{"id":5805,"date":"2024-05-19T09:32:26","date_gmt":"2024-05-19T09:32:26","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5805"},"modified":"2024-07-02T10:00:06","modified_gmt":"2024-07-02T10:00:06","slug":"recette-de-filet-de-limande-et-sauce-aux-fleurs-de-sureau-noir","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-filet-de-limande-et-sauce-aux-fleurs-de-sureau-noir","title":{"rendered":"Recette de Filet de limande et sauce aux fleurs de sureau noir"},"content":{"rendered":"\t\t
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Filet de limande, sauce aux fleurs de sureau noir et fleurs d'acacia \u00e9tuv\u00e9es<\/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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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\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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Filet de limande<\/span><\/p>

  • 500 g de filet de limande, sans peau et d\u00e9sar\u00eat\u00e9<\/li>
  • Huile d’olive<\/li>
  • Sel, poivre, garam massala<\/li><\/ul>

    Fleurs de robinier faux-acacia en l\u00e9gumes<\/span><\/p>

    • 100 g de fleurs de robinier faux-acacia, blanchies et \u00e9goutt\u00e9es<\/span><\/li>
    • 1 c. \u00e0 s. de beurre<\/span><\/li>
    • Sel, muscade<\/li><\/ul>

      Tempura de fleurs de sureau noir<\/p>

      • 60 g de farine tamis\u00e9e<\/li>
      • 1\/2 c. \u00e0 c. de ma\u00efzena<\/li>
      • 1\/2 c. \u00e0 c. de levure chimique<\/li>
      • 100 ml d’eau bien froide<\/li>
      • 1 jaune d’\u0153uf<\/li>
      • quelques sommit\u00e9s de fleurs de sureau noir<\/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 aux fleurs de sureau noir<\/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>
        • 1 grosse poign\u00e9e de fleurs de sureau noir<\/span><\/li>
        • 1 c. \u00e0 s. de beurre<\/span><\/li><\/ul>

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

          • fleurs de b\u00e9gonia et d’\u0153illet d’Inde<\/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 sauce aux fleurs de sureau, \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 ainsi que les fleurs de sureau et laisser r\u00e9duire d’1\/3. Ajouter la cr\u00e8me et r\u00e9duire \u00e0 nouveau d’1\/3. Passer la sauce au tamis fin. Lier la sauce \u00e0 la ma\u00efzena, monter au beurre et assaisonner de sel et de poivre.<\/span><\/p>

            \u00c9grapper les fleurs d’acacia de leurs tiges. Blanchir les fleurs dans de l’eau bouillante sal\u00e9e pendant 1 minute, puis rafra\u00eechir et \u00e9goutter. Dans une casserole, faire fondre le beurre. Ajouter les fleurs, \u00e9tuver doucement quelques minutes et assaisonner de sel et muscade.<\/span><\/p>

            Pour la p\u00e2te \u00e0 tempura, mixer tous les ingr\u00e9dients \u00e0 l’aide d’un mixeur plongeant pour obtenir une p\u00e2te lisse. Tremper les sommit\u00e9s fleuries de sureau dans la p\u00e2te et frire dans une huile \u00e0 160 \u00b0C. \u00c9goutter sur du papier absorbant et assaisonner de sel.<\/p>

            Parer et portionner les filets de limande. Les assaisonner de sel, poivre et garam massala et les saisir dans une po\u00eale chaude \u00e0 l’huile d’olive. Les retirer sur une plaque et finir \u00e9ventuellement la cuisson au four \u00e0 150 \u00b0C.<\/p>

            Dresser les diff\u00e9rents ingr\u00e9dients sur des petites assiettes ou des raviers 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":"

            Filet de limande, sauce aux fleurs de sureau noir et fleurs d’acacia \u00e9tuv\u00e9es 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) Filet de limande 500 g de filet de limande, sans peau et d\u00e9sar\u00eat\u00e9 Huile d’olive Sel, poivre, garam massala Fleurs […]<\/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-5805","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Filet de limande et sauce aux fleurs de sureau noir - 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