{"id":9337,"date":"2025-05-23T08:55:52","date_gmt":"2025-05-23T08:55:52","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=9337"},"modified":"2025-09-16T18:27:58","modified_gmt":"2025-09-16T18:27:58","slug":"recette-rouleau-de-saumon-a-lail-des-ours-petasite-sauce-soja","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-rouleau-de-saumon-a-lail-des-ours-petasite-sauce-soja","title":{"rendered":"Recette Rouleau de saumon \u00e0 l’ail des ours, p\u00e9tasite sauce soja"},"content":{"rendered":"\t\t
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Rouleau de saumon \u00e0 l'ail des ours et p\u00e9tasite \u00e0 la sauce soja<\/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 \u00e0 l'H\u00f4tel-Restaurant \"Hohenzollern\" \u00e0 Ahrweiler (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\"Rouleau\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 10 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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Rouleau de saumon \u00e0 l’ail des ours<\/p>

  • 200 g de filet de lieu noir, sans peau et d\u00e9sar\u00eat\u00e9<\/li>
  • 1 \u00e9chalote<\/li>
  • 1 c. \u00e0 c. de gingembre hach\u00e9<\/li>
  • 100 g de blancs d’\u0153ufs<\/li>
  • 80 g de cr\u00e8me fleurette<\/li>
  • Sel, poivre<\/li>
  • 400 g de filet de saumon, sans peau et d\u00e9sar\u00eat\u00e9<\/li>
  • De grosses feuilles d’ail des ours en quantit\u00e9 suffisante<\/li><\/ul>

    P\u00e9tasite \u00e0 la sauce soja<\/p>

    • 2 tiges de p\u00e9tasite<\/li>
    • 1 \u00e9chalote cisel\u00e9e finement<\/li>
    • 30 ml d\u2019huile de tournesol<\/li>
    • 1 c. \u00e0 s. d\u2019huile de s\u00e9same grill\u00e9e<\/li>
    • 1 c. \u00e0 c. de graines de s\u00e9same grill\u00e9es<\/li>
    • 1 c. \u00e0 s. de sauce soja<\/li>
    • Sel et 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 poivron rouge<\/span><\/p>

      • 3 c. \u00e0 s. d\u2019huile d\u2019olive<\/li>
      • 1 oignon<\/li>
      • 2 gousses d\u2019ail<\/li>
      • 500 g de poivrons rouges<\/li>
      • 1 bouquet garni (1 vert de poireau, 1 feuille de laurier, 1 bouquet de thym)<\/li>
      • Sel et chili en poudre<\/li><\/ul>

        Pesto \u00e0 l\u2019ail des ours<\/p>

        • 100 g de feuilles d\u2019ail des ours<\/li>
        • 100 g de parmesan<\/li>
        • 40 g de graines de tournesol l\u00e9g\u00e8rement grill\u00e9es<\/li>
        • 180 ml d\u2019huile de tournesol<\/li>
        • 180 ml d\u2019huile d\u2019olive<\/li>
        • Sel et poivre<\/li><\/ul>

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

          • fleurs diverses (ciboulette, h\u00e9m\u00e9rocalle)<\/span><\/li>
          • feuilles d’achill\u00e9e millefeuille<\/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 farce au lieu noir, couper le filet de lieu noir en petits morceaux. R\u00e9duire en pur\u00e9e fine dans un mixeur avec le gingembre hach\u00e9, l\u2019\u00e9chalote, le sel et le poivre. Ajouter les blancs d’\u0153ufs et continuer \u00e0 mixer. Ajouter progressivement la cr\u00e8me et mixer jusqu\u2019\u00e0 obtenir une consistance cr\u00e9meuse.<\/p>

            Couper le filet de saumon en lani\u00e8res de 2 cm de grosseur et les assaisonner de sel et poivre. Disposer les feuilles d’ail des ours sur du film plastique en les chevauchant l\u00e9g\u00e8rement. Rouler dessus \u00e0 l’aide d’un rouleau \u00e0 p\u00e2tisserie pour \u00e9craser les nervures et aplatir les feuilles. \u00c9taler une fine couche de farce, poser au milieu une longue lani\u00e8re de saumon et enrouler le tout fermement \u00e0 l’aide du film plastique.\u00a0 Enrouler alors dans une feuille d’aluminium et fermer les extr\u00e9mit\u00e9s comme un bonbon. Cuire au four vapeur \u00e0 92 \u00b0C pendant 10 minutes. Mettre \u00e0 refroidir.\u00a0<\/p>

            Pour la sauce au poivron rouge, \u00e9mincer finement l\u2019oignon et hacher les gousses d\u2019ail. Faire revenir dans une casserole \u00e0 l\u2019huile d\u2019olive. Ajouter les poivrons rouges taill\u00e9s en morceaux ainsi que le bouquet garni. Laisser mijoter 30 min. Retirer le bouquet garni. Mixer la sauce et la passer dans une \u00e9tamine fine. Saler et relever de chili en poudre.<\/span><\/p>

            Pour la p\u00e9tasite, laver les tiges de p\u00e9tasites, les \u00e9plucher comme de la rhubarbe, les tailler en morceaux de 5 mm et les blanchir dans de l\u2019eau bouillante sal\u00e9e. Rafra\u00eechir et \u00e9goutter. Faire revenir l\u2019\u00e9chalote avec un peu d\u2019huile puis d\u00e9glacer avec la sauce soja. Ajouter l\u2019huile de s\u00e9same grill\u00e9e, le reste d\u2019huile de tournesol, les graines de s\u00e9same grill\u00e9es et assaisonner de sel et poivre. Mettre la p\u00e9tasite dans un bol et la m\u00e9langer avec la vinaigrette. V\u00e9rifier l\u2019assaisonnement.<\/p>

            Pour le pesto \u00e0 l\u2019ail des ours, ajoutez tous les ingr\u00e9dients sauf l\u2019huile d\u2019olive dans un mixeur. R\u00e9duisez finement en pur\u00e9e. Ajoutez l\u2019huile d\u2019olive petit \u00e0 petit. V\u00e9rifier l\u2019assaisonnement.<\/p>

            Tailler le rouleau de saumon en tranches. 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":"

            Rouleau de saumon \u00e0 l’ail des ours et p\u00e9tasite \u00e0 la sauce soja Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 10 personnes (portions amuse-bouche) Rouleau de saumon \u00e0 l’ail des ours 200 g de filet de lieu noir, sans peau et d\u00e9sar\u00eat\u00e9 1 \u00e9chalote 1 c. […]<\/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":15,"footnotes":""},"class_list":["post-9337","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Rouleau de saumon \u00e0 l'ail des ours, p\u00e9tasite sauce soja - 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