{"id":6489,"date":"2021-09-22T15:28:48","date_gmt":"2021-09-22T13:28:48","guid":{"rendered":"https:\/\/luigipomata.com\/?page_id=6489"},"modified":"2026-02-24T12:32:16","modified_gmt":"2026-02-24T11:32:16","slug":"espadon-a-la-moutarde","status":"publish","type":"page","link":"https:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/espadon-a-la-moutarde\/","title":{"rendered":"ESPADON A LA MOUTARDE"},"content":{"rendered":"<p>[vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1632304095300{margin-top: 35px !important;margin-bottom: 35px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2&Prime;][vc_single_image image=\u00a0\u00bb6488&Prime; img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb1\/2&Prime;]<div class=\"eltdf-section-title-holder title-ricette-sez eltdf-st-standard eltdf-st-title-left eltdf-st-normal-space \" >\n\t<div class=\"eltdf-st-inner\">\n\t\t\t\t\t<h3 class=\"eltdf-st-title\" >\n\t\t\t\tUSTENSILES\t\t\t<\/h3>\n\t\t\t\t\t\t\t<div class=\"eltdf-separator-holder clearfix\">\n\t\t\t\t<div class=\"eltdf-separator\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text css=\u00a0\u00bb.vc_custom_1771603486074{margin-bottom: 25px !important;}\u00a0\u00bb]Mixeur, Plat \u00e0 four[\/vc_column_text]<div class=\"eltdf-section-title-holder title-ricette-sez eltdf-st-standard eltdf-st-title-left eltdf-st-normal-space \" >\n\t<div class=\"eltdf-st-inner\">\n\t\t\t\t\t<h3 class=\"eltdf-st-title\" >\n\t\t\t\tINGREDIENTS\t\t\t<\/h3>\n\t\t\t\t\t\t\t<div class=\"eltdf-separator-holder clearfix\">\n\t\t\t\t<div class=\"eltdf-separator\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text]<\/p>\n<ul>\n<li>800 gr d&rsquo;espadon<\/li>\n<li>50 gr de moutarde en grains<\/li>\n<li>125 ml de cr\u00e8me de soja<\/li>\n<li>4 oignons rouges<\/li>\n<li>A2 cuill\u00e8res \u00e0 soupe de vinaigre<\/li>\n<li>200 gr d&rsquo;\u00e9pinards frais<\/li>\n<li>100 ml de sauce \u00e0 l&rsquo;eau de mer<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de gros sel<\/li>\n<li>200 gr de sauce de soja<\/li>\n<li>200 gr de vinaigre balsamique<\/li>\n<li>200 gr d&rsquo;huile vierge extra<\/li>\n<li>2 gr de gomme xanthane<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1632305722706{margin-top: 35px !important;margin-bottom: 100px !important;}\u00a0\u00bb][vc_column]<div class=\"eltdf-section-title-holder title-ricette-sez eltdf-st-standard eltdf-st-title-left eltdf-st-normal-space \" >\n\t<div class=\"eltdf-st-inner\">\n\t\t\t\t\t<h3 class=\"eltdf-st-title\" >\n\t\t\t\tPREPARATION\t\t\t<\/h3>\n\t\t\t\t\t\t\t<div class=\"eltdf-separator-holder clearfix\">\n\t\t\t\t<div class=\"eltdf-separator\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text]<\/p>\n<div class=\"col-2 ml-auto col-md-1\">\n<p>Pour commencer, nettoyer l&rsquo;espadon et enlever la peau.<\/p><\/div>\n<div class=\"col-8 ml-auto mr-auto\">\n<p><strong>Pour la sauce \u00e0 l&rsquo;eau de mer:<\/strong><\/p>\n<ol>\n<li>verser dans le mixeur la sauce de soja, le vinaigre balsamique et l&rsquo;huile<\/li>\n<li>mixer le m\u00e9lange \u00e0 puissance maximum pendant quelques secondes<\/li>\n<li>baisser la puissance et \u00e9paissir le m\u00e9lange avec la xanthane jusqu&rsquo;\u00e0 obtenir la bonne consistance<\/li>\n<li>mettre le poisson \u00e0 mariner pendant 2 h dans la sauce \u00e0 l&rsquo;eau de mer<\/li>\n<\/ol>\n<p><strong>Pour le plat:<\/strong><\/p>\n<ol>\n<li>m\u00e9langer la moutarde avec la cr\u00e8me de soja<\/li>\n<li>nettoyer et couper en d\u00e9s les oignons et les laisser tremper dans de l&rsquo;eau froide avec du gros sel pendant 2 h<\/li>\n<li>rincer, \u00e9bouillanter et refroidir les oignons 3 fois dans de l&rsquo;eau acidul\u00e9e avec du vinaigre<\/li>\n<li>mettre l&rsquo;espadon sur une plaque de cuisson et faire cuire \u00e0 180\u00b0C pendant 15-18 minutes, selon les dimensions du poisson<\/li>\n<li>servir le poisson sur un plat entour\u00e9 de la cr\u00e8me \u00e0 la moutarde, les \u00e9pinards frais et la sauce \u00e0 l\u2019eau de mer<\/li>\n<\/ol>\n<\/div>\n<p>[\/vc_column_text][vc_row_inner content_text_aligment=\u00a0\u00bbcenter\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1632306988388{margin-top: 50px !important;}\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6&Prime;]<a itemprop=\"url\" href=\"https:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/#tab-antipasti\" target=\"_self\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-pattern\"  >\n\t<span class=\"eltdf-btn-pattern-holder\" ><\/span>\n    <span class=\"eltdf-btn-text\">HORS-D&#039;OEUVRE<\/span>\n    <\/a>[\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6&Prime;]<a itemprop=\"url\" href=\"https:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/#tab-primi\" target=\"_self\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-pattern\"  >\n\t<span class=\"eltdf-btn-pattern-holder\" ><\/span>\n    <span class=\"eltdf-btn-text\">PREMIERS PLATS<\/span>\n    <\/a>[\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6&Prime;]<a itemprop=\"url\" href=\"https:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/#tab-secondi\" target=\"_self\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-solid\"  >\n\t<span class=\"eltdf-btn-pattern-holder\" ><\/span>\n    <span class=\"eltdf-btn-text\">SECONDS PLATS<\/span>\n    <\/a>[\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6&Prime;]<a itemprop=\"url\" href=\"https:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/#tab-dessert\" target=\"_self\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-pattern\"  >\n\t<span class=\"eltdf-btn-pattern-holder\" ><\/span>\n    <span class=\"eltdf-btn-text\">DESSERTS<\/span>\n    <\/a>[\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6&Prime;][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6&Prime;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1632304095300{margin-top: 35px !important;margin-bottom: 35px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2&Prime;][vc_single_image image=\u00a0\u00bb6488&Prime; img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb1\/2&Prime;][vc_column_text css=\u00a0\u00bb.vc_custom_1771603486074{margin-bottom: 25px !important;}\u00a0\u00bb]Mixeur, Plat \u00e0 four[\/vc_column_text][vc_column_text] 800 gr d&rsquo;espadon 50 gr de moutarde en grains 125 ml de cr\u00e8me de soja 4 oignons rouges A2 cuill\u00e8res \u00e0 soupe de [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":6432,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-6489","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>ESPADON A LA MOUTARDE - Luigi Pomata<\/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:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/espadon-a-la-moutarde\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ESPADON A LA MOUTARDE - Luigi Pomata\" \/>\n<meta property=\"og:description\" content=\"[vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb 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