{"id":16474,"date":"2018-05-29T07:00:48","date_gmt":"2018-05-29T05:00:48","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=16474"},"modified":"2018-05-28T16:14:40","modified_gmt":"2018-05-28T14:14:40","slug":"recette-de-arabelle-meirlaen-seriole-vinaigrette-de-gingembre-coriandre-amandes-fraiches","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-de-arabelle-meirlaen-seriole-vinaigrette-de-gingembre-coriandre-amandes-fraiches","title":{"rendered":"Recette : Tartare de S\u00e9riole et sa vinaigrette de gingembre \u00e0 la coriandre et aux amandes"},"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><h3><\/h3>\n<h2 style=\"text-align: justify;\">Ingr\u00e9dients pour 4 personnes<\/h2>\n<ul style=\"text-align: justify;\">\n<li><strong>La vinaigrette\u00a0: <\/strong>50 ml de vinaigre de riz<strong>, <\/strong>150 ml d\u2019eau<strong>, <\/strong>40 g de sucre semoule fin<strong>, <\/strong>1 \u00e9chalote de 50 g<strong>, 2<\/strong>0 g net de gingembre<strong>, <\/strong>20 feuilles de coriandre fra\u00eeche<strong>, <\/strong>1 cm de piment d\u2019Espelette<\/li>\n<li><strong>La s\u00e9riole\u00a0: <\/strong>200 g de filet de s\u00e9riole (la s\u00e9riole (Seriola dumerili) est un gros poisson \u00e0 chair ferme, p\u00each\u00e9 en M\u00e9diterran\u00e9e et appel\u00e9 \u00ab\u00a0liche\u00a0\u00bb \u00e0 Marseille)<strong>, <\/strong>1 \u00e0 2 c \u00e0 soupe d\u2019huile d\u2019olive vierge extra, fruit\u00e9e <strong>, <\/strong>1 pinc\u00e9e de fleur de sel<strong>, 1 <\/strong>pinc\u00e9e de 5 poivres<\/li>\n<li><strong>La garniture\u00a0: <\/strong>4 jeunes oignons<strong>, <\/strong>10 g net de curcuma frais<strong>, <\/strong>4 fines tranches d\u2019\u00e9chalote (1 mm)<strong>, <\/strong>8 amandes fra\u00eeches<strong>, <\/strong>2 radis blancs Chandelle de Glace<strong>, <\/strong>20 jeunes feuilles de pimprenelle<strong>, <\/strong>12 feuilles de sauge ananas, 20 fleurs de sauge ananas<\/li>\n<\/ul>\n<h2 style=\"text-align: justify;\"><strong>Pr\u00e9paration<\/strong><\/h2>\n<ul style=\"text-align: justify;\">\n<li>Pour la vinaigrette, peler l\u2019\u00e9chalote et le gingembre et les \u00e9mincer en fine brunoise (2 mm). \u00c9mincer finement le piment (en retirant les graines) et la coriandre.<\/li>\n<li>Dans un bol, m\u00e9langer le vinaigre, l\u2019eau et le sucre. Incorporer les autres ingr\u00e9dients et m\u00e9langer. R\u00e9server au frigo au moins 30 minutes, filtrer.<\/li>\n<li>\u00c9mincer la s\u00e9riole en lamelles de 2 mm, la d\u00e9poser sur une assiette froide et la badigeonner d\u2019huile d\u2019olive. Prot\u00e9ger par un film alimentaire et r\u00e9server 10 \u00e0 15 minutes au frais.<\/li>\n<li>Ouvrir la gangue des amandes, tremper 20 min dans l\u2019eau froide, de mani\u00e8re \u00e0 les peler ais\u00e9ment. Laver soigneusement les jeunes oignons et les sectionner au niveau du bulbe. R\u00e9server les racines. D\u00e9tailler les jeunes oignons, le curcuma frais et l\u2019\u00e9chalote en lamelles de 1 mm. \u00c9mincer les radis en rondelles de 5 mm d\u2019\u00e9paisseur.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-35061 aligncenter\" src=\"http:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2018\/05\/poisson-marine\u0301-Life-Magazine.jpg\" alt=\"\" width=\"450\" height=\"300\" \/><\/p>\n<h2 style=\"text-align: justify;\"><strong>Dressage<\/strong><\/h2>\n<p style=\"text-align: justify;\">Dans une petite assiette creuse et froide, placer la s\u00e9riole et l\u2019assaisonner de fleur de sel et de poivre. R\u00e9partir les diff\u00e9rentes rondelles. Verser la vinaigrette de mani\u00e8re \u00e0 mouiller le tout sur une hauteur de 5 mm. D\u00e9poser les feuilles de sauge ananas et de pimprenelle. Terminer par les fleurs de sauge ananas et la racine de jeune oignon.<\/p>\n<p style=\"text-align: center;\"><strong><em>Vous aimerez aussi ? <\/em><\/strong>La recette <a href=\"http:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/petit-epeautre-germe-carpaccio-de-tomates-et-pesto-aux-herbes-estivales\" target=\"_blank\" rel=\"noopener\">\u00a0du Carpaccio de tomates aux herbes<\/a><\/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>Du poisson, des \u00e9pices, et des fleurs: on n&rsquo;est pas loin du paradis pour les yeux et les papilles avec ce plat printanier.<\/p>\n","protected":false},"author":2,"featured_media":35054,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[790,275],"class_list":["post-16474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-gastronomie-vin","tag-recette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette : Tartare de S\u00e9riole et sa vinaigrette de gingembre \u00e0 la coriandre et aux amandes - Fifty &amp; 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