{"id":5137,"date":"2024-03-24T10:05:11","date_gmt":"2024-03-24T10:05:11","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5137"},"modified":"2024-03-24T21:38:00","modified_gmt":"2024-03-24T21:38:00","slug":"recette-de-loup-de-mer-de-latlantique-aux-pissenlits","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-loup-de-mer-de-latlantique-aux-pissenlits","title":{"rendered":"Recette de Loup de mer de l’Atlantique aux pissenlits"},"content":{"rendered":"\t\t
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Loup de mer de l'Atlantique aux pissenlits<\/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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Chutney de pissenlit :<\/span><\/p>

  • 500 g de fleurs de pissenlits<\/li>
  • 200 g de tiges de renou\u00e9e du Japon<\/li>
  • 200 g de poires<\/li>
  • 200 g de pruneaux<\/li>
  • 2 poivrons rouges<\/li>
  • 250 g d’oignons<\/li>
  • 200 g de raisins secs<\/li>
  • 100 g de gingembre<\/li>
  • 20 g de graines de coriandre<\/li>
  • 150 ml de vinaigre de vin<\/li>
  • 1 prise de piment de Cayenne<\/li>
  • 300 g de sucre<\/li>
  • 200 ml de jus de pommes, \u00e9paissit avec 1 c \u00e0 c de ma\u00efzena<\/li>
  • 10 g de sel<\/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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    Orge perl\u00e9 au safran :<\/p>

    • 250 ml d’eau ou de jus de l\u00e9gumes<\/li>
    • 5 pistils de safran<\/li>
    • 100 g d’orge perl\u00e9<\/li>
    • 1 petit oignon<\/li>
    • 1 gousse d’ail<\/li>
    • 15 g de beurre<\/li>
    • 1 feuille de laurier<\/li>
    • 30 ml de vin blanc<\/li>
    • Sel, curcuma<\/li><\/ul>

      Caramel de pissenlits :<\/p>

      • 50 g de racines de pissenlit s\u00e9ch\u00e9es<\/li>
      • 50 g de sucre<\/li>
      • 150 ml d’eau<\/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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        Pur\u00e9e de pissenlit :<\/p>

        • 300 g de feuilles de pissenlit<\/li>
        • 1 c \u00e0 s de miel<\/li>
        • 1 pinc\u00e9e de sel<\/li>
        • Muscade<\/li>
        • 50 g de beurre<\/li><\/ul>

          Chips de pissenlit :<\/p>

          • 4 feuilles de pissenlits<\/li>
          • Huile de tournesol<\/li>
          • Sel<\/li><\/ul>

            Loup de mer :<\/p>

            • 4 filets de loup de mer de 150 g avec peau<\/li>
            • 1 c \u00e0 s de farine<\/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\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 le chutney de pissenlit, blanchir les fleurs de pissenlit. En garder 250 g enti\u00e8res et hacher le reste. Eplucher les tiges de renou\u00e9e du Japon comme de la rhubarbe. Pr\u00e9parer les fruits et l\u00e9gumes et les tailler en brunoise r\u00e9guli\u00e8re de 3 x 3 mm. Ajouter les fleurs de pissenlits ainsi que tous les autres ingr\u00e9dients, bien m\u00e9langer et laisser mac\u00e9rer 2 jours au frais. Remuer de temps en temps. Mettre alors le chutney dans une casserole et le cuire environ 25 min en remuant fr\u00e9quemment. On a alors la possiblit\u00e9 de le remplir bouillant en bocaux fermant herm\u00e9tiquement, et de les st\u00e9riliser au four vapeur 30 min \u00e0 90 \u00b0C. L’autre alternative est de st\u00e9riliser les bocaux dans une casserole remplie d’eau (1 cm au-dessus du couvercle). Ainsi, le chutney peut se conserver 2 ans. Un bocal ouvert doit se conserver au r\u00e9frig\u00e9rateur.

              Pour l’orge perl\u00e9 au safran, chauffer l’eau ou le jus de l\u00e9gumes. Ajouter le safran et laisser infuser toute une nuit. Faire tremper l’orge perl\u00e9 dans de l’eau ti\u00e8de durant 6 heures. Eplucher l’oignon et la gousse d’ail et les tailler en fine brunoise. Faire fondre le beurre et \u00e9tuver l’oignon et l’ail sans coloration. Ajouter l’orge perl\u00e9 \u00e9goutt\u00e9 et revenir encore 2 min. Ajouter alors la feuille de laurier, d\u00e9glacer avec le vin blanc et le bouillon safran\u00e9 et cuire \u00e0 couvert dans un four pr\u00e9chauff\u00e9 \u00e0 180 \u00b0C durant 10 \u00e0 15 min. Assaisonner de sel et de curcuma.

              Pour le caramel de pissenlit, torr\u00e9fier dans une casserole, comme du caf\u00e9, les racines de pissenlits nettoy\u00e9es et s\u00e9ch\u00e9es. Ajouter le sucre et le caram\u00e9liser. D\u00e9glacer avec l’eau et laisser infuser 30 min. Passer au travers d’une passoire fine. R\u00e9duire ensuite \u00e0 la consistance souhait\u00e9e.

              Pour la pur\u00e9e de pissenlit, laver les feuilles de pissenlit, les tailler finement, les blanchir et les rafra\u00eechir \u00e0 l’eau glac\u00e9e. Mixer en pur\u00e9e fine, \u00e9ventuellement avec un peu d’eau, passer au travers d’un tamis fin, et assaisonner de sel, muscade et miel. Chauffer la pur\u00e9e dans une casserole et la monter avec le beurre taill\u00e9 en petits morceaux.

              Pour les chips de pissenlit, pr\u00e9chauffer le four en chaleur s\u00e8che \u00e0 75 \u00b0C. Laver et essorer les feuilles de pissenlit. Disposer les feuilles sur une plaque recouverte d’un Silpat, badigeonner l\u00e9g\u00e8rement d’huile et assaisonner de sel. Recouvrir d’un autre Silpat et s\u00e9cher au four environ 30 min.

              Assaisonner les filets de loup de mer, les fariner l\u00e9g\u00e8rement c\u00f4t\u00e9 peau et les saisir \u00e0 l’huile d’olive du c\u00f4t\u00e9 peau environ 4 min.

              Tirer un trait de caramel de pissenlit sur les assiettes et y d\u00e9poser le filet de loup de mer. Disposer encore la pur\u00e9e de pissenlit, le chutney et l’orge perl\u00e9 au safran, et d\u00e9corer d’une chips de pissenlit.<\/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":"

              Loup de mer de l’Atlantique aux pissenlits 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 Chutney de pissenlit : 500 g de fleurs de pissenlits 200 g de tiges de renou\u00e9e du Japon 200 g de poires 200 […]<\/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":19,"footnotes":""},"class_list":["post-5137","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Loup de mer de l'Atlantique aux pissenlits - 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