{"id":2026,"date":"2026-02-19T11:09:34","date_gmt":"2026-02-19T11:09:34","guid":{"rendered":"https:\/\/www.carole-equeter.com\/?p=2026"},"modified":"2026-02-19T11:11:06","modified_gmt":"2026-02-19T11:11:06","slug":"citrons-confits-en-saumure-et-cabillaud-parfume","status":"publish","type":"post","link":"https:\/\/www.carole-equeter.com\/en\/citrons-confits-en-saumure-et-cabillaud-parfume\/","title":{"rendered":"Citrons confits en saumure et cabillaud parfum\u00e9"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb min_height=\u00a0\u00bb564.4px\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb]<\/p>\n<h1 class=\"wp-block-heading\"><strong>Recette avec une pinc\u00e9e de science<\/strong><\/h1>\n<p>&nbsp;<\/p>\n<h3 data-start=\"204\" data-end=\"293\">\ud83e\uddec Pourquoi la saumure transforme le citron\u2026 et le conserve pendant des mois ?<\/h3>\n<p data-start=\"313\" data-end=\"542\">Sous l\u2019\u00e9corce \u00e9paisse du citron se cache une organisation cellulaire fascinante. Comme tout v\u00e9g\u00e9tal, sa structure est compos\u00e9e de cellules remplies d\u2019eau, entour\u00e9es de parois riches en cellulose, h\u00e9micellulose et pectine. Lorsque l\u2019on plonge le citron dans une saumure fortement sal\u00e9e, deux ph\u00e9nom\u00e8nes majeurs se produisent :<\/p>\n<p data-start=\"653\" data-end=\"920\"><strong data-start=\"653\" data-end=\"669\">1\ufe0f\u20e3 L\u2019osmose<\/strong><br data-start=\"669\" data-end=\"672\" \/>Le sel cr\u00e9e un environnement hypertonique (trop concentr\u00e9 en sel comparativement \u00e0 la quantit\u00e9 de sel contenue \u00e0 l&rsquo;int\u00e9rieur des cellules du citron). L\u2019eau contenue dans les cellules v\u00e9g\u00e9tales migre alors vers l\u2019ext\u00e9rieur pour tenter de r\u00e9\u00e9quilibrer les concentrations. Cette d\u00e9shydratation partielle modifie la texture du citron, qui devient plus souple, presque soyeux.<\/p>\n<p data-start=\"922\" data-end=\"1189\"><strong data-start=\"922\" data-end=\"954\">2\ufe0f\u20e3 La s\u00e9lection microbienne<\/strong><br data-start=\"954\" data-end=\"957\" \/>Le sel inhibe la croissance des micro-organismes ind\u00e9sirables, tout en favorisant certaines bact\u00e9ries halotol\u00e9rantes. R\u00e9sultat : le milieu devient stable et s\u00fbr. Le pH diminue progressivement, le milieu s&rsquo;acidifie, ce qui renforce encore la conservation.<\/p>\n<p data-start=\"1191\" data-end=\"1361\">Au fil des semaines, les parois cellulaires se rel\u00e2chent, les compos\u00e9s amers de l\u2019\u00e9corce s\u2019att\u00e9nuent, et les huiles essentielles s\u2019int\u00e8grent harmonieusement \u00e0 la pulpe.<\/p>\n<p data-start=\"1363\" data-end=\"1508\">Le citron confit en saumure n\u2019est plus simplement un agrume : il devient un condiment ferment\u00e9, complexe, salin, citronn\u00e9 et presque umami.<br \/>Et je vous rassure, vous ne gouterez pas le go\u00fbt du sel lors de la d\u00e9gustation!<\/p>\n<p data-start=\"1510\" data-end=\"1645\">C\u2019est cette transformation lente qui en fait un ingr\u00e9dient extraordinaire pour donner du peps \u00e0 vos pr\u00e9parations, et ce d&rsquo;une mani\u00e8re bien plus riche que dans sa version classique.<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_margin=\u00a0\u00bb-58px|auto|-50px|auto||\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<h2 class=\"wp-block-heading\"><strong>Citrons confits en saumure<\/strong><\/h2>\n<h2 class=\"wp-block-heading\"><span style=\"font-size: large;\">Les ingr\u00e9dients:<\/span><\/h2>\n<ul class=\"wp-block-list\">\n<li>6 citrons bio\u00a0<\/li>\n<li>Sel marin<\/li>\n<li>3 feuilles de laurier<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\"><span style=\"font-size: large;\">Pr\u00e9paration:<\/span><\/h2>\n<p data-start=\"1903\" data-end=\"2039\"><strong data-start=\"1903\" data-end=\"1930\">1. Pr\u00e9parez les citrons<\/strong><br data-start=\"1930\" data-end=\"1933\" \/>Lavez soigneusement cinq des six citrons \u00e0 l\u2019eau chaude en les brossant. S\u00e9chez-les.<br \/>Coupez-les dans le sens de la longueur en 4 ou en 6 quartiers (selon leur taille), sans aller jusqu\u2019au bout afin qu\u2019ils restent attach\u00e9s aux deux extr\u00e9mit\u00e9s (laissez 1 cm).<\/p>\n<ul class=\"wp-block-list\">\n<ul><\/ul>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/www.carole-equeter.com\/wp-content\/uploads\/2026\/02\/Citrons-confits.jpeg\u00a0\u00bb alt=\u00a0\u00bbPoires poch\u00e9es\u00a0\u00bb title_text=\u00a0\u00bbcarole-equeter-citrons confits\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb max_width=\u00a0\u00bb73%\u00a0\u00bb module_alignment=\u00a0\u00bbright\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb60px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_margin=\u00a0\u00bb-3px|auto||auto||\u00a0\u00bb min_height=\u00a0\u00bb311.8px\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb-40px|||||\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb min_height=\u00a0\u00bb289.8px\u00a0\u00bb]<\/p>\n<p data-start=\"2175\" data-end=\"2263\"><strong data-start=\"2175\" data-end=\"2201\">2. Mise un bocal<\/strong><br data-start=\"2201\" data-end=\"2204\" \/>D\u00e9posez quelques pinc\u00e9es de sel au fond d\u2019un bocal (500 ml) propre muni d&rsquo;un joint.<br \/>Frottez g\u00e9n\u00e9reusement de sel les faces coup\u00e9es des citrons. Ajoutez le sel entre les couches de fruits.<br \/>Appuyez fermement sur les citrons pour en lib\u00e9rer leur jus en partie. Ils doivent en effet \u00eatre totalement immerg\u00e9s, compl\u00e9tez avec le jus de citron du dernier si n\u00e9cessaire.<br \/>Glissez des feuilles de laurier sur le bord du bocal et ajoutez les \u00e9pices choisies.<\/p>\n<p data-start=\"2596\" data-end=\"2761\"><strong data-start=\"2596\" data-end=\"2625\">3. Fermentation contr\u00f4l\u00e9e<\/strong><br data-start=\"2625\" data-end=\"2628\" \/>Fermez le bocal \u00e0 l\u2019aide d\u2019un couvercle muni d\u2019un joint permettant l\u2019\u00e9vacuation des gaz en cas de surpression li\u00e9e \u00e0 la fermentation.<br \/>Laissez reposer dans un endroit sombre et frais pendant au minimum un mois.<br \/>Conservez ensuite jusqu&rsquo;\u00e0 un an au r\u00e9frig\u00e9rateur .<br \/>Avec le temps, la couleur devient plus intense, la texture plus fondante, et l\u2019amertume s\u2019adoucit.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb min_height=\u00a0\u00bb512px\u00a0\u00bb custom_margin=\u00a0\u00bb-29px|auto||auto||\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<h2 class=\"wp-block-heading\"><strong>Dos de cabillaud, riz \u00e0 l\u2019encre de seiche et fondue de tomates aux citrons confits<\/strong><\/h2>\n<h2 class=\"wp-block-heading\"><\/h2>\n<h2 class=\"wp-block-heading\"><span style=\"font-size: large;\">Les ingr\u00e9dients (par personne):<\/span><\/h2>\n<ul class=\"wp-block-list\">\n<li data-start=\"3252\" data-end=\"3274\">\n<p data-start=\"3254\" data-end=\"3274\">150 g de dos de cabillaud<\/p>\n<\/li>\n<li data-start=\"3275\" data-end=\"3310\">\n<p data-start=\"3277\" data-end=\"3310\">80 g de riz \u00e0 l\u2019encre de seiche<\/p>\n<\/li>\n<li data-start=\"3311\" data-end=\"3344\">\n<p data-start=\"3313\" data-end=\"3344\">4 tomates Romana coup\u00e9es en d\u00e9s<\/p>\n<\/li>\n<li data-start=\"3345\" data-end=\"3375\">\n<p data-start=\"3347\" data-end=\"3375\">1 morceau de citron confit<\/p>\n<\/li>\n<li data-start=\"3376\" data-end=\"3393\">\n<p data-start=\"3378\" data-end=\"3393\">Huile d\u2019olive<\/p>\n<\/li>\n<li data-start=\"3394\" data-end=\"3431\">\n<p data-start=\"3396\" data-end=\"3431\">Un peu de vin blanc pour d\u00e9glacer<\/p>\n<\/li>\n<li data-start=\"3432\" data-end=\"3442\">\n<p data-start=\"3434\" data-end=\"3442\">Beurre<\/p>\n<\/li>\n<li data-start=\"3443\" data-end=\"3458\">\n<p data-start=\"3445\" data-end=\"3458\">Aneth s\u00e9ch\u00e9<\/p>\n<\/li>\n<li data-start=\"3459\" data-end=\"3486\">\n<p data-start=\"3461\" data-end=\"3486\">Sel et poivre du moulin<\/p>\n<\/li>\n<li data-start=\"3459\" data-end=\"3486\">Gomasho<\/li>\n<ul><\/ul>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/www.carole-equeter.com\/wp-content\/uploads\/2026\/02\/Citrons-confits_cabillaud.jpeg\u00a0\u00bb alt=\u00a0\u00bbPoires poch\u00e9es\u00a0\u00bb title_text=\u00a0\u00bbcarole-equeter-citrons confits_cabillaud\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb max_width=\u00a0\u00bb73%\u00a0\u00bb module_alignment=\u00a0\u00bbright\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb30px||0px|||\u00a0\u00bb custom_margin=\u00a0\u00bb||-177px|||\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb10px||0px|||\u00a0\u00bb min_height=\u00a0\u00bb621px\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_margin=\u00a0\u00bb-155px|||||\u00a0\u00bb min_height=\u00a0\u00bb582.1px\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb]<\/p>\n<h2 data-start=\"3493\" data-end=\"3509\"><span style=\"font-size: large;\">Pr\u00e9paration :<\/span><\/h2>\n<p>\u00a0<strong data-start=\"3511\" data-end=\"3532\">1. Cuisson du riz<\/strong><br data-start=\"3532\" data-end=\"3535\" \/>Faites cuire 80 g de riz \u00e0 l\u2019encre de seiche par personne pendant environ 15 minutes. \u00c9gouttez.<\/p>\n<p data-start=\"3632\" data-end=\"3726\"><strong data-start=\"3632\" data-end=\"3656\">2. Fondue de tomates<\/strong><br data-start=\"3656\" data-end=\"3659\" \/>Pendant la cuisson du riz, dans une casserole \u00e0 fond \u00e9pais, versez un filet d\u2019huile d\u2019olive. Ajoutez les d\u00e9s de tomates Romana et faites revenir quelques minutes. D\u00e9glacez avec un peu de vin blanc.<br \/>Laissez mijoter doucement pendant la cuisson du riz (environ 15 minutes). Salez et poivrez.<\/p>\n<p data-start=\"3927\" data-end=\"4031\"><strong data-start=\"3927\" data-end=\"3954\">3. Cuisson du cabillaud<\/strong><br data-start=\"3954\" data-end=\"3957\" \/>En fin de cuisson du riz, faites fondre un peu de beurre dans une po\u00eale.<br \/>D\u00e9posez le dos de cabillaud pr\u00e9alablement sal\u00e9, poivr\u00e9 et saupoudr\u00e9 d\u2019aneth s\u00e9ch\u00e9.<br \/>Cuisez \u00e0 feu doux afin de pr\u00e9server la texture nacr\u00e9e du poisson.<\/p>\n<p data-start=\"4186\" data-end=\"4281\"><strong data-start=\"4186\" data-end=\"4203\">4. Assemblage<\/strong><br data-start=\"4203\" data-end=\"4206\" \/>Ajoutez le riz \u00e9goutt\u00e9 dans la fondue de tomates pour achever sa cuisson. <br \/>Incorporez un morceau de citron confit coup\u00e9 en tr\u00e8s petits d\u00e9s par personne.<br \/>Poursuivez la cuisson quelques minutes pour que les ar\u00f4mes se diffusent.<\/p>\n<p data-start=\"4438\" data-end=\"4502\"><strong data-start=\"4438\" data-end=\"4453\">5. Dressage<\/strong><br data-start=\"4453\" data-end=\"4456\" \/>Disposez le riz aux tomates dans l\u2019assiette.<br \/>D\u00e9posez le dos de cabillaud au centre.<br \/>Donnez un tour de moulin \u00e0 poivre, parsemez de ghomasho et servez imm\u00e9diatement.<\/p>\n<p data-start=\"4606\" data-end=\"4751\">Le contraste entre le riz noir, la tomate rouge et la chair blanche du poisson cr\u00e9e une assiette visuellement puissante \u2014 presque architecturale.<\/p>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=\u00a0\u00bb653,654,652&Prime; posts_number=\u00a0\u00bb3&Prime; show_title_and_caption=\u00a0\u00bboff\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb link_option_url=\u00a0\u00bbhttps:\/\/www.carole-equeter.com\/boutique\/\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbet_body_layout\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime; min_height=\u00a0\u00bb172.5px\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb][\/et_pb_gallery][et_pb_text _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb min_height=\u00a0\u00bb399.2px\u00a0\u00bb]<\/p>\n<h1 data-start=\"4758\" data-end=\"4782\">Pour aller plus loin<\/h1>\n<p data-start=\"4784\" data-end=\"4904\">Si vous aimez cette approche qui m\u00eale microbiologie et plaisir gastronomique, je vous invite \u00e0 d\u00e9couvrir :<\/p>\n<p data-start=\"4906\" data-end=\"5106\"><a href=\"https:\/\/www.carole-equeter.com\/boutique\/\">Mes livres<\/a>, pour approfondir la science des transformations culinaires.<br data-start=\"4977\" data-end=\"4980\" \/><a href=\"https:\/\/www.carole-equeter.com\/ateliers\/\">Mes ateliers<\/a>, pour comprendre le pourquoi du comment tout en mettant la main \u00e0 la p\u00e2te.<\/p>\n<p data-start=\"5108\" data-end=\"5161\" data-is-last-node=\"\" data-is-only-node=\"\">Retrouvez toutes les informations sur <a href=\"https:\/\/www.carole-equeter.com\/\">mon site web<\/a>. \u2728<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette avec une pinc\u00e9e de science &nbsp; \ud83e\uddec Pourquoi la saumure transforme le citron\u2026 et le conserve pendant des mois ? Sous l\u2019\u00e9corce \u00e9paisse du citron se cache une organisation cellulaire fascinante. Comme tout v\u00e9g\u00e9tal, sa structure est compos\u00e9e de cellules remplies d\u2019eau, entour\u00e9es de parois riches en cellulose, h\u00e9micellulose et pectine. Lorsque l\u2019on plonge [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"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":"","footnotes":""},"categories":[39],"tags":[59,58,61,60,57],"class_list":["post-2026","post","type-post","status-publish","format-standard","hentry","category-recette","tag-citron","tag-confit","tag-conservation","tag-poisson","tag-saumure"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Citrons confits en saumure et cabillaud parfum\u00e9 - Carole Equeter<\/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:\/\/www.carole-equeter.com\/en\/citrons-confits-en-saumure-et-cabillaud-parfume\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Citrons confits en saumure et cabillaud parfum\u00e9 - Carole Equeter\" \/>\n<meta property=\"og:description\" content=\"Recette avec une pinc\u00e9e de science &nbsp; \ud83e\uddec Pourquoi la saumure transforme le citron\u2026 et le conserve pendant des mois ? Sous l\u2019\u00e9corce \u00e9paisse du citron se cache une organisation cellulaire fascinante. Comme tout v\u00e9g\u00e9tal, sa structure est compos\u00e9e de cellules remplies d\u2019eau, entour\u00e9es de parois riches en cellulose, h\u00e9micellulose et pectine. 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