{"id":5463,"date":"2018-09-13T11:43:53","date_gmt":"2018-09-13T11:43:53","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=5463"},"modified":"2022-10-14T20:55:06","modified_gmt":"2022-10-15T00:55:06","slug":"aranso-smoked-herring-hareng-saur-haiti-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/aranso-smoked-herring-hareng-saur-haiti-2\/","title":{"rendered":"Hareng Saur \u00e0 l’huile"},"content":{"rendered":"\n

Des anecdotes li\u00e9es au hareng saur je vous en ai racont\u00e9es. Je vous ai parl\u00e9 de ma visite olfactive dans la cuisine du voisin<\/a> un matin o\u00f9 il pr\u00e9parait du mayi moulen ak arans\u00f2. J\u2019ai \u00e9galement partag\u00e9 une recette de mousse au hareng<\/a>, des bouch\u00e9es de ma\u00efs froides<\/a> et l\u2019incontournable chiquetaille de hareng de ma m\u00e8re<\/a>\u2026<\/p>\n\n\n\n

Vous avez certainement pu, \u00e0 travers ces nombreux articles, deviner que j\u2019aime ce poisson fum\u00e9 sal\u00e9 qui nous vient de l\u2019Europe. Ce que vous n\u2019avez sans doute pas su d\u00e9celer, et que je ne vous ai jamais avou\u00e9 jusque l\u00e0, c\u2019est mon h\u00e9sitation \u00e0 en pr\u00e9parer moi m\u00eame.<\/p>\n\n\n\n

Et oui, je ne vous ai jamais r\u00e9v\u00e9l\u00e9 qu\u2019en fait, j\u2019ai longtemps h\u00e9sit\u00e9 \u00e0 pr\u00e9parer le hareng. La raison ? Bien b\u00eate. Le hareng saur colle \u00e0 la peau.<\/p>\n\n\n\n

Il r\u00e9pand son odeur partout. Sachets, ustensiles, mains, ongles, v\u00eatements, maison du voisin\u2026son odeur impr\u00e8gne tout. J\u2019ai donc mis du temps \u00e0 accepter de le toucher d\u00e9lib\u00e9r\u00e9ment pour le pr\u00e9parer.<\/p>\n\n\n\n

Mon aversion pour son parfum est telle que j\u2019allais m\u00eame jusqu\u2019\u00e0 refuser de soulever un plateau au supermarch\u00e9 pour le mettre dans mon chariot !<\/p>\n\n\n\n

Pourtant, j\u2019aime beaucoup le hareng saur. Ce poisson fait la joie de mes papilles lorsqu\u2019il les effleure. Il doit simplement y arriver sans que j\u2019aie \u00e0 le toucher de mes doigts.<\/p>\n\n\n\n

Enfin, tel \u00e9tait le cas jusqu\u2019\u00e0 ce que je d\u00e9cide finalement qu\u2019il \u00e9tait grand temps que j\u2019apprenne \u00e0 le cuire moi m\u00eame. Apr\u00e8s trois ans \u00e0 r\u00e9diger ce blog et \u00e0 vanter mon amour pour la cuisine, il fallait bien que je mette mes mauvaises manies de c\u00f4t\u00e9.<\/p>\n\n\n\n

Un apr\u00e8s-midi, il y a de cela quelques semaines, arm\u00e9e de mes doigts en pincettes, je choisis et soulevai donc finalement mon tout premier plateau de hareng que je mis dans mon chariot. J\u2019avais bien s\u00fbr une serviette en papier sous la main pour m\u2019essuyer les doigts.<\/p>\n\n\n\n

\"Arans\u00f2,<\/figure>\n\n\n\n

Afin de m\u2019assurer que je le pr\u00e9parerais moi m\u00eame, je ne dis \u00e0 personne ce que je manigan\u00e7ais. Pour avoir observ\u00e9 ma m\u00e8re qui en pr\u00e9pare r\u00e9guli\u00e8rement, je savais la pr\u00e9paration simple et rapide. J\u2019avais aussi d\u00e9j\u00e0 une id\u00e9e des ingr\u00e9dients qu\u2019il me fallait avoir: ail, oignon, piment doux, piment bouc et poivre en grain.<\/p>\n\n\n\n

Il me fallait simplement un petit rappel des instructions. Au petit matin, je demandai donc \u00e0 ma m\u00e8re de me d\u00e9crire le mode de cuisson qui se r\u00e9sume \u00e0 faire frire le hareng dans une huile chaude pour ensuite l\u2019agr\u00e9menter des ingr\u00e9dients list\u00e9s plus haut.<\/p>\n\n\n\n

C\u2019est ainsi, qu\u2019un jour de cong\u00e9, je pr\u00e9parai finalement ce hareng saur \u00e0 l\u2019huile, aussi connu sous le nom de \u00ab sal\u00e8z hareng \u00bb dont je vous partage la recette promise depuis si longtemps.<\/p>\n\n\n\n

Ce que j\u2019aime le plus \u00e0 cette pr\u00e9paration du hareng c\u2019est qu\u2019elle se pr\u00eate \u00e0 tous les jeux. Vous pouvez d\u00e9guster votre hareng \u00e0 l\u2019huile avec de la banane bouillie, avec du mayi moulen, sous forme de mousse, dans des tartelettes ou encore\u2026l\u2019utiliser pour fourrer nos fameux pate k\u00f2de qui \u00e0 eux seuls m\u00e9ritent un article que je vous promets de publier bient\u00f4t.<\/p>\n\n\n\n

Si comme moi, vous h\u00e9sitez \u00e0 vous parfumer de hareng, armez-vous de ciseaux pour couper le poisson, et lavez-vous les mains \u00e0 plusieurs reprises durant la pr\u00e9paration. \ud83d\ude09<\/p>\n\n\n\n

Attention, le hareng saur est tr\u00e8s sal\u00e9. Si vous surveillez votre consommation de sel il vous faut le faire tremper dans de l’eau. Il peut m\u00eame s’av\u00e9rer n\u00e9cessaire de changer l’eau \u00e0 deux reprises.Cette pr\u00e9paration du hareng convient parfaitement pour notre mousse au hareng<\/a>, nos bouch\u00e9es de ma\u00efs<\/a> et pour fourrer les veritab boukannen<\/a>.<\/p>\n\n\n\n

\"Arans\u00f2,<\/figure>\n\n\n\n

Ingr\u00e9dients<\/h2>\n\n\n\n
  • Hareng Saur<\/li>
  • Oignon<\/li>
  • Echalottes<\/li>
  • Piment doux (poivron)<\/li>
  • Piment Bouc<\/li>
  • Poivre en grain<\/li>
  • Ail<\/li>
  • Huile pour la friture<\/li><\/ul>\n\n\n\n
    1. Laissez tremper le hareng dans de l’eau pendant au moins une heure. Changez l’eau au besoin<\/li>
    2. Hachez les oignons, \u00e9chalottes, poivron, piment bouc et ail<\/li>
    3. Egouttez le hareng et \u00e9miettez-le \u00e0 l’aide d’un couteau ou de ciseaux (je pr\u00e9f\u00e8re les ciseaux)<\/li>
    4. Chauffez l’huile dans une casserole<\/li>
    5. Faites frire le hareng dans l’huile chaude. Attention \u00e0 ne pas le laisser trop longtemps car il risque de perdre son jus et de devenir croustillant<\/li>
    6. Ajoutez les ingr\u00e9dients hach\u00e9s, le poivre en grain et le piment bouc<\/li>
    7. Laissez cuire encore quelques minutes jusqu’\u00e0 ce que les oignons deviennent translucides<\/li>
    8. D\u00e9gustez avec l’accompagnement de votre choix.<\/li><\/ol>\n\n\n\n

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

      Des anecdotes li\u00e9es au hareng saur je vous en ai racont\u00e9es. Je vous ai parl\u00e9 de ma visite olfactive dans la cuisine du voisin un matin o\u00f9 il pr\u00e9parait du mayi moulen ak arans\u00f2. J\u2019ai \u00e9galement partag\u00e9 une recette de mousse au hareng, des bouch\u00e9es de ma\u00efs froides et l\u2019incontournable chiquetaille de hareng de ma m\u00e8re\u2026 Vous avez certainement pu, \u00e0 travers ces nombreux articles, deviner que j\u2019aime ce poisson fum\u00e9 sal\u00e9 qui nous vient de l\u2019Europe. Ce que vous n\u2019avez sans doute pas su d\u00e9celer, et que je ne vous ai jamais avou\u00e9 jusque l\u00e0, c\u2019est mon h\u00e9sitation \u00e0 en pr\u00e9parer moi m\u00eame. Et oui, je ne vous ai jamais r\u00e9v\u00e9l\u00e9 qu\u2019en fait, j\u2019ai longtemps h\u00e9sit\u00e9 \u00e0 pr\u00e9parer le hareng. La raison ? Bien b\u00eate. Le hareng saur colle \u00e0 la peau. Il r\u00e9pand son odeur partout. Sachets, ustensiles, mains, ongles, v\u00eatements, maison du voisin\u2026son odeur impr\u00e8gne tout. J\u2019ai donc mis du temps \u00e0 accepter de le toucher d\u00e9lib\u00e9r\u00e9ment pour le pr\u00e9parer. Mon aversion pour son parfum est telle que j\u2019allais m\u00eame jusqu\u2019\u00e0 refuser de soulever un plateau au supermarch\u00e9 pour le mettre dans mon chariot ! Pourtant, j\u2019aime beaucoup le hareng saur. Ce poisson fait la joie de mes papilles lorsqu\u2019il les effleure. Il doit simplement y arriver sans que j\u2019aie \u00e0 le toucher de mes doigts. Enfin, tel \u00e9tait le cas jusqu\u2019\u00e0 ce que je d\u00e9cide finalement qu\u2019il \u00e9tait grand temps que j\u2019apprenne \u00e0 le cuire moi m\u00eame. Apr\u00e8s trois ans \u00e0 r\u00e9diger ce blog et \u00e0 vanter mon amour pour la cuisine, il fallait bien que je mette mes mauvaises manies de c\u00f4t\u00e9. Un apr\u00e8s-midi, il y a de cela quelques semaines, arm\u00e9e de mes doigts en pincettes, je choisis et soulevai donc finalement mon tout premier plateau de hareng que je mis dans mon chariot. J\u2019avais bien s\u00fbr une serviette en papier sous la main pour m\u2019essuyer les doigts. Afin de m\u2019assurer que je le pr\u00e9parerais moi m\u00eame, je ne dis \u00e0 personne ce que je manigan\u00e7ais. Pour avoir observ\u00e9 ma m\u00e8re qui en pr\u00e9pare r\u00e9guli\u00e8rement, je savais la pr\u00e9paration simple et rapide. J\u2019avais aussi d\u00e9j\u00e0 une id\u00e9e des ingr\u00e9dients qu\u2019il me fallait avoir: ail, oignon, piment doux, piment bouc et poivre en grain. Il me fallait simplement un petit rappel des instructions. Au petit matin, je demandai donc \u00e0 ma m\u00e8re de me d\u00e9crire le mode de cuisson qui se r\u00e9sume \u00e0 faire frire le hareng dans une huile chaude pour ensuite l\u2019agr\u00e9menter des ingr\u00e9dients list\u00e9s plus haut. C\u2019est ainsi, qu\u2019un jour de cong\u00e9, je pr\u00e9parai finalement ce hareng saur \u00e0 l\u2019huile, aussi connu sous le nom de \u00ab sal\u00e8z hareng \u00bb dont je vous partage la recette promise depuis si longtemps. Ce que j\u2019aime le plus \u00e0 cette pr\u00e9paration du hareng c\u2019est qu\u2019elle se pr\u00eate \u00e0 tous les jeux. Vous pouvez d\u00e9guster votre hareng \u00e0 l\u2019huile avec de la banane bouillie, avec du mayi moulen, sous forme de mousse, dans des tartelettes ou encore\u2026l\u2019utiliser pour fourrer nos fameux pate k\u00f2de qui \u00e0 eux seuls m\u00e9ritent un article que je vous promets de publier bient\u00f4t. Si comme moi, vous h\u00e9sitez \u00e0 vous parfumer de hareng, armez-vous de ciseaux pour couper le poisson, et lavez-vous les mains \u00e0 plusieurs reprises durant la pr\u00e9paration. \ud83d\ude09 Attention, le hareng saur est tr\u00e8s sal\u00e9. Si vous surveillez votre consommation de sel il vous faut le faire tremper dans de l’eau. Il peut m\u00eame s’av\u00e9rer n\u00e9cessaire de changer l’eau \u00e0 deux reprises.Cette pr\u00e9paration du hareng convient parfaitement pour notre mousse au hareng, nos bouch\u00e9es de ma\u00efs et pour fourrer les veritab boukannen. Ingr\u00e9dients Hareng Saur Oignon Echalottes Piment doux (poivron) Piment Bouc Poivre en grain Ail Huile pour la friture Laissez tremper le hareng dans de l’eau pendant au moins une heure. Changez l’eau au besoin Hachez les oignons, \u00e9chalottes, poivron, piment bouc et ail Egouttez le hareng et \u00e9miettez-le \u00e0 l’aide d’un couteau ou de ciseaux (je pr\u00e9f\u00e8re les ciseaux) Chauffez l’huile dans une casserole Faites frire le hareng dans l’huile chaude. Attention \u00e0 ne pas le laisser trop longtemps car il risque de perdre son jus et de devenir croustillant Ajoutez les ingr\u00e9dients hach\u00e9s, le poivre en grain et le piment bouc Laissez cuire encore quelques minutes jusqu’\u00e0 ce que les oignons deviennent translucides D\u00e9gustez avec l’accompagnement de votre choix.<\/p>\n","protected":false},"author":1,"featured_media":1896,"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":[1431,1423],"tags":[],"class_list":["post-5463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-de-mer","category-recettes"],"yoast_head":"\nFried smoked herring recipe, Haitian arans\u00f2 | Tchakayiti<\/title>\n<meta name=\"description\" content=\"Arans\u00f2, smoked herring is a very popular fish in Haiti. 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