{"id":26746,"date":"2020-10-22T12:18:18","date_gmt":"2020-10-22T12:18:18","guid":{"rendered":"https:\/\/horecamagazine.be\/rouget-tomate-ail-des-ours\/"},"modified":"2020-10-22T12:18:19","modified_gmt":"2020-10-22T12:18:19","slug":"rouget-tomate-ail-des-ours","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/rouget-tomate-ail-des-ours\/","title":{"rendered":"Rouget, tomate, ail des ours"},"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;]<\/p>\n<h4>INGR\u00c9DIENTS<\/h4>\n<p><strong>Pour 4 personnes<\/strong><\/p>\n<ul>\n<li>2 aubergines<\/li>\n<li>Quelques tomates cerises<\/li>\n<li>2 beaux rougets<\/li>\n<li>200 g d\u2019ail des ours<\/li>\n<li>100 g de parmesan<\/li>\n<li>300 g d\u2019huile de p\u00e9pins de raisin<\/li>\n<li>50 g de pignons de pin<\/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>PR\u00c9PARATION<\/h4>\n<p>Caviar d\u2019aubergines<br \/>Cuire les aubergines dans un four doux. Retirer la chair une fois cuite et la mixer avec une huile marin\u00e9e aux algues Japonaises et bonite s\u00e9ch\u00e9e. Saler, poivrer.<br \/>Cuire les tomates cerises durant 30 minutes dans un four \u00e0 90\u00b0C et assaisonner (huile d\u2019olive, gros sel, poivre et herbes de Provence).<\/p>\n<p>Cuire les filets de rougets durant 30 secondes de chaque c\u00f4t\u00e9 dans une po\u00eale \u00e0 feu vif.<br \/>\u00c9taler des feuilles d\u2019ail des ours sur une assiette film\u00e9e et huiler \u00e0 l\u2019aide d\u2019un pinceau. Laisser s\u00e9cher au micro-ondes \u00e0 800 watt pendant 2 minutes.<\/p>\n<p>R\u00e9aliser un pesto avec les pignons de pin, le parmesan, l\u2019huile de p\u00e9pins de raisin, l\u2019ail des ours, le sel, le poivre. Dresser sur assiette \u00e0 votre guise.<\/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>Domaine de l\u2019Ile, C\u00f4tes de Provence Blanc, BIO<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/10\/Alsace_0000_wijn2.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bbAlsace_0000_wijn2&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS Pour 4 personnes 2 aubergines Quelques tomates cerises 2 beaux rougets 200 g d\u2019ail des ours 100 g de parmesan 300 g d\u2019huile de p\u00e9pins de raisin 50 g de pignons de pin PR\u00c9PARATION Caviar d\u2019auberginesCuire les aubergines dans un four doux. Retirer la chair une fois cuite et la mixer avec une huile [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":26698,"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-26746","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>Rouget, tomate, ail des ours | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Rouget, tomate, ail des ours\" \/>\n<meta name=\"robots\" content=\"index, follow, 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