{"id":14578,"date":"2016-03-09T14:00:00","date_gmt":"2016-03-09T13:00:00","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=14578"},"modified":"2018-03-07T15:56:26","modified_gmt":"2018-03-07T14:56:26","slug":"la-recette-du-skrei-de-norvege-facon-maxime-colin","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/la-recette-du-skrei-de-norvege-facon-maxime-colin","title":{"rendered":"Recette : Le fameux Skrei de Norv\u00e8ge vu par Maxime Colin"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">L<\/span>es grands chefs le surnomme \u00ab\u00a0le roi des cabillauds\u00a0\u00bb. Le skrei de Norv\u00e8ge est \u00e0 la carte de la toute nouvelle table de Maxime Colin. Ce savoureux poisson de saison est mis \u00e0 l&rsquo;honneur dans u<strong>ne recette que nous confie,\u00a0<strong><strong>en exclusivit\u00e9,<\/strong><\/strong>\u00a0le Jeune Chef de l\u2019Ann\u00e9e au Gault&amp;Millau 2016. U<\/strong>n plat \u00e0 la fois facile \u00e0 r\u00e9aliser, bien pr\u00e9sent\u00e9 et d\u00e9licieux \u00e0 d\u00e9guster.\u00a0<\/strong><\/p>\n<p style=\"text-align: right;\"><em>Par Jo\u00eblle Rochette<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-14581\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/03\/UNE-Life-Magazine21.jpg\" alt=\"UNE-Life-Magazine\" width=\"387\" height=\"271\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/03\/UNE-Life-Magazine21.jpg 600w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/03\/UNE-Life-Magazine21-315x221.jpg 315w\" sizes=\"auto, (max-width: 387px) 100vw, 387px\" \/><\/p>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Dos de Skrei fa\u00e7on Maxime Colin<\/span><\/h1>\n<p style=\"text-align: justify;\">Une pure merveille que ce fameux cabillaud norv\u00e9gien interpr\u00e9t\u00e9 par Maxime Colin. Merveille test\u00e9e avec d\u00e9lice et largement approuv\u00e9e\u00a0! Du coup, apr\u00e8s avoir jou\u00e9 les \u00e9claireurs au tout nouveau Restaurant de Maxime, nous lui avons gentiment demand\u00e9 de nous r\u00e9v\u00e9ler sa recette. R\u00e9sultat : en exclusivit\u00e9 pour vous, voici \u00ab\u00a0le Dos de Skrei poch\u00e9 aux algues, beurre au Champagne et Avruga, jeunes pousses et Salicornes\u00a0\u00bb.<\/p>\n<h3 style=\"text-align: justify;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li style=\"text-align: justify;\">4 portions de Skrei de Norv\u00e8ge (ou de cabillaud si vous n&rsquo;arrivez pas \u00e0 vous en procurer. La saison se termine en avril)<\/li>\n<li style=\"text-align: justify;\">100 g d\u2019algues fra\u00eeches \u00ab\u00a0wakame\u00a0\u00bb<\/li>\n<li style=\"text-align: justify;\">300 ml de fumet de poisson<\/li>\n<li style=\"text-align: justify;\">200 ml de Champagne<\/li>\n<li style=\"text-align: justify;\">100 g d&rsquo;\u00e9chalotes cisel\u00e9es<\/li>\n<li style=\"text-align: justify;\">40 ml de vinaigre de cidre<\/li>\n<li style=\"text-align: justify;\">300 g de beurre en morceau<\/li>\n<li style=\"text-align: justify;\">100 g de cr\u00e8me mont\u00e9e<\/li>\n<li style=\"text-align: justify;\">50 g d\u2019Avruga (\u0153ufs de hareng fum\u00e9s)<\/li>\n<li style=\"text-align: justify;\">80 g de salicornes nettoy\u00e9es<\/li>\n<li style=\"text-align: justify;\">500 g de jeunes pousses d&rsquo;\u00e9pinards<\/li>\n<li style=\"text-align: justify;\">30 g de beurre, un filet d\u2019huile d&rsquo;olive, quelques pousses d&rsquo;oyster cress.<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #333333;\">Pr\u00e9paration<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-14582 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/03\/Life-Magazine-REc.jpg\" alt=\"Life-Magazine\" width=\"397\" height=\"265\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/03\/Life-Magazine-REc.jpg 640w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/03\/Life-Magazine-REc-315x210.jpg 315w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/03\/Life-Magazine-REc-450x300.jpg 450w\" sizes=\"auto, (max-width: 397px) 100vw, 397px\" \/><\/p>\n<ul>\n<li style=\"text-align: justify;\">Pour r\u00e9aliser le beurre au Champagne : \u00a0faire r\u00e9duire les \u00e9chalotes avec le Champagne et le vinaigre \u00e0 1\/3. Incorporer le beurre en parcelle en \u00e9mulsionnant \u00e0 l&rsquo;aide d\u2019un fouet ou d&rsquo;un mixer. Passer la sauce au chinois et assaisonner de sel et poivre.<\/li>\n<li style=\"text-align: justify;\">R\u00e9alisez un bouillon avec le fumet et les algues dans le fond d&rsquo;une couscoussi\u00e8re et laissez infuser.<\/li>\n<li style=\"text-align: justify;\"><span style=\"text-align: justify; font-size: 1rem;\">Placez les dos de poisson dans la couscoussi\u00e8re et cuire \u00e0 la vapeur d&rsquo;algues pendant 5 minutes jusqu\u2019\u00e0 ce qu&rsquo;il n\u2019y ait plus de r\u00e9sistance quand on y enfonce une pointe de couteau. Le poisson doit \u00eatre juste \u00ab\u00a0nacr\u00e9 \u00ab\u00a0.<\/span><\/li>\n<li style=\"text-align: justify;\">Faire revenir les pousses d&rsquo;\u00e9pinards quelques secondes avec un filet d\u2019huile d&rsquo;olive tr\u00e8s chaude dans une po\u00eale.\u00a0 Les placer sur un papier absorbant avant de les servir.<\/li>\n<li style=\"text-align: justify;\"><span style=\"text-align: justify; font-size: 1rem;\">Faire r\u00e9duire une louchette du bouillon d&rsquo;algues dans un po\u00ealon avec une noisette de beurre et y faire revenir les salicornes pendant 2 minutes.<\/span><\/li>\n<li style=\"text-align: justify;\">Terminez la sauce en incorporant la cr\u00e8me mont\u00e9e \u00e0 la derni\u00e8re minute et les \u0153ufs de hareng fum\u00e9s (Avruga).<\/li>\n<li style=\"text-align: justify;\"><span style=\"text-align: justify; font-size: 1rem;\">Versez la sauce aux billes noires dans le creux des assiettes pr\u00e9alablement ti\u00e9dies au four \u00e0 70\u00b0C.\u00a0 D\u00e9posez au centre de l\u2019assiette un lit d\u2019\u00e9pinards tomb\u00e9s et, par-dessus, le Skrei.<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"text-align: justify; font-size: 1rem;\">Parsemez de salicornes et de quelques feuilles d\u2019hu\u00eetres.<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"text-align: justify; font-size: 1rem;\">Ajoutez une pinc\u00e9e de fleur de sel de Noirmoutier et un tour de moulin \u00e0 poivre.<\/span><\/li>\n<\/ul>\n<hr \/>\n<p style=\"text-align: center;\"><span style=\"color: #333333;\">Recette \u00e0 la carte du Restaurant Maxime Colin<br \/>\n<\/span><strong><a href=\"http:\/\/www.joellerochette.com\/\" target=\"_blank\">http:\/\/www.joellerochette.com\/<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Quand le Jeune Chef de l&rsquo;Ann\u00e9e au Gault&#038;Millau 2016 nous cuisine le \u00ab\u00a0roi des cabillauds\u00a0\u00bb cela donne une v\u00e9ritable merveille&#8230; En exclusivit\u00e9, nous vous livrons son \u00e9patante recette de \u00ab\u00a0Dos de Skrei poch\u00e9 aux algues, beurre au Champagne et Avruga, jeunes pousses et Salicornes\u00a0\u00bb.  <\/p>\n","protected":false},"author":2,"featured_media":14586,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[793,275],"class_list":["post-14578","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-joelle-rochette","tag-recette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette : Le fameux Skrei de Norv\u00e8ge vu par Maxime Colin - Fifty &amp; Me MAGAZINE<\/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.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/la-recette-du-skrei-de-norvege-facon-maxime-colin\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette : Le fameux Skrei de Norv\u00e8ge vu par Maxime Colin - Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Reading Time:  2 minutesQuand le Jeune Chef de l&#039;Ann\u00e9e au Gault&amp;Millau 2016 nous cuisine le &quot;roi des cabillauds&quot; cela donne une v\u00e9ritable merveille... En exclusivit\u00e9, nous vous livrons son \u00e9patante recette de &quot;Dos de Skrei poch\u00e9 aux algues, beurre au Champagne et Avruga, jeunes pousses et Salicornes&quot;.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/la-recette-du-skrei-de-norvege-facon-maxime-colin\" \/>\n<meta property=\"og:site_name\" content=\"Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"article:published_time\" content=\"2016-03-09T13:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-03-07T14:56:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/03\/UNE-life-magazine7.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"520\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ga\u00eblle Mauroit\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ga\u00eblle Mauroit\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/la-recette-du-skrei-de-norvege-facon-maxime-colin\",\"url\":\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/la-recette-du-skrei-de-norvege-facon-maxime-colin\",\"name\":\"Recette : Le fameux Skrei de Norv\u00e8ge vu par Maxime Colin - Fifty &amp; 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