{"id":10658,"date":"2026-08-04T08:54:18","date_gmt":"2026-08-04T06:54:18","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=10658"},"modified":"2026-10-22T13:55:58","modified_gmt":"2026-10-22T11:55:58","slug":"charbon-grille-cote-peau-dhiramasa-uniquement-fume-haricots-maresme-yuzu-kosho-beurre-blanc-truite-a-lecorce-sel-rouge-ecorce-de-sorre","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/fr\/recettes\/charbon-grille-cote-peau-dhiramasa-uniquement-fume-haricots-maresme-yuzu-kosho-beurre-blanc-truite-a-lecorce-sel-rouge-ecorce-de-sorre\/","title":{"rendered":"Charbon grill\u00e9 Hiramasa (saisonni\u00e8re uniquement) \/ Pois de Maresme fum\u00e9s \/ Yuzu Kosho Beurre Blanc \/ Roe de truite \/ Sorrel rouge"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; width=&#8221;100%&#8221; max_width=&#8221;2560px&#8221; module_alignment=&#8221;center&#8221; custom_margin=&#8221;||||false|false&#8221; custom_padding=&#8221;||||false|false&#8221; da_disable_devices=&#8221;off|off|off&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221; da_is_popup=&#8221;off&#8221; da_exit_intent=&#8221;off&#8221; da_has_close=&#8221;on&#8221; da_alt_close=&#8221;off&#8221; da_dark_close=&#8221;off&#8221; da_not_modal=&#8221;on&#8221; da_is_singular=&#8221;off&#8221; da_with_loader=&#8221;off&#8221; da_has_shadow=&#8221;on&#8221;][et_pb_row column_structure=&#8221;1_2,1_2&#8243; use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;1&#8243; make_equal=&#8221;on&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;RGBA(0,0,0,0)&#8221; width=&#8221;100%&#8221; max_width=&#8221;2560px&#8221; custom_margin=&#8221;-133px||-101px||false|false&#8221; custom_padding=&#8221;0px||46px||false|false&#8221; border_radii=&#8221;on|10px|10px|10px|10px&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; custom_padding=&#8221;5%|5%|0px|5%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; header_4_font=&#8221;Apoc-Apoc||||||||&#8221; header_4_text_color=&#8221;#DBEFFF&#8221; header_4_line_height=&#8221;1.3em&#8221; header_5_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_5_text_color=&#8221;#DBEFFF&#8221; header_5_line_height=&#8221;1.7em&#8221; header_6_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_6_text_color=&#8221;#DBEFFF&#8221; hover_enabled=&#8221;0&#8243; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h4>Charcoal-Grilled Hiramasa (Skin Side Only) \/ Smoked Maresme Peas \/ Yuzu Kosho Beurre Blanc \/ Trout Roe \/ Red Sorrel<\/h4>\n<p>A dish designed for fine dining<\/p>\n<h5>Chef Rafael Bergamo<br \/><a href=\"https:\/\/www.instagram.com\/rafa_kuoco\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7077 alignnone size-full\" src=\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/08\/instagram.png\" alt=\"\" width=\"24\" height=\"24\" \/><\/a><\/h5>\n<p><span style=\"font-weight: 400;\">From Chef:<\/span><\/p>\n<p>&#8220;I created this dish because I believe these ingredients work perfectly when cooked over charcoal. The grilling enhances both the flavour and texture of the Hiramasa, adding depth and character while complementing the accompanying ingredients beautifully.&#8221;<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>Ingredients <\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.3&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221;]<\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50\u201360 g Hiramasa upper loin<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50 g Maresme peas<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>30 g yuzu kosho beurre blanc<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>20 g trout roe<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Microgreens, as needed<\/b><\/li>\n<\/ul>\n<p class=\"p1\"><b>Method<\/b><\/p>\n<p class=\"p1\"><b>Season the Hiramasa with salt and pepper and grill it over charcoal only on the skin side for 4\u20135 minutes, depending on the heat and intensity of the fire.<\/b><\/p>\n<p class=\"p1\"><b>Yuzu Kosho Beurre Blanc<\/b><\/p>\n<p class=\"p1\"><b>Ingredients<\/b><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50 g Hiramasa collagen<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50 g white wine<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>20 g shallots, finely diced (brunoise)<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>20 g yuzu kosho<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 stalk lemongrass<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>200 g cold butter, diced<\/b><\/li>\n<\/ul>\n<p class=\"p1\"><b>Method<\/b><\/p>\n<p class=\"p1\"><b>Combine the Hiramasa collagen, white wine, shallots and lemongrass in a saucepan. Cook over medium heat and reduce by half.<\/b><\/p>\n<p class=\"p1\"><b>Gradually whisk in the cold butter cubes until a smooth, glossy emulsion is achieved.<\/b><\/p>\n<p class=\"p1\"><b>Strain and reserve until ready to serve.<\/b><b><\/b><\/p>\n<p class=\"p1\"><b><\/b><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; custom_padding=&#8221;5%|5%|0px|5%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; header_4_font=&#8221;Apoc-Apoc||||||||&#8221; header_4_text_color=&#8221;#DBEFFF&#8221; header_4_line_height=&#8221;1.3em&#8221; header_5_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_5_text_color=&#8221;#DBEFFF&#8221; header_5_line_height=&#8221;1.7em&#8221; header_6_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_6_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p class=\"p1\"><b><\/b><\/p>\n<p class=\"p1\"><b>Peas<\/b><\/p>\n<p class=\"p1\"><b>Place the peas in a metal colander. Season with salt and pepper and lightly brush with olive oil.<\/b><\/p>\n<p class=\"p1\"><b>Cook over the charcoal for a maximum of 2\u20133 minutes, ensuring they remain al dente.<\/b><\/p>\n<p class=\"p1\"><b><\/b><\/p>\n<p class=\"p1\"><b>Plating<\/b><\/p>\n<p class=\"p1\"><b>Once all the components are ready, arrange the peas on one side of a deep plate.<\/b><\/p>\n<p class=\"p1\"><b>Gently warm the beurre blanc, taking care not to split the sauce, then fold in the trout roe.<\/b><\/p>\n<p class=\"p1\"><b>Spoon the sauce beside the peas and place the grilled Hiramasa on top, with the skin facing upwards.<\/b><\/p>\n<p class=\"p1\"><b>Finish with microgreens and red sorrel.<\/b><\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; link_text_color=&#8221;#FFFFA9&#8243; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le haut du faldreau de Hiramasa est grill\u00e9 au charbon uniquement sur la partie en peau et servi avec des haricots de Maresme cuits au charbon ainsi qu'un beurre blanc yuzu kosho avec des rognons de truite.<\/p>","protected":false},"author":1,"featured_media":10661,"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":"","content-type":"","kfs_story_extras":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-10658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - 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