{"id":17082,"date":"2016-05-29T12:00:26","date_gmt":"2016-05-29T10:00:26","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=17082"},"modified":"2018-03-07T16:41:50","modified_gmt":"2018-03-07T15:41:50","slug":"recette-de-filip-claeys-brandade-de-maquereau-oeuf-de-caille-oignon-beurre-roti","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-de-filip-claeys-brandade-de-maquereau-oeuf-de-caille-oignon-beurre-roti","title":{"rendered":"Recette de Filip Claeys: Brandade de maquereau, \u0153uf de caille, oignon, beurre r\u00f4ti"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">R<\/span>ecette aussi facile que d\u00e9licieuse, Filip Claeys nous offre sa recette de Brandade de maquereau, \u0153uf de caille, oignon, beurre r\u00f4ti. Un tr\u00e8s bon poisson bourr\u00e9 d\u2019om\u00e9ga3 !<\/strong><\/p>\n<p style=\"text-align: right;\"><em>Par Jo\u00eblle Rochette<\/em><\/p>\n<h1 style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-17084 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/05\/Brandade-Maquereau-1024x683.jpg\" alt=\"life-magazine\" width=\"543\" height=\"362\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/05\/Brandade-Maquereau-1024x683.jpg 1024w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/05\/Brandade-Maquereau-1024x683-768x512.jpg 768w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/05\/Brandade-Maquereau-1024x683-315x210.jpg 315w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/05\/Brandade-Maquereau-1024x683-450x300.jpg 450w\" sizes=\"auto, (max-width: 543px) 100vw, 543px\" \/><\/h1>\n<h1 style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">Ingr\u00e9dients<\/span>\u00a0<\/strong><\/h1>\n<ul>\n<li style=\"text-align: justify;\">2 maquereaux<\/li>\n<li style=\"text-align: justify;\">1 oignon<\/li>\n<li style=\"text-align: justify;\">1\/4 de c\u00e9leri<\/li>\n<li style=\"text-align: justify;\">4 pommes de terre<\/li>\n<li style=\"text-align: justify;\">500 g de poulet<\/li>\n<li style=\"text-align: justify;\">200 g de beurre<\/li>\n<li style=\"text-align: justify;\">12 \u0153ufs de caille<\/li>\n<li style=\"text-align: justify;\">8 oignons<\/li>\n<li style=\"text-align: justify;\">1 oignon rouge<\/li>\n<li style=\"text-align: justify;\">2 champignons blancs de Paris, laitue \u00e0 moutarde<\/li>\n<\/ul>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Pr\u00e9paration<\/strong><\/span><\/h1>\n<p style=\"text-align: justify;\"><strong>Maquereau<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">d\u00e9couper le poisson en filets<\/li>\n<li style=\"text-align: justify;\">enlever la peau et les arr\u00eates<\/li>\n<li style=\"text-align: justify;\">couper en petits morceaux.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Brandade<\/strong><em>\u00a0<\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">faire revenir l\u2019oignon hach\u00e9, le c\u00e9leri et les pommes de terre<\/li>\n<li style=\"text-align: justify;\">ajouter le maquereau d\u00e9coup\u00e9 en morceaux, mouiller avec le bouillon de poulet et laisser bouillir pendant 20 minutes<\/li>\n<li style=\"text-align: justify;\">\u00e9craser le tout afin d\u2019obtenir une brandade cr\u00e9meuse et finir en ajoutant le sel et le poivre.<\/li>\n<\/ul>\n<p><strong>Beurre r\u00f4ti\u00a0<\/strong><\/p>\n<ul>\n<li>faire fondre le beurre \u00e0 chaleur moyenne afin d\u2019obtenir une texture molle<\/li>\n<li>laisser ensuite bouillir jusqu\u2019\u00e0 obtention d\u2019une coloration bien dor\u00e9e puis noisette<\/li>\n<li>passer ensuite au chinois.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>\u0152ufs de caille\u00a0<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">faire bouillir les \u0153ufs de caille pendant 2 minutes dans de l\u2019eau bouillante<\/li>\n<li style=\"text-align: justify;\">retirer du feu puis plonger dans de l\u2019eau glac\u00e9e<\/li>\n<li style=\"text-align: justify;\">enlever les coquilles puis r\u00e9chauffer l\u00e9g\u00e8rement dans de l\u2019eau sal\u00e9e avant de passer.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Oignons\u00a0<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">\u00e9plucher les petits oignons, les couper en deux et enlever les particules ext\u00e9rieures<\/li>\n<li style=\"text-align: justify;\">les faire cuire pendant 1 minute dans de l\u2019eau sal\u00e9e et les faire mariner avec du vinaigre de vin blanc, de l\u2019huile d\u2019olive<\/li>\n<li style=\"text-align: justify;\">les br\u00fbler ensuite l\u00e9g\u00e8rement avec le br\u00fbleur Bunsen.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Oignon rouge <\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">peler l\u2019oignon rouge, le couper en petits morceaux, puis le faire bouillir pendant 1 minute dans de l\u2019eau sal\u00e9e<\/li>\n<li style=\"text-align: justify;\">le laisser mariner dans du vinaigre de vin rouge et de l\u2019huile d\u2019olive.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Dressage <\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">placer la brandade, en premier, sur la plaque, puis ajouter l\u2019oignon, les \u0153ufs de caille cuits.<\/li>\n<li style=\"text-align: justify;\">garnir de tranches de champignons de Paris blancs, la laitue \u00e0 moutarde et le beurre r\u00f4ti.<\/li>\n<\/ul>\n<hr \/>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.joellerochette.com\" target=\"_blank\"><strong>www.joellerochette.com<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Recette aussi facile que d\u00e9licieuse, Filip Claeys nous offre sa recette de Brandade de maquereau, \u0153uf de caille, oignon, beurre r\u00f4ti. Un tr\u00e8s bon poisson bourr\u00e9 d\u2019om\u00e9ga3 !<\/p>\n","protected":false},"author":9,"featured_media":17103,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[790,793,275],"class_list":["post-17082","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-gastronomie-vin","tag-joelle-rochette","tag-recette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette de Filip Claeys: Brandade de maquereau, \u0153uf de caille, oignon, beurre r\u00f4ti - Fifty &amp; Me MAGAZINE<\/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:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-de-filip-claeys-brandade-de-maquereau-oeuf-de-caille-oignon-beurre-roti\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de Filip Claeys: Brandade de maquereau, \u0153uf de caille, oignon, beurre r\u00f4ti - Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Reading Time:  2 minutesRecette aussi facile que d\u00e9licieuse, Filip Claeys nous offre sa recette de Brandade de maquereau, \u0153uf de caille, oignon, beurre r\u00f4ti. 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