{"id":3966,"date":"2024-01-22T14:08:33","date_gmt":"2024-01-22T14:08:33","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=3966"},"modified":"2024-01-22T14:23:53","modified_gmt":"2024-01-22T14:23:53","slug":"recette-de-tartare-de-loup-de-mer-a-lonagre","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-tartare-de-loup-de-mer-a-lonagre","title":{"rendered":"Recette de Tartare de loup de mer \u00e0 l’onagre"},"content":{"rendered":"\t\t
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Tartare de loup de mer \u00e0 l'onagre<\/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\"Tartare\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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  • 60 g de boutons floraux d’onagre<\/li>
  • 1 c \u00e0 s de vinaigre de vin<\/li>
  • 2 c \u00e0 s d’huile d’olive<\/li><\/ul>

    Tartare\u00a0:<\/p>

    • 200 g de filet de loup de mer<\/li>
    • 1 \u00e9chalote<\/li>
    • 1 petite carotte, \u00e9pluch\u00e9e<\/li>
    • 4 feuilles d’onagre<\/li>
    • un peu de vert de fenouil<\/li>
    • 2 c \u00e0 s de jus de citron<\/li>
    • 3 c \u00e0 s d’huile d’olive<\/li>
    • sel de mer, poivre du moulin<\/li>
    • 4 fleurs d’onagre<\/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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      Salade d’\u00e9peautre vert :<\/p>

      • 50 g de grains d’\u00e9peautre vert, tremp\u00e9s \u00e0 l’eau froide<\/li>
      • 25 g de riz rond<\/li>
      • 1 c \u00e0 s de raifort r\u00e2p\u00e9<\/li>
      • 1 c \u00e0 s de vin blanc<\/li><\/ul>

        Rob de tomates\u00a0:<\/p>

        • 300 g de tomates, taill\u00e9es en 4<\/li>
        • 3 c \u00e0 s de sucre roux<\/li>
        • 3 c \u00e0 s de beurre<\/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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          Polypore soufr\u00e9 \u00e0 l’armoise :<\/p>

          • 500 g de polypore soufr\u00e9 (ou de c\u00e8pes), taill\u00e9s en tranches<\/li>
          • Huile d’olive<\/li><\/ul>

            \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Marinade\u00a0:<\/p>

            • 1 gousse d’ail<\/li>
            • 1 feuille de laurier<\/li>
            • 1 branche de thym<\/li>
            • 1 poign\u00e9e d’armoise<\/li>
            • 1\/4 L de vin blanc<\/li>
            • 100 ml d’huile d’olive<\/li>
            • 1 chili<\/li>
            • Sel de mer, poivre du moulin<\/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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              Blanchir les boutons floraux 1 min \u00e0 l’eau sal\u00e9e. Rafra\u00eechir \u00e0 l’eau froide puis \u00e9goutter. Mariner au vinaigre et \u00e0 l’huile d’olive.<\/p>

              Pour le tartare, tailler en petite brunoise le poisson et les l\u00e9gumes. M\u00e9langer dans un saladier avec le jus de citron et l’huile d’olive et assaisonner. Former 4 grosses boules r\u00e9guli\u00e8res et remplir dans les fleurs d’onagre.<\/p>

              Pour la salade d’\u00e9peautre vert, cuire l’\u00e9peautre et le riz “al dente” s\u00e9par\u00e9ment \u00e0 l’eau bouillante sal\u00e9e. Egoutter et m\u00e9langer avec le raifort et le vin blanc.<\/p>

              Pour le rob de tomates, cuire lentement les tomates avec le sucre et le beurre jusqu’\u00e0 consistance \u00e9paisse. Passer au tamis fin et, si le rob est trop liquide, r\u00e9duire encore un peu ; il doit avoir la consistance d’une p\u00e2te \u00e0 tartiner.<\/p>

              Pour les polypores \u00e0 l’armoise, badigeonner les champignons d’huile d’olive. Les saisir l\u00e9g\u00e8rement de chaque c\u00f4t\u00e9 dans une po\u00eale chaude. Assaisonner. Pour la marinade, mettre tous les ingr\u00e9dients dans une casserole et porter \u00e0 \u00e9bullition. Verser sur les champignons et laisser refroidir.<\/p>

              R\u00e9partir quelques points de rob de tomate sur le c\u00f4t\u00e9 des assiettes. Dresser la salade d’\u00e9peautre dans le milieu, poser dessus les fleurs d’onagre farcies et garnir de boutons floraux et de polypores marin\u00e9s.<\/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":"

              Tartare de loup de mer \u00e0 l’onagre Recette de Jean-Marie Dumaine tir\u00e9e du livre “Kochen mit Wildpflanzen” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes 60 g de boutons floraux d’onagre 1 c \u00e0 s de vinaigre de vin 2 c \u00e0 s d’huile d’olive Tartare\u00a0: 200 g de filet de loup de mer 1 \u00e9chalote […]<\/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":13,"footnotes":""},"class_list":["post-3966","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Tartare de loup de mer \u00e0 l'onagre - 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