{"id":3103,"date":"2019-02-08T12:35:30","date_gmt":"2019-02-08T11:35:30","guid":{"rendered":"https:\/\/goody.buzz\/?p=3103"},"modified":"2019-07-17T08:45:23","modified_gmt":"2019-07-17T06:45:23","slug":"vedette-mers-froides-cabillaud-modes-de-cuisson","status":"publish","type":"post","link":"https:\/\/goody.buzz\/fr\/temps-de-cuisson-cabillaud\/","title":{"rendered":"Vedette des mers froides : comment pr\u00e9parer le cabillaud ?"},"content":{"rendered":"<p>[vc_row][vc_column][vc_progress_bar values=&#8221;%5B%7B%22label%22%3A%22Au%20four%22%2C%22value%22%3A%2220%22%2C%22color%22%3A%22custom%22%2C%22customcolor%22%3A%22%2382b4ed%22%2C%22customtxtcolor%22%3A%22%23000000%22%7D%2C%7B%22label%22%3A%22A%20la%20po%C3%AAle%22%2C%22value%22%3A%225%22%2C%22color%22%3A%22custom%22%2C%22customcolor%22%3A%22%2382b4ed%22%2C%22customtxtcolor%22%3A%22%23000000%22%7D%2C%7B%22label%22%3A%22%C3%80%20la%20vapeur%22%2C%22value%22%3A%227%22%2C%22color%22%3A%22custom%22%2C%22customcolor%22%3A%22%2382b4ed%22%2C%22customtxtcolor%22%3A%22%23000000%22%7D%5D&#8221; bgcolor=&#8221;bar_black&#8221; title=&#8221;Le cabillaud dans tous ses \u00e9tats&#8221; units=&#8221; min&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n<h2>Comment faire cuire votre cabillaud\u00a0?<\/h2>\n<p style=\"text-align: justify;\">Il existe<strong> 3 modes de cuisson pr\u00e9conis\u00e9s<\/strong> pour les filets de cabillaud frais (morue fra\u00eeche) : au four, \u00e0 la po\u00eale ou \u00e0 la vapeur. Si jamais vous utilisez des filets de cabillaud surgel\u00e9s, n\u2019oubliez surtout pas de les laisser d\u00e9geler \u00e0 temp\u00e9rature ambiante avant utilisation (sauf pour la cuisson \u00e0 la vapeur).<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n<h2>\u272a Temps de cuisson cabillaud au four :<\/h2>\n<ul>\n<li style=\"text-align: justify;\">Dans un plat \u00e0 four, disposez les filets avec un l\u00e9ger filet d\u2019huile d\u2019olive, une noisette de beurre, ou un peu de vin blanc.<\/li>\n<li style=\"text-align: justify;\"><b>Temps de cuisson :<\/b> 15 \u00e0 20 minutes.<\/li>\n<li style=\"text-align: justify;\"><b>Temp\u00e9rature du four :<\/b> 200\u00b0C<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;custom&#8221; style=&#8221;shadow&#8221; border_width=&#8221;2&#8243; accent_color=&#8221;#fc007e&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n<h2>\u272a Temps de cuisson cabillaud \u00e0 la po\u00eale :<\/h2>\n<ul>\n<li style=\"text-align: justify;\">Fariner l\u00e9g\u00e8rement vos filets et faire revenir de chaque c\u00f4t\u00e9 du filet dans une po\u00eale huil\u00e9e.<\/li>\n<li style=\"text-align: justify;\"><b>Temps de cuisson :<\/b> 3 \u00e0 5 minutes<\/li>\n<li style=\"text-align: justify;\"><b>Temp\u00e9rature :<\/b> Feu mod\u00e9r\u00e9<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;custom&#8221; style=&#8221;shadow&#8221; border_width=&#8221;2&#8243; accent_color=&#8221;#fc007e&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n<h2>\u272a Temps de cuisson cabillaud \u00e0 la vapeur :<\/h2>\n<ul>\n<li>Ce mode de cuisson tr\u00e8s sain permet de pr\u00e9server au maximum la blancheur \u00e9clatante de la chair de cabillaud.<\/li>\n<li><b>Temps de cuisson : <\/b>7 minutes pour des filets de cabillaud frais et 20 mn pour des cabillauds surgel\u00e9s.<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;custom&#8221; style=&#8221;shadow&#8221; border_width=&#8221;2&#8243; accent_color=&#8221;#fc007e&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n<h2>\u00a0\u25ba Au fait : Cabillaud ou morue ?<\/h2>\n<p style=\"text-align: justify;\">Saviez-vous qu\u2019en France nous utilisons les noms vernaculaires de <strong>cabillaud et de morue<\/strong> pour la m\u00eame famille de poisson ? En r\u00e9alit\u00e9, ces deux noms d\u00e9signent plusieurs familles d\u2019esp\u00e8ces issues de l\u2019<strong>ordre des Gadiformes<\/strong> (comme le merlu par ailleurs).<\/p>\n<ul>\n<li style=\"text-align: justify;\">Notez que <strong>dans le monde de la p\u00eache<\/strong>, ce sont les morues plut\u00f4t jeunes qu\u2019on appelle \u00ab\u00a0morue\u00a0\u00bb alors que les morues d&#8217;\u00e2ge m\u00fbr portent plus souvent le nom de \u00ab\u00a0cabillaud\u00a0\u00bb.<\/li>\n<li style=\"text-align: justify;\">Par contre <strong>en cuisin<\/strong>e, ce sont <strong>les poissons frais ou surgel\u00e9s<\/strong> qu\u2019on appelle <strong>\u00ab\u00a0cabillauds\u00a0\u00bb<\/strong> par opposition \u00e0 la<strong> morue<\/strong> qui d\u00e9signe le m\u00eame poisson qu\u2019on a<strong> fait s\u00e9cher et conserver dans du sel<\/strong>. Pour cuisiner de la morue, il faudra donc ne pas oublier de la faire \u00ab\u00a0dessaler\u00a0\u00bb, ce qui est inutile lorsque l&#8217;on cuisine le cabillaud. De nos jours, l\u2019appellation \u00ab\u00a0morue fra\u00eeche\u00a0\u00bb est dor\u00e9navant plus courante dans le commerce pour remplacer le nom de \u00ab\u00a0cabillaud\u00a0\u00bb qui bien trop souvent a une connotation jug\u00e9e \u00abtrop \u00a0industrielle\u00a0\u00bb.<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"<p>D\u00e9couvrez les <b>3 modes de cuisson pr\u00e9conis\u00e9s<\/b> pour les <b>filets de cabillaud frais<\/b>. Pour r\u00e9galer vos invit\u00e9s, le cabillaud <b>a toujours la c\u00f4te<\/b>, encore faut-il r\u00e9ussir sa cuisson !<\/p>\n","protected":false},"author":16,"featured_media":3550,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0},"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vedette des mers froides : comment pr\u00e9parer le cabillaud ? - Goody<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/goody.buzz\/fr\/temps-de-cuisson-cabillaud\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"[:fr]Vedette des mers froides : comment pr\u00e9parer le cabillaud ?[:] - Goody\" \/>\n<meta property=\"og:description\" content=\"[:fr]D\u00e9couvrez les 3 modes de cuisson pr\u00e9conis\u00e9s pour les filets de cabillaud frais. 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