{"id":1170,"date":"2023-04-16T17:22:57","date_gmt":"2023-04-16T17:22:57","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=1170"},"modified":"2024-03-24T21:35:39","modified_gmt":"2024-03-24T21:35:39","slug":"recette-dorade-au-gaillet-vrai","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-dorade-au-gaillet-vrai","title":{"rendered":"Recette Dorade au gaillet vrai"},"content":{"rendered":"\t\t
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Dorade royale marin\u00e9e au lierre terrestre,\ndu quinoa assaisonn\u00e9 d'une vinaigrette au gaillet vrai<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recette de Jean-Marie Dumaine<\/b>\u00a0et de Yoann Hue<\/strong><\/span><\/p>

tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche”<\/span><\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Cuisine\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Photo d’Andreas Thumm<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingr\u00e9dients pour 4 personnes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Vinaigrette au gaillet vrai\u00a0:<\/p>

  • 2 poign\u00e9es de fleurs de gaillet vrai<\/li>
  • 200 ml d’huile de p\u00e9pins de raisins<\/li>
  • 50 ml de vinaigre d’\u00e9glantines<\/li>
  • Sel<\/li><\/ul>

    Dorade marin\u00e9e\u00a0:<\/p>

    • 350 g de filets de dorade<\/li>
    • 5 g de feuilles de lierre terrestre<\/li>
    • 10 g de sel<\/li>
    • 10 g de sucre<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Huile de ciboulette\u00a0:<\/p>

      • 25 g de ciboulette<\/li>
      • 50 ml d’huile de tournesol<\/li>
      • Sel<\/li><\/ul>

        Tuile aux abricots\u00a0:<\/p>

        • 100 g d’abricots secs, hach\u00e9s<\/li>
        • 4 blancs d’\u0153ufs<\/li>
        • 30 g de farine<\/li>
        • Poudre de trigonelle bleue (Schabzigerklee)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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          Quinoa au coriandre\u00a0:<\/p>

          • 200 g de quinoa cuit<\/li>
          • 20 g d’abricots secs, taill\u00e9s en fine brunoise<\/li>
          • 1 c. \u00e0 s. de coriandre frais hach\u00e9<\/li>
          • 1\/2 c. \u00e0 c. de graines de coriandre moulues<\/li>
          • 3 c. \u00e0 s. de vinaigrette au gaillet vrai<\/li>
          • Sel<\/li><\/ul>

            Pour le dressage\u00a0:<\/p>

            • Herbes de saison<\/li>
            • Piment d’Espelette<\/li>
            • Sauce \u00e0 l’\u00e9glantine<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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              Pr\u00e9paration de la recette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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              Pour la vinaigrette au gaillet vrai, mettre les fleurs de gaillet dans un petit r\u00e9cipient et verser dessus l’huile de p\u00e9pins de raisins. Laisser mac\u00e9rer une semaine au frais. Passer alors l’huile au travers d’une passoire fine. M\u00e9langer avec le vinaigre et sel.

              Nettoyer et lever les filets de dorades. D\u00e9sar\u00eater. Hacher finement les feuilles de lierre terrestre et parsemer sur les filets de dorade. M\u00e9langer ensemble le sel et le sucre puis saupoudrer sur les filets. Laisser mac\u00e9rer ainsi au frais durant 12 heures. Retirer alors le sel et sucre, et laisser s\u00e9cher sur une grille \u00e0 l’air libre pendant environ 10 heures.

              Pour l’huile de ciboulette, tailler finement la ciboulette. Mixer finement avec un peu de sel et l’huile. Passer l’huile de ciboulette au travers d’une passoire fine et v\u00e9rifier l’assaisonnement.

              Pour la tuile aux abricots, hacher finement les abricots secs. Mixer en pur\u00e9e avec la farine et une partie des blancs d’oeufs. Ajouter ensuite le reste des blancs d’oeufs et passer au travers d’un tamis fin. A l’aide d’un pochoir rectangle, \u00e9taler l’appareil \u00e0 tuile sur une plaque \u00e0 p\u00e2tisserie recouverte d’un Silpat, puis saupoudrer de poudre de trigonelle bleue. Cuire au four \u00e0 140 \u00b0C environ 8 min. Former directement dans des cercles en m\u00e9tal de 5 cm de diam\u00e8tre et laisser ainsi refroidir.

              Cuire le quinoa \u00e0 l’eau bouillante sal\u00e9e pendant 10 min. Egoutter et rafra\u00eechir. Ajouter les autres ingr\u00e9dients et assaisonner.

              Pour le dressage, assaisonner les herbes de vinaigrette au gaillet. Tracer l’assiette de sauce \u00e0 l’\u00e9glantine et d’huile de ciboulette. Placer la tuile aux abricots au centre de l’assiette. Tailler la dorade en fines tranches. L’assaisonner de piment d’Espelette et l’enrober de vinaigrette au gaillet. La d\u00e9poser dans la tuile. Disposer \u00e0 c\u00f4t\u00e9 une cuill\u00e8re \u00e0 soupe de quinoa, puis parsemer d’herbes. Saupoudrer enfin un peu de piment d’Espelette sur le bord de l’assiette.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

              Dorade royale marin\u00e9e au lierre terrestre, du quinoa assaisonn\u00e9 d’une vinaigrette au gaillet vrai Recette de Jean-Marie Dumaine\u00a0et de Yoann Hue tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche”. Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Vinaigrette au gaillet vrai\u00a0: 2 poign\u00e9es de fleurs de gaillet vrai 200 ml d’huile de p\u00e9pins […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","iawp_total_views":14,"footnotes":""},"class_list":["post-1170","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Dorade au gaillet vrai - Cuisine la Nature<\/title>\n<meta name=\"description\" content=\"Une recette de gaillet vrai excellente \u00e0 essayer : Dorade marin\u00e9e au lierre terrestre, du quinoa assaisonn\u00e9 d'une vinaigrette au gaillet vrai\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-dorade-au-gaillet-vrai\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette Dorade au gaillet vrai - Cuisine la Nature\" \/>\n<meta property=\"og:description\" content=\"Une recette de gaillet vrai excellente \u00e0 essayer : Dorade marin\u00e9e au lierre terrestre, du quinoa assaisonn\u00e9 d'une vinaigrette au gaillet vrai\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-dorade-au-gaillet-vrai\/\" \/>\n<meta property=\"og:site_name\" content=\"Cuisine la Nature\" \/>\n<meta property=\"article:modified_time\" content=\"2024-03-24T21:35:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/elementor\/thumbs\/Gailletvrairecette-q0sso1jx9i4f3r0gsexznxgrfjxybxn3zcm9nxsq2o.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-dorade-au-gaillet-vrai\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-dorade-au-gaillet-vrai\",\"name\":\"Recette Dorade au gaillet vrai - 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