{"id":42426,"date":"2023-09-06T10:25:20","date_gmt":"2023-09-06T08:25:20","guid":{"rendered":"https:\/\/horecamagazine.be\/taco-au-sesame-noir-aux-noisettes-et-a-la-truite-de-hap-en-tap\/"},"modified":"2023-09-12T12:55:51","modified_gmt":"2023-09-12T10:55:51","slug":"taco-au-sesame-noir-aux-noisettes-et-a-la-truite-de-hap-en-tap","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/taco-au-sesame-noir-aux-noisettes-et-a-la-truite-de-hap-en-tap\/","title":{"rendered":"TACO AU S\u00c9SAME NOIR, AUX NOISETTES ET \u00c0 LA TRUITE \u2013 DE HAP EN TAP"},"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_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Logo-support-com-Rectangle-FR-300×150.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_text=\u00a0\u00bbLogo support com – Rectangle FR\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][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

Recette de Hap en Tap<\/strong><\/a>\u00a0<\/span><\/p>\n

Wine pairing:<\/em><\/strong> Un vin ros\u00e9 AOP frais et min\u00e9ral pour accompagner la d\u00e9licatesse de la truite avec une pointe d’agrumes pour donner encore plus de fra\u00eecheur.<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,2_3″ _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_column type=\u00a0\u00bb1_3″ _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 ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients<\/h4>\n

Pour la truite :<\/em><\/strong><\/p>\n

    \n
  • 1 truite, coup\u00e9e en filets avec la peau\u00a0<\/li>\n
  • 500 g de sucre\u00a0<\/li>\n
  • 500 g de sel\u00a0<\/li>\n
  • 50 g d’herbes vertes m\u00e9lang\u00e9es (au choix)<\/li>\n<\/ul>\n

    Pour la base de pommes du gel :<\/strong> <\/em><\/p>\n

      \n
    • 150 g de pommes\u00a0<\/li>\n
    • 35 g de vinaigre de pomme\u00a0<\/li>\n
    • 50 g d’eau\u00a0<\/li>\n
    • 15 g de jus de citron\u00a0<\/li>\n<\/ul>\n

      Pour le gel de pommes :<\/strong> <\/em><\/p>\n

        \n
      • 75 g de base de pomme\u00a0<\/li>\n
      • 25 g d’eau\u00a0<\/li>\n
      • 1,5 g d’agar\u00a0<\/li>\n<\/ul>\n

        Pour la cr\u00e8me de yaourt et d’aneth <\/em>:<\/strong><\/p>\n

          \n
        • 150 g de yaourt grec\u00a0<\/li>\n
        • 30 g d’huile d’olive\u00a0<\/li>\n
        • Poivre blanc et sel\u00a0<\/li>\n
        • Aneth finement hach\u00e9\u00a0<\/li>\n<\/ul>\n

          Pour le taco au s\u00e9same noir et aux noisettes :<\/strong> <\/em><\/p>\n

            \n
          • 120 g de farine\u00a0<\/li>\n
          • 50 g de graines de s\u00e9same noir\u00a0<\/li>\n
          • 50 g de poudre de noisettes\u00a0<\/li>\n
          • 50 g de beurre\u00a0<\/li>\n
          • 1 \u0153uf\u00a0<\/li>\n
          • 3 g de sel\u00a0<\/li>\n
          • 15 g de sucre<\/li>\n<\/ul>\n

            Pour la touche finale <\/em>:<\/strong><\/p>\n

              \n
            • Des brins d’aneth frais<\/li>\n<\/ul>\n

              [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _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 header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

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

              Pour la truite :<\/strong><\/em>
              M\u00e9langer le sel, le sucre et les \u00e9pices dans un saladier. Verser la moiti\u00e9 du m\u00e9lange sucre-sel dans un plat. D\u00e9poser les filets de truite c\u00f4t\u00e9 peau et les saupoudrer du reste du m\u00e9lange sucre-sel. Laisser mariner pendant 30-40 min, puis retirer et rincer les filets. Retirer la peau et couper en tartare.<\/p>\n

              Pour la base de pomme du gel :<\/strong><\/em>
              Mettre tous les ingr\u00e9dients dans une casserole et faire bouillir jusqu’\u00e0 ce que la pomme soit molle. Mixer jusqu’\u00e0 obtention d’un m\u00e9lange homog\u00e8ne et passer au tamis fin.<\/p>\n

              Pour le gel de pomme :<\/strong><\/em>
              Peser 75 g de base de pomme dans une casserole, ajouter l’eau et l’agar. M\u00e9langer \u00e0 l’aide d’un fouet et porter \u00e0 \u00e9bullition. Laisser refroidir compl\u00e8tement, puis mixer pour obtenir un gel lisse. Mettre dans un flacon pulv\u00e9risateur ou un sac.<\/p>\n

              Pour la cr\u00e8me de yaourt et d’aneth :<\/strong><\/em>
              Hacher finement l’aneth, puis m\u00e9langer tous les ingr\u00e9dients. Assaisonner de sel et de poivre.<\/p>\n

              Pour le taco au s\u00e9same noir et \u00e0 la noisette :<\/strong><\/em>
              Mixer les graines de s\u00e9same noir et les noisettes avec 2 cuill\u00e8res \u00e0 soupe de farine.
              Ajouter ensuite ce m\u00e9lange au reste de la farine. Ajouter le reste des ingr\u00e9dients et laisser reposer la p\u00e2te au r\u00e9frig\u00e9rateur pendant 1 heure. Abaisser la p\u00e2te \u00e0 4 mm d’\u00e9paisseur et la d\u00e9couper \u00e0 l’aide d’un cercle \u00e0 d\u00e9couper de 7 cm de diam\u00e8tre. Placez les cercles de p\u00e2te sur une plaque \u00e0 p\u00e2tisserie en forme de cylindres. Ceux-ci vous permettront d’obtenir la forme de taco. Cuire au four pr\u00e9chauff\u00e9 \u00e0 170\u00b0 C pendant 30 minutes.<\/p>\n

              Finition :<\/strong><\/em>
              Remplir les tacos avec le tartare de truite. D\u00e9poser un peu de gel de pomme et des touches de cr\u00e8me de yaourt sur le tartare de truite. Terminer par quelques brins d’aneth frais.<\/p>\n

              [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Scherm\u00adafbeelding-2023-09-12-om-12.50.28-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_text=\u00a0\u00bbScherm\u00adafbeelding 2023-09-12 om 12.50.28″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font_size=\u00a0\u00bb10px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

              Financ\u00e9 par l\u2019Union europ\u00e9enne. Cependant, les positions et opinions exprim\u00e9es appartiennent aux auteurs et ne refl\u00e8tent pas n\u00e9cessairement celles de l\u2019Union europ\u00e9enne ou de l\u2019Agence ex\u00e9cutive europ\u00e9enne pour la recherche (REA). Ni l\u2019Union europ\u00e9enne ni l\u2019autorit\u00e9 charg\u00e9e de l\u2019octroi ne sauraient en \u00eatre tenues pour responsables.<\/span><\/p>\n

              [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

              Recette de Hap en Tap\u00a0 Wine pairing: Un vin ros\u00e9 AOP frais et min\u00e9ral pour accompagner la d\u00e9licatesse de la truite avec une pointe d’agrumes pour donner encore plus de fra\u00eecheur.Ingr\u00e9dients Pour la truite : 1 truite, coup\u00e9e en filets avec la peau\u00a0 500 g de sucre\u00a0 500 g de sel\u00a0 50 g d’herbes vertes […]<\/p>\n","protected":false},"author":5,"featured_media":42419,"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-42426","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":"\nTACO AU S\u00c9SAME 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