Riz cr\u00e9meux au Poulpe<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/4″ css=\u00a0\u00bb.vc_custom_1502280835828{background-color: #fff0dd !important;}\u00a0\u00bb][vc_column_text]<\/p>\nPour 3 personnes<\/h3>\n
3 pav\u00e9s de lieu jaune (ou de cabillaud) d\u2019environ 150g chacun<\/p>\n
25g de chorizo doux ou fort selon vos pr\u00e9f\u00e9rences<\/p>\n
25g de poudre de noisettes<\/p>\n
25g de farine<\/p>\n
15g de beurre<\/p>\n
1 poign\u00e9e de feuilles de basilic<\/p>\n
Sel, poivre<\/p>\n
[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb3\/4″ css=\u00a0\u00bb.vc_custom_1502280820239{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}\u00a0\u00bb][vc_column_text]<\/p>\n
Dans un mixeur, m\u00e9langer le chorizo en petits morceaux avec la farine, la poudre de noisette et le beurre. Mixer pour obtenir une p\u00e2te style crumble et ajouter le basilic finement hach\u00e9. M\u00e9langer et r\u00e9server.<\/p>\n
Dans un plat \u00e0 four, saler et poivrer l\u00e9g\u00e8rement les pav\u00e9s de poisson et y r\u00e9partir le m\u00e9lange obtenu en appuyant l\u00e9g\u00e8rement pour que le m\u00e9lange colle bien au poisson.<\/p>\n
Enfourner \u00e0 180\u00ba (et vapeur maximale si notre four le permet) pour 8 minutes, \u00f4ter la vapeur et terminer par 1 minute sous le grill pour gratiner le crumble.<\/p>\n
Servir sans attendre et profiter de cette agr\u00e9able association de textures et de saveurs.<\/p>\n
[\/vc_column_text][vc_column_text]<\/p>\n
Bon profit!<\/i><\/p>\n
Quelques informations plus ou moins utiles<\/em>[\/vc_column_text][vc_single_image image=\u00a0\u00bb11028″ alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\nEncore un petit creux\u2026<\/h3>\n
[\/vc_column_text][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb6″ element_width=\u00a0\u00bb2″ gap=\u00a0\u00bb0″ orderby=\u00a0\u00bbrand\u00a0\u00bb item=\u00a0\u00bbbasicGrid_VerticalFlip\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1670852974395-df1ce143-6d3b-2″ taxonomies=\u00a0\u00bb291″][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"
A pr\u00e9parer en avance comme j’aime.<\/p>\n","protected":false},"author":2,"featured_media":31387,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[458,330,481,1,360,420],"tags":[],"jetpack_featured_media_url":"https:\/\/comeconmigo.net\/wp-content\/uploads\/2022\/12\/Abadejo-con-Costra-de-Chorizo-Avellana-6.jpg","_links":{"self":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/31165"}],"collection":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/comments?post=31165"}],"version-history":[{"count":0,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/31165\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media\/31387"}],"wp:attachment":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media?parent=31165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/categories?post=31165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/tags?post=31165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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