{"id":14265,"date":"2024-04-15T14:51:04","date_gmt":"2024-04-15T14:51:04","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=14265"},"modified":"2024-04-15T14:51:04","modified_gmt":"2024-04-15T14:51:04","slug":"hamburgers-de-poisson-avec-sauce-tartare","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/hamburgers-de-poisson-avec-sauce-tartare\/","title":{"rendered":"Hamburgers de poisson avec sauce tartare"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 25 min \/ 4 personnes
\n<\/strong>COUTEAU \u00c9TOILE – VERRE DOSEUR (1L) – SLICESY AVEC COUTEAU HACHOIR<\/i><\/p>\n

Vous aimez le poisson ? Essayez donc ces hamburgers au cabillaud. Ces derniers sortent un peu de l\u2019ordinaire et sont particuli\u00e8rement d\u00e9licieux. Et ils sont si moelleux ! Vous allez vous r\u00e9galer, c\u2019est certain ! Nous avons choisi de servir ces hamburgers de poisson avec une sauce tartare maison, \u00e0 base de cornichons, de c\u00e2pres et d\u2019herbes fra\u00eeches. Bon app\u00e9tit !<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients<\/div>\n

Pour les burgers de poisson<\/h3>\n

\u00bb <\/span>500 g de cabillaud<\/span>
\n<\/span>\u00bb <\/span>80 g de panko<\/span><\/span>
\n\u00bb <\/span>1 \u0153uf
\n<\/span>\u00bb <\/span>1 gousse d’ail<\/span>
\n\u00bb <\/span>r\u00e2pe d’un demi-citron
\n<\/span>\u00bb <\/span>poivre et sel<\/span>
\n<\/span>\u00bb <\/span>4 pains pour hamburgers (brioch\u00e9s)
\n\u00bb <\/span>2 oignons rouges
\n\u00bb <\/span>1 avocat
\n\u00bb <\/span>1 poign\u00e9e de salade
\n<\/span>\u00bb <\/span>2 cuill\u00e8res \u00e0 soupe de vinaigre de vin rouge
\n<\/span>\u00bb <\/span>1 cuill\u00e8re \u00e0 caf\u00e9 de sucre cristallis\u00e9<\/span><\/p>\n

Pour la sauce tartare<\/h3>\n

\u00bb <\/span>125 g de mayonnaise
\n\u00bb <\/span>100 g de yaourt grec
\n\u00bb <\/span>60 g de cornichons
\n\u00bb <\/span>25 g de c\u00e2pres
\n\u00bb <\/span>5 g d’aneth frais
\n\u00bb <\/span>5 g d’estragon frais
\n\u00bb <\/span>1 \u00e9chalote
\n\u00bb <\/span>poivre et sel
\n<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb14269″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. Commencez par pr\u00e9parer la sauce tartare. Pour ce faire, mettez les cornichons, les c\u00e2pres, les herbes fra\u00eeches et l’\u00e9chalote dans le verre doseur. Ins\u00e9rez le couteau \u00e9toile sur le bamix\u00ae et hachez le tout pour obtenir un m\u00e9lange grossier. Incorporez ensuite la mayonnaise et le yaourt grec \u00e0 l’aide d’une cuill\u00e8re. Assaisonnez la sauce tartare \u00e0 votre convenance avec du sel et du poivre, puis r\u00e9servez.<\/span><\/li>\n
  2. S\u00e9chez le cabillaud avec du papier absorbant, puis coupez-le en tranches. Ins\u00e9rez le couteau hachoir dans le SliceSy\u00ae. Mettez le poisson dans le SliceSy\u00ae et hachez-le jusqu’\u00e0 ce qu’il soit grossi\u00e8rement broy\u00e9. Si n\u00e9cessaire, proc\u00e9dez en deux fois<\/span>.<\/span><\/li>\n
  3. Hachez finement la gousse d’ail et mettez-la dans un bol avec le poisson, le panko, l’\u0153uf et le zeste d’un demi-citron. M\u00e9langez bien le tout et assaisonnez de sel et de poivre.<\/span><\/li>\n
  4. Divisez le m\u00e9lange en quatre portions \u00e9gales et formez des burgers. Faites chauffer de l’huile d’olive dans une po\u00eale \u00e0 frire \u00e0 feu moyen-vif. Faites cuire les burgers de poisson pendant environ 10 minutes, jusqu’\u00e0 ce qu’ils soient bien dor\u00e9s.<\/span><\/li>\n
  5. Pendant la cuisson des burgers, coupez les petits pains en deux et faites-les l\u00e9g\u00e8rement griller dans un grille-pain ou sous le gril. Coupez l’avocat en tranches. Coupez les oignons rouges en fines rondelles et m\u00e9langez-les avec le vinaigre de vin rouge et le sucre. Laissez reposer quelques instants.<\/span><\/li>\n
  6. Versez une bonne cuiller\u00e9e de sauce tartare sur la moiti\u00e9 inf\u00e9rieure du pain, recouvrez d’un peu de salade et d’un burger de poisson. Mettez une autre couche de sauce tartare sur le dessus, quelques tranches d’avocat et terminez par un peu d\u2019oignon rouge marin\u00e9. Enfin, recouvrez avec la moiti\u00e9 sup\u00e9rieure du pain. Servez imm\u00e9diatement les hamburgers de poisson avec la sauce tartare.<\/span><\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1713192017395-62d93b1b-ac22-1″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

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