{"id":18969,"date":"2019-03-19T14:48:54","date_gmt":"2019-03-19T14:48:54","guid":{"rendered":"https:\/\/horecamagazine.be\/recettes-saison-printemps\/"},"modified":"2019-03-19T15:27:54","modified_gmt":"2019-03-19T15:27:54","slug":"recettes-saison-printemps","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/recettes-saison-printemps\/","title":{"rendered":"recettes saison Printemps"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_row _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb3.20.2&Prime;]<\/p>\n<h3>Carpaccio de rouget barbet<\/h3>\n<p>&nbsp;<\/p>\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li>Aneth<\/li>\n<li>Filet de rouget barbet sur peau (Davigel)<\/li>\n<li>Graines de moutarde<\/li>\n<li>Tapenade citrus-agrumes (Gran\u2019Tapas)<\/li>\n<li>Salicorne<\/li>\n<li>Z\u00e9ro citron (Fruiss)<\/li>\n<li>Pois chiches professional (HAK)<\/li>\n<li>Olives bbq (Gran\u2019Tapas)<\/li>\n<li>Graines de s\u00e9same<\/li>\n<li>Huile d\u2019olive (Valderrama)<\/li>\n<li>Quartiers de citron vert<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<p>D\u00e9tailler le rouget barbet en fines tranches et les faire mariner avec le Fruiss Citron et l\u2019huile, du poivre et du sel.\u00a0Faire souffler les pois chiches au four avec une pinc\u00e9e de sel de mer. Badigeonner l\u2019assiette de tapenade et y d\u00e9poser le rouget barbet. Finaliser avec le restant des ingr\u00e9dients.<\/p>\n<p><strong>Suggestion de vin<\/strong><\/p>\n<p>CH\u00c2TEAU MALESCASSE CRU BOURGEOIS 2014 \u2013 AOC HAUT-M\u00c9DOC<\/p>\n<p>Vin issu \u00e0 46% de c\u00e9page Merlot, \u00e0 45% de Cabernet-Sauvignon et \u00e0 9% de Petit Verdot. Ce vin a b\u00e9n\u00e9fici\u00e9 d\u2019une fermentation en f\u00fbts de bois parmi lesquels 30% sont de bois neuf. Le nez r\u00e9v\u00e8le une extraordinaire complexit\u00e9 o\u00f9 l\u2019on per\u00e7oit clairement des ar\u00f4mes de fruits rouges et noirs tels que la myrtille et le cassis. Avec son caract\u00e8re empreint de puissance mais aussi de douceur soyeuse, voici un vin riche en tanins qui \u00e9volue vers une tr\u00e8s longue finale de belle densit\u00e9.<br \/>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_image align=\u00a0\u00bbcenter\u00a0\u00bb src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/03\/Wijn_Gerecht1..jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.20.2&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Carpaccio de rouget barbet &nbsp; Ingr\u00e9dients Aneth Filet de rouget barbet sur peau (Davigel) Graines de moutarde Tapenade citrus-agrumes (Gran\u2019Tapas) Salicorne Z\u00e9ro citron (Fruiss) Pois chiches professional (HAK) Olives bbq (Gran\u2019Tapas) Graines de s\u00e9same Huile d\u2019olive (Valderrama) Quartiers de citron vert Pr\u00e9paration D\u00e9tailler le rouget barbet en fines tranches et les faire mariner avec le [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":18957,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_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-18969","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>recettes saison Printemps | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | recettes saison 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