)<\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- Pr\u00e9chauffer le four \u00e0 200 \u00b0C (400 \u00b0F).<\/li>
- Tapisser une plaque de cuisson de papier parchemin ou de papier cir\u00e9 et badigeonner d\u2019huile d\u2019olive.<\/li>
- Saler et poivrer les tranches d\u2019omble chevalier.<\/li>
- Dans une casserole, faire fondre le beurre, puis ajouter l\u2019\u00e9chalote et le cidre.<\/li>
- Faire r\u00e9duire de moiti\u00e9, puis ajouter le jus de citron et le sirop d\u2019\u00e9rable.<\/li>
- Cuire une ou deux minutes. R\u00e9server.<\/li>
- Cuire le poisson au four 3 minutes. \u00c0 sa sortie du four, le couvrir d\u2019un papier d\u2019aluminium.<\/li>
- R\u00e9server 5 minutes.<\/li>
- Faire chauffer le m\u00e9lange citron-\u00e9rable, ajouter l\u2019aneth et assaisonner avec le poivre du moulin.<\/li><\/ul>
<\/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\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":"
Morue po\u00eal\u00e9e sur chou-fleur \u00e0 la tomate Ingr\u00e9dients 30 ml (2 c. \u00e0 soupe) d\u2019huile d\u2019olive 1 petit oignon, coup\u00e9 en d\u00e9s 1 branche de c\u00e9leri, coup\u00e9e en d\u00e9s 2 gousses d\u2019ail, \u00e9minc\u00e9es Une pinc\u00e9e de graines de fenouil \u00bd chou-fleur, d\u00e9fait en bouquets 125 ml (\u00bd tasse) de bouillon de poulet ou de vin […]<\/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-7801","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/pages\/7801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/comments?post=7801"}],"version-history":[{"count":4,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/pages\/7801\/revisions"}],"predecessor-version":[{"id":7939,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/pages\/7801\/revisions\/7939"}],"wp:attachment":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/media?parent=7801"}],"wp:term":[{"taxonomy":"page-categories","embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/page-categories?post=7801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- 30 ml (2 c. \u00e0 soupe) d\u2019huile d\u2019olive<\/li>
- 1 petit oignon, coup\u00e9 en d\u00e9s<\/li>
- 1 branche de c\u00e9leri, coup\u00e9e en d\u00e9s<\/li>
- 2 gousses d\u2019ail, \u00e9minc\u00e9es<\/li>
- Une pinc\u00e9e de graines de fenouil<\/li>
- \u00bd chou-fleur, d\u00e9fait en bouquets<\/li>
- 125 ml (\u00bd tasse) de bouillon de poulet ou de vin blanc sec<\/li>
- 250 ml (1 tasse) de tomates en d\u00e9s<\/li>
- 30 ml (2 c. \u00e0 soupe) de persil italien hach\u00e9<\/li>
- Une pinc\u00e9e de sel<\/li>
- Au go\u00fbt, poivre<\/li>
- 4 filets de morue<\/li>
- 125 ml (\u00bd tasse) de farine tout usage<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- Chauffer 15 ml ( 1 c. \u00e0 soupe) d\u2019huile d\u2019olive dans une po\u00eale et y faire revenir l\u2019oignon, le c\u00e9leri, l\u2019ail et les graines de fenouil pendant quelques minutes.<\/li>
- Y ajouter le chou-fleur et augmenter le feu. Remuer constamment pendant 1 minute puis verser le bouillon.<\/li>
- Laisser cuire 3 minutes et incorporer les tomates et le persil. Assaisonner.<\/li>
- Laisser mijoter 10 minutes de plus, jusqu\u2019\u00e0 ce que le chou-fleur soit \u00e0 point. R\u00e9server.<\/li>
- Fariner l\u00e9g\u00e8rement les filets de morue.<\/li>
- Chauffer le reste d\u2019huile d\u2019olive dans une po\u00eale et y cuire la morue environ 5 \u00e0 7 minutes par c\u00f4t\u00e9 pour lui donner une belle coloration.<\/li>
- R\u00e9partir le m\u00e9lange de chou-fleur dans des assiettes creuses et y d\u00e9poser les filets de morue.<\/li>
- Garnir de persil hach\u00e9 et d\u2019un filet d\u2019huile d\u2019olive avant de servir.
<\/li><\/ul><\/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\n\t\t\t\t\t\t \n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tPizza aux fruits de mer<\/span><\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\tIngr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- 1 p\u00e2te \u00e0 pizza maison avec un rebord \u00e9pais<\/li>
- 20 crevettes cuites et froides (20 \u00e0 30)<\/li>
- 30 petits p\u00e9toncles (environ)<\/li>
- 1 tasse de goberge en morceaux<\/li>
- 1 tasse de sauce b\u00e9chamel ou de sauce blanche au fromage<\/li>
- 1\/2 paquet de champignons blancs tranch\u00e9s<\/li>
- 1 piment vert moyen tranch\u00e9 <\/li>
- Poivre<\/li>
- Persil s\u00e9ch\u00e9 <\/li>
- 1\/4 tasse d’oignons verts hach\u00e9s grossi\u00e8rement<\/li>
- 1 tasse de fromage mozzarella r\u00e2p\u00e9<\/li>
- 1\/4 tasse de fromage parmesan ou Romano, ou un m\u00e9lange des deux<\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- Faire revenir les p\u00e9toncles \u00e0 feu moyen dans une po\u00eale \u00e9paisse, dans un peu de beurre et d\u2019ail en poudre, pendant une minute au plus en les secouant. R\u00e9server avec les autres fruits de mer au r\u00e9frig\u00e9rateur.<\/li>
- R\u00e2per le fromage.<\/li>
- Couper les l\u00e9gumes et mettre de c\u00f4t\u00e9.<\/li>
- Pr\u00e9parer la sauce b\u00e9chamel ou blanche.<\/li>
- Mettre de c\u00f4t\u00e9.<\/li>
- \u00c9taler la sauce sur la cro\u00fbte \u00e0 pizza.<\/li>
- Ajouter les l\u00e9gumes, les fruits de mer et les assaisonnements.<\/li>
- Recouvrir la pizza de fromage.<\/li>
- Poivrer et ajouter du persil au go\u00fbt.<\/li>
- Pour une cro\u00fbte pr\u00e9cuite, cuire au four r\u00e9chauff\u00e9 \u00e0 450 \u00b0F de 10 \u00e0 12 minutes. Pour une cro\u00fbte fra\u00eeche non cuite, cuire \u00e0 425 \u00b0F de 23 \u00e0 27 minutes.<\/li><\/ul>\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
\n\t\t\t\t\t\t \n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tOmble chevalier au citron-\u00e9rable et \u00e0 l\u2019aneth<\/span><\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\tIngr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- 4 tranches d\u2019omble chevalier de 150 g (1\/3 lb) chacune, sans la peau<\/li>
- 3 c. \u00e0 soupe de beurre<\/li>
- 1 \u00e9chalote, \u00e9minc\u00e9e finement<\/li>
- 1\/4 tasse de cidre brut du Qu\u00e9bec<\/li>
- 2 c. \u00e0 soupe de jus de citron<\/li>
- 1\/4 tasse de sirop d\u2019\u00e9rable (dor\u00e9 de pr\u00e9f\u00e9rence, pour son go\u00fbt d\u00e9licat)<\/li>
- 2 c. \u00e0 soupe d\u2019aneth, hach\u00e9<\/li>
- Sel et poivre au go\u00fbt<\/li>
- 2 c. \u00e0 soupe d\u2019huile d\u2019olive, pour badigeonner<\/li>
- Feuilles de persil frais ou de basilic, cisel\u00e9es, pour la d\u00e9coration (facultatif)<\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Pr\u00e9paration<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- Pr\u00e9chauffer le four \u00e0 200 \u00b0C (400 \u00b0F).<\/li>
- Tapisser une plaque de cuisson de papier parchemin ou de papier cir\u00e9 et badigeonner d\u2019huile d\u2019olive.<\/li>
- Saler et poivrer les tranches d\u2019omble chevalier.<\/li>
- Dans une casserole, faire fondre le beurre, puis ajouter l\u2019\u00e9chalote et le cidre.<\/li>
- Faire r\u00e9duire de moiti\u00e9, puis ajouter le jus de citron et le sirop d\u2019\u00e9rable.<\/li>
- Cuire une ou deux minutes. R\u00e9server.<\/li>
- Cuire le poisson au four 3 minutes. \u00c0 sa sortie du four, le couvrir d\u2019un papier d\u2019aluminium.<\/li>
- R\u00e9server 5 minutes.<\/li>
- Faire chauffer le m\u00e9lange citron-\u00e9rable, ajouter l\u2019aneth et assaisonner avec le poivre du moulin.<\/li><\/ul><\/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\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":"
Morue po\u00eal\u00e9e sur chou-fleur \u00e0 la tomate Ingr\u00e9dients 30 ml (2 c. \u00e0 soupe) d\u2019huile d\u2019olive 1 petit oignon, coup\u00e9 en d\u00e9s 1 branche de c\u00e9leri, coup\u00e9e en d\u00e9s 2 gousses d\u2019ail, \u00e9minc\u00e9es Une pinc\u00e9e de graines de fenouil \u00bd chou-fleur, d\u00e9fait en bouquets 125 ml (\u00bd tasse) de bouillon de poulet ou de vin […]<\/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-7801","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/pages\/7801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/comments?post=7801"}],"version-history":[{"count":4,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/pages\/7801\/revisions"}],"predecessor-version":[{"id":7939,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/pages\/7801\/revisions\/7939"}],"wp:attachment":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/media?parent=7801"}],"wp:term":[{"taxonomy":"page-categories","embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-03-2025\/wp-json\/wp\/v2\/page-categories?post=7801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}