{"id":2895,"date":"2022-11-11T13:27:18","date_gmt":"2022-11-11T18:27:18","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2895"},"modified":"2022-11-13T07:57:38","modified_gmt":"2022-11-13T12:57:38","slug":"acras-de-morue","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/acras-de-morue\/","title":{"rendered":"ACRAS DE MORUE\u00a0"},"content":{"rendered":"
\n
\"\"<\/figure><\/div>\n\n\n

Pour les acras:<\/h2>\n\n\n
    \n
  • 200 g de more sal\u00e9e<\/li>\n\n\n\n
  • 100 g de farine<\/li>\n\n\n\n
  • 1 c. \u00e0 c. de levure chimique<\/li>\n\n\n\n
  • 1 blanc d’\u0153uf<\/li>\n\n\n\n
  • \u00bd oignon<\/li>\n\n\n\n
  • 2 c. \u00e0 s. de persil<\/li>\n\n\n\n
  • 1 gousse d’ail<\/li>\n\n\n\n
  • 2 c. \u00e0 s. de lait<\/li>\n\n\n\n
  • 1 piment oiseau (ou 1 c. \u00e0 c. de piment en poudre)<\/li>\n\n\n\n
  • 75 cl d’huile de friture (tournesol ou arachide)<\/li>\n<\/ul>\n\n\n

    Pour la sauce:<\/h2>\n\n\n
      \n
    • 1 jaune d’\u0153uf<\/li>\n\n\n\n
    • \u00bd c. \u00e0 c. de moutarde<\/li>\n\n\n\n
    • 1 citron bergamote<\/li>\n\n\n\n
    • 1 c. \u00e0 s. de c\u00e2pres fines<\/li>\n\n\n\n
    • 2 c. \u00e0 s. de persil<\/li>\n\n\n\n
    • 20 cl d’huile de tournesol<\/li>\n\n\n\n
    • Sel, poivre<\/li>\n<\/ul>\n\n
        \n
      1. La veille, placer la more dans un saladier d’eau froide et laisser dessaler au r\u00e9frig\u00e9rateur. Le lendemain, la rincer puis la placer dans une casserole d’eau froide.<\/li>\n\n\n\n
      2. Porter \u00e0 \u00e9bullition puis laisser fr\u00e9mir 5 min.<\/li>\n\n\n\n
      3. \u00c9goutter, rincer et \u00e9craser \u00e0 la fourchette.<\/li>\n\n\n\n
      4. Pr\u00e9parer la p\u00e2te en m\u00e9langeant la farine, la levure, le blanc d’\u0153uf, le lait, l’oignon cisel\u00e9, le persil et le piment hach\u00e9 (ou en poudre), et la gousse d’ail press\u00e9e.<\/li>\n\n\n\n
      5. Ajouter la more \u00e9cras\u00e9e et m\u00e9langer.<\/li>\n\n\n\n
      6. Faire chauffer l’huile \u00e0 170 \u00b0C.<\/li>\n\n\n\n
      7. Former des boulettes \u00e0 l’aide de 2 petites cuill\u00e8res et faire frire quelques minutes jusqu’\u00e0 ce que les acras soient dor\u00e9s.<\/li>\n\n\n\n
      8. Maintenir \u00e0 four chaud \u00e0 80 \u00b0C (th. 3).<\/li>\n<\/ol>\n\n\n

        Pr\u00e9parer la sauce:<\/h2>\n\n\n
          \n
        1. Zester la moiti\u00e9 du citron et pr\u00e9lever 1 c. \u00e0 s. de jus.<\/li>\n\n\n\n
        2. Dans un saladier, placer le jaune d’\u0153uf, les zestes, le jus, la moutarde, une pinc\u00e9e de sel et de poivre, et m\u00e9langer doucement au fouet en ajoutant l’huile en filet. <\/li>\n\n\n\n
        3. Lorsque la sauce est ferme, ajouter le persil et les c\u00e2pres rinc\u00e9es et hach\u00e9es.<\/li>\n\n\n\n
        4. Servir les acras bien chauds avec la sauce.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

          Pour les acras: Pour la sauce: Pr\u00e9parer la sauce:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12,169],"tags":[],"class_list":["post-2895","post","type-post","status-publish","format-standard","hentry","category-poisson","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-KH","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2895","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=2895"}],"version-history":[{"count":3,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2895\/revisions"}],"predecessor-version":[{"id":2903,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2895\/revisions\/2903"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}