{"id":484,"date":"2014-09-09T15:11:46","date_gmt":"2014-09-09T13:11:46","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=484"},"modified":"2020-02-02T09:21:34","modified_gmt":"2020-02-02T08:21:34","slug":"mousseline-de-merlan-au-beurre-de-ciboulette-et-concassee-de-tomate","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/mousseline-de-merlan-au-beurre-de-ciboulette-et-concassee-de-tomate\/","title":{"rendered":"Mousseline de merlan, au beurre de ciboulette et concass\u00e9e de tomate"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 6 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">200g de chair de merlan<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">25cl d\u2019eau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">40g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">65g de farine<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">4 jaunes d\u2019oeuf + 3 oeufs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">100g de beurre-sel-poivre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_5\">Concass\u00e9e :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 petit oignon<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1\/2 boite de tomates concass\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">thym &#8211; 2 gousses d\u2019ail<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel-poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuill\u00e8re \u00e0 caf\u00e9 de concentr\u00e9 de tomates<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 pointe de couteau de piment<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">huile<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\"><span class=\"style_1\">Beurre de ciboulette :<\/span><\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 \u00e9chalote<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">20cl de vin blanc sec<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuill\u00e8re \u00e0 soupe de vinaigre blanc<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">80g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel-poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">10cl de cr\u00e8me liquide<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">ciboulette<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_6\">Pr\u00e9paration : <span class=\"style_2\"><br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_4\">Entreposer le bol + le couteau du mixer dans le cong\u00e9lateur pendant 2 heures (tr\u00e8s tr\u00e8s important)<\/p>\n<p class=\"paragraph_style_4\">Proc\u00e9der comme pour une p\u00e2te \u00e0 choux.<\/p>\n<p class=\"paragraph_style_4\">Porter \u00e0 \u00e9bullition 25cl d\u2019eau + 40g de beurre, puis ajouter 65g de farine<\/p>\n<p class=\"paragraph_style_4\">et remuer avec une cuill\u00e8re en bois, sur le feu jusqu\u2019\u00e0 dess\u00e8chement<\/p>\n<p class=\"paragraph_style_4\">(la p\u00e2te doit se d\u00e9tacher de la casserole).<\/p>\n<p class=\"paragraph_style_4\">Ajouter 2 jaunes d\u2019oeuf + le sel. R\u00e9server au froid (peut se faire la veille).<\/p>\n<p class=\"paragraph_style_4\"><span class=\"style_1\">Concass\u00e9e de tomates :<\/span><\/p>\n<p class=\"paragraph_style_4\">hacher l\u2019oignon et le faire fondre dans 2 cuill\u00e8res d\u2019huile. Ajouter les tomates concass\u00e9es<\/p>\n<ol>\n<li class=\"full-width\">\n<p class=\"paragraph_style_7\"><span class=\"Puce\">+<\/span>l\u2019ail hach\u00e9 + le sel +le poivre + le piment + le concentr\u00e9 et laisser cuire pendant 30 mn.<\/p>\n<\/li>\n<\/ol>\n<p class=\"paragraph_style_4\">Si besoin, ajouter un peu d\u2019eau.<\/p>\n<p class=\"paragraph_style_5\">Beurre de ciboulette :<\/p>\n<p class=\"paragraph_style_4\">hacher l&rsquo;\u00e9chalote, la faire cuire dans le vin blanc + le vinaigre + le sel.<\/p>\n<p class=\"paragraph_style_4\">Porter sur le feu et faire r\u00e9duire pour obtenir 2 cuill\u00e8res \u00e0 soupe de liquide.<\/p>\n<p class=\"paragraph_style_4\">Passer et r\u00e9cup\u00e9rer la r\u00e9duction, ajouter le beurre (80g) en petits morceaux<\/p>\n<p class=\"paragraph_style_4\">et porter sur feu doux. Fouetter en ajoutant la cr\u00e8me.<\/p>\n<p class=\"paragraph_style_4\">R\u00e9server.<\/p>\n<p class=\"paragraph_style_4\">45mn avant de servir, pr\u00e9chauffer le four \u00e0 180\u00b0.<\/p>\n<p class=\"paragraph_style_5\">Pr\u00e9paration de la mousseline :<\/p>\n<p class=\"paragraph_style_4\">dans le bol mixeur, mixer le poisson puis ajouter (sans arr\u00eater le mixer) les 3 oeufs + 2 jaunes<\/p>\n<p class=\"paragraph_style_4\">+ le sel + le poivre + les 100g de beurre en pommade + la p\u00e2te \u00e0 choux.<\/p>\n<p class=\"paragraph_style_4\">Verser la pr\u00e9paration dans des ramequins beurr\u00e9s et chemis\u00e9s de film alimentaire (d\u00e9moulage parfait garanti). Cuire ensuite au bain-marie (eau tr\u00e8s chaude)<\/p>\n<p class=\"paragraph_style_4\">pendant 40 mn.<\/p>\n<p class=\"paragraph_style_4\">R\u00e9chauffer sur feu doux les 2 sauces et ajouter la ciboulette dans la 2\u00e8me.<\/p>\n<p class=\"paragraph_style_4\">Napper une assiette chaude avec le beurre ciboulette, poser au milieu la mousseline<\/p>\n<p class=\"paragraph_style_4\">de merlan et d\u00e9poser autour quelques touches de concass\u00e9e.<\/p>\n<p class=\"paragraph_style_4\">IMPORTANT : les mousselines doivent \u00eatre servies \u00e0 la sortie du four car elles retombent tr\u00e8s vite.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes Ingr\u00e9dients : 200g de chair de merlan 25cl d\u2019eau 40g de beurre 65g de farine 4 jaunes d\u2019oeuf + 3 oeufs 100g de beurre-sel-poivre Concass\u00e9e : 1&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/mousseline-de-merlan-au-beurre-de-ciboulette-et-concassee-de-tomate\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":1822,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-484","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poissons-et-crustaces"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/484","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=484"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/484\/revisions"}],"predecessor-version":[{"id":1455,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/484\/revisions\/1455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/1822"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}