{"id":5357,"date":"2018-12-10T08:00:12","date_gmt":"2018-12-10T13:00:12","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=5357"},"modified":"2022-10-14T20:17:01","modified_gmt":"2022-10-15T00:17:01","slug":"herring-chiquetaille-hareng-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/herring-chiquetaille-hareng-2\/","title":{"rendered":"Chiquetaille de hareng"},"content":{"rendered":"\n

\u201cManje dey\u00f2\u201d – les plats mang\u00e9s ailleurs – ont meilleurs go\u00fbts que les plats fait-maison.<\/em><\/p>\n\n\n\n

Cette phrase, bien connue chez nous, je l\u2019utilise souvent, notamment lorsqu\u2019il s\u2019agit de plats r\u00e9p\u00e9titifs pr\u00e9par\u00e9s de la m\u00eame fa\u00e7on. Pourtant, je n\u2019en dirai jamais autant de la chiquetaille de hareng que pr\u00e9pare ma m\u00e8re.<\/p>\n\n\n\n

Il n\u2019y pas meilleure chiquetaille de hareng que la sienne. Sa recette semble lui \u00eatre unique. Je le lui disais d\u2019ailleurs alors que nous en pr\u00e9parions pour cet article. Elle le pr\u00e9pare m\u00eame mieux que ma grand-m\u00e8re \u2013 si vous lisez souvent le blog, vous savez que je d\u00e9cris cette derni\u00e8re comme mon cordon bleu<\/a>. Si je vous dis finalement que quelqu\u2019un pr\u00e9pare un plat mieux qu\u2019elle, vous devez imaginer combien il doit \u00eatre excellent !<\/p>\n\n\n\n

Similaire \u00e0 un ceviche, la chiquetaille est comme une salade que nous pr\u00e9parons en g\u00e9n\u00e9ral avec du hareng, de la morue, du jambon ou du poulet. A chacun ses go\u00fbts et pr\u00e9f\u00e9rences. Le poisson ou la viande mac\u00e8re pendant quelques heures dans une concoction de vinaigre, d\u2019huile et de l\u00e9gumes incluant g\u00e9n\u00e9ralement oignons, carottes, poivre en grain, poivron vert et piment bouc.<\/p>\n\n\n\n

Ma chiquetaille pr\u00e9f\u00e9r\u00e9e est celle au hareng.<\/h5>\n\n\n\n

Je pr\u00e9f\u00e8re la recette de ma m\u00e8re car elle ne d\u00e9nature pas le poisson. Certaines personnes aiment utiliser de l\u2019huile d\u2019olive et du vinaigre de vin. Ma m\u00e8re, elle, n\u2019utilise que l\u2019huile ordinaire et du simple vinaigre blanc qui ne couvrent pas le go\u00fbt agr\u00e9able du hareng saur.<\/p>\n\n\n\n

De plus, ses proportions de poisson et l\u00e9gumes sont bien \u00e9quilibr\u00e9es. Ses morceaux de hareng \u00e9miett\u00e9 sont bien plus gros que les ingr\u00e9dients ajout\u00e9s. Le hareng ne disparait donc pas sous une pile de carottes, oignons et poivrons.<\/p>\n\n\n\n

Notre r\u00e9pertoire culinaire inclut bien des plats \u00e0 base de hareng saur. Nous le servons dans une sauce rouge \u00e0 base de p\u00e2te de tomate, ou cuit \u00e0 l\u2019huile<\/a> et accompagn\u00e9 de bananes ou d\u2019autres vivres alimentaires au petit-d\u00e9jeuner. Ces pr\u00e9parations se retrouvent aussi au lunch ou au diner avec un mayi moulen et de l\u2019avocat, et se servent parfois en amuse-gueules.<\/p>\n\n\n\n

En ce qui a trait aux amuse-gueules \u00e0 base de hareng, la chiquetaille me semble bien plus agr\u00e9able. Nous la servons avec du pain, des biscuits sal\u00e9s ou pour accompagner la bonne cassave de chez nous.<\/p>\n\n\n\n

Je fais ici r\u00e9f\u00e9rence \u00e0 la chiquetaille de ma m\u00e8re bien s\u00fbr.<\/p>\n\n\n\n

\"This<\/figure>\n\n\n\n
Je ne cesserai de r\u00e9p\u00e9ter qu\u2019il n\u2019y a pas meilleure chiquetaille que celle de ma m\u00e8re.<\/h5>\n\n\n\n

Elle nous reproche d\u2019ailleurs, \u00e0 ma s\u0153ur et moi, de trop critiquer les autres pr\u00e9parations.<\/p>\n\n\n\n

Pour notre d\u00e9fense, je dirai simplement que “leu sa bon, fo’w di li bon,” quand quelque chose est bien, il faut le dire.<\/p>\n\n\n\n

Ne vous contentez pas de me prendre au mot. Essayez sa recette que je vous laisse plus bas, et donnez m\u2019en des nouvelles.<\/p>\n\n\n

<\/div>
\n
\"This<\/div>\n<\/div>\n

Chiquetaille de hareng<\/h2>\n
<\/div>\n\n
<\/div>\n
Cette recette est une mise \u00e0 jour de celle publi\u00e9e en 2014. Je l’ai r\u00e9vis\u00e9e pour y ajouter des proportions. <\/span><\/div>\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
<\/div>\n
<\/div><\/path><\/g><\/g><\/g><\/svg><\/span>
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<\/div>\n
\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t\n <\/div>\n
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<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>
  • 1\/2<\/span> lb<\/span> de hareng saur fum\u00e9 sal\u00e9<\/span><\/li>
  • 1<\/span> Oignon<\/span><\/li>
  • 1<\/span> Carotte<\/span><\/li>
  • Poivre en grains<\/span> (au go\u00fbt)<\/span><\/li>
  • 1<\/span> Piment bouc<\/span><\/li>
  • 7.5<\/span> oz<\/span> de vinaigre<\/span> blanc ou de pommes selon votre pr\u00e9f\u00e9rence<\/span><\/li>
  • 6<\/span> tbsp<\/span> d’huile v\u00e9g\u00e9tale<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>
    • D\u00e9chiquetez le filet de hareng<\/div><\/li>
    • Coupez l’oignon et la carotte en fines lamelles, le piment en rondelles et ajoutez au hareng sans oublier les grains de poivre<\/div><\/li>
    • Ajoutez du vinaigre et de l’huile au m\u00e9lange<\/div><\/li>
    • Laissez mac\u00e9rer quelques heures ou quelques jours et servez votre chiquetaille avec du pain, des biscuits ou de la cassave.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
      <\/div>\n
      <\/div><\/path><\/g><\/g><\/svg><\/span>
      <\/div><\/div>\n\n
      <\/div>\n<\/div><\/div>\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      \u201cManje dey\u00f2\u201d – les plats mang\u00e9s ailleurs – ont meilleurs go\u00fbts que les plats fait-maison. Cette phrase, bien connue chez nous, je l\u2019utilise souvent, notamment lorsqu\u2019il s\u2019agit de plats r\u00e9p\u00e9titifs pr\u00e9par\u00e9s de la m\u00eame fa\u00e7on. Pourtant, je n\u2019en dirai jamais autant de la chiquetaille de hareng que pr\u00e9pare ma m\u00e8re. Il n\u2019y pas meilleure chiquetaille de hareng que la sienne. Sa recette semble lui \u00eatre unique. Je le lui disais d\u2019ailleurs alors que nous en pr\u00e9parions pour cet article. Elle le pr\u00e9pare m\u00eame mieux que ma grand-m\u00e8re \u2013 si vous lisez souvent le blog, vous savez que je d\u00e9cris cette derni\u00e8re comme mon cordon bleu. Si je vous dis finalement que quelqu\u2019un pr\u00e9pare un plat mieux qu\u2019elle, vous devez imaginer combien il doit \u00eatre excellent ! Similaire \u00e0 un ceviche, la chiquetaille est comme une salade que nous pr\u00e9parons en g\u00e9n\u00e9ral avec du hareng, de la morue, du jambon ou du poulet. A chacun ses go\u00fbts et pr\u00e9f\u00e9rences. Le poisson ou la viande mac\u00e8re pendant quelques heures dans une concoction de vinaigre, d\u2019huile et de l\u00e9gumes incluant g\u00e9n\u00e9ralement oignons, carottes, poivre en grain, poivron vert et piment bouc. Ma chiquetaille pr\u00e9f\u00e9r\u00e9e est celle au hareng. Je pr\u00e9f\u00e8re la recette de ma m\u00e8re car elle ne d\u00e9nature pas le poisson. Certaines personnes aiment utiliser de l\u2019huile d\u2019olive et du vinaigre de vin. Ma m\u00e8re, elle, n\u2019utilise que l\u2019huile ordinaire et du simple vinaigre blanc qui ne couvrent pas le go\u00fbt agr\u00e9able du hareng saur. De plus, ses proportions de poisson et l\u00e9gumes sont bien \u00e9quilibr\u00e9es. Ses morceaux de hareng \u00e9miett\u00e9 sont bien plus gros que les ingr\u00e9dients ajout\u00e9s. Le hareng ne disparait donc pas sous une pile de carottes, oignons et poivrons. Notre r\u00e9pertoire culinaire inclut bien des plats \u00e0 base de hareng saur. Nous le servons dans une sauce rouge \u00e0 base de p\u00e2te de tomate, ou cuit \u00e0 l\u2019huile et accompagn\u00e9 de bananes ou d\u2019autres vivres alimentaires au petit-d\u00e9jeuner. Ces pr\u00e9parations se retrouvent aussi au lunch ou au diner avec un mayi moulen et de l\u2019avocat, et se servent parfois en amuse-gueules. En ce qui a trait aux amuse-gueules \u00e0 base de hareng, la chiquetaille me semble bien plus agr\u00e9able. Nous la servons avec du pain, des biscuits sal\u00e9s ou pour accompagner la bonne cassave de chez nous. Je fais ici r\u00e9f\u00e9rence \u00e0 la chiquetaille de ma m\u00e8re bien s\u00fbr. Je ne cesserai de r\u00e9p\u00e9ter qu\u2019il n\u2019y a pas meilleure chiquetaille que celle de ma m\u00e8re. Elle nous reproche d\u2019ailleurs, \u00e0 ma s\u0153ur et moi, de trop critiquer les autres pr\u00e9parations. Pour notre d\u00e9fense, je dirai simplement que “leu sa bon, fo’w di li bon,” quand quelque chose est bien, il faut le dire. Ne vous contentez pas de me prendre au mot. Essayez sa recette que je vous laisse plus bas, et donnez m\u2019en des nouvelles.<\/p>\n","protected":false},"author":1,"featured_media":2190,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[1401,1431,1423],"tags":[],"class_list":["post-5357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-amuse-gueule","category-fruit-de-mer","category-recettes"],"yoast_head":"\nHerring Chiquetaille - Tchakayiti, flavors of Haiti<\/title>\n<meta name=\"description\" content=\"Chiquetaille is much like a fish salad, and the one made with herring is a Haitian staple, which I encourage you to try. 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