{"id":24981,"date":"2020-06-16T07:22:45","date_gmt":"2020-06-16T07:22:45","guid":{"rendered":"https:\/\/horecamagazine.be\/dos-de-skrei-facon-maxime-colin\/"},"modified":"2020-06-16T07:22:45","modified_gmt":"2020-06-16T07:22:45","slug":"dos-de-skrei-facon-maxime-colin","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/dos-de-skrei-facon-maxime-colin\/","title":{"rendered":"Dos de Skrei fa\u00e7on Maxime Colin"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;][\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">Ingr\u00e9dients<\/h4>\n<p class=\"p1\"><strong>pour 4 personnes<\/strong><\/p>\n<ul>\n<li class=\"p1\">4 dos de Skrei de Norv\u00e8ge ou de cabillaud<\/li>\n<li class=\"p1\">100 g d\u2019algues fra\u00eeches \u2018wakam\u00e9\u2019<\/li>\n<li class=\"p1\">300 ml de fumet de poisson<\/li>\n<li class=\"p1\">200 ml de Champagne<\/li>\n<li class=\"p1\">100 g d\u2019\u00e9chalotes cisel\u00e9es<\/li>\n<li class=\"p1\">40 ml de vinaigre de cidre<\/li>\n<li class=\"p1\">300 g de beurre en morceaux<\/li>\n<li class=\"p1\">100 g de cr\u00e8me mont\u00e9e<\/li>\n<li class=\"p1\">50 g de caviar Avruga<\/li>\n<li class=\"p1\">80 g de salicornes nettoy\u00e9es<\/li>\n<li class=\"p1\">500 g de jeunes pousses d\u2019\u00e9pinards<\/li>\n<li class=\"p1\">30 g de beurre<\/li>\n<li class=\"p1\">Un filet d\u2019huile d\u2019olive<\/li>\n<li class=\"p1\">Quelques pousses d\u2019Oyster cress<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4 class=\"p1\">Pr\u00e9paration<\/h4>\n<p class=\"p2\">R\u00e9aliser le beurre au Champagne. Faire r\u00e9duire les \u00e9chalotes avec le Champagne et le vinaigre \u00e0 1\/3. Incorporer le beurre en parcelle en \u00e9mulsionnant \u00e0 l\u2019aide d\u2019un fouet ou un d\u2019un mixer. Passer la sauce au chinois et assaisonner de sel et poivre.<\/p>\n<p class=\"p2\">R\u00e9aliser un bouillon avec le fumet et les algues dans le fond d\u2019une couscoussi\u00e8re et laisser infuser.<\/p>\n<p class=\"p2\">Placer les dos de poisson dans la couscoussi\u00e8re et cuire \u00e0 la vapeur d\u2019algues pendant 5 minutes jusqu\u2019\u00e0 ce qu\u2019il n\u2019y ai plus de r\u00e9sistance quand on y enfonce une pointe de couteau. Le poisson doit \u00eatre juste \u2018nacr\u00e9\u2019.<\/p>\n<p class=\"p2\">Faire revenir les pousses d\u2019\u00e9pinards quelques secondes avec un filet d\u2019huile d\u2019olive tr\u00e8s chaude dans une po\u00eale.<span class=\"Apple-converted-space\">\u00a0 <\/span>Les placer sur un papier absorbant avant de les servir.<\/p>\n<p class=\"p2\">Faire r\u00e9duire une louchette du bouillon d\u2019algues dans un po\u00ealon avec une noisette de beurre et y faire revenir les salicornes pendant 2 minutes.<\/p>\n<p class=\"p2\">Terminer la sauce en incorporant la cr\u00e8me mont\u00e9e \u00e0 la derni\u00e8re minute et le caviar Avruga. Verser la sauce aux billes noires dans le creux des assiettes pr\u00e9alablement ti\u00e9dies au four \u00e0 70\u00b0C.<span class=\"Apple-converted-space\">\u00a0 <\/span>D\u00e9poser au centre de l\u2019assiette un lit d\u2019\u00e9pinards tomb\u00e9s et d\u00e9poser par-dessus le Skrei.<\/p>\n<p class=\"p2\">Parsemer de salicornes et de quelques feuilles d\u2019hu\u00eetres.<\/p>\n<p class=\"p2\">Ajouter une pinc\u00e9e de fleur de sel de Noirmoutier et un tour de moulin \u00e0 poivre.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE VIN<\/h4>\n<p class=\"p1\">Riesling, Clos des Rochers, Grevenmacher Fels,<br \/>\nLuxemburgse Moezel, Grand Premier Cru<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/06\/Schermafbeelding-2020-06-16-om-09.08.53.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bbSchermafbeelding 2020-06-16 om 09.08.53&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 4 personnes 4 dos de Skrei de Norv\u00e8ge ou de cabillaud 100 g d\u2019algues fra\u00eeches \u2018wakam\u00e9\u2019 300 ml de fumet de poisson 200 ml de Champagne 100 g d\u2019\u00e9chalotes cisel\u00e9es 40 ml de vinaigre de cidre 300 g de beurre en morceaux 100 g de cr\u00e8me mont\u00e9e 50 g de caviar Avruga 80 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":24930,"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-24981","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 v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Dos de Skrei fa\u00e7on Maxime Colin | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Dos de Skrei fa\u00e7on Maxime Colin\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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