{"id":41718,"date":"2023-06-14T17:23:01","date_gmt":"2023-06-14T15:23:01","guid":{"rendered":"https:\/\/horecamagazine.be\/skrei-donut-de-pomme-de-terre-et-pois-chiches-tuile-de-liveche-mayonnaise-de-liveche-sauce-au-noilly-prat-et-herbes-vertes\/"},"modified":"2023-06-14T17:23:01","modified_gmt":"2023-06-14T15:23:01","slug":"skrei-donut-de-pomme-de-terre-et-pois-chiches-tuile-de-liveche-mayonnaise-de-liveche-sauce-au-noilly-prat-et-herbes-vertes","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/skrei-donut-de-pomme-de-terre-et-pois-chiches-tuile-de-liveche-mayonnaise-de-liveche-sauce-au-noilly-prat-et-herbes-vertes\/","title":{"rendered":"Skrei – donut de pomme de terre et pois chiches – tuile de liv\u00e8che – mayonnaise de liv\u00e8che – sauce au Noilly Prat et herbes vertes"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Une recette de Elien Verhulst<\/strong>\u00a0<\/span>de restaurant Vlass<\/a><\/strong><\/p>\n

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

Pour 4 personnes<\/p>\n

Skrei
<\/strong>800 g de filets de skrei \/ <\/span>1 kg de sel \/ <\/span>750 g de sucre<\/p>\n

Donut de pois chiches et pommes de terre
<\/strong>250 g de farine \/ <\/span>3 g de sel \/ <\/span>1 \u0153uf entier \/ <\/span>5 g de levure \/ <\/span>50 g de pur\u00e9e de pois chiches aux herbes vertes \/ <\/span>25 g de lait de soja \/ <\/span>150 g de pommes de terre au four<\/p>\n

Tuile de liv\u00e8che
<\/strong>1 poign\u00e9e de liv\u00e8che<\/span> \/ <\/span>352 g de pommes de terre \u00e9cras\u00e9es (au four)<\/span> \/ <\/span>100 g de farine de tapioca \/ <\/span>100 g de beurre v\u00e9gan \/ <\/span>Fleur de sel<\/p>\n

Mayonnaise de liv\u00e8che
<\/strong>2 jaunes d\u2019\u0153ufs \/ <\/span>1 cs de vinaigre de vin blanc \/ <\/span>\u00bd ct de sel \/ <\/span>1 cc de moutarde \/ <\/span>1 ct de jus de citron \/ <\/span>huile de liv\u00e8che<\/p>\n

Sauce au Noilly Prat et herbes vertes
<\/strong>2 \u00e9chalotes \u00e9minc\u00e9es \/ <\/span>2 c\u00e9leris \u00e9minc\u00e9s \/ <\/span>250 ml de Noilly Prat \/ <\/span>500 ml de cr\u00e8me v\u00e9gan<\/span> \/ <\/span>200 ml de lait de soja<\/span> \/ <\/span>50 g de vinaigre \/ <\/span>zeste d\u2019un citron vert<\/span> \/ <\/span>10 g de persil \/ <\/span>10 g d\u2019estragon \/ <\/span>10 g d\u2019aneth de sushi \/ <\/span>50 g de vinaigre d\u2019estragon \/ <\/span>poivre et sel<\/p>\n

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

Couvrez le skrey d\u2019un m\u00e9lange de sel et de sucre et laissez reposer pendant 25 min., rincez, br\u00fblez bri\u00e8vement et faites cuire \u00e0 la vapeur pendant 10 min. \u00e0 56\u00b0C.<\/p>\n

Pour le donut, faites ti\u00e9dir le lait de soja, ajoutez-y la levure et m\u00e9langez avec la pur\u00e9e de pois chiches. Ajoutez les pommes de terre, le substitut d\u2019\u0153uf, la farine et le sel. P\u00e9trissez bri\u00e8vement et laissez reposer pendant 30 min. D\u00e9roulez, piquez et laissez \u00e0 nouveau lever. Faites frire \u00e0 140\u00b0C.<\/p>\n

Pour la tuile de liv\u00e8che, faites cuire la liv\u00e8che, \u00e9gouttez, rafraichissez dans de l\u2019eau froide et ajoutez aux autres ingr\u00e9dients, versez dans le thermomix, \u00e9talez sur un silpat avec du pati spray et faites cuire pendant 6 min. \u00e0 170\u00b0C.<\/p>\n

Pour la mayonnaise, mixez tous les ingr\u00e9dients sauf l\u2019huile, ajoutez-la goutte \u00e0 goutte jusqu\u2019\u00e0 obtenir une belle mayonnaise.<\/p>\n

Pour la sauce, faites revenir les \u00e9chalotes et le c\u00e9leri, d\u00e9glacez au Noilly Prat et faites r\u00e9duire de moiti\u00e9. Ajoutez le lait et la cr\u00e8me et maintenez \u00e0 \u00e9bullition. Ajoutez les herbes et le vinaigre de sushi et d\u2019estragon. Laissez refroidir. Assaisonnez de poivre et de sel, mixez et tamisez. Pour le dressage, ajoutez quelques gouttes d\u2019une huile de poireau vert de qualit\u00e9.<\/p>\n

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Une recette de Elien Verhulst\u00a0de restaurant VlassIngr\u00e9dients Pour 4 personnes Skrei800 g de filets de skrei \/ 1 kg de sel \/ 750 g de sucre Donut de pois chiches et pommes de terre250 g de farine \/ 3 g de sel \/ 1 \u0153uf entier \/ 5 g de levure \/ 50 g de […]<\/p>\n","protected":false},"author":5,"featured_media":41691,"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-41718","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":"\nSkrei - donut de pomme de terre et pois chiches - tuile de liv\u00e8che - mayonnaise de liv\u00e8che - sauce au 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