{"id":5358,"date":"2024-04-16T12:13:56","date_gmt":"2024-04-16T12:13:56","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5358"},"modified":"2024-07-02T10:01:44","modified_gmt":"2024-07-02T10:01:44","slug":"recette-de-mousseline-de-cabillaud-et-degopode","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-mousseline-de-cabillaud-et-degopode","title":{"rendered":"Recette de Mousseline de cabillaud et d’\u00e9gopode"},"content":{"rendered":"\t\t
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Mousseline de cabillaud \u00e0 l'\u00e9gopode, sauce au fenu grec et lamier en \u00e9pinards<\/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 Yoann Hue au restaurant \"Der Vierte K\u00f6nig\" \u00e0 Cologne (Allemagne)<\/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\"Mousseline\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 de Yoann Hue<\/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 12 personnes (portions amuse-bouche)<\/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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Recette r\u00e9alis\u00e9e avec le moule \u00e0 mini-muffins de Guy Demarle<\/a><\/span><\/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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Mousseline de cabillaud \u00e0 l’\u00e9gopode<\/span><\/p>

  • 200 g de filet de cabillaud, sans peau et d\u00e9sar\u00eat\u00e9<\/li>
  • 50 g de feuilles d’\u00e9gopode, blanchies et \u00e9goutt\u00e9es<\/li>
  • 1 \u00e9chalote<\/li>
  • 1 petite gousse d’ail<\/li>
  • 2 \u0153ufs<\/li>
  • 100 g de cr\u00e8me fleurette<\/li>
  • Sel, poivre<\/li><\/ul>

    Lamier en \u00e9pinards<\/span><\/p>

    • 50 g de feuilles de lamier, blanchies et \u00e9goutt\u00e9es<\/span><\/li>
    • 1 \u00e9chalote cisel\u00e9e<\/span><\/li>
    • 2 c. \u00e0 s. de beurre<\/span><\/li>
    • Sel, poivre<\/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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      Sauce au fenu grec<\/span><\/p>

      • 2 \u00e9chalotes<\/span><\/li>
      • 1 c. \u00e0 s. de beurre<\/span><\/li>
      • 100 ml de vin blanc<\/span><\/li>
      • 500 ml de fumet de poisson<\/span><\/li>
      • 500 ml de cr\u00e8me fleurette<\/span><\/li>
      • Ma\u00efzena<\/span><\/li>
      • Sel, poivre<\/span><\/li>
      • 2 c. \u00e0 s. de feuilles de fenu grec s\u00e9ch\u00e9es<\/span><\/li>
      • 1 c. \u00e0 s. de beurre<\/span><\/li><\/ul>

        D\u00e9cor<\/span><\/p>

        • fleurs de diff\u00e9rents lamier<\/span><\/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 mousseline de cabillaud, retirez les grosses tiges d’\u00e9gopode et lavez-les. R\u00e9server 12 petites feuilles. Blanchir les feuilles restantes dans de l’eau bouillante sal\u00e9e pendant quelques minutes jusqu’\u00e0 ce qu’elles soient tendres, puis rafra\u00eechir. \u00c9goutter l’\u00e9gopode et hacher finement. Couper le filet de cabillaud en petits morceaux. R\u00e9duire en pur\u00e9e fine dans un mixeur avec l’\u00e9gopode hach\u00e9e, l’\u00e9chalote, la gousse d’ail, le sel et le poivre. Ajouter les \u0153ufs et continuer \u00e0 mixer. Ajouter progressivement la cr\u00e8me et mixer jusqu’\u00e0 obtenir une consistance cr\u00e9meuse. Disposer \u00e0 l’int\u00e9rieur du moule les feuilles d’\u00e9gopode conserv\u00e9es et remplir de mousseline de cabillaud. Cuire au four vapeur \u00e0 80\u00b0C pendant environ 30 minutes ou au four dans un bain-marie chaud \u00e0 110\u00b0C pendant environ 30 minutes.<\/span><\/p>

          Pour la sauce au fenu grec, \u00e9mincer les \u00e9chalotes en lani\u00e8res et les faire revenir dans une casserole avec 1 cuill\u00e8re \u00e0 soupe de beurre. D\u00e9glacer avec le vin blanc et laisser r\u00e9duire de moiti\u00e9. Ajouter le fumet de poisson et laisser r\u00e9duire d’1\/3. Ajouter la cr\u00e8me et r\u00e9duire \u00e0 nouveau d’1\/3. Ajouter le fenu grec s\u00e9ch\u00e9 et laisser infuser 10 minutes. Mixer la sauce et la passer au tamis fin. Lier la sauce \u00e0 la ma\u00efzena, monter au beurre et assaisonner de sel et de poivre.<\/span><\/p>

          Laver puis blanchir les feuilles de lamier dans de l’eau bouillante sal\u00e9e pendant quelques minutes jusqu’\u00e0 ce qu’elles soient tendres, puis rafra\u00eechir. \u00c9goutter le lamier et le hacher grossi\u00e8rement. Dans une casserole, faire revenir l’\u00e9chalote cisel\u00e9e avec le beurre. Ajouter le lamier, \u00e9tuver doucement quelques minutes et assaisonner de sel et poivre.<\/span><\/p>

          Dresser les diff\u00e9rents ingr\u00e9dients sur des petites assiettes comme vous pouvez le voir sur la photo.<\/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\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":"

          Mousseline de cabillaud \u00e0 l’\u00e9gopode, sauce au fenu grec et lamier en \u00e9pinards Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Recette r\u00e9alis\u00e9e avec le moule \u00e0 mini-muffins de Guy Demarle Mousseline de cabillaud \u00e0 l’\u00e9gopode 200 g de filet de […]<\/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":21,"footnotes":""},"class_list":["post-5358","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Mousseline de cabillaud et d'\u00e9gopode - Cuisine la Nature<\/title>\n<meta name=\"description\" content=\"Une recette de Mousseline de cabillaud et d'\u00e9gopode en amuse-bouche pour un retour de randonn\u00e9e botanique\" \/>\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-de-mousseline-de-cabillaud-et-degopode\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de Mousseline de cabillaud et d'\u00e9gopode - Cuisine la Nature\" \/>\n<meta property=\"og:description\" content=\"Une recette de Mousseline de cabillaud et d'\u00e9gopode en amuse-bouche pour un retour de randonn\u00e9e botanique\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-mousseline-de-cabillaud-et-degopode\" \/>\n<meta property=\"og:site_name\" content=\"Cuisine la Nature\" \/>\n<meta property=\"article:modified_time\" content=\"2024-07-02T10:01:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2024\/04\/Egopoderecette.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\\\/fr_fr\\\/recette-de-mousseline-de-cabillaud-et-degopode\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/fr_fr\\\/recette-de-mousseline-de-cabillaud-et-degopode\",\"name\":\"Recette de Mousseline de cabillaud et d'\u00e9gopode - 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