{"id":2500,"date":"2023-09-18T15:16:48","date_gmt":"2023-09-18T15:16:48","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=2500"},"modified":"2023-09-18T15:50:00","modified_gmt":"2023-09-18T15:50:00","slug":"recette-sebaste-au-cirse-bardane-et-rose","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-sebaste-au-cirse-bardane-et-rose","title":{"rendered":"Recette S\u00e9baste au cirse, bardane et rose"},"content":{"rendered":"\t\t
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Filet de s\u00e9baste au cirse potager, bardane et sauce aux p\u00e9tales de rose<\/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 tir\u00e9e du livre \"Kochen mit Wildpflanzen\"<\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"recette\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
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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\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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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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Sauce aux p\u00e9tales de rose :<\/p>

  • 3 c \u00e0 s de sucre<\/li>
  • 5 c \u00e0 s de vinaigre d’\u00e9glantine ou vinaigre de vin<\/li>
  • 1\/4 L de fumet de poisson<\/li>
  • 125 ml de vin blanc<\/li>
  • 1\/4 L de lait entier<\/li>
  • 1\/4 L de cr\u00e8me fleurette<\/li>
  • 4 roses sauvages, les boutons floraux et les feuilles hach\u00e9s fins, les p\u00e9tales taill\u00e9s en fine julienne<\/li>
  • 1 c \u00e0 c de ma\u00efzena<\/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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    Cirse potager :<\/p>

    • 200 g de tiges de cirse potager, \u00e9pluch\u00e9es (comme de la rhubarbe), taill\u00e9es en morceaux de 10 cm puis en 2 dans la longueur<\/li>
    • 50 g de beurre fondu<\/li>
    • Sel de mer, sucre<\/li><\/ul>

      Bardane :<\/p>

      • 300 \u00e0 400 g de tiges de bardane, \u00e9pluch\u00e9es, taill\u00e9es en tranches fines<\/li>
      • 100 ml de vin blanc<\/li>
      • 4 c \u00e0 s d’huile d’olive<\/li>
      • Sel de mer<\/li><\/ul>

        S\u00e9baste :<\/p>

        • 4 filets de s\u00e9baste<\/li>
        • 2 c \u00e0 s d’huile d’olive<\/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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          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 sauce, r\u00e9aliser un caramel clair et d\u00e9glacer avec le vinaigre. Ajouter le fumet de poisson et le vin blanc, porter \u00e0 \u00e9bullition et r\u00e9duire l\u00e9g\u00e8rement. Ajouter alors le lait, la cr\u00e8me et les boutons floraux et feuilles de roses hach\u00e9s fins, et laisser cuire doucement 5 min. Passer au travers d’une passoire fine, saler et lier l\u00e9g\u00e8rement \u00e0 la ma\u00efzena. Ajouter la julienne de p\u00e9tales de roses. V\u00e9rifier l’assaisonnement.<\/p>

          Blanchir les tiges de cirse potager 2 min \u00e0 l’eau bouillante sal\u00e9e. Les rouler dans le beurre, assaisonner de sel et sucre.<\/p>

          Etuver les tranches de bardane dans de l’huile d’olive avec vin blanc et sel de mer, en les gardant croquantes.<\/p>

          Cuire les filets de s\u00e9baste sur leur peau \u00e0 l’huile d’olive 4 \u00e0 5 min et les assaisonner.<\/p>

          Disposer sur les assiettes les tiges de cirse potager et les tranches de bardane. Y d\u00e9poser les filets de s\u00e9baste la peau par-dessus. Garnir avec la sauce \u00e0 la rose.<\/p>

          \u00a0<\/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":"

          Filet de s\u00e9baste au cirse potager, bardane et sauce aux p\u00e9tales de rose Recette de Jean-Marie Dumaine tir\u00e9e du livre “Kochen mit Wildpflanzen” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Sauce aux p\u00e9tales de rose : 3 c \u00e0 s de sucre 5 c \u00e0 s de vinaigre d’\u00e9glantine ou vinaigre de vin 1\/4 L […]<\/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":"","ocean_second_sidebar":"","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":"","ocean_custom_header_template":"","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":"","ocean_menu_typo_font_family":"","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":"","iawp_total_views":10,"footnotes":""},"class_list":["post-2500","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette S\u00e9baste au cirse, bardane et rose - 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