{"id":3767,"date":"2026-07-25T12:44:20","date_gmt":"2026-07-25T12:44:20","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/bakalar-na-bijelo-croate\/"},"modified":"2026-07-25T12:44:20","modified_gmt":"2026-07-25T12:44:20","slug":"bakalar-na-bijelo-croate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/bakalar-na-bijelo-croate\/","title":{"rendered":"Bakalar na bijelo croate"},"content":{"rendered":"\n<style>\n#recipe-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread{--gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-soft:#f8f4ec;--gj-ink:#1b211f;--gj-ink-soft:#3d4642;--gj-muted:#6a726e;--gj-gold:#a86f20;--gj-gold-deep:#7f5014;--gj-gold-soft:#efe1c5;--gj-night:#22302d;--gj-night-deep:#17211f;--gj-line:rgba(34,48,45,.12);--gj-line-strong:rgba(34,48,45,.2);--gj-radius-sm:12px;--gj-radius:18px;--gj-radius-lg:26px;--gj-shadow-sm:0 10px 30px 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.gj-ing-group,#recipe-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-info-card,#recipe-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-steps>li,#recipe-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-pull,#recipe-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-rail,#recipe-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-rail,#recipe-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-rail *,#recipe-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-close *{color:#111!important}#recipe-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\" lang=\"fr\" aria-labelledby=\"recipe-title-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\">\n<header class=\"gj-masthead\">\n<p class=\"gj-eyebrow\">Dalmatie \u00b7 Morue sal\u00e9e \u00b7 Tartinade chaude ou froide<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><span class=\"gj-title-main\"><b>Bakalar na bijelo<\/b> de morue et pomme de terre<\/span> <span class=\"gj-title-accent gj-serif\">mont\u00e9 lentement \u00e0 l\u2019huile d\u2019olive<\/span><\/h2>\n<p class=\"gj-sub\">La morue sal\u00e9e est dessal\u00e9e au froid, poch\u00e9e avec la pomme de terre puis travaill\u00e9e avec ail et huile d\u2019olive jusqu\u2019\u00e0 une masse blanche, souple et encore fibreuse.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informations principales sur la recette\"><li>Cat\u00e9gorie : <strong>Tartinade<\/strong><\/li><li>Cuisine : <strong>Croate, Dalmatie<\/strong><\/li><li>M\u00e9thode : <strong>Dessalage, pochage et montage \u00e0 l\u2019huile<\/strong><\/li><li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li><\/ul>\n<\/header>\n<dl class=\"gj-facts\" aria-label=\"Dur\u00e9es, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>8 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>50 min<\/dd><\/div><div class=\"gj-fact\"><dt>Repos<\/dt><dd>36 h de dessalage<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>37 h 20<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 480 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-3.webp\" alt=\"Bakalar na bijelo servi dans un bol clair avec persil, huile d\u2019olive, pain rustique et serviette en lin\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La surface est souple et l\u00e9g\u00e8rement brillante, avec une structure plus fibreuse qu\u2019une pur\u00e9e lisse.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Dessaler avec patience et monter sans effacer le poisson<\/h3><\/div><div class=\"gj-intro-grid\">\n<div class=\"gj-copy-col\">\n<p class=\"gj-dropcap\">Bakalar na bijelo, litt\u00e9ralement morue \u00ab en blanc \u00bb, fait partie des pr\u00e9parations de poisson sal\u00e9 connues sur la c\u00f4te croate et dans les repas de f\u00eate, notamment en hiver. La morue s\u00e9ch\u00e9e et sal\u00e9e demande une pr\u00e9paration longue avant la cuisson, mais le travail actif reste simple. Une fois dessal\u00e9e, elle est poch\u00e9e, d\u00e9barrass\u00e9e de ses ar\u00eates puis travaill\u00e9e avec huile d\u2019olive, ail et souvent pomme de terre. Le r\u00e9sultat peut \u00eatre servi ti\u00e8de comme plat l\u00e9ger ou froid comme tartinade, avec du pain et quelques olives.<\/p>\n<blockquote class=\"gj-pull\">La texture ne doit pas devenir celle d\u2019une cr\u00e8me : les fibres de morue restent visibles pendant que l\u2019huile et la pomme de terre les lient.<\/blockquote>\n<p>Le dessalage se fait au r\u00e9frig\u00e9rateur, jamais sur le plan de travail. La morue est rinc\u00e9e puis couverte d\u2019un grand volume d\u2019eau froide pendant trente-six heures, avec quatre changements d\u2019eau. Les morceaux \u00e9pais peuvent demander quelques heures de plus ; la seule r\u00e8gle fiable consiste \u00e0 go\u00fbter un petit fragment cuit avant l\u2019assaisonnement final. Un dessalage trop court rend toute la pr\u00e9paration agressive, tandis qu\u2019un s\u00e9jour excessivement long retire une partie de son caract\u00e8re. Le r\u00e9cipient reste couvert afin que le poisson ne transmette pas son odeur aux autres aliments.<\/p>\n<p>La morue dessal\u00e9e cuit \u00e0 fr\u00e9missement avec une feuille de laurier. Une \u00e9bullition forte disperse les fibres et durcit les zones les plus maigres. Les pommes de terre cuisent s\u00e9par\u00e9ment dans une eau non sal\u00e9e, puis sont \u00e9goutt\u00e9es avec soin. Le poisson atteint au moins 63 \u00b0C et se s\u00e9pare facilement en larges lamelles. Pendant qu\u2019il est encore ti\u00e8de, la peau, les ar\u00eates et les parties sombres sont retir\u00e9es. Cette inspection demande du temps, mais elle \u00e9vite qu\u2019une tartinade souple contienne un fragment dur.<\/p>\n<\/div>\n<div class=\"gj-copy-col\">\n<p>Le montage peut se faire dans une casserole lourde avec une cuill\u00e8re en bois ou dans le bol d\u2019un batteur muni de la feuille, \u00e0 petite vitesse. La morue et la pomme de terre sont d\u2019abord \u00e9cras\u00e9es grossi\u00e8rement. L\u2019ail r\u00e9duit en p\u00e2te et l\u2019huile ti\u00e8de sont ajout\u00e9s peu \u00e0 peu. Une partie de l\u2019eau de cuisson ajuste la souplesse. Une vitesse \u00e9lev\u00e9e produirait une masse collante, surtout \u00e0 cause de l\u2019amidon de la pomme de terre. Le mouvement doit unir les \u00e9l\u00e9ments tout en laissant des fibres et de petites irr\u00e9gularit\u00e9s.<\/p>\n<p>L\u2019huile d\u2019olive donne la rondeur, mais elle ne doit pas former une flaque au fond du bol. La quantit\u00e9 propos\u00e9e est incorpor\u00e9e par \u00e9tapes ; selon le poisson et la pomme de terre, quelques cuill\u00e8res peuvent rester inutilis\u00e9es. Le poivre blanc et le persil terminent la pr\u00e9paration. Le sel n\u2019est presque jamais n\u00e9cessaire avant d\u00e9gustation. Un filet de jus de citron peut \u00eatre ajout\u00e9 dans l\u2019assiette, mais une forte acidit\u00e9 dans tout le m\u00e9lange masque la douceur de la morue et peut resserrer la texture pendant le repos.<\/p>\n<p>Le bakalar na bijelo se tasse l\u00e9g\u00e8rement en refroidissant. Pour un service froid, il est sorti du r\u00e9frig\u00e9rateur vingt minutes avant le repas et d\u00e9tendu avec une cuill\u00e8re d\u2019huile ou un peu d\u2019eau chaude si n\u00e9cessaire. Il doit rester p\u00e2le, souple et facile \u00e0 \u00e9taler, sans devenir mousseux. Le pain rustique, grill\u00e9 ou non, convient mieux qu\u2019un pain tr\u00e8s tendre. Les restes se gardent peu de temps : la pr\u00e9paration associe poisson cuit, pomme de terre et huile, trois \u00e9l\u00e9ments qui demandent un refroidissement rapide et une conservation stricte au froid.<\/p>\n<\/div>\n<\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Du poisson sec \u00e0 la tartinade blanche<\/p><h3 id=\"recipe-timeline-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 1 h 20 \u00b7 Dessalage : 36 h<\/p><\/div><ol class=\"gj-rail-track\">\n<li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Rincer la morue et commencer le dessalage au froid.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT36H\">36:00<\/time><span>Pocher la morue et cuire les pommes de terre sans sel.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT36H50M\">36:50<\/time><span>Retirer peau et ar\u00eates, puis \u00e9craser avec l\u2019ail.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT37H20M\">37:20<\/time><span>Monter \u00e0 l\u2019huile, ajuster la texture et servir.<\/span><\/li>\n<\/ol><p class=\"gj-rail-sum\"><strong>Recette en bref.<\/strong> La morue sal\u00e9e trempe trente-six heures au r\u00e9frig\u00e9rateur avec plusieurs changements d\u2019eau. Elle est ensuite poch\u00e9e doucement avec du laurier jusqu\u2019\u00e0 63 \u00b0C, tandis que les pommes de terre cuisent s\u00e9par\u00e9ment. La chair encore ti\u00e8de est d\u00e9barrass\u00e9e de sa peau et de toutes ses ar\u00eates, puis \u00e9cras\u00e9e avec les pommes de terre et l\u2019ail. L\u2019huile d\u2019olive entre progressivement, accompagn\u00e9e d\u2019un peu d\u2019eau de cuisson si le m\u00e9lange devient trop ferme. Le persil et le poivre blanc terminent la tartinade. Le sel n\u2019est ajout\u00e9 qu\u2019apr\u00e8s d\u00e9gustation, et le service se fait avec du pain rustique.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Ingr\u00e9dients<\/h3><\/div><div class=\"gj-ing-grid\">\n<div class=\"gj-ing-col\">\n<section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread-pour-la-morue-blanche\"><h4 id=\"recipe-ing-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread-pour-la-morue-blanche\">Pour la morue blanche<\/h4><ul>\n<li><strong>600 g de morue s\u00e9ch\u00e9e et sal\u00e9e<\/strong><em>Dessal\u00e9e 36 heures au r\u00e9frig\u00e9rateur.<\/em><\/li>\n<li><strong>500 g de pommes de terre farineuses<\/strong><\/li>\n<li><strong>200 ml d\u2019huile d\u2019olive vierge extra<\/strong><\/li>\n<li><strong>3 gousses d\u2019ail r\u00e9duites en p\u00e2te<\/strong><\/li>\n<li><strong>1 feuille de laurier<\/strong><\/li>\n<li><strong>20 g de persil plat hach\u00e9<\/strong><\/li>\n<li><strong>1 g de poivre blanc<\/strong><\/li>\n<li><strong>300 g de pain rustique<\/strong><\/li>\n<li><strong>1 citron en quartiers<\/strong><\/li>\n<\/ul><\/section>\n<\/div>\n<div class=\"gj-ing-col\">\n<aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et pr\u00e9cautions.<\/strong> La recette contient poisson et gluten avec le pain. Un pain sans gluten convient. Le niveau de sodium d\u00e9pend fortement de la morue et de la qualit\u00e9 du dessalage.<\/aside>\n<\/div>\n<\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Dessalage et cuisson<\/h4><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Dessalez au froid<\/p><p class=\"gj-step-x\">Rincez la morue, couvrez-la largement d\u2019eau froide et r\u00e9frig\u00e9rez 36 heures. Changez l\u2019eau quatre fois.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Pochez la morue<\/p><p class=\"gj-step-x\">Couvrez la morue d\u2019eau neuve, ajoutez le laurier et fr\u00e9missez 20 \u00e0 25 minutes. <span class=\"gj-cue\">La chair doit atteindre 63 \u00b0C et se s\u00e9parer en larges lamelles.<\/span><\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Cuisez les pommes de terre<\/p><p class=\"gj-step-x\">Faites cuire les pommes de terre \u00e9pluch\u00e9es dans une eau non sal\u00e9e 20 \u00e0 25 minutes, puis \u00e9gouttez-les et laissez la vapeur s\u2019\u00e9chapper 5 minutes.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Nettoyez le poisson<\/p><p class=\"gj-step-x\">Retirez peau, ar\u00eates et zones sombres pendant que la morue est encore ti\u00e8de. Gardez 150 ml d\u2019eau de cuisson filtr\u00e9e.<\/p><\/div><\/li>\n<\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Montage \u00e0 l\u2019huile<\/h4><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">\u00c9crasez grossi\u00e8rement<\/p><p class=\"gj-step-x\">Placez morue, pommes de terre et ail dans une casserole lourde. Travaillez \u00e0 la cuill\u00e8re en bois jusqu\u2019\u00e0 une masse irr\u00e9guli\u00e8re.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Incorporez l\u2019huile<\/p><p class=\"gj-step-x\">Ajoutez l\u2019huile ti\u00e8de en plusieurs fois, en m\u00e9langeant entre chaque ajout. D\u00e9tendez avec un peu d\u2019eau de cuisson si n\u00e9cessaire.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Terminez la tartinade<\/p><p class=\"gj-step-x\">Ajoutez persil et poivre. Go\u00fbtez avant toute addition de sel et arr\u00eatez de travailler d\u00e8s que la masse est souple. <span class=\"gj-cue\">Des fibres de morue doivent rester visibles ; la surface ne doit pas \u00eatre huileuse.<\/span><\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Servez ti\u00e8de ou refroidissez<\/p><p class=\"gj-step-x\">Servez imm\u00e9diatement avec pain et citron, ou refroidissez dans un r\u00e9cipient peu profond avant de r\u00e9frig\u00e9rer.<\/p><\/div><\/li>\n<\/ol>\n<\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Service, conservation et adaptations<\/h3><\/div><div class=\"gj-info-grid\">\n<section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servez en petites portions avec du pain grill\u00e9, quelques olives et du citron \u00e0 part. Pour un buffet, gardez le bol sur un lit de glace et remettez-le au r\u00e9frig\u00e9rateur apr\u00e8s deux heures au maximum.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Conservez 2 jours au r\u00e9frig\u00e9rateur dans un r\u00e9cipient ferm\u00e9. Pour servir, laissez revenir 20 minutes \u00e0 temp\u00e9rature ambiante et d\u00e9tendez si besoin. Le r\u00e9chauffage se fait doucement jusqu\u2019\u00e0 74 \u00b0C. La cong\u00e9lation rend la pomme de terre granuleuse.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Quatre variantes r\u00e9alisables<\/h4><ul><li>R\u00e9duire la pomme de terre \u00e0 300 g pour un go\u00fbt de poisson plus marqu\u00e9.<\/li><li>Employer un batteur muni de la feuille \u00e0 vitesse minimale, jamais un mixeur \u00e0 couteau.<\/li><li>Ajouter 20 g de c\u00e2pres rinc\u00e9es juste avant le service.<\/li><li>Remplacer 50 ml d\u2019huile d\u2019olive par autant d\u2019eau de cuisson pour une texture plus l\u00e9g\u00e8re.<\/li><\/ul><\/section>\n<section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Le dessalage se juge en go\u00fbtant un petit morceau cuit, pas seulement en comptant les heures.<\/li><li>L\u2019huile ti\u00e8de s\u2019incorpore mieux qu\u2019une huile tr\u00e8s froide.<\/li><li>Un mixeur rapide lib\u00e8re trop d\u2019amidon et rend le m\u00e9lange \u00e9lastique.<\/li><\/ol><\/section>\n<section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Grand r\u00e9cipient non r\u00e9actif pour le dessalage<\/li><li>Deux casseroles<\/li><li>Passoire fine<\/li><li>Cuill\u00e8re en bois ou batteur \u00e0 feuille<\/li><li>Pince \u00e0 ar\u00eates<\/li><\/ul><\/section>\n<\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Valeurs nutritionnelles par portion<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 480 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 35 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 32 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 23 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 850 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 portion de tartinade avec pain. <strong>Allerg\u00e8nes principaux :<\/strong> poisson et gluten. Estimation fond\u00e9e sur des valeurs de composition courantes ; le r\u00e9sultat r\u00e9el varie selon les marques, le dessalage, le parage, l\u2019absorption d\u2019huile et le partage des portions.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Blanc, souple, fibreux<\/p><p class=\"gj-close-quote\">Le poisson reste identifiable, m\u00eame lorsque la pomme de terre et l\u2019huile donnent au m\u00e9lange sa tenue.<\/p><p class=\"gj-close-copy\">Le vrai temps de la recette appartient au dessalage. La cuisson et le montage demandent ensuite une main l\u00e9g\u00e8re afin de conserver la structure de la morue et une salinit\u00e9 \u00e9quilibr\u00e9e.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-bakalar-na-bijelo-croatian-white-salt-cod-spread\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Bakalar na bijelo de morue et pomme de terre mont\u00e9 lentement \u00e0 l\u2019huile d\u2019olive\",\n  \"description\": \"La morue sal\u00e9e est dessal\u00e9e au froid, poch\u00e9e avec la pomme de terre puis travaill\u00e9e avec ail et huile d\u2019olive jusqu\u2019\u00e0 une masse blanche, souple et encore fibreuse.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Croate, Dalmatie\",\n  \"recipeCategory\": \"Tartinade\",\n  \"cookingMethod\": \"Dessalage, pochage et montage \u00e0 l\u2019huile\",\n  \"keywords\": \"bakalar na bijelo, morue blanche croate, tartinade de morue sal\u00e9e, morue et pomme de terre \u00e0 l\u2019huile\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT50M\",\n  \"totalTime\": \"PT37H20M\",\n  \"recipeYield\": \"8 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"480 kcal\",\n    \"carbohydrateContent\": \"35 g\",\n    \"proteinContent\": \"32 g\",\n    \"fatContent\": \"23 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"850 mg\",\n    \"servingSize\": \"1 portion de tartinade avec pain\"\n  },\n  \"recipeIngredient\": [\n    \"600 g de morue s\u00e9ch\u00e9e et sal\u00e9e\",\n    \"500 g de pommes de terre farineuses\",\n    \"200 ml d\u2019huile d\u2019olive vierge extra\",\n    \"3 gousses d\u2019ail r\u00e9duites en p\u00e2te\",\n    \"1 feuille de laurier\",\n    \"20 g de persil plat hach\u00e9\",\n    \"1 g de poivre blanc\",\n    \"300 g de pain rustique\",\n    \"1 citron en quartiers\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Dessalage et cuisson\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dessalez au froid\",\n          \"text\": \"Rincez la morue, couvrez-la largement d\u2019eau froide et r\u00e9frig\u00e9rez 36 heures. 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