{"id":49456,"date":"2024-12-17T17:18:46","date_gmt":"2024-12-17T16:18:46","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=49456"},"modified":"2024-12-17T19:06:33","modified_gmt":"2024-12-17T18:06:33","slug":"part-de-turbot-sauvage-caviar-oscietre-belgium-caviar-creme-epaisse-et-huile-de-feuille-de-capucine","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/part-de-turbot-sauvage-caviar-oscietre-belgium-caviar-creme-epaisse-et-huile-de-feuille-de-capucine\/","title":{"rendered":"Part de turbot sauvage, caviar osci\u00e8tre Belgium caviar, cr\u00e8me \u00e9paisse et huile de feuille de capucine"},"content":{"rendered":"

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Recette de Philippe Fauchet<\/strong><\/a><\/p>\n

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Ingr\u00e9dients pour 4 personnes :<\/b><\/h4>\n

4 portions de turbot de 130 g\/pers, 40 g de caviar, 10 cl de cr\u00e8me \u00e9paisse<\/p>\n

Huile de feuilles de capucine <\/b><\/h4>\n

20 cl d\u2019huile de p\u00e9pins de raisin, 100 g de feuilles d\u2019\u00e9pinards, 100 g de feuilles de capucine, 100 gr de feuille de persil plat, sel<\/p>\n

Mixez tous les ingr\u00e9dients ensemble. Filtrez \u00e0 travers un chinois fin, r\u00e9cup\u00e9rez l\u2019huile.<\/p>\n

Chou-rave <\/b><\/h4>\n

R\u00e9alisez des disques de chou-rave avec un emporte-pi\u00e8ce \u2013 4 \u00e0 5 cm de diam\u00e8tre et des billes de chou-rave, passez au chalumeau pour les griller l\u00e9g\u00e8rement.<\/p>\n

Chou-rave marin\u00e9 : Tranchez le chou-rave en fines lamelles puis recouvrez de riz \u00e0 sushi. Laissez mariner une heure avant utilisation.<\/p>\n

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Turbot<\/b><\/h4>\n

Faites cuire le turbot \u00e0 180\u00b0c pendant 3 ou 4 min. M\u00e9langez la cr\u00e8me \u00e9paisse dans un petit pot avec l\u2019huile de feuille de capucine et le caviar.<\/p>\n

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

Dressez sur une assiette plate. Au centre le chou-rave marin\u00e9, les disques de chou rave cru et les petites billes de chourave. D\u00e9posez le turbot sur le chou rave. Versez d\u00e9licatement le m\u00e9lange de cr\u00e8me d\u2019huile de fleur de capucine et le caviar sur le turbot. Ajoutez quelques feuilles de capucine.<\/p>\n

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Recette de Philippe FauchetIngr\u00e9dients pour 4 personnes : 4 portions de turbot de 130 g\/pers, 40 g de caviar, 10 cl de cr\u00e8me \u00e9paisse Huile de feuilles de capucine 20 cl d\u2019huile de p\u00e9pins de raisin, 100 g de feuilles d\u2019\u00e9pinards, 100 g de feuilles de capucine, 100 gr de feuille de persil plat, sel […]<\/p>\n","protected":false},"author":5,"featured_media":49464,"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-49456","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":"\nPart de turbot sauvage, caviar osci\u00e8tre 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