{"id":27199,"date":"2020-11-10T10:18:27","date_gmt":"2020-11-10T10:18:27","guid":{"rendered":"https:\/\/horecamagazine.be\/sea-green-bar-petits-pois\/"},"modified":"2020-11-10T10:18:28","modified_gmt":"2020-11-10T10:18:28","slug":"sea-green-bar-petits-pois","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/sea-green-bar-petits-pois\/","title":{"rendered":"Sea Green (Bar, petits pois)"},"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\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4>INGR\u00c9DIENTS<\/h4>\n<p><strong>Pour 6 personnes<\/strong><\/p>\n<ul>\n<li>12 filets de bar<\/li>\n<li>Saumure<\/li>\n<li>680 g de petits pois<\/li>\n<li>F\u00e8ves des marais<\/li>\n<li>18 feuilles de capucine<\/li>\n<li>50 g de crumble de charbon v\u00e9g\u00e9tal<\/li>\n<li>12 pousses de petits pois<\/li>\n<li>5 cl de bouillon dashi<\/li>\n<li>Menthe<\/li>\n<li>Citron vert<\/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\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4>PR\u00c9PARATION<\/h4>\n<p>Saumurer 15 minutes les filets de bar, les tailler et les doubler, chair contre chair. Cuire les petits pois et garder 480 g de petits pois cuits. Mixer les petits pois restants avec la menthe, en garder un peu pour la d\u00e9coration, mettre en poche. Nettoyer le Thermomix avec le bouillon dashi, filtrez le jus de petits pois\/dashi.<\/p>\n<h4>DRESSAGE<\/h4>\n<p>Snacker les filets de bar des deux c\u00f4t\u00e9s et zester le citron vert, finissez la cuisson au four. Dresser la pur\u00e9e chaude en ligne, y ajouter les petits pois et f\u00e8ves de marais, les pousses et fleurs. Mettre en parall\u00e8le le bar et dresser le jus \u00e0 table.<\/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>Gr\u00fcner Veltliner \u2018Ried Stangl\u2019, Weingut Weixelbaum<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Recette3_Weixelbaum.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bbRecette3_Weixelbaum\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS Pour 6 personnes 12 filets de bar Saumure 680 g de petits pois F\u00e8ves des marais 18 feuilles de capucine 50 g de crumble de charbon v\u00e9g\u00e9tal 12 pousses de petits pois 5 cl de bouillon dashi Menthe Citron vert PR\u00c9PARATION Saumurer 15 minutes les filets de bar, les tailler et les doubler, chair [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":27149,"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-27199","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>Sea Green (Bar, petits pois) | Horeca Magazine<\/title>\n<meta name=\"description\" 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