{"id":8803,"date":"2015-12-02T07:00:18","date_gmt":"2015-12-02T06:00:18","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=8803"},"modified":"2018-12-28T16:10:13","modified_gmt":"2018-12-28T15:10:13","slug":"recette-dos-de-bar-tartare-dhuitres-gillardeau-caviar-oscietre-brocoli-et-risotto-depeautre-au-cresson","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-dos-de-bar-tartare-dhuitres-gillardeau-caviar-oscietre-brocoli-et-risotto-depeautre-au-cresson","title":{"rendered":"Menu de F\u00eates : Dos de bar sur un lit de risotto verde et son tartare d’hu\u00eetres \u00ab\u00a0Gillardeau\u00a0\u00bb parfum\u00e9 au caviar osci\u00e8tre"},"content":{"rendered":"Reading Time: <\/span> 2<\/span> minutes<\/span><\/span>

Ingr\u00e9dients (pour 4 personnes) <\/strong><\/h2>\n

4 dos de bar \u00e9pais de 140 g issus de p\u00eache durable (ou p\u00each\u00e9s en saison dans le Golfe de Gascogne ou dans la Manche, de taille minimale de 42 cm)\u00a0; jus d\u20191\/2 citron\u00a0; huile de lin\u00a0; 8 hu\u00eetres sp\u00e9ciales \u00ab\u00a0Gillardeau\u00a0\u00bb\u00a0; 4 fleurs de brocoli\u00a0; 25 g de caviar Osci\u00e8tre\u00a0; 100 g d\u2019\u00e9peautre complet\u00a0; bouillon de volaille maison\u00a0; thym, laurier, algues (kombu)\u00a0; 3 bottes de cresson\u00a0; sel all\u00e9g\u00e9 en sodium et riche en potassium et poivre\u00a0; zestes de citron bio et feuille de cordifole.<\/p>\n

Pr\u00e9paration<\/strong><\/h2>\n
    \n
  • Tailler les dos de bar en b\u00e2tonnets de taille \u00e9gale (8 cm de longueur) et faire mariner au jus de citron et huile de lin pendant 2 minutes.<\/li>\n
  • Disposer les b\u00e2tonnets dans un emporte-pi\u00e8ce carr\u00e9 de 8 cm de c\u00f4t\u00e9 et faire cuire au four vapeur \u00e0 90 \u00b0C pendant 8 minutes, jusqu\u2019\u00e0 ce que le poisson soit nacr\u00e9.<\/li>\n
  • Hacher les hu\u00eetres sp\u00e9ciales \u00ab\u00a0Gillardeau\u00a0\u00bb et rajouter la fleur de 4 sommit\u00e9s de brocoli juste cuits \u00e0 la vapeur, 25 g de caviar Osci\u00e8tre et 1c\u00e0c d\u2019huile de lin.<\/li>\n
  • Cuire l\u2019\u00e9peautre complet comme un risotto avec du thym, laurier, algue Kombu et rajouter du bouillon de volaille au fur et \u00e0 mesure de l\u2019absorption du liquide (la cuisson dure +\/- 22 minutes).<\/li>\n
  • Faire cuire 3 bottes de cresson \u00e0 l\u2019eau bouillante sal\u00e9e et rafra\u00eechir aussit\u00f4t. Mixer le cresson avec une partie du jus de cuisson rafra\u00eechi (si possible rajouter un gla\u00e7on juste avant de mixer afin de pr\u00e9server la couleur verte).<\/li>\n
  • Une fois l\u2019\u00e9peautre ti\u00e9di, rajouter le coulis de cresson et un peu d\u2019huile de lin et rectifier l\u2019assaisonnement en sel et poivre.<\/li>\n
  • Dresser le bar juste cuit et le m\u00e9lange hu\u00eetres, brocoli et caviar sur le dessus en un carr\u00e9 plus petit.<\/li>\n
  • Terminer avec une r\u00e2p\u00e9e de zestes de citron \u00e0 la r\u00e2pe microplane et une feuille de cordifole. Rajouter le risotto d\u2019\u00e9peautre sur le c\u00f4t\u00e9.<\/li>\n<\/ul>\n

    NB\u00a0: recette de Pascal Devalkeneer extraite du livre \u00ab\u00a0Manger, votre sant\u00e9 va changer\u00a0\u00bb – Auteurs\u00a0: Dr Genevi\u00e8ve Moreau & Dr Olivier Coudron \u2013 Edition Racine<\/em><\/p>\n

    \n

    \n","protected":false},"excerpt":{"rendered":"

    Reading Time: <\/span> 2<\/span> minutes<\/span><\/span>Qui dit f\u00eates dit menu extraordinaire ! R\u00e9veillonnez avec d\u00e9lice en d\u00e9couvrant notre prestigieuse recette… Pour le plaisir des papilles et des pupilles. <\/p>\n","protected":false},"author":2,"featured_media":8845,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[819,275],"class_list":["post-8803","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-fetes","tag-recette"],"yoast_head":"\nRecette: Dos de bar, tartare d\u2019hu\u00eetres \u00ab Gillardeau \u00bb, caviar Osci\u00e8tre, brocoli et risotto d\u2019\u00e9peautre au cresson<\/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\/recette-dos-de-bar-tartare-dhuitres-gillardeau-caviar-oscietre-brocoli-et-risotto-depeautre-au-cresson\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette: Dos de bar, tartare d\u2019hu\u00eetres \u00ab Gillardeau \u00bb, caviar Osci\u00e8tre, brocoli et risotto d\u2019\u00e9peautre au cresson\" \/>\n<meta property=\"og:description\" content=\"Reading Time: 2 minutesQui dit f\u00eates dit menu extraordinaire ! 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