{"id":11003,"date":"2018-08-28T10:17:46","date_gmt":"2018-08-28T08:17:46","guid":{"rendered":"http:\/\/jesuisuncuisinier.fr\/fr\/?p=11003"},"modified":"2018-08-28T10:18:41","modified_gmt":"2018-08-28T08:18:41","slug":"bacalhau-a-gomes-de-sa","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/bacalhau-a-gomes-de-sa\/","title":{"rendered":"Recette de bacalhau \u00e0 Gomes de S\u00e1 (morue Gomes de S\u00e1). Cuisine portugaise"},"content":{"rendered":"\n<p>Aujourd\u2019hui, nous allons pr\u00e9parer une nouvelle <strong>recette portugaise de morue<\/strong>. Il s\u2019agit d\u2019un <strong>bacalhau \u00e0 Gomes de S\u00e1<\/strong>, ainsi appel\u00e9 parce que la recette appartient au chef Jos\u00e9 Luis Gomes de S\u00e1 Junior. C\u2019est un plat de la r\u00e9gion nord du Portugal datant du d\u00e9but du XXe si\u00e8cle.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment faire de la bacalhau de Gomes de S\u00e1 ?<\/h2>\n<p>Pr\u00e9parer le <strong>bacalhau Gomes de S\u00e1<\/strong> est plus simple que vous pouvez imaginer. D\u2019un c\u00f4t\u00e9, nous allons faire cuire des pommes de terre et de l\u2019autre, la morue. Ensuite, nous allons les mettre ensemble et les passer au four.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-ingredients.jpg\" alt=\"Bacalhau \u00e0 Gomes de S\u00e1 (ingr\u00e9dients)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-11006\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-ingredients.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-ingredients-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-ingredients-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>L\u2019une des caract\u00e9ristiques de ce plat est que nous allons <strong>faire tremper la morue dans du lait<\/strong>, ce qui rendra la morue plus juteuse.<\/p>\n<p>Voici la recette :<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Bacalhau \u00e0 Gomes de S\u00e1 (morue Gomes de S\u00e1)\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/bacalhau-a-gomes-de-sa\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de bacalhau \u00e0 Gomes de S\u00e1 (morue Gomes de S\u00e1). Cuisine portugaise<\/h2>\n<span id=\"post-ratings-11003\" class=\"post-ratings\" data-nonce=\"f58ad1702e\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_11003_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(11003, 1, '1 Star');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_11003_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(11003, 2, '2 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_11003_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(11003, 3, '3 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_11003_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(11003, 4, '4 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_11003_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(11003, 5, '5 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,92 \/ 5. Votes: 12<\/div><\/span><span id=\"post-ratings-11003-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT1H>1 h<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2018-08-28\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire le bacalhau \u00e0 Gomes de S\u00e1. Recette facile. Apprenez \u00e0 pr\u00e9parer ce d\u00e9licieux plat portugais avec de la morue. Typique de la cuisine du Nord.\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">500 g de morue (ou des miettes de morue)<\/li>\n<li itemprop=\"recipeIngredient\">500 g de pommes de terre \u00e0 cuire<\/li>\n<li itemprop=\"recipeIngredient\">250 ml de lait entier<\/li>\n<li itemprop=\"recipeIngredient\">1 gros oignon<\/li>\n<li itemprop=\"recipeIngredient\">1 ou 2 feuilles de laurier<\/li>\n<li itemprop=\"recipeIngredient\">2 ou 3 gousses d\u2019ail<\/li>\n<li itemprop=\"recipeIngredient\">2 \u0153ufs<\/li>\n<li itemprop=\"recipeIngredient\">Persil frais<\/li>\n<li itemprop=\"recipeIngredient\">Olives noires<\/li>\n<li itemprop=\"recipeIngredient\">Huile d\u2019olive extra-vierge<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre noir moulu<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Dessaler la morue la veille. Pour ce faire, rincer les morceaux de morue sous le robinet et faites-les tremper dans l\u2019eau froide avec la peau vers le haut. Mettre au r\u00e9frig\u00e9rateur pendant 24 \u00e0 36 heures, en fonction de l\u2019\u00e9paisseur et changer l\u2019eau toutes les 6 \u00e0 8 heures (au moins trois fois).<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer le lait dans une casserole et quand il commence \u00e0 bouillir, retirer du feu et introduire la morue.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser la morue dans le lait pendant 1 heure.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-lait.jpg\" alt=\"Bacalhau \u00e0 Gomes de S\u00e1 (lait)\" width=\"300\" height=\"199\" class=\"aligncenter wp-image-11007\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-lait.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-lait-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-lait-300x200.jpg 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Pendant ce temps, bien laver les pommes de terre si n\u00e9cessaire et les placer dans une casserole. Couvrir avec de l\u2019eau froide (au moins 2 doigts au-dessus) et ajouter une cuill\u00e8re \u00e0 soupe de sel.<\/li>\n<li itemprop=\"recipeInstructions\">Faire cuire les pommes de terre jusqu\u2019\u00e0 ce qu\u2019elles soient tendres. Cela peut prendre de 20 \u00e0 40 minutes en fonction de la taille des pommes de terre \u00e0 partir du moment o\u00f9 l\u2019eau commence \u00e0 bouillir.<\/li>\n<li itemprop=\"recipeInstructions\">Une fois les pommes de terre cuites, les \u00e9goutter et les laisser refroidir un peu jusqu\u2019\u00e0 ce qu\u2019elles puissent \u00eatre manipul\u00e9es.<\/li>\n<li itemprop=\"recipeInstructions\">Eplucher les pommes de terre et coupez-les en rondelles d\u2019un demi-centim\u00e8tre d\u2019\u00e9paisseur environ.<\/li>\n<li itemprop=\"recipeInstructions\">Pendant que les pommes de terre sont en train de cuire, mettre les \u0153ufs dans une casserole et les couvrir d\u2019eau. Faire chauffer et quand l\u2019eau commence \u00e0 bouillir, laisser cuire 8 minutes \u00e0 fr\u00e9missement. \u00c9goutter et laisser refroidir.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher les gousses d\u2019ail et les hacher finement.<\/li>\n<li itemprop=\"recipeInstructions\">Peler l\u2019oignon et l\u2019\u00e9mincer.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale, faire chauffer 3 \u00e0 4 cuiller\u00e9es \u00e0 soupe d\u2019huile d\u2019olive.<\/li>\n<li itemprop=\"recipeInstructions\">Quand elle est chaude, ajouter l\u2019oignon avec le laurier et faire revenir jusqu\u2019\u00e0 ce que l\u2019oignon soit tendre et semi-transparent. Cela peut prendre environ 6 \u00e0 7 minutes \u00e0 une temp\u00e9rature moyenne-basse. Remuer fr\u00e9quemment pour que l\u2019oignon ne br\u00fble pas.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-oignon.jpg\" alt=\"Bacalhau \u00e0 Gomes de S\u00e1 (oignon)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-11010\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-oignon.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-oignon-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-oignon-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Ajouter l\u2019ail hach\u00e9, bien m\u00e9langer.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-ail.jpg\" alt=\"Bacalhau \u00e0 Gomes de S\u00e1 (ail)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-11004\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-ail.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-ail-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-ail-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">\u00c9teindre le feu.<\/li>\n<li itemprop=\"recipeInstructions\">Pr\u00e9chauffer le four \u00e0 180 \u00b0 C.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter la morue et l\u2019\u00e9mietter. \u00c9carter la peau et les \u00e9ventuelles ar\u00eates.<\/li>\n<li itemprop=\"recipeInstructions\">M\u00e9langer la morue \u00e9miett\u00e9e avec l\u2019oignon.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-morue-emiettee.jpg\" alt=\"Bacalhau \u00e0 Gomes de S\u00e1 (morue \u00e9miet\u00e9e)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-11015\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-morue-emiettee.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-morue-emiettee-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-morue-emiettee-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Maintenant, ajouter les pommes de terre et les assaisonner avec du sel et du poivre.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-pommes-de-terre.jpg\" alt=\"Bacalhau \u00e0 Gomes de S\u00e1 (pommes de terre)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-11012\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-pommes-de-terre.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-pommes-de-terre-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-pommes-de-terre-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">M\u00e9langer.<\/li>\n<li itemprop=\"recipeInstructions\">Transf\u00e9rer dans un plat allant au four ou dans des plats en terre individuels.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-plat-a-gratin.jpg\" alt=\"Bacalhau \u00e0 Gomes de S\u00e1 (plat \u00e0 gratin)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-11011\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-plat-a-gratin.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-plat-a-gratin-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-plat-a-gratin-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Enfourner \u00e0 mi-hauteur environ 10 minutes.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-four.jpg\" alt=\"Bacalhau \u00e0 Gomes de S\u00e1 (four)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-11005\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-four.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-four-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-four-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Pendant ce temps, \u00e9plucher les \u0153ufs et les couper en tranches.<\/li>\n<li itemprop=\"recipeInstructions\">Laver le persil et bien le s\u00e9cher, hacher finement les feuilles.<\/li>\n<li itemprop=\"recipeInstructions\">Retirer les plats du four et garnir de persil hach\u00e9, d\u2019olives noires et d\u2019\u0153uf.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat ! Servir tout de suite. Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Accompagner le <strong>bacalhau Gomes de S\u00e1<\/strong> d\u2019une salade ou d\u2019un plat de l\u00e9gumes en entr\u00e9e.<\/li>\n<li>Pour que les <strong>\u0153ufs cuits<\/strong> soient jolis, vous pouvez les <strong>remuer plusieurs fois<\/strong> dans l\u2019eau pendant les premi\u00e8res minutes de cuisson.<\/li>\n<li>La <strong>quantit\u00e9 de persil<\/strong> est selon votre go\u00fbt.<\/li>\n<li>Pour faire ce plat, vous pouvez utiliser des <strong>filets\u00a0<\/strong>ou des <strong>miettes de morue<\/strong> qui sont plus \u00e9conomiques.<\/li>\n<li>Assurez-vous que les <strong>pommes de terre<\/strong> soient d\u2019une vari\u00e9t\u00e9 adapt\u00e9e pour la cuisson \u00e0 l\u2019eau.<\/li>\n<li>Sur le blog, vous trouverez plus de <strong>recettes portugaises de morue<\/strong>. Vous devez go\u00fbter le plat embl\u00e9matique du Portugal, le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/bacalhau-a-bras.html\" target=\"_blank\" rel=\"noopener\"><strong>bacalhau \u00e0 br\u00e1s<\/strong><\/a>. Vous avez \u00e9galement les traditionnels galets de morue, les <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2016\/03\/pataniscas-de-bacalhau.html\" target=\"_blank\" rel=\"noopener\"><strong>pataniscas<\/strong><\/a>, ou l\u2019un des plats que j\u2019aime beaucoup, le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2016\/04\/morue-a-la-mode-de-braga-bacalhau-a-braga.html\" target=\"_blank\" rel=\"noopener\"><strong>bacalhau \u00e0 Braga<\/strong><\/a>, c\u2019est le tout premier plat que j\u2019ai go\u00fbt\u00e9 avec ce poisson au Portugal.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-vue-de-dessus.jpg\" alt=\"Bacalhau \u00e0 Gomes de S\u00e1 (morue Gomes de S\u00e1)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-11013\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-vue-de-dessus.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-vue-de-dessus-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/08\/bacalhau-gomes-de-sa-vue-de-dessus-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h3>Maintenant, vous savez comment faire le bacalhau Gomes de S\u00e1<\/h3>\n<p>Avez-vous aim\u00e9 la recette ? <\/p>\n<p>J\u2019esp\u00e8re vous avoir donn\u00e9 envie de l\u2019essayer. Vous ne le regretterez pas ! N\u2019h\u00e9sitez pas \u00e0 me laisser <strong>un commentaire<\/strong> pour me donner votre avis, si vous avez des suggestions ou si vous avez des questions sur la pr\u00e9paration. Vous pouvez \u00e9galement en profiter et nous dire quels sont vos plats pr\u00e9f\u00e9r\u00e9s de la cuisine portugaise.<\/p>\n<p>Enfin, pour les fans de <strong>recettes portugaises de morue<\/strong>, je vous invite \u00e0 nous donner votre soutien avec un \u00ab j\u2019aime \u00bb et \u00e0 partager ce merveilleux plat de <strong>baclahau Gomes de S\u00e1<\/strong> sur vos r\u00e9seaux sociaux.<\/p>\n\n<p>A bient\u00f4t !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire le bacalhau \u00e0 Gomes de S\u00e1. Recette facile. Apprenez \u00e0 pr\u00e9parer ce d\u00e9licieux plat portugais avec de la morue. Typique de la cuisine du Nord.<\/p>\n","protected":false},"author":1,"featured_media":11014,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"bacalhau \u00e0 Gomes de S\u00e1","_yoast_wpseo_metadesc":"Comment faire le bacalhau \u00e0 Gomes de S\u00e1. Recette facile. Apprenez \u00e0 pr\u00e9parer ce d\u00e9licieux plat portugais avec de la morue. Typique de la cuisine du Nord.","footnotes":""},"categories":[1104,236,20,843],"tags":[94,1026],"class_list":["post-11003","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portugal","category-cuisine-du-monde","category-recette","category-poisson-et-fruits-de-mer","tag-morue","tag-portugaise"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de bacalhau \u00e0 Gomes de S\u00e1 (morue Gomes de S\u00e1). 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