{"id":16465,"date":"2018-12-17T08:38:29","date_gmt":"2018-12-17T08:38:29","guid":{"rendered":"https:\/\/horecamagazine.be\/filet-de-bar-et-croquette-aux-carottes\/"},"modified":"2018-12-17T08:38:29","modified_gmt":"2018-12-17T08:38:29","slug":"filet-de-bar-et-croquette-aux-carottes","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/filet-de-bar-et-croquette-aux-carottes\/","title":{"rendered":"Filet de bar et croquette aux carottes"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Filet de bar avec peau (Davigel), chou de Milan, croquette veggie aux carottes (Gastronello), huile d\u2019olive \u00e0 la sauge (Valderrama), pur\u00e9e de pommes de terre (Aviko), corail d\u2019oursin (Davigel)<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Faites cuire \u00e0 la vapeur quelques feuilles du chou, garnissez-les de pur\u00e9e et enroulez. Retirez la peau du poisson et faites frire cette peau. Mixez l\u2019huile avec la sauge et assaisonnez.<\/p>\n\n<p class=\"wp-block-paragraph\">Faites cuire \u00e0 la vapeur le filet de bar, faites frire la croquette et dressez sur l\u2019assiette. D\u00e9posez un peu de corail d\u2019oursin sur le poisson. Servez \u00e9ventuellement avec un suppl\u00e9ment de carottes.<\/p>\n\n<p class=\"wp-block-paragraph\"><b>Suggestion de vins<\/b><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Domaine Saint Martin, Georges Duboeuf, AOC Saint-V\u00e9ran, 2017<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Les raisins primitivo sont \u00e9queut\u00e9s, puis \u00e9cras\u00e9s et mac\u00e9r\u00e9s \u00e0 une temp\u00e9rature contr\u00f4l\u00e9e pendant 8 \u00e0 10 jours, pendant lesquels le vin sera r\u00e9guli\u00e8rement pomp\u00e9 d\u2019un r\u00e9servoir en inox \u00e0 l\u2019autre. Teneur en alcool: 13,5% vol. Robe rubis intense aux reflets violets. Nez intense de fruits rouges. Bouche ample aux tanins doux et harmonieux. Excellent \u00e0 combiner avec des entr\u00e9es riches et de la viande rouge, ainsi que du gibier et des fromages assez forts.<\/p>\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_5.png\" alt=\"\" class=\"wp-image-16185\" width=\"133\" height=\"443\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_5.png 177w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_5-90x300.png 90w\" sizes=\"(max-width: 133px) 100vw, 133px\" \/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Filet de bar avec peau (Davigel), chou de Milan, croquette veggie aux carottes (Gastronello), huile d\u2019olive \u00e0 la sauge (Valderrama), pur\u00e9e de pommes de terre (Aviko), corail d\u2019oursin (Davigel) Pr\u00e9paration Faites cuire \u00e0 la vapeur quelques feuilles du chou, garnissez-les de pur\u00e9e et enroulez. Retirez la peau du poisson et faites frire cette peau. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":16188,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-16465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Filet de bar et croquette aux carottes | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Filet de bar et croquette aux carottes\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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