{"id":30587,"date":"2021-04-21T14:55:32","date_gmt":"2021-04-21T14:55:32","guid":{"rendered":"https:\/\/horecamagazine.be\/filet-de-bar-de-ligne-tombee-depinards-sauce-homardine-pommes-nature\/"},"modified":"2021-04-21T14:55:33","modified_gmt":"2021-04-21T14:55:33","slug":"filet-de-bar-de-ligne-tombee-depinards-sauce-homardine-pommes-nature","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/filet-de-bar-de-ligne-tombee-depinards-sauce-homardine-pommes-nature\/","title":{"rendered":"Filet de bar de ligne, tomb\u00e9e d\u2019\u00e9pinards, sauce homardine, pommes nature"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.2.2″]<\/p>\n

Ingr\u00e9dients<\/b><\/span><\/h4>\n

pour 4 personnes<\/strong><\/p>\n

    \n
  • 4 bars moyens (+\/- 350-400 g) en filets nettoy\u00e9s et d\u00e9sar\u00eat\u00e9s<\/li>\n
  • 1 kg d\u2019\u00e9pinards frais\u00a0<\/span><\/li>\n
  • 400 g de cr\u00e8me fra\u00eeche<\/li>\n
  • 100 g d\u2019oignon<\/li>\n
  • 100 g de c\u00e9leri branche<\/li>\n
  • 1 t\u00eate d\u2019ail<\/li>\n
  • 1 verre de vin blanc<\/li>\n
  • 1 cs de concentr\u00e9 de tomate<\/li>\n
  • Sel, poivre, noix de muscade<\/li>\n
  • Thym, laurier<\/li>\n
  • Pommes de terre (Nicolas ou Charlotte)<\/li>\n
  • Huile d\u2019olive<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.2.2″]<\/p>\n

    Pr\u00e9paration<\/b><\/h4>\n

    Cuire le homard dans de l\u2019eau sal\u00e9e aromatis\u00e9e. Laisser refroidir et r\u00e9cup\u00e9rer la chair pour une autre pr\u00e9paration.<\/p>\n

    R\u00e9cup\u00e9rer toute la carcasse du homard pour faire la sauce.<\/p>\n

    Faire suer l\u2019oignon, le c\u00e9leri branche, l\u2019ail, le thym et le laurier dans de l\u2019huile d\u2019olive. Ajouter la carcasse du homard et faire encore suer pendant 10 minutes. Ajouter le concentr\u00e9 de tomate. Mettre le vin blanc et la cr\u00e8me et laisser mijoter
    pendant 15 minutes. Passer la sauce au chinois et r\u00e9server au chaud. Faire tomber les \u00e9pinards dans de l\u2019huile d\u2019olive et assaisonner avec sel, poivre et noix de muscade.\u00a0<\/span><\/p>\n

    Po\u00ealer les filets de bar tr\u00e8s rapidement sur la peau dans de l\u2019huile d\u2019olive tr\u00e8s chaude.<\/p>\n

    Faire cuire les pommes de terre \u00e9pluch\u00e9es \u00e0 l\u2019eau sal\u00e9e.<\/p>\n

    Dressage<\/b>\u00a0<\/span><\/b><\/span><\/h4>\n

    Mettre un filet de bar sur assiette, dresser les \u00e9pinards (sans le jus) dessus et couvrir avec l\u2019autre filet. Verser la sauce homardine autour et ajouter les pommes nature.<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″]<\/p>\n

    SUGGESTION DE VIN<\/h4>\n

    L’Aigle Royal Chardonnay, AOP Limoux, G\u00e9rard Bertrand<\/b><\/p>\n

    [\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/1016_BT_77_572.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ title_text=\u00a0\u00bb1016_BT_77_572″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingr\u00e9dients pour 4 personnes 4 bars moyens (+\/- 350-400 g) en filets nettoy\u00e9s et d\u00e9sar\u00eat\u00e9s 1 kg d\u2019\u00e9pinards frais\u00a0 400 g de cr\u00e8me fra\u00eeche 100 g d\u2019oignon 100 g de c\u00e9leri branche 1 t\u00eate d\u2019ail 1 verre de vin blanc 1 cs de concentr\u00e9 de tomate Sel, poivre, noix de muscade Thym, laurier Pommes de […]<\/p>\n","protected":false},"author":5,"featured_media":30541,"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-30587","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":"\nFilet de bar 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