{"id":508,"date":"2009-08-25T11:02:30","date_gmt":"2009-08-25T09:02:30","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=508"},"modified":"2009-08-25T11:02:30","modified_gmt":"2009-08-25T09:02:30","slug":"boulettes-de-maquereaux","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/25\/508-boulettes-de-maquereaux\/","title":{"rendered":"Boulettes de maquereaux"},"content":{"rendered":"

Le maquereau est abondant dans l’Atlantique, sur toute la c\u00f4te de l’Am\u00e9rique du Nord et en Europe, en mer du Nord et en M\u00e9diterran\u00e9e. Il a un corps fusel\u00e9, avec le dos et les flancs bleu acier ou verts ray\u00e9s de vert sombre, et le ventre argent\u00e9 \u00e0 reflets dor\u00e9s. Le maquereau est un poisson bon march\u00e9 qui se pr\u00eate \u00e0 de tr\u00e8s nombreuses pr\u00e9parations. Voici une id\u00e9e pour confectionner vos poissons.<\/p>\n

Ingr\u00e9dients (pour 4 personnes)<\/strong><\/p>\n

5 maquereaux
\n2 oignons
\n4 gousses d\u2019ail
\n3 \u0153ufs
\npersil
\nsel et poivre
\nfarine<\/p>\n

\"maquereaux\"<\/p>\n

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

1.Vider les maquereaux.
\n2.Les plonger entiers dans un court-bouillon environ 20 min.
\n3.Une fois cuits, couper les t\u00eates, \u00e9mietter les filets en prenant soin de bien retirer les ar\u00eates.
\n4.Hacher finement l’oignon, l’ail et le persil.
\n5.M\u00e9langer le tout avec le poisson en y incorporant les \u0153ufs, du sel et du poivre.
\n6.Faire des boulettes de la taille d\u2019un cochonnet et les enfariner.
\n7.Les faire dorer \u00e0 la po\u00eale dans de l\u2019huile.<\/p>\n

Suggestion<\/strong> : servir les boulettes ti\u00e8des ou froides avec de la sauce tomate ou une salade.<\/p>\n","protected":false},"excerpt":{"rendered":"

Le maquereau est abondant dans l’Atlantique, sur toute la c\u00f4te de l’Am\u00e9rique du Nord et en Europe, en mer du Nord et en M\u00e9diterran\u00e9e. Il a un corps fusel\u00e9, avec le dos et les flancs bleu acier ou verts ray\u00e9s de vert sombre, et le ventre argent\u00e9 \u00e0 reflets dor\u00e9s. Le maquereau est un poisson […]<\/p>\n","protected":false},"author":18,"featured_media":2945,"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":[29,159],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/maquereaux-1.jpg?fit=500%2C331","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":498,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/09\/02\/498-ragout-de-maquereaux-fumes\/","url_meta":{"origin":508,"position":0},"title":"Rago\u00fbt de maquereaux fum\u00e9s","date":"2 septembre 2009","format":false,"excerpt":"Le maquereau est d\u00e9licieux frais mais vous pouvez \u00e9galement pr\u00e9parer des plats avec maquereau fum\u00e9. 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