{"id":3306,"date":"2023-06-19T15:17:48","date_gmt":"2023-06-19T13:17:48","guid":{"rendered":"https:\/\/lacore.ch\/co\/?p=3306"},"modified":"2023-06-19T15:17:48","modified_gmt":"2023-06-19T13:17:48","slug":"filet-de-bar-poele-emulsion-coco-gingembre-citronnelle-et-puree-de-pommes-de-terre-a-lhuile-de-noisette","status":"publish","type":"post","link":"https:\/\/lacore.ch\/co\/filet-de-bar-poele-emulsion-coco-gingembre-citronnelle-et-puree-de-pommes-de-terre-a-lhuile-de-noisette\/","title":{"rendered":"Filet de bar po\u00eal\u00e9, \u00e9mulsion coco gingembre citronnelle et pur\u00e9e de pommes de terre \u00e0 l’huile de noisette"},"content":{"rendered":"

Filet de bar po\u00eal\u00e9, \u00e9mulsion coco gingembre citronnelle et pur\u00e9e de pommes de terre \u00e0 l’huile de noisette<\/h1>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
<\/div>

Ingr\u00e9dients :<\/h3>\n

-250 ml de cr\u00e8me de coco
\n-1 gousse d\u2019ail
\n-2 tiges de citronnelle
\n-40g de gingembre pel\u00e9
\n– 1 jus de citron vert
\n-1 zeste de citron vert
\n-250 ml d\u2019eau
\n-1\/2 bouillon de l\u00e9gumes
\n-3 filets de bar
\n-Papier sulfuris\u00e9
\n-Huile de tournesol<\/p>\n<\/div><\/div><\/div><\/div><\/div>

<\/div>
\"\"<\/div><\/div><\/div><\/div><\/div>

Recette :<\/h3>\n
    \n
  1. Pr\u00e9parer le bouillon de l\u00e9gume en faisant bouillir l’eau avec le cube puis r\u00e9server.<\/li>\n
  2. \u00c9mincer grossi\u00e8rement la citronnelle, le gingembre et l’ail.<\/li>\n
  3. Faire chauffer un peu d’huile \u00e0 feu doux dans une po\u00eale. Quand l’huile est chaude, faire revenir tranquillement la citronnelle, le gingembre et l’ail \u00e9minc\u00e9.<\/li>\n
  4. M\u00e9langer et faire revenir le tout pendant 5 minutes. Verser dans la po\u00eale le bouillon de l\u00e9gume et laisser mijoter le tout \u00e0 feu doux pendant 10 minutes.<\/li>\n
  5. Rajouter la cr\u00e8me de coco et porter \u00e0 \u00e9bullition, puis incorporer les trois quarts du zeste de citron vert. Laisser mijoter encore 20 minutes et filtrer dans un chinois.<\/li>\n
  6. Pendant ce temps, faire chauffer une po\u00eale \u00e0 feu moyen et disposer un rond de papier sulfuris\u00e9 \u00e0 l\u2019int\u00e9rieur. Po\u00ealer chaque c\u00f4t\u00e9 du poisson 5 minutes environ.\u00a0Une fois le poisson cuit, dresser le dans les assiettes.<\/li>\n
  7. Au dernier moment, hors du feu rajouter le jus de citron vert dans la sauce.<\/li>\n
  8. Rectifier l’assaisonnement puis \u00e9mulsionner la sauce avec un mixeur plongeant.<\/li>\n
  9. Arroser le poisson avec l’\u00e9cume de la sauce \u00e9mulsionn\u00e9e. Rajouter des rondelles de radis noir, des herbes et une tuile dentelle en d\u00e9coration et accompagner d\u2019une pur\u00e9e de pomme de terre.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
    \"\"<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

    Le radis noir<\/h3>\n

    \u00ab\u00a0Le radis noir est connu sous plusieurs noms\u00a0:<\/p>\n

      \n
    • radis d’Espagne<\/li>\n
    • radis d’hiver<\/li>\n
    • raifort des Parisiens<\/li>\n
    • raifort cultiv\u00e9<\/li>\n<\/ul>\n

      Ce l\u00e9gume ressemble \u00e0 un radis rouge, sauf qu\u2019il est noir et est plus gros que ce premier.<\/p>\n

      Originaire de l\u2019Asie Mineure, on le cuisine surtout dans l\u2019Europe de l\u2019Est.<\/p>\n

      Son\u00a0go\u00fbt et sa texture sont assez proches du radis rouge.<\/p>\n

      Utilis\u00e9 en phytoth\u00e9rapie, le radis noir est connu pour soulager les probl\u00e8mes de v\u00e9sicule biliaire. Il est aussi connu pour ses bienfaits antiseptiques, d\u00e9toxifiants, purifiants et antibact\u00e9riens. On peut l\u2019acheter sur les march\u00e9s mais \u00e9galement en supermarch\u00e9 en Suisse.<\/p>\n

      Le radis noir \u00e9tait utilis\u00e9 comme monnaie d\u2019\u00e9change en \u00c9gypte, \u00e0 l\u2019\u00e9poque des pharaons.\u00a0\u00bb
      \n<\/em><\/p>\n

      Texte de Kylan<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div>

      <\/div>
      \"\"<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Filet de bar po\u00eal\u00e9, \u00e9mulsion coco gingembre citronnelle et pur\u00e9e de pommes de terre \u00e0 l’huile de noisette Ingr\u00e9dients : -250 ml de cr\u00e8me de coco -1 gousse d\u2019ail -2 tiges de citronnelle -40g de gingembre pel\u00e9 – 1 jus de citron vert -1 zeste de citron vert -250 ml d\u2019eau -1\/2 bouillon de l\u00e9gumes...","protected":false},"author":7,"featured_media":3312,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,9],"tags":[],"class_list":["post-3306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-atelier-cuisine","category-vie-de-lecole"],"yoast_head":"\nFilet de bar po\u00eal\u00e9, \u00e9mulsion coco gingembre citronnelle et pur\u00e9e de pommes de terre \u00e0 l'huile de noisette - L'Acore<\/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:\/\/lacore.ch\/co\/filet-de-bar-poele-emulsion-coco-gingembre-citronnelle-et-puree-de-pommes-de-terre-a-lhuile-de-noisette\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Filet de bar po\u00eal\u00e9, \u00e9mulsion coco gingembre citronnelle et pur\u00e9e de pommes de terre \u00e0 l'huile de noisette - 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