{"id":1700697,"date":"2023-07-04T08:00:00","date_gmt":"2023-07-04T08:00:00","guid":{"rendered":"https:\/\/www.myzen.tv\/?p=1700697"},"modified":"2023-07-05T08:58:54","modified_gmt":"2023-07-05T08:58:54","slug":"paves-de-cabillaud-au-chorizo","status":"publish","type":"post","link":"https:\/\/www.myzen.tv\/fr\/paves-de-cabillaud-au-chorizo\/","title":{"rendered":"Pav\u00e9s de cabillaud au chorizo"},"content":{"rendered":"\n<p>Aujourd&rsquo;hui, nous vous invitons \u00e0 d\u00e9couvrir <strong>une d\u00e9licieuse recette<\/strong> <strong>de pav\u00e9s de cabillaud au chorizo<\/strong> tir\u00e9e des <a href=\"https:\/\/www.myzen.tv\/fr\/program\/episode\/13529-les-poissons-a-la-carte-s00-e10\/\">Carnets de Julie sur les poissons \u00e0 la carte<\/a>. <\/p>\n\n\n\n<p>Retrouver nos diff\u00e9rentes recettes juste <a href=\"https:\/\/www.myzen.tv\/fr\/tag\/recette\/\">ici<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingr\u00e9dients pour 4 personnes<\/strong> :<\/h2>\n\n\n\n<ul class=\"liste-recette wp-block-list\"><li>4 beaux pav\u00e9s de cabillaud avec la peau<\/li><li>100 g de chorizo<\/li><li>Cerfeuil<\/li><li>Ciboulette<\/li><li>Estragon<\/li><li>20 cl d\u2019huile d\u2019olive<\/li><li>12 p\u00e9tales de tomates confites<\/li><li>1\/2 jus de citron<\/li><li>Poivre<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Pr\u00e9paration<\/strong> :<\/h2>\n\n\n\n<ul class=\"tache-recette wp-block-list\"><li>Pr\u00e9parez la sauce vierge : coupez les tomates en petits d\u00e9s, ciselez les herbes, ajoutez l\u2019huile d\u2019olive, le jus de citron, salez, poivrez, remuez et laissez reposer (ne mettez au frais que si vous pr\u00e9parez cette sauce plusieurs heures \u00e0 l\u2019avance).<\/li><li>D\u00e9coupez les \u201clardons\u201d de chorizo de 3 \u00e0 4 cm de long. <\/li><li>Placez-les au cong\u00e9lateur pendant 30 minutes minimum pour les raffermir.<\/li><li>Piquez-les au c\u0153ur de la chair, en les laissant un peu d\u00e9passer. <\/li><li>Chauffez une po\u00eale \u00e0 feu assez vif, ajoutez un trait d\u2019huile d\u2019olive, d\u00e9posez les pav\u00e9s <strong>c\u00f4t\u00e9 peau<\/strong> et laissez cuire ainsi 2 minutes, couvrez partiellement, baissez l\u00e9g\u00e8rement le feu et laissez cuire jusqu\u2019\u00e0 ce que le dessus de la chair ait l\u00e9g\u00e8rement blanchi, signe de cuisson. <\/li><li>Retirez alors les pav\u00e9s de la po\u00eale, arrosez de sauce vierge et servez.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Les conseils de Julie :<\/strong><\/h2>\n\n\n\n<p>Si vous ne trouvez pas de cabillaud Fran\u00e7ais, utilisez <strong>du cabillaud de Norv\u00e8ge<\/strong> <strong>ou d\u2019Islande<\/strong> en privil\u00e9giant dorsale, la plus \u00e9paisse. Dans tous les cas, consommez-le avec mod\u00e9ration car c\u2019est une esp\u00e8ce en voie de disparition.<\/p>\n\n\n\n<p>Retrouvez \u00e9galement l&rsquo;\u00e9mission des Carnets de Julie ainsi que la <a href=\"https:\/\/watch.myzen.tv\/smartlists\/les-carnets-de-julie\" target=\"_blank\" rel=\"noreferrer noopener\">recette des pav\u00e9s de cabillaud au chorizo sur notre plateforme de streaming.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aujourd&rsquo;hui, nous vous invitons \u00e0 d\u00e9couvrir une d\u00e9licieuse recette de pav\u00e9s de cabillaud au chorizo tir\u00e9e des Carnets de Julie sur les poissons \u00e0 la carte. Retrouver nos diff\u00e9rentes recettes juste ici. Ingr\u00e9dients pour 4 personnes : 4 beaux pav\u00e9s de cabillaud avec la peau 100 g de chorizo Cerfeuil Ciboulette Estragon 20 cl d\u2019huile [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":1700701,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","filesize_raw":"","footnotes":""},"categories":[1269],"tags":[1307,187,229],"group":[314],"support":[1270],"class_list":["post-1700697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-carnets-de-julie","tag-cuisine","tag-recette","group-cuisine","support-recette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pav\u00e9s de cabillaud au chorizo - 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