{"id":759,"date":"2011-08-02T09:23:27","date_gmt":"2011-08-02T07:23:27","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=759"},"modified":"2019-10-19T16:16:40","modified_gmt":"2019-10-19T14:16:40","slug":"turban-de-poisson","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/turban-de-poisson\/","title":{"rendered":"Turban de poisson"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 10 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">6 ou 8 filets fins de saumon frais<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">6 ou 8 filets fins de poisson \u00e0 chair blanche(sole, merlan, tacaud,carrelet, etc&#8230;)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">pr\u00e9voir suffisamment de filets pour chemiser un moule \u00e0 savarin.<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_3\">Farce :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">750g de poisson \u00e0 chair blanche( julienne, tacaud,colin, etc&#8230;)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuill\u00e8re \u00e0 potage de ma\u00efzena, d\u00e9lay\u00e9e dans un peu de lait.<\/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\">6 oeufs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">50 cl de cr\u00e8me l\u00e9g\u00e8rement fouett\u00e9e<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_3\">Sauce :<\/p>\n<ul>\n<li class=\"paragraph_style_3\">1 boite de bisque de homard(400g)<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">20cl d\u2019eau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">20 cl de cr\u00e8me liquide<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_4\">Graisser un moule \u00e0 savarin puis le chemiser avec les filets de poisson en alternant<\/p>\n<p class=\"paragraph_style_4\">un filet blanc, un filet rose.<\/p>\n<p class=\"paragraph_style_4\">Si les filets sont plus grands que le moule, laissez les d\u00e9border.<\/p>\n<p class=\"paragraph_style_4\">Pr\u00e9parer la farce: hacher au mixer le poisson puis ajouter la ma\u00efzena d\u00e9lay\u00e9e + le sel<\/p>\n<ol>\n<li class=\"full-width\">\n<p class=\"paragraph_style_5\"><span class=\"Puce\">+<\/span>le poivre +2 oeufs entiers + la cr\u00e8me + 4 jaunes d\u2019oeufs. Monter les 4 blancs d\u2019oeufs<\/p>\n<\/li>\n<\/ol>\n<p class=\"paragraph_style_6\">en neige et les ajouter d\u00e9licatement \u00e0 la farce.<\/p>\n<p class=\"paragraph_style_6\">Verser la farce dans le moule \u00e0 savarin, rabattre les filets qui d\u00e9passent sur le dessus.<\/p>\n<p class=\"paragraph_style_6\">Recouvrir d\u2019alu.<\/p>\n<p class=\"paragraph_style_6\">Faire cuire au bain-marie dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0, pendant 30 mn puis diminuer<\/p>\n<p class=\"paragraph_style_6\">la chaleur \u00e0 150\u00b0. Laisser cuire encore 30 mn. V\u00e9rifier la cuisson avec la pointe d\u2019un couteau.<\/p>\n<p class=\"paragraph_style_6\">Si vous utilisez le nouveau moule \u00e0 savarin T\u00e9fal, r\u00e9duisez la quantit\u00e9 des ingr\u00e9dients<\/p>\n<p class=\"paragraph_style_6\">composant la farce de moiti\u00e9.<\/p>\n<p class=\"paragraph_style_6\">Si vous voulez simplifier cette recette, vous pouvez supprimer les filets et n\u2019utiliser que la farce pour faire un pain de poisson, la cuisson se fera alors dans un moule \u00e0 cake.<\/p>\n<p class=\"paragraph_style_6\">Sauce:<\/p>\n<p class=\"paragraph_style_6\">Verser dans une casserole la bisque de homard, ajouter l\u2019eau, la cr\u00e8me, une pointe de piment.<\/p>\n<p class=\"paragraph_style_6\">Porter \u00e0 \u00e9bullition. Si la sauce semble trop \u00e9paisse, ajouter un peu d\u2019eau.<\/p>\n<p class=\"paragraph_style_6\">Ce pain de poisson peut aussi se servir avec la sauce de gratin de gambas,<\/p>\n<p class=\"paragraph_style_6\">les gambas pouvant servir de garniture.<\/p>\n<p class=\"paragraph_style_6\">D\u00e9mouler le turban sur un plat de service accompagn\u00e9 de riz et de la sauce en sauci\u00e8re.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 10 personnes Ingr\u00e9dients : 6 ou 8 filets fins de saumon frais 6 ou 8 filets fins de poisson \u00e0 chair blanche(sole, merlan, tacaud,carrelet, etc&#8230;) pr\u00e9voir suffisamment de filets&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/turban-de-poisson\/\">[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":[17],"tags":[],"class_list":["post-759","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poissons-et-crustaces-plats"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/759","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=759"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/759\/revisions"}],"predecessor-version":[{"id":1549,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/759\/revisions\/1549"}],"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=759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}