{"id":7804,"date":"2023-11-29T17:02:32","date_gmt":"2023-11-29T16:02:32","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=7804"},"modified":"2024-08-05T09:28:29","modified_gmt":"2024-08-05T07:28:29","slug":"seriole-hollandaise-pochee-a-lhuile-dolive","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/fr\/recettes\/seriole-hollandaise-pochee-a-lhuile-dolive\/","title":{"rendered":"Filet jaune poch\u00e9 \u00e0 l'huile d'olive"},"content":{"rendered":"

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Filet jaune poch\u00e9 \u00e0 l'huile d'olive<\/h4>\n

Chef Piers Dawson
\"\"<\/a>
<\/span>
<\/span>Du chef :<\/strong><\/h5>\n

\"Il s'agit d'un plat inspir\u00e9 par les saveurs et les ingr\u00e9dients qui m'entourent \u00e0 Soller, mais la vedette est la s\u00e9riole. Ce poisson est tr\u00e8s agr\u00e9able \u00e0 travailler et peut \u00eatre utilis\u00e9 de multiples fa\u00e7ons\".<\/p>\n

Pour 1 \u00e0 2 personnes<\/span><\/p>\n

 <\/p>\n

[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.24.3\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

Ingr\u00e9dients <\/strong><\/p>\n

<\/strong><\/p>\n

[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.23.1\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d custom_css_main_element=\u201dfont-weight: 400\u2033 global_colors_info=\u201d{}\u201d]<\/p>\n

Pour le poisson :<\/strong><\/p>\n

    \n
  • 1\u00a0longe inf\u00e9rieure de s\u00e9riole<\/span><\/li>\n
  • 200 g \/ \u00be tasse de sel<\/span><\/li>\n
  • 100\u00a0g\/\u2154\u00a0tasse de sucre<\/span><\/li>\n
  • 1\u00a0zeste d\u2019orange sanguine<\/span><\/li>\n<\/ul>\n

    Pour la gelee de dashi :<\/strong><\/p>\n

      \n
    • 1 t\u00eate de poisson<\/span><\/li>\n
    • 50 g \/ 1 \u00be tasse de fenouil<\/span><\/li>\n
    • 50\u00a0g\/1 \u00be\u00a0tasse de tige de c\u00e9leri<\/span><\/li>\n
    • 50 g \/ 1 \u00be tasse d'oignon<\/span><\/li>\n
    • 1 gousse d'ail<\/span><\/li>\n
    • 500 g \/ \u00bc tasse d'eau<\/span><\/li>\n
    • 30\u00a0g\/4\u00a0tasses de flocons de bonite s\u00e9ch\u00e9e<\/span><\/li>\n
    • 2\u00a0g\/1\u00a0c. \u00e0 caf\u00e9 d\u2019agar-agar<\/span><\/li>\n<\/ul>\n

      Pour la garniture\u00a0:<\/strong><\/p>\n

        \n
      • \n
          \n
        • 1 orange sanguine<\/span><\/li>\n
        • 1 fenouil<\/span><\/li>\n
        • 40 g \/ 1 ml d'huile d'olive<\/span><\/li>\n
        • 1 bouquet d'aneth<\/span><\/li>\n
        • Un peu de criste marine<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

          [\/et_pb_text][\/et_pb_column][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.24.3\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d custom_padding=\u201d5%|5%|0px|5%|false|false\u201d global_colors_info=\u201d{}\u201d][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

          Pr\u00e9paration :<\/strong><\/p>\n

          <\/strong><\/p>\n

          [\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.22.2\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d custom_css_main_element=\u201dfont-weight: 400\u2033 global_colors_info=\u201d{}\u201d]<\/p>\n

          <\/b><\/p>\n

            \n
          • \n

            Poisson<\/b><\/p>\n

              \n
            • J'ai d'abord saumur\u00e9 le poisson pour qu'il s'impr\u00e8gne des saveurs locales, l'assaisonnant l\u00e9g\u00e8rement tout en raffermissant la chair, avant de le pocher dans l'huile d'olive. Le pochage permet de conserver toutes les saveurs \u00e9tonnantes \u00e0 l'int\u00e9rieur du poisson, tout en cr\u00e9ant une texture douce et velout\u00e9e que l'on peut briser avec une cuill\u00e8re.<\/span><\/span><\/li>\n
            • Pour la saumure, j'ai utilis\u00e9 un rapport de 40\/60 entre la saumure d'olive et l'eau. Nous avons d'excellentes olives ici \u00e0 Majorque et j'ai utilis\u00e9 le liquide des olives d'un ami. Vous pouvez utiliser n'importe quelle eau d'olive que vous aimez.<\/span><\/li>\n
            • Une fois le poisson pr\u00e9par\u00e9 et d\u00e9coup\u00e9 en portions, le placer dans le m\u00e9lange d'eau et de saumure (dans suffisamment de liquide pour le recouvrir compl\u00e8tement) avec la marjolaine fra\u00eeche, et le laisser se raffermir l\u00e9g\u00e8rement et absorber les saveurs (environ 8-10 minutes).<\/span><\/li>\n
            • Retirer le poisson de la saumure, l'\u00e9goutter et le s\u00e9cher compl\u00e8tement avec du papier absorbant, puis le laisser revenir \u00e0 temp\u00e9rature ambiante.<\/span><\/li>\n
            • Il existe diff\u00e9rentes fa\u00e7ons de pocher la s\u00e9riole, en fonction de votre \u00e9quipement. J'ai utilis\u00e9 un plateau m\u00e9tallique, une sonde et mon four, mais vous pouvez \u00e9galement utiliser un sac sous vide et un bain-marie.<\/span><\/li>\n
            • Placez le poisson dans un petit bac et couvrez-le d'huile d'olive de bonne qualit\u00e9. J'ai utilis\u00e9 l'huile d'olive Soller de mon ami, car elle est assez forte et poivr\u00e9e et fait partie des ingr\u00e9dients de base de ma cuisine. Pour obtenir l'ar\u00f4me de fum\u00e9e dans l'huile, j'ai fait cuire du bois d'olivier jusqu'\u00e0 ce qu'il devienne du charbon dans mon four \u00e0 pizza, puis je l'ai fait infuser dans l'huile d'olive pendant une nuit. Une fois l'huile infus\u00e9e, je l'ai pass\u00e9e dans un tamis fin avec trois couches de mousseline pour la rendre tr\u00e8s propre.<\/span><\/li>\n
            • Placer le four sur sa position la plus basse et chauffer doucement l'huile \u00e0 42 \u00b0C \/ 107 \u00b0F. Une fois chauff\u00e9e, retirez-la du four et laissez-la reposer pendant 10 minutes. Refroidir ensuite dans l'huile.<\/li>\n
            • Pour pr\u00e9parer l'avocat fouett\u00e9 : couper l'avocat en deux, enlever la peau et le noyau, et le mettre dans un mixeur (j'utilise un Vitamix car il donne les pur\u00e9es les plus lisses), puis ajouter la mayonnaise et un filet de jus de citron, ainsi que du sel et du poivre. Mixer jusqu'\u00e0 l'obtention d'une pur\u00e9e lisse, mais attention \u00e0 ne pas surchauffer l'avocat.<\/li>\n
            • V\u00e9rifier l'assaisonnement et le jus de citron, en ajouter si n\u00e9cessaire. Passer \u00e0 travers une passoire fine et dans une poche \u00e0 douille et mettre au frais.<\/span><\/li>\n<\/ul>\n

              Placage<\/b><\/span><\/p>\n

              <\/b><\/p>\n

                \n
              • \u00c0 l'aide d'une mandoline, \u00e9mincer tr\u00e8s finement les radis dans un saladier. Jeter le dessus et le dessous, de fa\u00e7on \u00e0 ce que toutes les tranches soient de taille similaire. Saler et poivrer, ajouter un filet de balsamique blanc et d'huile d'olive, m\u00e9langer, puis \u00e9goutter le liquide et le r\u00e9server.<\/span><\/li>\n
              • Commencer \u00e0 superposer les radis \u00e0 l'int\u00e9rieur du plat, en les faisant se chevaucher l\u00e9g\u00e8rement jusqu'\u00e0 ce qu'ils recouvrent l'int\u00e9rieur du plat. Une fois termin\u00e9, \u00e0 l'aide d'un pinceau \u00e0 p\u00e2tisserie, badigeonner le radis d'un peu de l'huile et du balsamique blanc r\u00e9serv\u00e9s pour lui donner plus d'\u00e9clat.<\/span><\/li>\n
              • \u00c9goutter le poisson de l'huile d'olive et le placer au centre du plat, puis ajouter quelques gouttes de saumure d'olive crue sur le poisson. D\u00e9poser des points de pur\u00e9e d'avocat autour du poisson, garnir de fleurs et de cresson et servir.<\/li>\n
              • Remarque : ce plat peut \u00eatre servi froid ou \u00e0 temp\u00e9rature ambiante.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

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

                Nous vous sugg\u00e9rons d'essayer ce plat et de le d\u00e9couvrir : s\u00e9riole saumur\u00e9e \u00e0 l'eau d'olive, poch\u00e9e dans de l'huile d'olive locale fum\u00e9e au charbon, avocat fouett\u00e9, radis assaisonn\u00e9, fleurs d'ail et l\u00e9gumes verts du jardin.<\/p>","protected":false},"author":3,"featured_media":764,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","content-type":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-7804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nOlive Oil-poached Yellowtail - The Kingfish Company<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thekingfishcompany.com\/fr\/recettes\/seriole-hollandaise-pochee-a-lhuile-dolive\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Olive Oil-poached Yellowtail - 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