{"id":9963,"date":"2015-12-30T07:04:12","date_gmt":"2015-12-30T06:04:12","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=9963"},"modified":"2018-03-29T11:31:49","modified_gmt":"2018-03-29T09:31:49","slug":"la-saint-sylvestre-avec-la-chef-etoilee-isabelle-arpin","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/la-saint-sylvestre-avec-la-chef-etoilee-isabelle-arpin","title":{"rendered":"La Saint-Sylvestre avec la Chef Etoil\u00e9e Isabelle Arpin"},"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;\">E<\/span>n entr\u00e9e ou en plat, Isabelle Arpin nous propose un frais et l\u00e9ger cabillaud qui adopte de douces saveurs de poivron et vin doux. Un r\u00e9gal, facile \u00e0 r\u00e9aliser et \u00e0 servir un soir de Nouvel An !\u00a0<\/strong><\/p>\n<p style=\"text-align: right;\"><em>Par Joelle Rochette<\/em><\/p>\n<h2 style=\"text-align: left;\"><span style=\"color: #ff6600;\">Cabillaud sauce poivrons\u00a0<\/span><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9969\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2015\/12\/Plat-1-1024x684.png\" alt=\"life-magazine\" width=\"1024\" height=\"684\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/12\/Plat-1-1024x684.png 1024w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/12\/Plat-1-1024x684-768x513.png 768w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/12\/Plat-1-1024x684-315x210.png 315w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/12\/Plat-1-1024x684-450x300.png 450w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p style=\"text-align: justify;\"><strong>Ingr\u00e9dients<\/strong> :<\/p>\n<ul>\n<li style=\"text-align: justify;\">400 g de dos de cabillaud,<\/li>\n<li style=\"text-align: justify;\">2 artichauts,<\/li>\n<li style=\"text-align: justify;\">4 carottes f\u00e2nes,<\/li>\n<li style=\"text-align: justify;\">1 poireau,<\/li>\n<li style=\"text-align: justify;\">300 g de pommes de terre,<\/li>\n<li style=\"text-align: justify;\">1 poivron rouge,<\/li>\n<li style=\"text-align: justify;\">1 \u00e9chalote,<\/li>\n<li style=\"text-align: justify;\">50 g de chorizo ou poudre de poivrons fum\u00e9s (pimenton),<\/li>\n<li style=\"text-align: justify;\">0,15 l de lait,<\/li>\n<li style=\"text-align: justify;\">20 g de beurre,<\/li>\n<li style=\"text-align: justify;\">0,1 l de cr\u00e8me liquide,<\/li>\n<li style=\"text-align: justify;\">0,3 l de vin doux,<\/li>\n<li style=\"text-align: justify;\">ail,<\/li>\n<li style=\"text-align: justify;\">huile d\u2019olive,<\/li>\n<li style=\"text-align: justify;\">poudre d\u2019olives noires (s\u00e9ch\u00e9es),<\/li>\n<li style=\"text-align: justify;\">sel,<\/li>\n<li style=\"text-align: justify;\">poivre,<\/li>\n<li style=\"text-align: justify;\">muscade,<\/li>\n<li style=\"text-align: justify;\">sucre<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Pr\u00e9paration<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Nettoyer le poireau et les carottes puis les cuire \u00e0 l\u2019eau sal\u00e9e jusqu\u2019\u00e0 ce qu\u2019ils soient l\u00e9g\u00e8rement croquants.<\/li>\n<li>Cuire ensuite les artichauts. Une fois cuits, faire une pur\u00e9e lisse avec les c\u0153urs.<\/li>\n<li>R\u00e9aliser l\u2019espuma de pommes de terre avec le lait, beurre, sel, poivre et la muscade en passant le tout dans un thermomix (blender ou mixer) durant 20minutes \u00e0 80\u00b0C.<\/li>\n<li>Verser dans un siphon (contenant deux cartouches de gaz). R\u00e9server au chaud.<\/li>\n<li>Pour la sauce poivron : placer le poivron, quelques minutes, dans un four tr\u00e8s chaud. Enlever ensuite la peau. Puis passer au robot avec l\u2019\u00e9chalote et l\u2019ail.<br \/>\nMettre ensuite le tout dans une casserole \u00e0 feu doux puis ajouter le chorizo.<br \/>\nD\u00e9glacer avec le vin doux et laisser r\u00e9duire. Ajouter ensuite la cr\u00e8me.et laisser r\u00e9duire \u00e0 nouveau quelques minutes.<br \/>\nMixer l\u2019ensemble et passer au chinois.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Attention<\/strong> \u2013 \u00e0 faire la veille. Pour r\u00e9aliser la poudre d\u2019olives : s\u00e9cher des olives noires au four \u00e0 basse temp\u00e9rature le jour pr\u00e9c\u00e9dant. Mixer pour obtenir une poudre.<\/p>\n<p style=\"text-align: justify;\"><strong>Dressage<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Cuire les dos de cabillaud \u00e0 l\u2019huile d\u2019olive. Griller ensuite les tron\u00e7ons de poireaux et carottes f\u00e2nes.<\/li>\n<li style=\"text-align: justify;\">Dresser joliment\u00a0 le poisson, le poireau, les carottes, la pur\u00e9e d\u2019artichaut et l\u2019espuma de pommes de terre.<\/li>\n<li style=\"text-align: justify;\">Ajouter alors la sauce poivron puis parsemer de poudre d\u2019olives.<\/li>\n<\/ul>\n<p>Plus d&rsquo;informations: <a href=\"http:\/\/www.joellerochette.com\/\" target=\"_blank\">http:\/\/www.joellerochette.com\/<\/a><\/p>\n<hr \/>\n<p>&nbsp;<\/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>Avec l&rsquo;an neuf et la f\u00eate en vue, Isabelle Arpin propose la recette d&rsquo;un plat l\u00e9ger et truff\u00e9 de saveurs : un d\u00e9licieux cabillaud napp\u00e9 de sauce aux poivrons fum\u00e9s. Pour passer le cap de la nouvelle ann\u00e9e en toute beaut\u00e9&#8230;<\/p>\n","protected":false},"author":2,"featured_media":9968,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[790,793],"class_list":["post-9963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-gastronomie-vin","tag-joelle-rochette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La Saint-Sylvestre avec la Chef Etoil\u00e9e Isabelle Arpin - 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-saint-sylvestre-avec-la-chef-etoilee-isabelle-arpin\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Saint-Sylvestre avec la Chef Etoil\u00e9e Isabelle Arpin - Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Reading Time:  2 minutesAvec l&#039;an neuf et la f\u00eate en vue, Isabelle Arpin propose la recette d&#039;un plat l\u00e9ger et truff\u00e9 de saveurs : un d\u00e9licieux cabillaud napp\u00e9 de sauce aux poivrons fum\u00e9s. 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