{"id":9758,"date":"2025-02-07T19:19:20","date_gmt":"2025-02-07T18:19:20","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=9758"},"modified":"2025-02-07T19:19:27","modified_gmt":"2025-02-07T18:19:27","slug":"filet-de-seriole-avec-beurre-blanc-de-soja-au-fenouil-cuit-sous-vide-et-patate-douce","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/fr\/recettes\/filet-de-seriole-avec-beurre-blanc-de-soja-au-fenouil-cuit-sous-vide-et-patate-douce\/","title":{"rendered":"Filet de s\u00e9riole avec fenouil cuit sous vide, beurre blanc au soja et patate douce"},"content":{"rendered":"<p>[et_pb_section fb_built=\"1\u2033 _builder_version=\"4.27.4\u2033 _module_preset=\"default\" background_color=\"#02003A\" width=\"100%\" max_width=\"2560px\" module_alignment=\"center\" custom_margin=\"||||false|false\" custom_padding=\"||||false|false\" da_disable_devices=\"off|off|off\" locked=\"off\" global_colors_info=\"{}\" da_is_popup=\"off\" da_exit_intent=\"off\" da_has_close=\"on\" da_alt_close=\"off\" da_dark_close=\"off\" da_not_modal=\"on\" da_is_singular=\"off\" da_with_loader=\"off\" da_has_shadow=\"on\"][et_pb_row column_structure=\"1_2,1_2\u2033 use_custom_gutter=\"on\" gutter_width=\"1\u2033 make_equal=\"on\" _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"RGBA(0,0,0,0)\" width=\"100%\" max_width=\"2560px\" custom_margin=\"-133px||-101px|false|false\" custom_padding=\"0px||46px||false|false\" border_radii=\"on|10px|10px|10px|10px\" global_colors_info=\"{}\"][et_pb_column type=\"1_2\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003A\" custom_padding=\"5%|5%|0px|5%|false|false\" global_colors_info=\"{}\"][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" header_4_font=\"Apoc-Apoc||||||||\" header_4_text_color=\"#DBEFFF\" header_4_line_height=\"1.3em\" header_5_font=\"Apoc-Apoc|100|||||||\" header_5_text_color=\"#DBEFFF\" header_5_line_height=\"1.7em\" header_6_font=\"Apoc-Apoc|100|||||||\" header_6_text_color=\"#DBEFFF\" hover_enabled=\"0\u2033 custom_css_main_element=\"font-weight : 400\u2033 global_colors_info=\"{}\" sticky_enabled=\"0\u2033]<\/p>\n<p>Filet de s\u00e9riole avec fenouil cuit sous vide, beurre blanc au soja et patate douce<\/p>\n<h5>Chef Rens<br \/><a href=\"https:\/\/www.instagram.com\/chef.rens\/\" 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;\">Du chef :<\/span><\/p>\n<p>\"Le fenouil et le poisson sont une combinaison parfaite. Avec un beurre blanc au soja et une cr\u00e8me de patate douce soyeuse, ce plat n'attire pas seulement les regards, il fait aussi sensation dans la bouche !\"<\/p>\n<p><span style=\"font-weight: 400;\">Pour ~ 4 personnes<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>[\/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<p><strong>Ingr\u00e9dients <\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight : 400\u2033 global_colors_info=\"{}\"]<\/p>\n<p><span style=\"font-weight: 400;\">Pour le fenouil cuit sous vide<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 bulbe de fenouil\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pepper\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sal\u00e9\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sac sous vide<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Machine \u00e0 sceller sous vide\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Set de sous-vide<\/span>\u00a0<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Pour le beurre blanc<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 \u00e9chalotes\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">120 ml de vin blanc<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">180 grammes de beurre froid<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 grammes de sauce soja<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Pour la cr\u00e8me de patate douce<\/p>\n<p><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 grosses patates douces<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 grammes de beurre\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sel et poivre\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sac sous vide<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Machine \u00e0 sceller sous vide\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sous video set\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">M\u00e9langeur \u00e0 main\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Gobelet de mesure<\/span><\/li>\n<\/ul>\n<ul><\/ul>\n<p>[\/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<p><strong>Pr\u00e9paration :<\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" link_text_color=\"#FFFFA9\u2033 ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight : 400\u2033 global_colors_info=\"{}\"]]<\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">Pour le fenouil cuit sous vide<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Nettoyer le fenouil et le couper en deux. Placez-les dans un sac sous vide avec un filet d'huile d'olive, une pinc\u00e9e de sel et un peu de poivre. Mettre les moiti\u00e9s de fenouil sous vide et les faire cuire \u00e0 85 \u00b0C pendant une heure et demie. Une fois la cuisson termin\u00e9e, refroidir \u00e0 nouveau. Retirer du sac et \u00e9ponger. Br\u00fbler l\u00e9g\u00e8rement \u00e0 l'aide d'un br\u00fbleur \u00e0 gaz pour obtenir un bel effet et plus de saveur.<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">Pour le beurre blanc<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Couper le beurre en petits cubes et le remettre au r\u00e9frig\u00e9rateur. Le beurre doit rester bien froid. Mettre les \u00e9chalotes et le vin blanc dans une casserole et porter \u00e0 \u00e9bullition. Laisser bouillir jusqu'\u00e0 environ 1\/3, filtrer le m\u00e9lange et recueillir le liquide filtr\u00e9 dans une casserole. Ajouter la sauce soja. Ajouter ensuite les morceaux de beurre et remuer \u00e0 l'aide d'un fouet. Continuer jusqu'\u00e0 l'obtention d'une sauce \u00e9paisse et cr\u00e9meuse. Assaisonner de sel et de poivre.<\/span>\u00a0<\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">Pour la cr\u00e8me de patate douce<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00c9plucher les patates douces et les couper en cubes de 1 cm de c\u00f4t\u00e9. Placez-les dans un sac sous vide avec le beurre, une pinc\u00e9e de sel et un peu de poivre. Fermer le sac sous vide et cuire pendant 1,5 heure \u00e0 85\u00b0C. Une fois cuites, les placer dans une tasse \u00e0 mesurer et utiliser un mixeur \u00e0 main pour obtenir une cr\u00e8me lisse. Si n\u00e9cessaire, ajouter un peu de beurre pour obtenir une cr\u00e8me lisse et souple. Go\u00fbter, ajouter \u00e9ventuellement un peu de sel et\/ou de poivre.<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">Finition<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Faire frire la s\u00e9riole dans le beurre jusqu'\u00e0 ce qu'elle soit cuite. Assaisonnez-la ensuite de sel et de poivre. Comme toujours, faites preuve de cr\u00e9ativit\u00e9 dans la pr\u00e9sentation de votre plat. Placez la cr\u00e8me dans l'assiette \u00e0 c\u00f4t\u00e9 du fenouil r\u00f4ti. Placez le poisson frit \u00e0 c\u00f4t\u00e9 sur l'assiette. Versez la sauce sur le poisson. Terminez par des cacahu\u00e8tes sal\u00e9es hach\u00e9es et du micro cresson.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Filet de s\u00e9riole avec du fenouil cuit sous vide, du beurre blanc de soja et de la patate douce Chef Rens From Chef : \"Le fenouil et le poisson sont une combinaison parfaite. Avec un beurre blanc de soja et une cr\u00e8me soyeuse de patate douce, ce plat n'est pas seulement une attraction pour les yeux, mais aussi une sensation gustative en bouche !\" Portions ~ 4 Ingr\u00e9dients Pour [...]<\/p>","protected":false},"author":1,"featured_media":9761,"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":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-9758","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 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Yellowtail fillet with sous vide-cooked fennel, soy beurre blanc, and sweet potato - 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-avec-beurre-blanc-de-soja-au-fenouil-cuit-sous-vide-et-patate-douce\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yellowtail fillet with sous vide-cooked fennel, soy beurre blanc, and sweet potato - 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