{"id":16363,"date":"2026-08-18T12:14:09","date_gmt":"2026-08-18T11:14:09","guid":{"rendered":"https:\/\/riberalves.pt\/receitas\/ovos-benedict-de-bacalhau\/"},"modified":"2026-08-21T11:46:26","modified_gmt":"2026-08-21T10:46:26","slug":"ovos-benedict-de-bacalhau","status":"publish","type":"receitas","link":"https:\/\/riberalves.pt\/fr\/recettes\/ovos-benedict-de-bacalhau\/","title":{"rendered":"\u0152ufs Benedict au Cabillaud"},"content":{"rendered":"\n
    \n
  1. Placez le cabillaud congel\u00e9 dans une casserole avec de l’eau et les feuilles de laurier. Laissez cuire pendant 10 minutes apr\u00e8s \u00e9bullition.<\/li>\n\n\n\n
  2. Retirez et r\u00e9servez.<\/li>\n\n\n\n
  3. Pendant que le cabillaud refroidit, faites revenir les gousses d’ail hach\u00e9es avec un filet d’huile d’olive dans une po\u00eale.<\/li>\n\n\n\n
  4. Quand ils sont dor\u00e9s, ajoutez les \u00e9pinards et laissez cuire jusqu’\u00e0 ce qu’ils soient fondants.<\/li>\n\n\n\n
  5. Pr\u00e9parez la sauce hollandaise.<\/li>\n\n\n\n
  6. \u00c9miettez le cabillaud en morceaux.<\/li>\n\n\n\n
  7. Pochez deux \u0153ufs : dans une casserole avec de l’eau et une cuill\u00e8re \u00e0 soupe de vinaigre, une fois \u00e0 \u00e9bullition cr\u00e9ez un tourbillon avec une cuill\u00e8re, d\u00e9posez l’\u0153uf et laissez cuire 4 minutes.<\/li>\n\n\n\n
  8. Faites griller les tranches de brioche sur une plancha.<\/li>\n\n\n\n
  9. Dressez dans cet ordre : brioche grill\u00e9e, \u00e9pinards saut\u00e9s, morceaux de cabillaud, \u0153uf poch\u00e9 et sauce hollandaise.<\/li>\n<\/ol>\n\n\n\n

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

      \n
    1. Dans une casserole, m\u00e9langez les jaunes d’\u0153ufs, le jus de citron, l’eau et le sel. Fouettez jusqu’\u00e0 obtenir un m\u00e9lange mousseux et blanch\u00e2tre.<\/li>\n\n\n\n
    2. Placez cette casserole dans une autre casserole avec de l’eau et chauffez au bain-marie.<\/li>\n\n\n\n
    3. Remuez continuellement pendant quelques minutes jusqu’\u00e0 \u00e9paississement. Maintenez le feu \u00e0 moyen\/doux et ne cessez pas de remuer pour \u00e9viter que les jaunes ne cuisent.<\/li>\n\n\n\n
    4. Retirez du feu et incorporez le beurre fondu petit \u00e0 petit, en remuant constamment.<\/li>\n<\/ol>\n\n\n\n

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