{"id":2056,"date":"2025-07-14T15:12:57","date_gmt":"2025-07-14T13:12:57","guid":{"rendered":"https:\/\/www.informations.brussels\/poisson-grille\/"},"modified":"2025-07-15T13:56:10","modified_gmt":"2025-07-15T11:56:10","slug":"poisson-grille","status":"publish","type":"post","link":"https:\/\/www.informations.brussels\/fr\/poisson-grille\/","title":{"rendered":"Poisson grill\u00e9"},"content":{"rendered":"\n\n<div class=\"kk-star-ratings kksr-auto kksr-align-left kksr-valign-top\"\n    data-payload='{&quot;align&quot;:&quot;left&quot;,&quot;id&quot;:&quot;2056&quot;,&quot;slug&quot;:&quot;default&quot;,&quot;valign&quot;:&quot;top&quot;,&quot;ignore&quot;:&quot;&quot;,&quot;reference&quot;:&quot;auto&quot;,&quot;class&quot;:&quot;&quot;,&quot;count&quot;:&quot;0&quot;,&quot;legendonly&quot;:&quot;&quot;,&quot;readonly&quot;:&quot;&quot;,&quot;score&quot;:&quot;0&quot;,&quot;starsonly&quot;:&quot;&quot;,&quot;best&quot;:&quot;5&quot;,&quot;gap&quot;:&quot;5&quot;,&quot;greet&quot;:&quot;Rate this post&quot;,&quot;legend&quot;:&quot;0\\\/5 - (0 vote)&quot;,&quot;size&quot;:&quot;24&quot;,&quot;title&quot;:&quot;Poisson grill\u00e9&quot;,&quot;width&quot;:&quot;0&quot;,&quot;_legend&quot;:&quot;{score}\\\/{best} - ({count} {votes})&quot;,&quot;font_factor&quot;:&quot;1.25&quot;}'>\n            \n<div class=\"kksr-stars\">\n    \n<div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n    \n<div class=\"kksr-stars-active\" style=\"width: 0px;\">\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n                \n\n<div class=\"kksr-legend\" style=\"font-size: 19.2px;\">\n            <span class=\"kksr-muted\">Rate this post<\/span>\n    <\/div>\n    <\/div>\n<p>Historique<\/p>\n<p data-start=\"1103\" data-end=\"1425\">En Belgique et aux Pays-Bas, le gratin de poisson est devenu populaire au 20e si\u00e8cle, surtout comme plat de f\u00eate ou de restaurant. Sa sauce cr\u00e9meuse et sa cro\u00fbte croustillante correspondent bien \u00e0 la culture alimentaire bourguignonne. Les plats de poisson tels que le waterzooi ou la marmite du chef ont \u00e9galement \u00e9volu\u00e9 vers des variantes gratin\u00e9es. Dans la cuisine fran\u00e7aise classique, ces plats sont souvent servis dans de petits plats \u00e0 four (cocottes) ou dans un grand plat. C&rsquo;est surtout sur la c\u00f4te fran\u00e7aise &#8211; Bretagne et Normandie &#8211; o\u00f9 le poisson est abondant, que les variantes \u00e0 base de morue, de saumon ou de crustac\u00e9s sont devenues populaires.    <\/p>\n<h3 data-start=\"127\" data-end=\"161\">Ingr\u00e9dients (pour 4 personnes)<\/h3>\n<p data-start=\"163\" data-end=\"179\"><strong data-start=\"163\" data-end=\"179\">Pour le poisson :<\/strong><\/p>\n<ul data-start=\"180\" data-end=\"309\">\n<li data-start=\"180\" data-end=\"224\">\n<p data-start=\"182\" data-end=\"224\">400 g de filet de cabillaud (ou autre poisson blanc)<\/p>\n<\/li>\n<li data-start=\"225\" data-end=\"242\">\n<p data-start=\"227\" data-end=\"242\">200 g de filet de saumon<\/p>\n<\/li>\n<li data-start=\"243\" data-end=\"264\">\n<p data-start=\"245\" data-end=\"264\">200 g de crevettes roses<\/p>\n<\/li>\n<li data-start=\"265\" data-end=\"282\">\n<p data-start=\"267\" data-end=\"282\">1 cuill\u00e8re \u00e0 soupe de jus de citron<\/p>\n<\/li>\n<li data-start=\"283\" data-end=\"309\">\n<p data-start=\"285\" data-end=\"309\">Poivre et sel selon votre go\u00fbt<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"311\" data-end=\"328\"><strong data-start=\"311\" data-end=\"328\">Pour la sauce :<\/strong><\/p>\n<ul data-start=\"329\" data-end=\"546\">\n<li data-start=\"329\" data-end=\"357\">\n<p data-start=\"331\" data-end=\"357\">1 \u00e9chalote, finement hach\u00e9e<\/p>\n<\/li>\n<li data-start=\"358\" data-end=\"387\">\n<p data-start=\"360\" data-end=\"387\">1 gousse d&rsquo;ail press\u00e9e<\/p>\n<\/li>\n<li data-start=\"388\" data-end=\"400\">\n<p data-start=\"390\" data-end=\"400\">25 g de beurre<\/p>\n<\/li>\n<li data-start=\"401\" data-end=\"413\">\n<p data-start=\"403\" data-end=\"413\">25 g de farine<\/p>\n<\/li>\n<li data-start=\"414\" data-end=\"434\">\n<p data-start=\"416\" data-end=\"434\">300 ml de fumet de poisson<\/p>\n<\/li>\n<li data-start=\"435\" data-end=\"466\">\n<p data-start=\"437\" data-end=\"466\">100 ml de vin blanc (facultatif)<\/p>\n<\/li>\n<li data-start=\"467\" data-end=\"497\">\n<p data-start=\"469\" data-end=\"497\">100 ml de cr\u00e8me ou de cr\u00e8me fra\u00eeche<\/p>\n<\/li>\n<li data-start=\"498\" data-end=\"512\">\n<p data-start=\"500\" data-end=\"512\">1 cuill\u00e8re \u00e0 caf\u00e9 de moutarde<\/p>\n<\/li>\n<li data-start=\"513\" data-end=\"546\">\n<p data-start=\"515\" data-end=\"546\">Persil ou aneth fra\u00eechement hach\u00e9<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"548\" data-end=\"567\"><strong data-start=\"548\" data-end=\"567\">Pour le gratin :<\/strong><\/p>\n<ul data-start=\"568\" data-end=\"678\">\n<li data-start=\"568\" data-end=\"627\">\n<p data-start=\"570\" data-end=\"627\">75 g de fromage r\u00e2p\u00e9 (par exemple gruy\u00e8re, emmental ou un m\u00e9lange)<\/p>\n<\/li>\n<li data-start=\"628\" data-end=\"645\">\n<p data-start=\"630\" data-end=\"645\">2 cuill\u00e8res \u00e0 soupe de chapelure<\/p>\n<\/li>\n<li data-start=\"646\" data-end=\"678\">\n<p data-start=\"648\" data-end=\"678\">Cube de beurre pour le gratin<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"680\" data-end=\"683\">\n<h3 data-start=\"685\" data-end=\"704\">Pr\u00e9paration<\/h3>\n<p>1.  <strong data-start=\"714\" data-end=\"741\">Pr\u00e9paration du poisson<\/strong><\/p>\n<ul data-start=\"742\" data-end=\"843\">\n<li data-start=\"742\" data-end=\"783\">\n<p data-start=\"744\" data-end=\"783\">Coupez les filets de poisson en morceaux de la taille d&rsquo;une bouch\u00e9e.<\/p>\n<\/li>\n<li data-start=\"784\" data-end=\"843\">\n<p data-start=\"786\" data-end=\"843\">Arrosez de jus de citron, de sel et de poivre et mettez de c\u00f4t\u00e9.<\/p>\n<\/li>\n<\/ul>\n<p>2. <strong data-start=\"853\" data-end=\"867\">Pr\u00e9paration de la sauce<\/strong><\/p>\n<ul data-start=\"868\" data-end=\"1202\">\n<li data-start=\"868\" data-end=\"901\">\n<p data-start=\"870\" data-end=\"901\">Faites fondre le beurre dans une casserole.<\/p>\n<\/li>\n<li data-start=\"902\" data-end=\"960\">\n<p data-start=\"904\" data-end=\"960\">Ajoutez l&rsquo;\u00e9chalote et l&rsquo;ail et faites-les revenir doucement jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient translucides.<\/p>\n<\/li>\n<li data-start=\"961\" data-end=\"1015\">\n<p data-start=\"963\" data-end=\"1015\">Incorporer la farine et faire cuire (roux) pendant 2 minutes.<\/p>\n<\/li>\n<li data-start=\"1016\" data-end=\"1097\">\n<p data-start=\"1018\" data-end=\"1097\">Ajoutez lentement le fumet de poisson et le vin, en remuant, jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;une sauce lisse.<\/p>\n<\/li>\n<li data-start=\"1098\" data-end=\"1139\">\n<p data-start=\"1100\" data-end=\"1139\">Laissez mijoter un moment jusqu&rsquo;\u00e0 ce que la sauce \u00e9paississe.<\/p>\n<\/li>\n<li data-start=\"1140\" data-end=\"1202\">\n<p data-start=\"1142\" data-end=\"1202\">Incorporez ensuite la cr\u00e8me, la moutarde et les \u00e9pices. Assaisonnez selon votre go\u00fbt. <\/p>\n<\/li>\n<\/ul>\n<p>3. <strong data-start=\"1212\" data-end=\"1241\">Ajouter et r\u00e9partir le poisson<\/strong><\/p>\n<ul data-start=\"1242\" data-end=\"1348\">\n<li data-start=\"1242\" data-end=\"1295\">\n<p data-start=\"1244\" data-end=\"1295\">Placez le poisson et les crevettes dans un plat \u00e0 four graiss\u00e9.<\/p>\n<\/li>\n<li data-start=\"1296\" data-end=\"1348\">\n<p data-start=\"1298\" data-end=\"1348\">Versez la sauce piquante sur le dessus et m\u00e9langez d\u00e9licatement.<\/p>\n<\/li>\n<\/ul>\n<p>4. <strong data-start=\"1358\" data-end=\"1372\">Gratin<\/strong><\/p>\n<ul data-start=\"1373\" data-end=\"1602\">\n<li data-start=\"1373\" data-end=\"1416\">\n<p data-start=\"1375\" data-end=\"1416\">M\u00e9langez le fromage r\u00e2p\u00e9 avec la chapelure.<\/p>\n<\/li>\n<li data-start=\"1417\" data-end=\"1499\">\n<p data-start=\"1419\" data-end=\"1499\">Saupoudrez le plat de poisson et r\u00e9partissez quelques petits morceaux de beurre ici et l\u00e0.<\/p>\n<\/li>\n<li data-start=\"1500\" data-end=\"1602\">\n<p data-start=\"1502\" data-end=\"1602\">Placez le plat dans un four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C pendant 20-25 minutes, jusqu&rsquo;\u00e0 ce que la cro\u00fbte soit dor\u00e9e.<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Historique En Belgique et aux Pays-Bas, le gratin de poisson est devenu populaire au 20e si\u00e8cle, surtout comme plat de f\u00eate ou de restaurant. Sa sauce cr\u00e9meuse et sa cro\u00fbte croustillante correspondent bien \u00e0 la culture alimentaire bourguignonne. Les plats de poisson tels que le waterzooi ou la marmite du chef ont \u00e9galement \u00e9volu\u00e9 vers [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":1973,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[40],"tags":[],"class_list":["post-2056","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Poisson grill\u00e9 - Informations Brussels<\/title>\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.informations.brussels\/fr\/poisson-grille\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Poisson grill\u00e9 - Informations Brussels\" \/>\n<meta property=\"og:description\" content=\"Historique En Belgique et aux Pays-Bas, le gratin de poisson est devenu populaire au 20e si\u00e8cle, surtout comme plat de f\u00eate ou de restaurant. 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Delmarche\",\"description\":\"Claire Delmarche est n\u00e9e \u00e0 Jette, a grandi \u00e0 Forest et vit aujourd\u2019hui \u00e0 Saint-Josse.Bruxelles, elle la traverse en tram, en v\u00e9lo ou \u00e0 pied, carnet en main et casque sur les oreilles. Form\u00e9e \u00e0 l\u2019IHECS, pass\u00e9e par quelques r\u00e9dactions \u00ab o\u00f9 on met plus de temps \u00e0 remplir un tableau Excel qu\u2019\u00e0 \u00e9crire un article \u00bb, elle a vite compris qu\u2019elle serait plus libre en dehors des circuits classiques. Claire aime les histoires \u00e0 hauteur d\u2019humain. Celles qu\u2019on ne voit pas dans les grands JT. Elle \u00e9crit sur la vie des quartiers, les luttes sociales, les brasseries de quartier qui ferment, les collectifs citoyens qui s\u2019organisent, les contradictions bruxelloises qu\u2019on adore d\u00e9tester. Bilingue (et brusseleir par adoption), elle jongle entre les langues comme entre les tramways de la STIB. Elle refuse la neutralit\u00e9 molle et pr\u00e9f\u00e8re le regard juste, nuanc\u00e9, sinc\u00e8re, m\u00eame s\u2019il d\u00e9range. Membre fondatrice de informations.brussels, elle y signe des papiers bruts, tendres ou caustiques \u2014 mais toujours vrais.Sa devise : \u00ab \u00c9couter avant d\u2019\u00e9crire. 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