{"id":5651,"date":"2015-10-02T12:02:15","date_gmt":"2015-10-02T10:02:15","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=5651"},"modified":"2015-10-02T12:02:15","modified_gmt":"2015-10-02T10:02:15","slug":"merlan-a-la-bordelaise","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/merlan-a-la-bordelaise\/","title":{"rendered":"Recette de merlan \u00e0 la bordelaise"},"content":{"rendered":"<p>Nous allons retrouver dans ce billet\u00a0l\u2019une de fa\u00e7ons traditionnelles\u00a0de pr\u00e9parer le poisson avec cette recette de <strong>merlan \u00e0 la bordelaise.<\/strong> Vous connaissez peut-\u00eatre le <strong>poisson \u00e0 la bordelaise<\/strong>. C\u2019est certainement un plat que vous avez mang\u00e9 pas mal de fois. Je l\u2019ai d\u00e9couvert il y a pas longtemps dans une cantine et j\u2019ai ador\u00e9. C\u2019est, d\u2019ailleurs l\u2019une de stars des rayons de surgel\u00e9s et c\u2019est vrai que les versions toutes pr\u00e9par\u00e9es que l\u2019on trouve au supermarch\u00e9 sont acceptables. Il y a pas mal de chances que mon premier poisson \u00e0 la bordelaise \u00e9tait surgel\u00e9. N\u00e9anmoins, avez-vous eu l\u2019occasion de le go\u00fbter\u00a0maison\u00a0? C\u2019est \u00e7a que j\u2019ai fait et, comme vous l\u2019avez d\u00e9j\u00e0 imagin\u00e9, je vais vous dire que c\u2019est dix fois meilleur. Sinon, testez la recette et vous m\u2019en direz des nouvelles.<\/p>\n<p>Cette recette de <strong>merlan\u00a0\u00e0 la bordelaise<\/strong> est tr\u00e8s facile \u00e0 r\u00e9aliser. Avec du merlan, ou d\u2019autres poissons blancs, il suffit d\u2019enfourner le poisson avec la cro\u00fbte par dessus faite avec du pain, du persil et des \u00e9chalotes.<\/p>\n<p>Voulez-vous savoir comment faire\u00a0le <strong>merlan \u00e0 la bordelaise<\/strong>\u00a0? Voici la recette. Allez, op\u00a0! C\u2019est parti\u00a0!<\/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\/2015\/10\/merlan_a_la_bordelaise.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/merlan_a_la_bordelaise.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/merlan_a_la_bordelaise-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/merlan_a_la_bordelaise-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\/10\/merlan_a_la_bordelaise.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/merlan-a-la-bordelaise\/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 merlan \u00e0 la bordelaise<\/h2>\n<span id=\"post-ratings-5651\" class=\"post-ratings\" data-nonce=\"dacd3fb10c\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_5651_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(5651, 1, '1 Star');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5651_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(5651, 2, '2 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5651_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(5651, 3, '3 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5651_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(5651, 4, '4 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5651_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(5651, 5, '5 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,17 \/ 5. Votes: 6<\/div><\/span><span id=\"post-ratings-5651-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=\"2015-10-02\"><\/time> \n<span itemprop=\"description\" content=\"Comment \u00e9laborer les merlan \u00e0 la bordelaise, un recette pour red\u00e9couvrir le star des poissons surgel\u00e9s avec cette version faite maison. Recette facile\" ><\/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 merlan (*)<\/li>\n<li itemprop=\"recipeIngredient\">25\u00a0g de beurre<\/li>\n<li itemprop=\"recipeIngredient\">4 \u00e9chalotes<\/li>\n<li itemprop=\"recipeIngredient\">1 gousse d\u2019ail<\/li>\n<li itemprop=\"recipeIngredient\">100\u00a0ml de vin blanc<\/li>\n<li itemprop=\"recipeIngredient\">1\/2\u00a0citron<\/li>\n<li itemprop=\"recipeIngredient\">Chapelure<\/li>\n<li itemprop=\"recipeIngredient\">Persil frais<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre<\/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\">Peler les \u00e9chalotes et les ciseler le plus finement possible.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher la gousse d\u2019ail et la hacher finement ou l\u2019\u00e9craser au mortier jusqu\u2019\u00e0 obtenir une p\u00e2te.<\/li>\n<li itemprop=\"recipeInstructions\">Laver le persil, bien le s\u00e9cher, d\u00e9feuiller et hacher finement. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Pr\u00e9chauffer le four \u00e0 180\u00a0\u00b0C.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale, faire fondre le beurre \u00e0 feu moyen.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les \u00e9chalotes et les faire revenir 5 bonnes\u00a0minutes \u00e0 feu moyen doux. Remuer de temps en temps.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer l\u2019ail, bien le m\u00e9langer avec l\u2019\u00e9chalote et laisser revenir de 2 \u00e0 3 minutes plus.<\/li>\n<li itemprop=\"recipeInstructions\">Saler et poivrer l\u00e9g\u00e8rement.<\/li>\n<li itemprop=\"recipeInstructions\">Verser le vin blanc dans la po\u00eale et laisser cuire quelques minutes jusqu\u2019\u00e0 ce que l\u2019alcool s\u2019\u00e9vapore. Retirer du feu.<\/li>\n<li itemprop=\"recipeInstructions\">Hors du feu, ajouter un peu de jus de citron et le persil hach\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, int\u00e9grer la chapelure petit \u00e0 petit, en quantit\u00e9 suffisante pour faire une p\u00e2te.<\/li>\n<li itemprop=\"recipeInstructions\">Go\u00fbter la p\u00e2te et rectifier l\u2019assaisonnement si n\u00e9cessaire.<\/li>\n<li itemprop=\"recipeInstructions\">Graisser un plat allant au four avec un filet d\u2019huile d\u2019olive.<\/li>\n<li itemprop=\"recipeInstructions\">Saler et poivrer le merlan des deux c\u00f4t\u00e9s, puis le placer au fond du plat.<\/li>\n<li itemprop=\"recipeInstructions\">Couvrir le poisson avec la p\u00e2te faite avec la chapelure.<\/li>\n<li itemprop=\"recipeInstructions\">Enfourner \u00e0 mi-hauteur pendant 15 minutes. Passer en position grill 2 ou 3 minutes pour dorer la surface selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat\u00a0! Servir aussit\u00f4t et r\u00e9galez-vous. 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 le <strong>merlan \u00e0 la bordelaise<\/strong> avec du <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2013\/11\/riz-blanc.html\">riz blanc<\/a> ou riz pilaf, des l\u00e9gumes saut\u00e9s \u00e0 la po\u00eale ou \u00e0 la vapeur ou m\u00eame avec des pommes boulang\u00e8re.<\/li>\n<li>Une id\u00e9e de garniture\u00a0: disposez les filets de poisson sur un lit de fines rondelles de pommes de terre assaisonn\u00e9es avec du sel et de l\u2019huile d\u2019olive et enfourn\u00e9es pr\u00e9alablement 15 minutes.<\/li>\n<li>D\u2019autres types de poissons blancs conviennent tr\u00e8s bien pour varier cette recette, tels que le cabillaud, le merlu, le colin, la limande, entre autres.<\/li>\n<li>Pour v\u00e9rifier la cuisson du poisson, \u00e9cartez un petit morceau avec une fourchette. Si le morceau se d\u00e9tache facilement et que l\u2019on voit que la chair est bien blanche et pas translucide, le poisson est cuit.<\/li>\n<li>On peut faire la chapelure en \u00e9crasant des biscottes au mortier.<\/li>\n<li>Si les filets de merlan son plus \u00e9pais que d\u2019habitude, laisser cuire au four 2 ou 3 minutes plus.<\/li>\n<li>Pour utiliser moins de beurre, on peut le remplacer par de l\u2019huile d\u2019olive en totalit\u00e9 ou la moiti\u00e9.<\/li>\n<li>Sur le blog vous trouverez d\u2019autres recettes de poisson, tels que la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/08\/dorade-a-la-grenobloise.html\">dorade \u00e0 la grenobloise<\/a>, la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/12\/dorade-en-croute-de-sel.html\">dorade en cro\u00fbte de sel<\/a>, ou le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2010\/05\/loup-de-mer-au-four-a-la-vinaigrette-dail.html\">loup de mer \u00e0 l\u2019ail<\/a>. Tout aussi d\u00e9licieux\u00a0!<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment \u00e9laborer les merlan \u00e0 la bordelaise, un recette pour red\u00e9couvrir le star des poissons surgel\u00e9s avec cette version faite maison. Recette facile<\/p>\n","protected":false},"author":1,"featured_media":5657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"bordelaise","_yoast_wpseo_metadesc":"Comment \u00e9laborer les merlan \u00e0 la bordelaise, un recette pour red\u00e9couvrir le star des poissons surgel\u00e9s avec cette version faite maison. Recette facile","footnotes":""},"categories":[20,843,850],"tags":[97,1012,1013,1014],"class_list":["post-5651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-poisson-et-fruits-de-mer","category-four","tag-poisson","tag-bordelaise","tag-chapelure","tag-merlan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de merlan \u00e0 la bordelaise<\/title>\n<meta name=\"description\" content=\"Comment \u00e9laborer les merlan \u00e0 la bordelaise, un recette pour red\u00e9couvrir le star des poissons surgel\u00e9s avec cette version faite maison. 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