{"id":47397,"date":"2024-09-09T15:50:47","date_gmt":"2024-09-09T13:50:47","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=47397"},"modified":"2024-09-09T15:52:25","modified_gmt":"2024-09-09T13:52:25","slug":"bar-de-ligne-de-mediterranee-emulsion-de-cebette-celeri-rave-beurre-blanc-a-lhuile-de-cebette","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/bar-de-ligne-de-mediterranee-emulsion-de-cebette-celeri-rave-beurre-blanc-a-lhuile-de-cebette\/","title":{"rendered":"Bar de ligne de M\u00e9diterran\u00e9e, \u00e9mulsion de c\u00e9bette, c\u00e9leri rave, beurre blanc \u00e0 l\u2019huile de c\u00e9bette"},"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 Emanuele Indorato<\/strong><\/a> de Mona Lisa \u00e0 Yvoir<\/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][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][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

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

Ingr\u00e9dients pour le Beurre blanc<\/b><\/h4>\n

1 \u00e9chalote, 100 ml de vin blanc, 10 ml de sauce soja, 50 ml de vinaigre de c\u00e9bette, 100 ml de cr\u00e8me 20 %, 150 g de beurre doux, sel, poivre<\/p>\n

Coupez l\u2019\u00e9chalote, puis faites-la revenir durant 3 min dans un po\u00ealon avec une noix de beurre. Ajoutez les autres ingr\u00e9dients et laissez bouillir durant 5 min afin que l\u2019alcool s\u2019\u00e9vapore. Coupez le beurre en cubes et int\u00e9grez-le \u00e0 la sauce en mixant. Ajoutez le sel et le poivre \u00e0 discr\u00e9tion.<\/p>\n

Ingr\u00e9dients pour l\u2019\u00e9mulsion de c\u00e9bette<\/b><\/h4>\n

200 g de ciboulette, 350 g d\u2019huile de tournesol : dans Thermomix, \u00e0 72\u00b0C, vitesse 5 pendant 7 minutes. 40 g de jaunes d\u2019\u0153ufs, 10 ml de vinaigre blanc italien, 120 g d\u2019huile de ciboulette, 80 g d\u2019huile de tournesol, sel, poivre<\/p>\n

Mettez tous les ingr\u00e9dients dans un cylindre en plastique en commen\u00e7ant par les jaunes d\u2019\u0153ufs. Mixez ensuite doucement jusqu\u2019\u00e0 obtenir une \u00e9mulsion. Laissez refroidir au frigo.<\/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][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

Bar de ligne sauvage<\/b><\/h4>\n

4 morceaux (-+150 g\/personne) de bar de ligne.<\/p>\n

Br\u00fblez au chalumeau les peaux du bar. Et apr\u00e8s les autres pr\u00e9parations, placez-les au four \u00e0 180\u00b0C durant 4 min en veillant \u00e0 ce qu\u2019il soit encore ros\u00e9 en son centre.<\/p>\n

C\u00e9leri rave et c\u00e9bette<\/b><\/h4>\n

500 gr de c\u00e9leri rave en cubes , 500 gr de c\u00e9bettes<\/p>\n

Coupez le c\u00e9leri en cubes puis faites-le cuire \u00e0 la vapeur. Une fois cuits, passez les cubes de c\u00e9leri au beurre pour leur donner une texture croustillante.\u00a0 <\/span>Faites de m\u00eame avec les c\u00e9bettes en les cuisant \u00e0 la vapeur. R\u00e9alisez une pur\u00e9e classique avec les 500 gr de c\u00e9leri rave restant.<\/p>\n

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

Placez sur l\u2019assiette, une c\u00e9bette enti\u00e8re brais\u00e9e, le c\u00e9leri rave en cubes et en pur\u00e9e. D\u00e9corez \u00e9ventuellement avec une ar\u00eate de petit poisson en p\u00e2te frite.<\/p>\n

Placez les morceaux de bar sur assiette et ajoutez le beurre blanc, un filet d\u2019huile d\u2019olive, du sel et du poivre.<\/p>\n

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

Recette de Emanuele Indorato de Mona Lisa \u00e0 Yvoir(pour 4 personnes) Ingr\u00e9dients pour le Beurre blanc 1 \u00e9chalote, 100 ml de vin blanc, 10 ml de sauce soja, 50 ml de vinaigre de c\u00e9bette, 100 ml de cr\u00e8me 20 %, 150 g de beurre doux, sel, poivre Coupez l\u2019\u00e9chalote, puis faites-la revenir durant 3 min […]<\/p>\n","protected":false},"author":5,"featured_media":47389,"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-47397","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":"\nBar de ligne de M\u00e9diterran\u00e9e, \u00e9mulsion 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