4 filets de poisson blanc (dorade, loup, turbot, sar, vieille,…)
\n50 g de gingembre frais
\n1 citron vert ou jaune
\n10 cl d’huile d’olive
\n1\/2 cc de baies roses
\n1\/2 cc de poivre vert<\/p>\n
![\"poisson-gingembre\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/01\/poisson-gingembre-1.jpg?resize=450%2C336\" "\\"poisson-gingembre\\"")
<\/p>\n
Pr\u00e9paration<\/strong><\/p>\n 1.Peler le gingembre et le r\u00e2per en fins filaments. Le laisser mac\u00e9rer une heure dans l’huile d’olive. Suggestion<\/strong> : \u00e0 d\u00e9guster avec du pain de campagne grill\u00e9, accompagn\u00e9 d’une salade (mesclun, \u00e9pinards) citronn\u00e9e avec de fines tranches de tomates vertes.<\/p>\n","protected":false},"excerpt":{"rendered":" Parfait pour un r\u00e9gime minceur !<\/p>\n","protected":false},"author":18,"featured_media":3011,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[120,214],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/01\/poisson-gingembre-1.jpg?fit=450%2C336","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2527,"url":"http:\/\/www.epicuria.fr\/index.php\/2011\/04\/12\/2527-tajine-de-poisson\/","url_meta":{"origin":1026,"position":0},"title":"Tajine de poisson","date":"12 avril 2011","format":false,"excerpt":"Le tajine est un mets simple dont la r\u00e9ussite d\u00e9pend essentiellement du mode de cuisson : celle-ci doit \u00eatre lente afin que viandes ou poissons, l\u00e9gumes et \u00e9pices entrem\u00ealent leurs parfums. Voici la recette d'un d\u00e9licieux tajine de poisson et l\u00e9gumes. Ingr\u00e9dients 2 bars 5 pommes de terre 4 carottes\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2011\/04\/Tajine_poisson-1.jpg?fit=377%2C267&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1010,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/01\/13\/1010-papillottes-de-poissons-aux-carottes-et-celeri-rapes\/","url_meta":{"origin":1026,"position":1},"title":"Papillottes de poissons aux carottes et celeri rap\u00e9s","date":"13 janvier 2010","format":false,"excerpt":"Facile et bon pour la sant\u00e9 !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/01\/carottes-1.jpg?fit=500%2C415&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1085,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/01\/28\/1085-fregola-aux-filets-de-poisson-blanc\/","url_meta":{"origin":1026,"position":2},"title":"Fregola aux filets de poisson blanc","date":"28 janvier 2010","format":false,"excerpt":"Originaire de la Sardaigne, grosse comme un petit pois, la fregola est une p\u00e2te de bl\u00e9 dur, s\u00e9ch\u00e9e, puis r\u00f4tie au four, ce qui colore son grain et lui donne un l\u00e9ger go\u00fbt de noix. Elle est appr\u00e9ci\u00e9e dans les potages ou en accompagnement, saut\u00e9e au beurre, avec des fines\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/01\/fregola-poisson-blanc-1.jpg?fit=400%2C300&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1078,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/01\/26\/1078-bourride\/","url_meta":{"origin":1026,"position":3},"title":"Bourride","date":"26 janvier 2010","format":false,"excerpt":"Une recette typique du sud de la France.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/01\/bourride-1.jpg?fit=500%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1644,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/10\/1644-risotto-au-saumon\/","url_meta":{"origin":1026,"position":4},"title":"Risotto au saumon","date":"10 juin 2010","format":false,"excerpt":"Un risotto au saumon plein d\u2019ar\u00f4mes qui plaira \u00e0 toute la famille ainsi qu'aux fins gourm\u00e9s.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-au-saumon-347x525.jpg?fit=347%2C525&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":724,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/20\/724-pain-polaire-au-ceviche-de-saumon\/","url_meta":{"origin":1026,"position":5},"title":"Pain polaire au ceviche de saumon","date":"20 octobre 2009","format":false,"excerpt":"Le ceviche est courant en Am\u00e9rique latine et conna\u00eet de nombreuses variantes d\u2019un pays \u00e0 l\u2019autre. Sa caract\u00e9ristique est la pr\u00e9sence de poisson cru \"cuit\" dans le jus de citron vert et servi froid. Il existe tout de m\u00eame une infinit\u00e9 de fa\u00e7ons de le pr\u00e9parer, en variant les ingr\u00e9dients,\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/ceviche-saumon_tartine-1.jpg?fit=338%2C450&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1026"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1026"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1026\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3011"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1026"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2.Couper les filets de poisson en lamelles tr\u00e8s fines avec un bon couteau.
\n3.R\u00e9partir les filets de poisson dans 4 assiettes et les napper de l’huile au gingembre. Ajouter les baies. Recouvrir d’un film plastique et laisser mac\u00e9rer 15 minutes au r\u00e9frig\u00e9rateur.
\n4.Au moment de servir, couper le citron en quartiers pour garnir les assiettes.<\/p>\n