{"id":731,"date":"2022-05-04T14:42:29","date_gmt":"2022-05-04T12:42:29","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=731"},"modified":"2022-05-23T14:48:59","modified_gmt":"2022-05-23T12:48:59","slug":"le-guide-des-cuissons-le-poisson","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-le-poisson\/","title":{"rendered":"Le guide des cuissons\u00a0: le poisson"},"content":{"rendered":"\n\n\n[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/pline.png\u00a0\u00bb title_text=\u00a0\u00bbpline\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Amis amateurs de bons poissons, nous ne contredirons pas notre cher Pline sur ce point : les poissons sont un r\u00e9gal que nous offrent les sept mers. Mais, pour en profiter et les savourer comme il se doit, encore faut-il pouvoir les cuire \u00e0 la perfection<\/strong><\/a>. Je vous propose donc dans cet article un petit m\u00e9mento des modes de cuisson des poissons<\/strong>, afin de toujours s\u2019en d\u00e9lecter, sans se rater\u00a0!<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Le poisson, un aliment sensible<\/h2>\n

\n

\u00a0 \u00a0 \u00a0Il est tr\u00e8s facile de surcuire un poisson et de le dess\u00e9cher. Cela vient de la tr\u00e8s courte dur\u00e9e de cuisson n\u00e9cessaires \u00e0 leur chair, qui est en tr\u00e8s grande partie compos\u00e9e d\u2019eau. C\u2019est cette eau qui est responsable de la texture juteuse du poisson bien cuit, mais c\u2019est \u00e9galement cette eau qui a tendance \u00e0 s\u2019\u00e9chapper des muscles du poissons \u00e0 la moindre perturbation thermique un peu trop brusque, et \u00e0 ass\u00e9cher la chair, au grand drame des piscivores.<\/p>\n

\u00a0 \u00a0 \u00a0Cette composition, coupl\u00e9e \u00e0 la structure en feuillets (appel\u00e9s myom\u00e8res) d\u00e9licate de la chair des poissons et \u00e0 son collag\u00e8ne fragile, font de la cuisson de cet aliment un art sensible. C\u2019est pourquoi il faut \u00eatre tr\u00e8s attentif \u00e0 la temp\u00e9rature de cuisson des poissons, qui doit se situer, en particulier pour les poissons maigres (merlan, colin, cabillaud, lingue, julienne\u2026), id\u00e9alement entre 50o<\/sup>C et 60o<\/sup>C. <\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Quelques temp\u00e9ratures de cuisson id\u00e9ales<\/o:p><\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Cabillaud, julienne, colin\u00a0: 52o<\/sup>C<\/p>\n

Fl\u00e9tan\u00a0: 48-50o<\/sup>C<\/p>\n

Sole et turbot\u00a0: 50-52o<\/sup>C<\/p>\n

Lotte\u00a0:47-58o<\/sup>C<\/p>\n

Saumon\u00a0: 48-52o<\/sup>C<\/p>\n

Requin et raie\u00a0: 65o<\/sup>C<\/p>\n

Thon\u00a0:48-50o<\/sup>C<\/p>\n

Anguille, congre, mur\u00e8ne\u00a0: 80o<\/sup>C (ce sont des poissons gras qui n\u00e9cessitent une temp\u00e9rature de cuisson plus \u00e9lev\u00e9e)<\/p>\n

Homard\u00a0: 50o<\/sup>C<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/bandeau-poissons.png\u00a0\u00bb title_text=\u00a0\u00bbbandeau-poissons\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Attention, ces temp\u00e9rature sont celles au c\u0153ur du poisson lors de la cuisson. Il est normal que votre eau de cuisson ou que votre four soient programm\u00e9s \u00e0 des temp\u00e9ratures plus \u00e9lev\u00e9es. Tout est dans le transfert de chaleur !<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Les m\u00e9thodes de cuisson du poisson<\/h2>\n

Le pochage<\/h3>\n

<\/p>\n

\u00a0 \u00a0 \u00a0Le pochage<\/strong> consiste immerger enti\u00e8rement le poisson dans de l\u2019eau, un bouillon ou un fumet dont la temp\u00e9rature est situ\u00e9e entre 60o<\/sup>C et 95o<\/sup>C<\/strong> et est constante au fil de la cuisson, afin de le cuire de mani\u00e8re homog\u00e8ne et en conservant toute sa saveur et sa jutosit\u00e9.<\/p>\n

\u00a0 \u00a0 \u00a0Attention lors du pochage du poisson \u00e0 ne pas d\u00e9passer la plage de temp\u00e9rature de l\u2019eau, et \u00e0 ne surtout pas la faire bouillir, afin de ne pas trop cuire votre produit, ni le d\u00e9naturer. Attention \u00e9galement \u00e0 ne pas mettre trop de poisson dans un volume d\u2019eau trop faible, ce qui provoquerai une chute de la temp\u00e9rature de l\u2019eau qui interromprait la cuisson et d\u00e9naturerait le poisson.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Le braisage (\u00e0 la po\u00eale)<\/o:p><\/h3>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Le braisage<\/strong> \u00e0 la po\u00eale comporte trois \u00e9tape. Premi\u00e8rement, il faut colorer le poisson et lui donner des ar\u00f4mes caract\u00e9ristiques lors d\u2019une \u00ab\u00a0friture plate\u00a0\u00bb, c\u2019est-\u00e0-dire une cuisson \u00e0 m\u00eame la po\u00eale avec un peu de mati\u00e8re grasse, \u00e0 feu assez vif. On peut ensuite ajouter les l\u00e9gume et de la farine, en fonction des cas, afin de produire de la vapeur et de passer en cuisson humide, en baissant la temp\u00e9rature. Enfin, on d\u00e9glace et on ajoute un fond, de l\u2019eau ou du bouillon afin de finir la cuisson en \u00e9bullition et \u00e0 couvert, au four ou au feu.<\/p>\n

\u00a0 \u00a0 \u00a0L\u2019\u00e9tape de la friture plate est tr\u00e8s importante : veillez \u00e0 bien saisir votre poisson dans une po\u00eale bien chaude et suffisamment grande pour bien colorer le produit et lui donner du go\u00fbt : c’est la r\u00e9action de Maillard !<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Le po\u00ealage (au four)<\/h3>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/poisson-cuit.jpeg\u00a0\u00bb title_text=\u00a0\u00bbpoisson cuit\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Contrairement \u00e0 ce que son nom laisse penser, le po\u00ealage<\/strong> est la cuisson au four. Ce mode de cuisson convient \u00e0 un poisson entier, qui n\u00e9cessite une cuisson lente et douce. Il s\u2019agit en fait d\u2019un r\u00f4tissage doux. Pas besoin de pr\u00e9chauffer votre four\u00a0: enfournez votre poisson couvert et assaisonn\u00e9 sur un filet d\u2019huile. Puis laissez faire les radiations\u00a0!<\/p>\n

\u00a0 \u00a0 \u00a0Pour une cuisson optimale, faites attention \u00e0 la taille des aliments et \u00e0 la temp\u00e9rature du four. Et surtout, attention \u00e0 ne pas trop mettre d\u2019\u00e9l\u00e9ments \u00e0 cuire, ce qui provoquerai un exc\u00e8s de vapeur et une baisse de la temp\u00e9rature du four.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

La friture profonde<\/h3>\n

\u00a0 \u00a0 \u00a0La friture profonde<\/strong> (contrairement \u00e0 la friture plate vue dans le braisage), consiste \u00e0 immerger totalement le poisson dans un corps gras tr\u00e8s chaud comme de l\u2019huile. Pour frire sans colorer, optez pour une temp\u00e9rature d\u2019huile entre 120 et 130o<\/sup>C<\/strong>. Pour colorer, montez jusqu\u2019\u00e0 140o<\/sup>C<\/strong> et plus. L\u2019id\u00e9al est d\u2019avoir 8 volumes d\u2019huile pour un volume de poisson. Souvenez-vous que la cuisson du poisson est tr\u00e8s rapide\u00a0!<\/p>\n

\u00a0 \u00a0 \u00a0Vous pouvez opter pour une cuisson sans p\u00e2te \u00e0 frire, ou avec, pour concurrencer les c\u00e9l\u00e8bres fish and chips<\/em> de nos voisins britanniques. Attention tout de m\u00eame, car la p\u00e2te cr\u00e9e une barri\u00e8re protectrice et modifie le temps de cuisson, puisque la temp\u00e9rature du poisson \u00e0 c\u0153ur et en p\u00e9riph\u00e9rie sera plus faible. C\u2019est \u00e9galement un bon moyen de prot\u00e9ger la chair fragile du poisson de l\u2019agression directe de l\u2019huile bouillante.<\/p>\n

\u00a0 \u00a0 \u00a0Pour ne pas vous rater, attention \u00e0 ces quelques points : veillez \u00e0 ne pas cuire trop de produits en m\u00eame temps, ni de produits trop gros pour votre bain d\u2019huile ; \u00e9pongez bien votre poisson afin qu\u2019il soit bien sec pour la cuisson, et retournez simplement vos fritures afin que la coloration soit bien homog\u00e8ne, sans trop remuer le bain de cuisson. Et encore attention au temps de cuisson !<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

La grillade<\/h3>\n

\u00a0 \u00a0 \u00a0Quand arrive la saison du barbecue, pourquoi se priver d\u2019un bon poisson grill\u00e9\u00a0<\/strong>? La diff\u00e9rence de temp\u00e9rature entre le feu et le poisson fait que l\u2019ext\u00e9rieur se colore tr\u00e8s intens\u00e9ment et prend cette saveur grill\u00e9e caract\u00e9ristique, mais aussi que l\u2019int\u00e9rieur cuit beaucoup moins. La distance entre le produit et la source de chaleur est donc d\u00e9terminante pour une cuisson parfaite.<\/p>\n

\u00a0 \u00a0 \u00a0Plus votre produit est \u00e9pais, moins la temp\u00e9rature doit \u00eatre \u00e9lev\u00e9e afin de pouvoir cuir votre poisson \u00e0 c\u0153ur sans en br\u00fbler la surface. Une cuisson mill\u00e9naire, certes, mais d\u00e9licate !<\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/long-poisson.jpeg\u00a0\u00bb title_text=\u00a0\u00bblong poisson\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0J’esp\u00e8re que ce petit rappel des modes de cuisson vous sera utile, et vous invite \u00e0 d\u00e9crouvrir le cours \u00ab\u00a0Les techniques de cuisson<\/a>\u00a0\u00bb sur Artesane.com !<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n\n","protected":false},"excerpt":{"rendered":"

Retrouvez de nombreuses informations sur le poisson, et les bonnes mani\u00e8res de le faire cuire pour un poisson tendre et jamais sec.<\/p>\n","protected":false},"author":2,"featured_media":692,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-731","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine"],"yoast_head":"\nLe guide des cuissons\u00a0: le poisson - Journal Artesane - Arts culinaires<\/title>\n<meta name=\"description\" content=\"Retrouvez de nombreuses informations sur le poisson, et les bonnes mani\u00e8res de le faire cuire.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-le-poisson\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le guide des cuissons\u00a0: le poisson - 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