{"id":43147,"date":"2023-10-13T14:21:26","date_gmt":"2023-10-13T12:21:26","guid":{"rendered":"https:\/\/horecamagazine.be\/saumon-saumure-radis-et-raifort\/"},"modified":"2023-10-13T14:21:26","modified_gmt":"2023-10-13T12:21:26","slug":"saumon-saumure-radis-et-raifort","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/saumon-saumure-radis-et-raifort\/","title":{"rendered":"Saumon saumur\u00e9, radis et raifort"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\" style=\"text-align: center;\">Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/donald-deschagt-le-homard-et-la-moule-2\/\"><strong>Donald Deschagt<\/strong><\/a><span class=\"s1\">\u00a0<\/span>de restaurant Le \u00adHomard et La Moule<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,2_3&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _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&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><span class=\"s1\"><b>Ingr\u00e9dients<\/b><\/span><\/h4>\n<p class=\"p1\">(pour 4 pers. comme entr\u00e9e, pour 8 comme amuse-bouche)<\/p>\n<ul>\n<li class=\"p3\">4 pi\u00e8ces de saumon avec peau (Saumon Mowi, saumon d\u2019\u00e9levage durable de Norv\u00e8ge)<\/li>\n<li class=\"p3\">1 botte d\u2019aneth frais<\/li>\n<li class=\"p3\">50 g de poudre d\u2019algue s\u00e9ch\u00e9e (algue de mer \/Ulva)<\/li>\n<li class=\"p3\">250 g de sucre<\/li>\n<li class=\"p3\">250 g de sel<\/li>\n<li class=\"p3\">1 filet de whisky tourb\u00e9<\/li>\n<li class=\"p3\">4 feuilles de nori<\/li>\n<li class=\"p3\">40 g d\u2019algues feuille de ch\u00eane<\/li>\n<li class=\"p3\">1 bleuet<\/li>\n<li class=\"p3\">4 cs de vinaigre de sushi<\/li>\n<li class=\"p3\">4 cs de mirin<\/li>\n<li class=\"p3\">\u00bd concombre<\/li>\n<li class=\"p3\">1 pomme verte, non \u00e9pluch\u00e9e<\/li>\n<li class=\"p3\">4 radis, tranch\u00e9s \u00e0 la mandoline<\/li>\n<li class=\"p3\">4 cm de raifort, tranch\u00e9 \u00e0 la mandoline<\/li>\n<li class=\"p3\">Criste marine et codium<\/li>\n<li class=\"p3\">Huile d\u2019olive et huile d\u2019algue marine<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><b>Pr\u00e9paration<\/b><\/h4>\n<p class=\"p2\"><strong>Saumon<br \/><\/strong>D\u00e9posez le saumon dans un plat, c\u00f4t\u00e9 peau sur le fond.<\/p>\n<p class=\"p2\">Mixez l\u2019aneth, la poudre d\u2019algue s\u00e9ch\u00e9e, le sucre et le sel dans un blender jusqu\u2019\u00e0 obtention d\u2019un masse verte granuleuse. Arrosez le saumon d\u2019un filet de whisky et badigeonnez-le du m\u00e9lange sucre-sel jusqu\u2019\u00e0 ce qu\u2019il soit enti\u00e8rement recouvert. D\u00e9posez dessus l\u2019algue feuille de ch\u00eane, recouvrez d\u2019une feuille de fraicheur et d\u2019un poids. Faites saumurer pendant 24 heures au r\u00e9frig\u00e9rateur.<\/p>\n<p class=\"p2\">D\u00e9taillez le saumon en 2 dans le sens de la longueur et retirer la peau en 1 seul geste, de la queue \u00e0 la t\u00eate. Prenez une feuille de nori et enroulez-y chaque morceau. Placez \u00e0 nouveau recouvert au r\u00e9frig\u00e9rateur. Le nori va se ramollir et ne collera pas au saumon. Coupez \u00e0 pr\u00e9sent le saumon en tranches fines.<\/p>\n<p class=\"p2\"><strong>Jus de pomme<br \/><\/strong>Versez le concombre, la pomme, le vinaigre de sushi et le mirin dans le thermomix \u00e0 vitesse \u00e9lev\u00e9e. Tamisez.<\/p>\n<h4 class=\"p1\"><b>Finition\u00a0<\/b><\/h4>\n<p class=\"p2\">Disposez 8 tranches de saumon dans une assiette profonde, d\u00e9posez dessus le raifort et les radis et finalisez avec un peu de poudre d\u2019algue, quelques branches de criste marine, la codium et quelques p\u00e9tales de bleuet. Arrosez d\u2019un filet d\u2019huile d\u2019olive et d\u2019huile d\u2019algue marine et servez le jus de pomme \u00e0 c\u00f4t\u00e9.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Donald Deschagt\u00a0de restaurant Le \u00adHomard et La MouleIngr\u00e9dients (pour 4 pers. comme entr\u00e9e, pour 8 comme amuse-bouche) 4 pi\u00e8ces de saumon avec peau (Saumon Mowi, saumon d\u2019\u00e9levage durable de Norv\u00e8ge) 1 botte d\u2019aneth frais 50 g de poudre d\u2019algue s\u00e9ch\u00e9e (algue de mer \/Ulva) 250 g de sucre 250 g de sel 1 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":43132,"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-43147","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":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Saumon saumur\u00e9, radis et raifort | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Saumon saumur\u00e9, radis et raifort\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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