{"id":30730,"date":"2021-04-22T07:59:20","date_gmt":"2021-04-22T07:59:20","guid":{"rendered":"https:\/\/horecamagazine.be\/turbot-grille-fenouil-braise-tomates-confites-beurre-blanc-a-lestragon\/"},"modified":"2021-04-22T07:59:21","modified_gmt":"2021-04-22T07:59:21","slug":"turbot-grille-fenouil-braise-tomates-confites-beurre-blanc-a-lestragon","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/turbot-grille-fenouil-braise-tomates-confites-beurre-blanc-a-lestragon\/","title":{"rendered":"Turbot grill\u00e9, fenouil brais\u00e9, tomates confites, beurre blanc \u00e0 l\u2019estragon"},"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
  • 600 g de turbot sans peau<\/li>\n
  • 1 fenouil<\/li>\n
  • 4 tomates type C<\/li>\n
  • Vin blanc<\/li>\n
  • 500 g de fumet de poisson<\/li>\n
  • 4 \u00e9chalotes cisel\u00e9es<\/li>\n
  • 1 botte d\u2019estragon<\/li>\n
  • 200 g de cr\u00e8me<\/li>\n
  • 1 kg de pommes de terre Belle de Fontenay<\/li>\n
  • 100 g de beurre<\/li>\n
  • 100 g de lait<\/li>\n
  • Huile d\u2019olive<\/li>\n
  • Ail<\/li>\n
  • Sel, poivre<\/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

    R\u00e9aliser une pur\u00e9e de pommes de terre.\u00a0<\/span><\/p>\n

    Peler et cuire les pommes de terre. Les \u00e9craser en pur\u00e9e puis ajouter le beurre fondu et le lait chaud. Saler, poivrer.<\/p>\n

    Faire r\u00e9duire le fumet avec le vin blanc et les \u00e9chalotes. Cr\u00e9mer, ajouter l\u2019estragon cisel\u00e9. Rectifier l\u2019assaisonnement.<\/p>\n

    Braiser le fenouil dans une po\u00eale avec une noix de beurre et une pinc\u00e9e de sucre et de sel.\u00a0<\/span><\/p>\n

    Mouiller \u00e0 hauteur et laisser r\u00e9duire jusqu\u2019\u00e0 coloration.<\/p>\n

    Confire les tomates coup\u00e9es en deux avec un filet d\u2019huile d\u2018olive, du sel et de l\u2019ail.<\/p>\n

    Griller les portions de turbot.<\/p>\n

    Dresser.<\/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

    Pouilly Fum\u00e9 \u00ab\u00a0Les Duchesses\u00a0\u00bb, Laporte<\/b><\/p>\n

    [\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Pouilly-Fume\u0301.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ title_text=\u00a0\u00bbPouilly Fume\u0301\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingr\u00e9dients pour 4 personnes 600 g de turbot sans peau 1 fenouil 4 tomates type C Vin blanc 500 g de fumet de poisson 4 \u00e9chalotes cisel\u00e9es 1 botte d\u2019estragon 200 g de cr\u00e8me 1 kg de pommes de terre Belle de Fontenay 100 g de beurre 100 g de lait Huile d\u2019olive Ail Sel, […]<\/p>\n","protected":false},"author":5,"featured_media":30677,"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-30730","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":"\nTurbot grill\u00e9, fenouil brais\u00e9, tomates confites, beurre blanc \u00e0 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