{"id":5509,"date":"2015-08-26T20:09:26","date_gmt":"2015-08-26T18:09:26","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=5509"},"modified":"2017-02-01T14:18:40","modified_gmt":"2017-02-01T13:18:40","slug":"dorade-a-la-grenobloise","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/dorade-a-la-grenobloise\/","title":{"rendered":"Recette de dorade \u00e0 la grenobloise"},"content":{"rendered":"<p>La <strong>sauce grenobloise<\/strong> est l\u2019une des fa\u00e7ons de pr\u00e9parer le poisson. Bien que la recette classique soit faite avec de la raie, on peut l\u2019utiliser pour d\u2019autres types de poissons comme le cabillaud, la lotte, la sole, le lieu jaune&#8230;, ou celui de la recette dans ce billet\u00a0: <strong>la dorade \u00e0 la grenobloise.<\/strong><\/p>\n<p>Pour <strong>faire une sauce grenobloise,<\/strong> il suffit de saisir le poisson dans un peu de <strong>beurre noisette<\/strong>. Puis, on d\u00e9glace la po\u00eale avec <strong>un peu de jus de citron<\/strong> et l\u2019on ajoute <strong>quelques c\u00e2pres<\/strong> et \u00e9ventuellement des <strong>petits morceaux de citron<\/strong>. Elle peut aussi se <strong>servir avec quelques cro\u00fbtons<\/strong> qui donnent la touche croustillante \u00e0 ce plat. C\u2019est d\u00e9licieux\u00a0!<\/p>\n<h2>Voulez-vous savoir comment \u00e9laborer un <strong>filet de<\/strong> <b>dorade po\u00eal\u00e9 \u00e0 la sauce grenobloise\u00a0<\/b>? Voici la recette. Allez, op\u00a0! C\u2019est parti\u00a0!<\/h2>\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\/2015\/08\/dorade_a_la_grenobloise.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"filet de dorade \u00e0 la grenobloise\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/08\/dorade_a_la_grenobloise.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/08\/dorade_a_la_grenobloise-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/08\/dorade_a_la_grenobloise-300x200.png 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\/2015\/08\/dorade_a_la_grenobloise.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/dorade-a-la-grenobloise\/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 dorade \u00e0 la grenobloise<\/h2>\n<span id=\"post-ratings-5509\" class=\"post-ratings\" data-nonce=\"b71a50629a\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_5509_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(5509, 1, '1 Star');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5509_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(5509, 2, '2 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5509_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(5509, 3, '3 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5509_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(5509, 4, '4 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5509_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(5509, 5, '5 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,67 \/ 5. Votes: 3<\/div><\/span><span id=\"post-ratings-5509-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=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-02-01\"><\/time> \n<span itemprop=\"description\" content=\"D\u00e9couvrez la recette de la dorade \u00e0 la grenobloise. Du poisson fondant, avec la fra\u00eecheur du citron, l'acidit\u00e9 des c\u00e2pres et le craquant des cro\u00fbtons.\" ><\/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\">4 filets de dorade<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 caf\u00e9 de c\u00e2pres<\/li>\n<li itemprop=\"recipeIngredient\">1 petit citron<\/li>\n<li itemprop=\"recipeIngredient\">50\u00a0g de beurre<\/li>\n<li itemprop=\"recipeIngredient\">Persil frais (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre<\/li>\n<\/ul><b>Pour les cro\u00fbtons\u00a0:<\/b><ul>\n<li itemprop=\"recipeIngredient\">2 tranches de pain de la veille ou pain de mie<\/li>\n<li itemprop=\"recipeIngredient\">Huile d\u2019olive ou beurre<\/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\">Tout d\u2019abord, pr\u00e9parer les cro\u00fbtons. Pour cela, couper le pain en cubes, puis les faire dorer \u00e0 la po\u00eale avec un filet d\u2019huile d\u2019olive ou un peu de beurre. Sinon, on peut \u00e9galement les faire griller au four \u00e0 200\u00a0\u00b0C jusqu\u2019\u00e0 obtenir la coloration souhait\u00e9e. Mettre de c\u00f4t\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Couper le citron en deux. Couper en petits cubes sans peau l\u2019une des moiti\u00e9s. R\u00e9server l\u2019autre.<\/li>\n<li itemprop=\"recipeInstructions\">Saler et poivrer les filets de dorade.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une grande po\u00eale, faire un beurre noisette. Pour cela, faire fondre le beurre \u00e0 feu moyen doux jusqu\u2019\u00e0 ce qu\u2019il devienne brun clair et prenne une odeur de noisette.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, saisir les filets de dorade 1 minute de chaque c\u00f4t\u00e9. Cette \u00e9tape doit \u00eatre effectu\u00e9e d\u00e8s que vous remarquez que le beurre change de couleur, car le beurre peut br\u00fbler tr\u00e8s vite.<\/li>\n<li itemprop=\"recipeInstructions\">Retourner soigneusement les filets de dorade, car ils deviennent fragiles d\u00e8s qu\u2019ils sont chauds.<\/li>\n<li itemprop=\"recipeInstructions\">Retirer du feu, enlever la dorade et les r\u00e9server \u00e0 couvert pour terminer la cuisson pendant que l\u2019on pr\u00e9pare la sauce.<\/li>\n<li itemprop=\"recipeInstructions\">Replacer la po\u00eale sur le feu et d\u00e9glacer avec un peu de jus de citron. Ajouter les morceaux de citron et les c\u00e2pres. Faire cuire 1 minute \u00e0 feu moyen doux pour m\u00e9langer les saveurs.<\/li>\n<li itemprop=\"recipeInstructions\">Servir 1 filet de dorade par assiette et verser de la sauce grenobloise sur le poisson.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter quelques cro\u00fbtons.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat\u00a0! Servir imm\u00e9diatement. \u00c9ventuellement, saupoudrer d\u2019un peu de persil frais hach\u00e9. Bonne d\u00e9gustation\u00a0!<\/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>Vous pouvez servir la <b>dorade \u00e0 la grenobloise<\/b> avec des pommes de terre cuites \u00e0 la vapeur, au four ou saut\u00e9es \u00e0 la po\u00eale, du riz blanc, des l\u00e9gumes, comme des haricots verts, ou une petite salade.<\/li>\n<li>Si votre po\u00eale n\u2019est pas assez grande pour contenir tous les filets de dorade, faites la recette en deux fois. Autrement dit, faire fondre la moiti\u00e9 du beurre, saisir le poisson, le r\u00e9server et r\u00e9cup\u00e9rer le beurre. Faire fondre le reste du beurre et saisir le poisson restant. Enfin, r\u00e9incorporez dans la po\u00eale le beurre de la premi\u00e8re cuisson, d\u00e9glacez, et finissez la sauce avec le citron et les c\u00e2pres. De cette mani\u00e8re, on \u00e9vite de br\u00fbler le beurre.<\/li>\n<li>Pour donner une petite touche \u00e0 vos cro\u00fbtons, les arroser avec un filet d\u2019huile d\u2019olive \u00e0 l\u2019ail.<\/li>\n<li>Attention \u00e0 la quantit\u00e9 de citron ajout\u00e9 \u00e0 la sauce. Une des erreurs les plus courantes lors de la pr\u00e9paration de ce plat est d\u2019ajouter beaucoup de citron.<\/li>\n<li>Une variante de la recette consiste \u00e0 fariner le poisson pr\u00e9alablement. Si vous d\u00e9cidez de le faire, notez que vous devez jeter le beurre, car la farine va br\u00fbler. Dans ce cas, vous allez faire la sauce \u00e0 part, c\u2019est-\u00e0-dire, faire du beurre noisette et d\u00e9glacer directement, puis ajouter le citron et les c\u00e2pres.<\/li>\n<li>D\u2019autres poissons que l\u2019on peut pr\u00e9parer \u00e0 la grenobloise\u00a0: le cabillaud, la lotte, la sole ou le lieu jaune, entre autres.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant, vous savez comment faire un filet de dorade \u00e0 la grenobloise.<\/h3>\n<p>\u00c0 bient\u00f4t pour une nouvelle recette de dorade !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9couvrez la recette de la dorade \u00e0 la grenobloise. Du poisson fondant, avec la fra\u00eecheur du citron, l&rsquo;acidit\u00e9 des c\u00e2pres et le craquant des cro\u00fbtons.<\/p>\n","protected":false},"author":1,"featured_media":5510,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"dorade \u00e0 la grenobloise","_yoast_wpseo_metadesc":"D\u00e9couvrez la recette de la dorade \u00e0 la grenobloise. Du poisson fondant, avec la fra\u00eecheur du citron, l'acidit\u00e9 des c\u00e2pres et le craquant des cro\u00fbtons.","footnotes":""},"categories":[4,20,843],"tags":[97,545,1004],"class_list":["post-5509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-francaise","category-recette","category-poisson-et-fruits-de-mer","tag-poisson","tag-dorade","tag-grenobloise"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de dorade \u00e0 la grenobloise<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez la recette de la dorade \u00e0 la grenobloise. 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