{"id":42890,"date":"2023-10-11T12:11:08","date_gmt":"2023-10-11T10:11:08","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=42890"},"modified":"2023-10-11T12:11:14","modified_gmt":"2023-10-11T10:11:14","slug":"sandre-fume-creme-de-petits-pois-et-tartelette-de-sandre-en-tartare","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/sandre-fume-creme-de-petits-pois-et-tartelette-de-sandre-en-tartare\/","title":{"rendered":"Sandre fum\u00e9, cr\u00e8me de petits pois et tartelette de sandre en tartare"},"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″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Une recette de Luca Gaviglio<\/strong><\/a>\u00a0<\/span>de restaurant ‘Un Altro Mondo’<\/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″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

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

Pour 2 personnes<\/p>\n

40 g de sandre par personne<\/p>\n

Fines herbes :<\/strong>
ciboulette, persil, aneth, estragon<\/p>\n

Radis pickles<\/p>\n

Perles de Yuzu<\/p>\n

Pour la cr\u00e8me de petits pois : <\/strong>
500 g de petits pois frais, huile d\u2019olive,1\/2 citron, menthe fra\u00eeche<\/p>\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″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

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

Nettoyez le sandre en filet. Roulez dans du papier-film alimentaire et mettez-le en ballotine. Faites cuire le sandre \u00e0 la vapeur pendant 6 min. \u00e0 70\u00b0C. Laissez refroidir dans un bac avec des gla\u00e7ons. Une fois le poisson refroidi, enlevez le papier-film alimentaire. Gardez au frigo.\u00a0 <\/span>Juste avant l\u2019envoi, proc\u00e9dez au fumage : mettez dans un fumoir pendant 5 \u00e0 10 min. Retirez du fumage et passez au four 2 min.\u00a0 <\/span>Enrobez ensuite le sandre de fines herbes : ciboulette, persil, aneth, estragon.<\/p>\n

R\u00e9alisez une cr\u00e8me de petits pois : faites revenir les petits pois frais dans de l\u2019huile. Mixez-les au Thermomix avec de la menthe fra\u00eeche et un demi citron. Une fois mix\u00e9 passez le tout au tamis.<\/p>\n

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

Servez avec des radis en pickles et des perles de yuzu.<\/p>\n

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

Une recette de Luca Gaviglio\u00a0de restaurant ‘Un Altro Mondo’Ingr\u00e9dients Pour 2 personnes 40 g de sandre par personne Fines herbes : ciboulette, persil, aneth, estragon Radis pickles Perles de Yuzu Pour la cr\u00e8me de petits pois : 500 g de petits pois frais, huile d\u2019olive,1\/2 citron, menthe fra\u00eechePr\u00e9paration Nettoyez le sandre en filet. Roulez dans […]<\/p>\n","protected":false},"author":5,"featured_media":42879,"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":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[],"tags":[],"class_list":["post-42890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nSandre fum\u00e9, cr\u00e8me de petits pois et tartelette de sandre en tartare | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Sandre fum\u00e9, cr\u00e8me de petits pois et tartelette de sandre en tartare\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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