{"id":11437,"date":"2020-11-16T10:37:04","date_gmt":"2020-11-16T09:37:04","guid":{"rendered":"https:\/\/wordpress.savviihq.com\/ragot-de-viande-ou-de-poisson-au-potiron\/"},"modified":"2022-08-31T14:14:50","modified_gmt":"2022-08-31T12:14:50","slug":"ragot-de-viande-ou-de-poisson-au-potiron","status":"publish","type":"post","link":"https:\/\/stoves.eu\/fr\/ragot-de-viande-ou-de-poisson-au-potiron\/","title":{"rendered":"Rago&ucirc;t de viande ou de poisson au potiron"},"content":{"rendered":"<h3>Ingr\u00e9dients :<\/h3>\n<ul>\n<li>6 c. \u00e0 s. d\u2019huile d\u2019olive<\/li>\n<li>1 oignon<\/li>\n<li>4 gousses d&rsquo;ail<\/li>\n<li>3 tiges de c\u00e9leri \u00e0 c\u00f4tes<\/li>\n<li>6 tiges de thym<\/li>\n<li>2 tiges d&rsquo;origan<\/li>\n<li>1\/2 piment rouge<\/li>\n<li>8 tomates<\/li>\n<li>1 feuille de laurier<\/li>\n<li>250 ml de vin blanc sec<\/li>\n<li>300 ml de bouillon de poisson<\/li>\n<li>Safran<\/li>\n<li>1 (petit) potiron<\/li>\n<li>2 filets de saumon<\/li>\n<li>2 filets de poisson blanc (cabillaud, bar, fl\u00e9tan, par ex.)<\/li>\n<li>12 crevettes et\/ou moules, calmars, Poivre, sel de mer<\/li>\n<li>1\/2 botte de persil plat<\/li>\n<\/ul>\n<h3>Accessoires :<\/h3>\n<p>Marmite, Cloche \u00e0 pain Emile Henry<\/p>\n<h3>Pr\u00e9paration :<\/h3>\n<p>Hachez l&rsquo;oignon et coupez finement l&rsquo;ail. Coupez les bouts du c\u00e9leri et retirez les filaments fermes des tiges. Coupez le c\u00e9leri en tranches. Chauffez un fond d&rsquo;huile dans une marmite et faire blanchir l&rsquo;oignon, l&rsquo;ail et le c\u00e9leri. Ajoutez le thym et l&rsquo;origan. \u00c9p\u00e9pinez le piment rouge et d\u00e9coupez-le en petits morceaux. \u00c9videz les tomates et coupez la chair en morceaux. Cuisez les tomates et la feuille de laurier \u00e0 feu moyen. D\u00e9glacez la pr\u00e9paration avec le vin et le bouillon et faire cuire avec le couvercle sur la marmite. Allumez entre-temps le four de mijotage. Faites tremper le safran dans un bol avec quelques gouttes d&rsquo;eau. Retirez les graines de potiron avec une cuill\u00e8re et coupez la chair en petits blocs. Coupez le poisson en morceaux \u00e9gaux. Versez les blocs de potiron et le safran avec l&rsquo;eau dans la marmite. Placez la marmite avec le couvercle dans le four de mijotage et faire cuire jusqu&rsquo;\u00e0 ce que le potiron soit bien cuit (50 min. env.). \u00c0 mi-cuisson, ajoutez le poisson dans la garniture. Retirez la feuille de laurier et poivrez et salez \u00e0 votre convenance. Garnissez avec le persil cisel\u00e9 et servez avec du pain fra\u00eechement cuit. <b>CONSEIL<\/b> \u2022 Pr\u00e9parez la sauce avec le potiron et conservez-la au cong\u00e9lateur. Il vous suffit alors de r\u00e9chauffer la sauce \u00e0 la minute en ajoutant le poisson pour vous \u00e9viter du travail avant le repas. \u2022 Vous pouvez faire chauffer la marmite de poisson avec le couvercle \u00e0 petit feu. \u2022 Le potiron peut \u00eatre mang\u00e9 avec ou sans la peau. \u2022 Avant le repas, vous pouvez conserver au chaud le plat et les assiettes dans le four de mijotage. \u2022 Pr\u00e9parez la p\u00e2te \u00e0 pain en suivant les instructions du paquet et laissez-la reposer. \u2022 P\u00e9trissez la p\u00e2te dans la forme souhait\u00e9e. Pr\u00e9chauffez le four 3D \u00e0 240 \u00baC. Farinez la cloche \u00e0 pain Emile Henry et placez le p\u00e2ton dans le moule. Laissez lever pendant 20 minutes. Incisez le dessus du p\u00e2ton de quelques coups de couteau et badigeonnez d&rsquo;huile d&rsquo;olive. \u2022 Faites cuire le pain pendant 35 minutes jusqu&rsquo;\u00e0 ce qu&rsquo;il soit mordor\u00e9 et cuit. Pour obtenir une cro\u00fbte plus croustillante, faire cuire au four le pain pendant 15 minutes suppl\u00e9mentaires en ayant \u00f4t\u00e9 le couvercle.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 6 c. \u00e0 s. d\u2019huile d\u2019olive 1 oignon 4 gousses d&rsquo;ail 3 tiges de c\u00e9leri \u00e0 c\u00f4tes 6 tiges de thym 2 tiges d&rsquo;origan 1\/2 piment rouge 8 tomates 1 feuille de laurier 250 ml de vin blanc sec 300 ml de bouillon de poisson Safran 1 (petit) potiron 2 filets de saumon [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":11438,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1223],"tags":[1224],"class_list":["post-11437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-nederland-proeft-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO 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