{"id":45625,"date":"2024-05-02T17:46:45","date_gmt":"2024-05-02T15:46:45","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=45625"},"modified":"2024-05-02T17:47:04","modified_gmt":"2024-05-02T15:47:04","slug":"skrei-sirop-de-bouleau-coques-salsifis-cedrats","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/skrei-sirop-de-bouleau-coques-salsifis-cedrats\/","title":{"rendered":"Skrei, sirop de bouleau, coques, salsifis, c\u00e9drats"},"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″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Recette de Maxime Collard<\/strong><\/a> de La Table de Maxime<\/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><\/h4>\n

(Pour 4 personnes)<\/p>\n

    \n
  • 4 x 150 g de dos de skrei<\/li>\n
  • sirop de bouleau<\/li>\n
  • 1 kg de salsifis
    <\/span>c\u00e9drat<\/li>\n
  • 16 coques<\/li>\n
  • 10 cl de vin blanc<\/li>\n
  • \u00bd oignon<\/li>\n
  • 1 branche de c\u00e9leri vert<\/li>\n
  • 20 cl de fond blanc<\/li>\n
  • 10 cl de porto<\/li>\n
  • lait (1\/2 lait \u2013 1\/2 eau)<\/li>\n
  • 5 cl de cr\u00e8me<\/li>\n
  • 40 g de beurre<\/li>\n
  • 1 jus de citron<\/li>\n
  • huile d\u2019olive<\/li>\n
  • sel, poivre<\/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 ul_line_height=\u00a0\u00bb1.1em\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

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

    Pur\u00e9e de salsifis
    <\/strong>Epluchez les salsifis et faites-les cuire dans un m\u00e9lange moiti\u00e9 lait, moiti\u00e9 eau. Une fois cuits, passez les salsifis en pur\u00e9e, puis ajoutez une noix de beurre. Rectifiez l\u2019assaisonnement.<\/p>\n

    Chips de salsifis
    <\/strong>Coupez de fines tranches de salsifis et faites-les cuire en friteuse \u00e0 110\u00b0C jusqu\u2019\u00e0 l\u00e9g\u00e8re coloration.<\/p>\n

    Bat\u00f4nnets de salsifis
    <\/strong>Epluchez un salsifis et coupez-le en tron\u00e7ons de 2 cm. Faites-les cuire ensuite dans le fond blanc et le porto rouge. Ajoutez une noix de beurre et laissez cuire jusqu\u2019\u00e0 r\u00e9duction du liquide puis assaisonnez.<\/p>\n

    Coques
    <\/strong>Faites cuire les coques avec le vin blanc, l\u2019oignon et le c\u00e9leri vert. R\u00e9cup\u00e9rez le jus de cuisson pour la sauce.<\/p>\n

    Sauce
    <\/strong>Montez au beurre le jus de cuisson des coques et la cr\u00e8me. Assaisonnez puis ajoutez le jus d\u2019un demi-citron.<\/p>\n

    Citron c\u00e9drat
    <\/strong>Coupez en fines tranches le c\u00e9drat puis faites-les mariner avec un filet d\u2019huile d\u2019olive, le jus de citron et du sel.<\/p>\n

    Dos de skrei
    <\/strong>Faites cuire le dos de skrei, assaisonn\u00e9 dans une po\u00eale avec de l\u2019huile d\u2019olive. Une fois bien color\u00e9, ajoutez le sirop de bouleau pour le laquer.<\/p>\n

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

    Dressez de fa\u00e7on harmonieuse dans une jolie assiette.<\/p>\n

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

    Recette de Maxime Collard de La Table de MaximeIngr\u00e9dients (Pour 4 personnes) 4 x 150 g de dos de skrei sirop de bouleau 1 kg de salsifisc\u00e9drat 16 coques 10 cl de vin blanc \u00bd oignon 1 branche de c\u00e9leri vert 20 cl de fond blanc 10 cl de porto lait (1\/2 lait \u2013 1\/2 […]<\/p>\n","protected":false},"author":5,"featured_media":45614,"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-45625","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":"\nSkrei, sirop de bouleau, coques, salsifis, c\u00e9drats | Horeca Magazine<\/title>\n<meta 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