{"id":482,"date":"2025-12-24T18:28:43","date_gmt":"2025-12-24T17:28:43","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=482"},"modified":"2026-05-14T16:55:04","modified_gmt":"2026-05-14T14:55:04","slug":"gravlax-de-la-maman-de-edouard","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2025\/12\/24\/gravlax-de-la-maman-de-edouard\/","title":{"rendered":"Gravlax de la maman de Edouard"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients <\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 filets de saumon qui correspondent 2 \u00e0 2. Environ 2kg<\/li>\n\n\n\n<li>270g de sucre<\/li>\n\n\n\n<li>200g de gros sel<\/li>\n\n\n\n<li>3 cuill\u00e8res \u00e0 caf\u00e9 de poivre<\/li>\n\n\n\n<li>3 bouquets d&rsquo;aneth <\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Proc\u00e9d\u00e9<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>M\u00e9langer le sucre, le sel, 2 bouquets d&rsquo;aneth grossi\u00e8rement cisel\u00e9s et le poivre. <\/li>\n\n\n\n<li>Tapisser le fond d&rsquo;un plat \u00e0 gratin avec la moiti\u00e9 de ce m\u00e9lange. <\/li>\n\n\n\n<li>Y d\u00e9poser les 2 filets l&rsquo;un sur l&rsquo;autre.<\/li>\n\n\n\n<li>Recouvrir du reste du m\u00e9lange. <\/li>\n\n\n\n<li>Recouvrir le plat d&rsquo;un film \u00e9tirable et laisser mac\u00e9rer 2 \u00e0 3 jours au r\u00e9frig\u00e9rateur. <\/li>\n\n\n\n<li>Essuyer les filets avec de l&rsquo;essuie tout. Il ne doit plus rester de saumure. <\/li>\n\n\n\n<li>R\u00e9partir 1 bouquet d&rsquo;aneth finement cisel\u00e9 entre les 2 filets. Les coller l&rsquo;un \u00e0 l&rsquo;autre et les entourer de film \u00e9tirable bien serr\u00e9. Laisser mac\u00e9rer 1 \u00e0 2 jours au r\u00e9frig\u00e9rateur.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Service<\/h2>\n\n\n\n<p>Retirer le film \u00e9tirable. Couper de fines tranches et d\u00e9guster nature ou avec une sauce.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Sauce<\/h2>\n\n\n\n<p>M\u00e9langer selon votre go\u00fbt cr\u00e8me fra\u00eeche, savora, jus de citron, sel, poivre et aneth.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Proc\u00e9d\u00e9 Service Retirer le film \u00e9tirable. Couper de fines tranches et d\u00e9guster nature ou avec une sauce. Sauce M\u00e9langer selon votre go\u00fbt cr\u00e8me fra\u00eeche, savora, jus de citron, sel, poivre et aneth.<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":20,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-482","post","type-post","status-publish","format-standard","hentry","category-non-classe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gravlax de la maman de Edouard - Cuisine<\/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:\/\/blogs.churlaud.com\/cuisine\/2025\/12\/24\/gravlax-de-la-maman-de-edouard\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gravlax de la maman de Edouard - Cuisine\" \/>\n<meta property=\"og:description\" content=\"Ingr\u00e9dients Proc\u00e9d\u00e9 Service Retirer le film \u00e9tirable. 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