{"id":493,"date":"2009-08-27T07:10:39","date_gmt":"2009-08-27T05:10:39","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=493"},"modified":"2009-08-27T07:10:39","modified_gmt":"2009-08-27T05:10:39","slug":"maquereaux-a-la-moutarde","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/27\/493-maquereaux-a-la-moutarde\/","title":{"rendered":"Maquereaux \u00e0 la moutarde"},"content":{"rendered":"

Voici une recette vite faite et d\u00e9licieuse, dont on peut varier les \u00e9pices. On peut pour un autre go\u00fbt remplacer le citron par de l’orange, c’est aussi d\u00e9licieux.<\/p>\n

Ingr\u00e9dients (pour 2 personnes)<\/strong><\/p>\n

2 maquereaux de taille moyenne pr\u00e9par\u00e9s par votre poissonnier
\n1 noix de beurre
\n7cl de cr\u00e8me \u00e9paisse (un demi pot de 15 cl)
\n1 grosses cuill\u00e8re \u00e0 soupe de moutarde forte
\nsel et poivre
\nm\u00e9lange d’\u00e9pices cajun (compos\u00e9 de : moutarde, ail, piment, origan, paprika, thym, cumin, poivre et oignon)<\/p>\n

\"maquereau-moutarde\"<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

1.Pr\u00e9chauffer le four \u00e0 200\u00b0C.
\n2.Nettoyer les poissons, s’ils ne sont pas vid\u00e9s, les vider et puis bien les s\u00e9cher \u00e0 l’int\u00e9rieur et \u00e0 l’ext\u00e9rieur avec un papier absorbant. Saler et poivrer l\u00e9g\u00e8rement l’int\u00e9rieur.
\n3.Couper les citrons en tr\u00e8s petits d\u00e9s et en garnir l’int\u00e9rieur des maquereaux.
\n4.Les refermer tout en ayant soin de ne pas faire d\u00e9border la farce.
\n5.Beurrer un plat \u00e0 four et y disposer les poissons.
\n6.Dans un bol, m\u00e9langer la cr\u00e8me fra\u00eeche, la moutarde et le m\u00e9lange cajun.
\n7.Napper les maquereaux avec cette pr\u00e9paration.
\n8.Enfourner pour 20 min. <\/p>\n

Suggestion<\/strong> : servir les maquereaux dans le plat de cuisson. Accompagner de riz et de brocolis. <\/p>\n","protected":false},"excerpt":{"rendered":"

Une recette vite faite et d\u00e9licieuse.<\/p>\n","protected":false},"author":18,"featured_media":2942,"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":[79,159,177],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/maquereau-moutarde-1.jpg?fit=333%2C500","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":518,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/09\/05\/518-rillettes-de-maquereaux\/","url_meta":{"origin":493,"position":0},"title":"Rillettes de maquereaux","date":"5 septembre 2009","format":false,"excerpt":"Un d\u00e9lice !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/09\/rillettes_maquereaux.jpg?fit=500%2C373&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":502,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/31\/502-maquereaux-au-vin-blanc\/","url_meta":{"origin":493,"position":1},"title":"Maquereaux au vin blanc","date":"31 ao\u00fbt 2009","format":false,"excerpt":"Bien meilleurs que la conserve !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/maquereaux-au-vin-blanc-1.jpg?fit=500%2C374&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":636,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/01\/636-quiche-au-potiron\/","url_meta":{"origin":493,"position":2},"title":"Quiche au potiron","date":"1 octobre 2009","format":false,"excerpt":"Une quiche pas comme les autres mais pas en moins d\u00e9licieuse. 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