{"id":44486,"date":"2024-01-24T15:49:32","date_gmt":"2024-01-24T14:49:32","guid":{"rendered":"https:\/\/horecamagazine.be\/le-monochrome-de-saumon-gravlax-a-la-betterave-salade-sucrine-et-grenade\/"},"modified":"2024-01-24T15:49:33","modified_gmt":"2024-01-24T14:49:33","slug":"le-monochrome-de-saumon-gravlax-a-la-betterave-salade-sucrine-et-grenade","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-monochrome-de-saumon-gravlax-a-la-betterave-salade-sucrine-et-grenade\/","title":{"rendered":"Le monochrome de saumon gravlax \u00e0 la betterave, salade sucrine et grenade"},"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 theme_builder_area=\u00a0\u00bbpost_content\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 theme_builder_area=\u00a0\u00bbpost_content\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 theme_builder_area=\u00a0\u00bbpost_content\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 theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Recette de Patrick Celeghin<\/strong><\/a>\u00a0<\/span>de Traiteur Paulus<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _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 theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.2″ _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″ _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 theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Le saumon gravlax<\/b><\/h4>\n

400 g de filet de saumon, 120 g de betterave rouge, 25 g de sucre, 1 citron, poivre noir en grains, 1 dl de gin, 30 g de sel marin, 2 cl de jus de betterave rouge<\/p>\n

Pr\u00e9parez la marinade en passant au Blender : les morceaux de betterave, le sucre, le jus de citron, le gin, le poivre, le jus de betterave.<\/p>\n

Versez la marinade dans un plat et immergez le saumon cot\u00e9 chair vers le bas. Laissez mariner 18h.<\/p>\n

Retirez le filet de saumon de la marinade, rincez-le et laissez-le s\u00e9cher 12 h au r\u00e9frig\u00e9rateur.<\/p>\n

Vinaigrette de betterave<\/b><\/h4>\n

2 cs de jus de betterave, 2 cs de vinaigre de cidre, 1 cs de jus de pomme, 4 cs d\u2019huile de tournesol, sel, poivre<\/p>\n

M\u00e9langez tous les ingr\u00e9dients et r\u00e9servez.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.2″ _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″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb1.1em\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Gel de betterave<\/b><\/h4>\n

100 g de jus de betterave, 3 g de sumac, 2 g d\u2019agar agar, poivre<\/span><\/p>\n

Portez le jus de betterave \u00e0 \u00e9bullition, ajoutez le sumac, le poivre et l\u2019agar agar. Laissez bouillir 1 minutes.<\/p>\n

D\u00e9barrassez la pr\u00e9paration sur plaque et laissez refroidir. D\u00e9posez la gomme de betterave dans le Blender, mixez jusqu\u2019\u00e0 obtention d\u2019un gel bien lisse.\u00a0 \u00a0<\/span><\/p>\n

Accompagnements<\/b><\/h4>\n

1 Sucrine, 1 chicon rouge, 1 grenade, shiso rouge<\/p>\n

M\u00e9langez la sucrine effeuill\u00e9e, le chicon effeuill\u00e9 avec la vinaigrette de betterave. Nettoyez la grenade.<\/p>\n

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

Recette de Patrick Celeghin\u00a0de Traiteur PaulusLe saumon gravlax 400 g de filet de saumon, 120 g de betterave rouge, 25 g de sucre, 1 citron, poivre noir en grains, 1 dl de gin, 30 g de sel marin, 2 cl de jus de betterave rouge Pr\u00e9parez la marinade en passant au Blender : les morceaux […]<\/p>\n","protected":false},"author":5,"featured_media":44472,"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-44486","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":"\nLe monochrome de saumon gravlax \u00e0 la betterave, salade sucrine et grenade | Horeca 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