{"id":525,"date":"2010-09-12T15:43:06","date_gmt":"2010-09-12T13:43:06","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=525"},"modified":"2019-10-19T14:56:33","modified_gmt":"2019-10-19T12:56:33","slug":"petites-mousselines-aux-deux-poissons","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/petites-mousselines-aux-deux-poissons\/","title":{"rendered":"Petites mousselines aux deux poissons"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 8 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">300g de dos de cabillaud<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">200g de saumon fum\u00e9<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">3 blancs d\u2019oeufs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">50 cl de cr\u00e8me fra\u00eeche \u00e9paisse<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel, poivre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\">Garniture<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 gros champignons<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">16 gambas cuites<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">beurre, huile<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\">Sauce<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 jaunes d\u2019oeufs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">120g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">20 cl de cr\u00e8me fouett\u00e9e<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">3 cuill\u00e8res \u00e0 soupe d\u2019eau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 jus d\u2019un demi citron<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel, poivre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_5\">Tous les \u00e9l\u00e9ments de la mousseline doivent \u00eatre tr\u00e8s froids.<\/p>\n<p class=\"paragraph_style_5\">Mixer les deux poissons et r\u00e9server dans un grand bol au freezer ou au cong\u00e9lateur pendant au moins 2 heure en surveillant qu\u2019ils ne cong\u00e8lent pas.<\/p>\n<p class=\"paragraph_style_5\">Remplir un grand saladier de gla\u00e7ons avec 1 verre d\u2019eau, d\u00e9poser au centre le bol contenant les poissons mix\u00e9s,ajouter les 3 blancs d\u2019\u0153ufs et fouetter vivement avec un batteur \u00e9lectrique en ajoutant petit \u00e0 petit la cr\u00e8me fra\u00eeche tr\u00e8s froide + sel + poivre,fouetter encore pendant 5 mn<\/p>\n<p class=\"paragraph_style_5\">Verser la mousseline dans de petits ramequins huil\u00e9s et chemis\u00e9s de film alimentaire.<\/p>\n<p class=\"paragraph_style_5\">Poser les ramequins dans un plat allant au four, recouvrir d\u2019alu et cuire au bain-marie (eau chaude) pendant 1\u20442 heure dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0<\/p>\n<p class=\"paragraph_style_1\">V\u00e9rifier la cuisson avec la lame d\u2019un couteau.<\/p>\n<p class=\"paragraph_style_1\">Nettoyer les champignons et couper en lamelles \u00e9paisses.<\/p>\n<p class=\"paragraph_style_1\">D\u00e9cortiquer les gambas.<\/p>\n<p class=\"paragraph_style_1\">Juste avant de servir, faire la sauce :<\/p>\n<p class=\"paragraph_style_1\">Dans une casserole au bain-marie, verser les 3 cuill\u00e8res d\u2019eau + du sel +les jaunes d\u2019\u0153ufs et fouetter \u00e0 la main jusqu\u2019\u00e0 ce que le m\u00e9lange devienne mousseux.<\/p>\n<p class=\"paragraph_style_1\">(L\u2019eau du bain-marie doit \u00eatre chaude mais pas bouillante, sinon vous vous retrouvez avec des \u0153ufs brouill\u00e9s)<\/p>\n<p class=\"paragraph_style_1\">Hors du feu, ajouter le beurre en petits morceaux en fouettant, puis la cr\u00e8me fouett\u00e9e. Remettre un peu sur le bain-marie, feu \u00e9teint, pour que la sauce ti\u00e9disse.<\/p>\n<p class=\"paragraph_style_1\">Dans une po\u00eale faire fondre un morceau de beurre + huile et faire sauter vivement les lamelles de champignons, saler, poivrer et faire de m\u00eame avec les gambas.<\/p>\n<p class=\"paragraph_style_1\">Sur chaque assiette, d\u00e9mouler une mousseline, verser autour un petit peu de sauce, vous servirez le reste en sauci\u00e8re, r\u00e9partir les champignons et les gambas, d\u00e9corer la mousseline d\u2019un peu de ciboulette ou de persil.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 8 personnes Ingr\u00e9dients : 300g de dos de cabillaud 200g de saumon fum\u00e9 3 blancs d\u2019oeufs 50 cl de cr\u00e8me fra\u00eeche \u00e9paisse sel, poivre Garniture 2 gros champignons 16&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/petites-mousselines-aux-deux-poissons\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-525","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\/525","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=525"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/525\/revisions"}],"predecessor-version":[{"id":1437,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/525\/revisions\/1437"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}