{"id":8066,"date":"2024-02-15T16:38:18","date_gmt":"2024-02-15T15:38:18","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=8066"},"modified":"2024-08-05T09:27:43","modified_gmt":"2024-08-05T07:27:43","slug":"filet-de-seriole-hollandaise-fumee-avec-gelee-de-dashi-confit-de-fenouil-et-orange-sanguine","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/fr\/recettes\/filet-de-seriole-hollandaise-fumee-avec-gelee-de-dashi-confit-de-fenouil-et-orange-sanguine\/","title":{"rendered":"Longe de fond de s\u00e9riole fum\u00e9e avec gelee de dashi, fenouil confit et orange sanguine"},"content":{"rendered":"

[et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.18.1\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(0,0,0,0)\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d||||false|false\u201d custom_padding=\u201d4px||0px||false|false\u201d da_disable_devices=\u201doff|off|off\u201d global_colors_info=\u201d{}\u201d da_is_popup=\u201doff\u201d da_exit_intent=\u201doff\u201d da_has_close=\u201don\u201d da_alt_close=\u201doff\u201d da_dark_close=\u201doff\u201d da_not_modal=\u201don\u201d da_is_singular=\u201doff\u201d da_with_loader=\u201doff\u201d da_has_shadow=\u201don\u201d][et_pb_row column_structure=\u201d1_2,1_2\u2033 use_custom_gutter=\u201don\u201d gutter_width=\u201d1\u2033 make_equal=\u201don\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(0,0,0,0)\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d custom_margin=\u201d-133px||-101px||false|false\u201d custom_padding=\u201d0px||46px||false|false\u201d border_radii=\u201don|10px|10px|10px|10px\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d custom_padding=\u201d5%|5%|5%|5%|true|false\u201d global_colors_info=\u201d{}\u201d][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.27.0\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 header_4_font=\u201dApoc-Apoc||||||||\u201d header_4_text_color=\u201d#DBEFFF\u201d header_4_line_height=\u201d1.3em\u201d header_5_font=\u201dApoc-Apoc|100|||||||\u201d header_5_text_color=\u201d#DBEFFF\u201d header_5_line_height=\u201d1.7em\u201d header_6_font=\u201dApoc-Apoc|100|||||||\u201d header_6_text_color=\u201d#DBEFFF\u201d hover_enabled=\u201d0\u2033 global_colors_info=\u201d{}\u201d sticky_enabled=\u201d0\u2033]<\/p>\n

Longe de fond de s\u00e9riole fum\u00e9e avec gelee de dashi, fenouil confit et orange sanguine<\/h4>\n

Chef cuisinier \u00a0Nicolas Sintes<\/span>
\n\"\"<\/a>
\n<\/span>
\n<\/span>Du chef :<\/strong><\/h5>\n

\"Pour cette recette, j'ai choisi la longe de fond et je l'ai fum\u00e9e. D\u00e9licate et ferme, avec une texture beurr\u00e9e, la s\u00e9riole de fond est riche et grasse. Pour \u00e9quilibrer le go\u00fbt et la texture du poisson, l'acidit\u00e9 des oranges sanguines et la fra\u00eecheur du fenouil cr\u00e9ent une entr\u00e9e l\u00e9g\u00e8re.\"<\/span><\/p>\n

Pour 1 \u00e0 2 personnes<\/span><\/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 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 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=\u201d4.27.0\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

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

            Soulevez le poisson et gardez le ventre du thon pour la recette. R\u00e9servez bien s\u00fbr toutes les autres parties du poisson pour d'autres recettes. Pr\u00e9parer le m\u00e9lange de sel, de sucre et de zeste d'orange pour enrober notre s\u00e9riole de sel pendant 20 minutes. Une fois le poisson marin\u00e9 au sel, rincez-le soigneusement. Ensuite, fumer le poisson \u00e0 l'aide d'un fumoir pendant 10 minutes. Couper le poisson en fines tranches avant de le servir.\u00a0<\/span><\/p>\n

            <\/p>\n

            Pour le dashi :<\/b><\/p>\n

            Snij de kop doormidden en doe hem in een middelgrote pan met het water, de gehakte garnituur en de bonitovlokken.\nKook 20 minuten op een laag vuur.\nDoe in een chinois en voeg de agar toe. Kook het mengsel gedurende 2 minuten.\nDoe een bodempje bouillon in het bord en laat de gelee opstijven in de koelkast.\u00a0<\/span><\/p>\n

            <\/p>\n

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

            Pr\u00e9lever les supr\u00eames de l\u2019orange et presser les pelures pour en extraire le jus.\nLe m\u00e9langer avec de l\u2019huile d\u2019olive pour faire une vinaigrette.\nCouper le fenouil en petits quartiers, les blanchir d\u2019abord dans de l\u2019eau sal\u00e9e pour fixer la couleur avant de les placer dans la marinade de vinaigrette.\nR\u00e9cup\u00e9rer les feuilles d\u2019aneth.\u00a0<\/span><\/p>\n

            <\/p>\n

            Pour dresser\u00a0:<\/b>:\u00a0<\/span><\/p>\n

            Disposer le poisson fum\u00e9 sur la d\u00e9licate gel\u00e9e de dashi et terminer par la garniture et la vinaigrette.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n

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

            D\u00e9licate et ferme avec une texture beurr\u00e9e, la poitrine de s\u00e9riole de fond de filet est riche et grasse. Pour \u00e9quilibrer le go\u00fbt et la texture du poisson, l'acidit\u00e9 des oranges sanguines et la fra\u00eecheur du fenouil cr\u00e9ent une entr\u00e9e l\u00e9g\u00e8re.<\/p>","protected":false},"author":3,"featured_media":8800,"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-8066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nSmoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - 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\/filet-de-seriole-hollandaise-fumee-avec-gelee-de-dashi-confit-de-fenouil-et-orange-sanguine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - The Kingfish Company\" \/>\n<meta property=\"og:description\" content=\"Delicate and firm with a buttery texture, the bottom-loin yellowtail belly is rich and fatty. 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