{"id":253,"date":"2026-10-17T00:34:17","date_gmt":"2026-10-16T22:34:17","guid":{"rendered":"https:\/\/taol.joellegerardi.fr\/?p=253"},"modified":"2026-10-17T17:19:31","modified_gmt":"2026-10-17T15:19:31","slug":"gratin-de-poisson","status":"publish","type":"post","link":"https:\/\/taol.joellegerardi.fr\/index.php\/2026\/10\/17\/gratin-de-poisson\/","title":{"rendered":"Gratin de poisson \u00e0 la bordelaise revisit\u00e9e"},"content":{"rendered":"\n

Pour 4 personnes :<\/p>\n\n\n\n


\"-\"\u00a01 filet de cabillaud ou autre de 800 g
\"-\"\u00a01 bouquet de persil
\"-\"\u00a03 gousses d\u2019ail
\"-\"\u00a05 c \u00e0 soupe de chapelure
\"-\"\u00a01 grosse noix de beurre
\"-\"\u00a01 tablette de bouillon de volaille
\"-\"\u00a01 citron
\"-\"\u00a0Poivre<\/p>\n\n\n\n

Pr\u00e9chauffez le four Th.7 ou 220\u00b0C. Rincez le poisson, l\u2019\u00e9ponger, le mettre dans un plat.<\/p>\n\n\n\n

Dans un bol, m\u00e9langez le persil et l\u2019ail hach\u00e9s, la chapelure, la margarine fondue,le cube de bouillon \u00e9miett\u00e9, le jus de citron et le poivre. Etalez ce m\u00e9lange sur le filet de poisson et le faire cuire de 20 \u00e0 35 mm selon<\/p>\n\n\n\n

Servir le poisson dor\u00e9e avec des courgettes, des \u00e9pinards \u00e0 la cr\u00e8me… et du riz vapeur<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Pour 4 personnes : \u00a01 filet de cabillaud ou autre de 800 g\u00a01 bouquet de persil\u00a03 gousses d\u2019ail\u00a05 c \u00e0 soupe de chapelure\u00a01 grosse noix de beurre\u00a01 tablette de bouillon de volaille\u00a01 citron\u00a0Poivre Pr\u00e9chauffez le four Th.7 ou 220\u00b0C. Rincez le poisson, l\u2019\u00e9ponger, le mettre dans …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[61],"class_list":["post-253","post","type-post","status-publish","format-standard","hentry","category-plats","tag-mer"],"yoast_head":"\nGratin de poisson \u00e0 la bordelaise revisit\u00e9e - Ouzh taol !<\/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:\/\/taol.joellegerardi.fr\/index.php\/2026\/10\/17\/gratin-de-poisson\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gratin de poisson \u00e0 la bordelaise revisit\u00e9e - Ouzh taol !\" \/>\n<meta property=\"og:description\" content=\"Pour 4 personnes : \u00a01 filet de cabillaud ou autre de 800 g\u00a01 bouquet de persil\u00a03 gousses d\u2019ail\u00a05 c \u00e0 soupe de chapelure\u00a01 grosse noix de beurre\u00a01 tablette de bouillon de volaille\u00a01 citron\u00a0Poivre Pr\u00e9chauffez le four Th.7 ou 220\u00b0C. 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