{"id":10467,"date":"2021-08-09T07:54:08","date_gmt":"2021-08-09T07:54:08","guid":{"rendered":"https:\/\/felixhotel.net\/receta-con-calcots\/"},"modified":"2022-04-06T11:20:47","modified_gmt":"2022-04-06T11:20:47","slug":"recette-avec-calcots-2","status":"publish","type":"post","link":"https:\/\/felixhotel.net\/fr\/recette-avec-calcots-2\/","title":{"rendered":"Recette de longe de cabillaud aux cal\u00e7ots et coeurs d’artichauts"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Recette de longe de cabillaud aux cal\u00e7ots et coeurs d’artichauts<\/strong><\/h1>\n

<\/span><\/p>\n

Avec l’arriv\u00e9e des mois les plus froids de l’ann\u00e9e, les cal\u00e7ots sont \u00e0 leur meilleur, avec la taille et la douceur id\u00e9ales. \u00c0 la Casa F\u00e8lix, parler de cal\u00e7otades, c’est parler de tradition, plus de 50 ans proposant d’authentiques cal\u00e7otas de Valls avec les cal\u00e7ots locaux et la sauce romesco maison.<\/p>\n

Cependant, \u00e0 la saison des cal\u00e7ots au Restaurante F\u00e9lix nous proposons diff\u00e9rents plats de la cuisine traditionnelle catalane avec une touche de modernit\u00e9 avec les cal\u00e7ots. L’un des plats est le \u00ab\u00a0Filet de cabillaud aux cal\u00e7ots et coeurs d’artichauts\u00a0\u00bb. Voulez-vous savoir comment le faire \u00e0 la maison ? Nous vous laissons la recette pour que vous puissiez la recr\u00e9er quand vous le souhaitez.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Ingr\u00e9dients:<\/h3>\n

<\/strong><\/p>\n

    \n
  • 1 longe de cabillaud<\/li>\n
  • 4 coeurs d’artichauts<\/li>\n
  • 1 cal\u00e7ot<\/li>\n
  • Vin blanc<\/li>\n
  • Noix (au go\u00fbt)<\/li>\n
  • 100 g de farine<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/felixhotel.net\/wp-content\/uploads\/2021\/05\/Calc\u0327otada_Plats_-13-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbCalc\u0327otada_Plats_-13″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb|||-63px||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/felixhotel.net\/wp-content\/uploads\/2021\/05\/Calc\u0327otada_Plats_-20-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbCalc\u0327otada_Plats_-20″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb85.2%\u00a0\u00bb custom_margin=\u00a0\u00bb||113px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb|||-69px||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

    Pas \u00e0 suivre:<\/h3>\n

    <\/strong><\/p>\n

      \n
    1. Nous pr\u00e9chauffons une po\u00eale, ajoutons l’huile et laissons bien chauffer, pendant ce temps nous commen\u00e7ons \u00e0 pr\u00e9parer la morue. On prend un peu de farine et on le farine. Rond et rond et on le met de c\u00f4t\u00e9.<\/li>\n
    2. On commence \u00e0 pr\u00e9parer les cal\u00e7ots ! Pr\u00e9alablement cuits, nous coupons le cal\u00e7ot en tranches et les c\u0153urs d’artichauts en plus gros morceaux. Nous r\u00e9servons un c\u0153ur d’artichaut pour d\u00e9corer l’assiette.<\/li>\n
    3. Une fois l’huile bien chaude, faire revenir la morue farin\u00e9e en la retournant et la r\u00e9server. Fariner, en petite quantit\u00e9, le c\u0153ur d’artichaut que nous avons r\u00e9serv\u00e9 et le mettre dans la po\u00eale. Nous suivons le m\u00eame processus que la morue.<\/li>\n
    4. Dans la m\u00eame huile, ajouter les tranches de cal\u00e7ot, les c\u0153urs d’artichauts et les noix. Ajouter le vin blanc et le r\u00e9duire<\/li>\n
    5. Pour terminer, nous remettons la morue dans la po\u00eale pour qu’elle absorbe la saveur de tous les ingr\u00e9dients et apr\u00e8s quelques minutes nous terminons le plat en le mettant au four.<\/li>\n<\/ol>\n

      Il est maintenant pr\u00eat \u00e0 servir!<\/strong><\/p>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″][et_pb_video src=\u00a0\u00bbhttps:\/\/www.youtube.com\/watch?v=0LO8eKqHSII\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_video][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb min_height=\u00a0\u00bb301px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

      Pour l’assister, cela peut \u00eatre fait de diff\u00e9rentes mani\u00e8res selon les go\u00fbts personnels. Dans notre h\u00f4tel \u00e0 Tarragone, nous mettons d’abord les l\u00e9gumes et les noix sur la base, et sur le dessus la morue avec le c\u0153ur d’artichaut farin\u00e9, car cela donnera une touche croustillante au plat et des \u00e9pices au go\u00fbt.<\/p>\n

      Et nous l’avons d\u00e9j\u00e0, qui veut l’essayer ?<\/strong><\/p>\n

      En quelques \u00e9tapes seulement, vous avez d\u00e9j\u00e0 une d\u00e9licieuse recette de cal\u00e7ots chez vous et avec grand plaisir les jours o\u00f9 vous souhaitez un plat diff\u00e9rent ! Et si vous n’avez pas envie de le pr\u00e9parer, r\u00e9servez une table au restaurant et demandez le plat concoct\u00e9 par notre chef ! Vous pouvez le faire via notre site Web, en appelant le 977 60 13 50.<\/p>\n

      Nous serons ravis de vous voir!<\/p>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

      Recette de longe de cabillaud aux cal\u00e7ots et coeurs d’artichauts Avec l’arriv\u00e9e des mois les plus froids de l’ann\u00e9e, les cal\u00e7ots sont \u00e0 leur meilleur, avec la taille et la douceur id\u00e9ales. \u00c0 la Casa F\u00e8lix, parler de cal\u00e7otades, c’est parler de tradition, plus de 50 ans proposant d’authentiques cal\u00e7otas de Valls avec les cal\u00e7ots […]<\/p>\n","protected":false},"author":8,"featured_media":7896,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","footnotes":""},"categories":[211],"tags":[],"class_list":["post-10467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar-fr"],"yoast_head":"\nRecette de longe de cabillaud aux cal\u00e7ots | Restaurant F\u00e8lix<\/title>\n<meta name=\"description\" content=\"From Restaurante F\u00e9lix we leave you a 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