{"id":41721,"date":"2023-06-14T17:26:21","date_gmt":"2023-06-14T15:26:21","guid":{"rendered":"https:\/\/horecamagazine.be\/croustillant-de-fleur-de-lotus-tartare-de-bar-de-mer-mayonnaise-de-miso-panna-cotta-de-petits-pois-et-verveine-radis\/"},"modified":"2023-06-14T17:26:21","modified_gmt":"2023-06-14T15:26:21","slug":"croustillant-de-fleur-de-lotus-tartare-de-bar-de-mer-mayonnaise-de-miso-panna-cotta-de-petits-pois-et-verveine-radis","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/croustillant-de-fleur-de-lotus-tartare-de-bar-de-mer-mayonnaise-de-miso-panna-cotta-de-petits-pois-et-verveine-radis\/","title":{"rendered":"Croustillant de fleur de lotus – tartare de bar de mer – mayonnaise de miso – panna cotta de petits pois et verveine – radis"},"content":{"rendered":"

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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

Croustillant de fleur de lotus
<\/strong>30 g de farine de riz<\/span> \/ <\/span>22 g de farine de tapioca<\/span> \/ <\/span>11 g de farine de ma\u00efs<\/span> \/ <\/span>37 ml de lait de coco<\/span> \/ <\/span>33 ml d\u2019eau<\/span> \/ <\/span>1 \u0153uf (ou si v\u00e9gan un substitut d\u2019\u0153uf)<\/span> \/ <\/span>4 g de sucre<\/span> \/ <\/span>curry (selon le go\u00fbt)<\/span> \/ <\/span>4 g d\u2019huile de colza<\/span> \/ <\/span>huile de friture<\/span><\/p>\n

Tartare de bar de mer
<\/strong>1 bar de mer \/ <\/span>huile d\u2019olive \/ <\/span>zeste et jus d\u2019un citron vert \/ <\/span>poivre \/ <\/span>fleur de sel<\/p>\n

Cr\u00e8me de yaourt au miso
<\/strong>2 blancs d\u2019\u0153uf \/ <\/span>1 filet de vinaigre de sushi \/ <\/span>10 g de miso \/ <\/span>1 cs de yaourt \/ <\/span>1 gousse d\u2019ail \/ <\/span>huile de tournesol<\/p>\n

Mousse de petits pois et verveine citronn\u00e9e
<\/strong>1 kg de petits pois \/ <\/span>150 ml de cr\u00e8me \/ <\/span>20 g de verveine citronn\u00e9e \/ <\/span>8 g de g\u00e9latine \/ <\/span>poivre et sel<\/p>\n

Radis
<\/strong>1 botte de radis \/ <\/span>6 feuilles de g\u00e9latine \/ <\/span>sel<\/p>\n

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

Pour le croustillant, m\u00e9langez tous les ingr\u00e9dients sauf l\u2019huile de friture. Chauffez l\u2019huile de friture et faites-y chauffer la fleur de lotus, \u00e9pongez, trempez dans le m\u00e9lange de farine et faites cuire dans l\u2019huile de friture. Secouez-la sur un papier cuisine et \u00e9pongez-la.<\/p>\n

Pour le tartare. Filez le bar, retirez la peau et les ar\u00eates et d\u00e9taillez les filets en un fin tartare. Assaisonnez de poivre, de fleur de sel, d\u2019huile d\u2019olive, de zeste et jus de citron vert.<\/p>\n

Pour la cr\u00e8me de yaourt au miso, mixez tous les ingr\u00e9dients sauf l\u2019huile. Ajoutez-la \u00e0 la fin au goutte \u00e0 goutte jusqu\u2019\u00e0 ce que la cr\u00e8me se lie. <\/span><\/p>\n

Pour la cr\u00e8me de petits pois\/verveine, versez les petits pois dans une centrifugeuse. Faites cuire la cr\u00e8me avec la verveine citronn\u00e9e, retirez du feu et laissez infuser pendant 30 min. Mixez, tamisez et diluez-y la g\u00e9latine. Laissez refroidir, m\u00e9langez avec 250 ml de jus de petits pois, assaisonnez et versez dans un moule. Congelez et d\u00e9moulez ensuite afin de l\u2019utiliser comme mousse.<\/p>\n

Retirez les fanes des radis et faites-les cuire. Tranchez finement les radis \u00e0 la mandoline et d\u00e9posez les tranches en quinconce sur un plateau, recouvrez d\u2019une feuille fraicheur. Faites tremper les feuilles de g\u00e9latine, essorez-les et ajoutez-les \u00e0 150 g d\u2019eau de cuisson des fanes de radis, assaisonnez de sel, versez le m\u00e9lange sur les radis, laissez figer et coupez-y des cercles \u00e0 l\u2019aide d\u2019un emporte-pi\u00e8ces.<\/p>\n

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Une recette de Elien Verhulst\u00a0de restaurant VlassIngr\u00e9dients Pour 4 personnes Croustillant de fleur de lotus30 g de farine de riz \/ 22 g de farine de tapioca \/ 11 g de farine de ma\u00efs \/ 37 ml de lait de coco \/ 33 ml d\u2019eau \/ 1 \u0153uf (ou si v\u00e9gan un substitut d\u2019\u0153uf) \/ […]<\/p>\n","protected":false},"author":5,"featured_media":41693,"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-41721","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":"\nCroustillant de fleur de lotus - tartare de bar de mer - mayonnaise de 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