{"id":761,"date":"2010-10-15T09:23:48","date_gmt":"2010-10-15T07:23:48","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=761"},"modified":"2019-10-19T16:15:12","modified_gmt":"2019-10-19T14:15:12","slug":"filet-de-bar-aux-asperges-et-tomates-confites-au-sancerre","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/filet-de-bar-aux-asperges-et-tomates-confites-au-sancerre\/","title":{"rendered":"Filet de bar aux asperges et tomates confites au Sancerre"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 4 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">4 filets de bar<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">24 asperges<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">8 tomates<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 cuill\u00e8res \u00e0 caf\u00e9 de sucre semoule<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">4 gousses d\u2019ail<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">Huile d\u2019olive<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">25cl de Sancerre<\/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\">40g de beurre noisette + 20g de beurre fondu<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">20cl de cr\u00e8me fra\u00eeche<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 \u00e9chalotes hach\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">Thym, 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_4\">Monder les tomates (\u00e9bouillanter et \u00e9plucher)<\/p>\n<p class=\"paragraph_style_4\">Couper le chapeau des tomates au niveau des p\u00e9doncules et retirer les graines.<\/p>\n<p class=\"paragraph_style_4\">Saler- poivrer, sucrer l\u2019int\u00e9rieur.<\/p>\n<p class=\"paragraph_style_4\">Retourner les sur une plaque garnie de papier sulfuris\u00e9 sans laisser d\u2019espace entre elles ; saler et sucrer l\u2019ext\u00e9rieur et saupoudrer de fleur de thym.<\/p>\n<p class=\"paragraph_style_4\">Intercaler le quart d\u2019une gousse d\u2019ail entre chaque tomate, napper d\u2019huile d\u2019olive et cuire dans un four \u00e0 120\u00b0 (th4) pendant 2 heures. R\u00e9server.<\/p>\n<p class=\"paragraph_style_4\">Eplucher les asperges en les laissant \u00e0 plat sur une planche pour ne pas les casser.<\/p>\n<p class=\"paragraph_style_4\">Tailler les pointes \u00e0 6 cm de longueur. Couper le reste en petites rondelles, les faire sauter<\/p>\n<p class=\"paragraph_style_4\">dans 30g de beurre, saler, poivrer, laisser cuire doucement.<\/p>\n<p class=\"paragraph_style_4\">Cuire les pointes d\u2019asperges dans un grand volume d\u2019eau sal\u00e9e, \u00e0 partir de 15mn d\u2019\u00e9bullition,<\/p>\n<p class=\"paragraph_style_4\">v\u00e9rifier la cuisson en piquant une asperge avec la pointe d\u2019un couteau.<\/p>\n<p class=\"paragraph_style_4\">Egoutter et r\u00e9server.<\/p>\n<p class=\"paragraph_style_4\">Faire suer les \u00e9chalotes hach\u00e9es dans 20g de beurre, puis ajouter 25cl de Sancerre.<\/p>\n<p class=\"paragraph_style_4\">Laisser r\u00e9duire \u00e0 sec (il ne doit plus rester dans la casserole qu\u2019une cuill\u00e8re \u00e0 soupe de liquide)<\/p>\n<p class=\"paragraph_style_4\">ajouter la cr\u00e8me + sel + poivre, porter \u00e0 \u00e9bullition. Passer cette sauce,<\/p>\n<p class=\"paragraph_style_4\">ajouter un peu de ma\u00efzena d\u00e9lay\u00e9e dans de l\u2019eau froide.<\/p>\n<p class=\"paragraph_style_4\">Si vous jugez la sauce trop liquide, ajouter 60g de beurre en fouettant. R\u00e9server.<\/p>\n<p class=\"paragraph_style_4\">Laver et \u00e9ponger les filets de poisson. Les disposer sur une plaque Tefal,<\/p>\n<p class=\"paragraph_style_4\">l\u00e9g\u00e8rement graiss\u00e9e avec 20g de beurre fondu, poivrer les filets et les badigeonner<\/p>\n<p class=\"paragraph_style_4\">de beurre noisette (cuire le beurre jusqu\u2019\u00e0 ce qu\u2019il prenne une couleur noisette)<\/p>\n<p class=\"paragraph_style_4\">et les placer dans un four \u00e0 240\u00b0 (th8) pendant 10mn.<\/p>\n<p class=\"paragraph_style_4\">Le temps de cuisson varie selon l\u2019\u00e9paisseur des filets.<\/p>\n<p class=\"paragraph_style_4\">La cuisson est parfaite lorsque le centre des filets n\u2019est plus transparent.<\/p>\n<p class=\"paragraph_style_4\">Au moment de servir, faire r\u00e9chauffer les asperges. Terminer la sauce en la fouettant \u00e9nergiquement.<\/p>\n<p class=\"paragraph_style_4\">Au milieu d\u2019une assiette chaude, d\u00e9poser une cuill\u00e8re de rondelles d\u2019asperges<\/p>\n<p class=\"paragraph_style_4\">et recouvrir d\u2019une cuill\u00e8re de sauce, puis d\u2019un filet de poisson et de deux tomates confites.<\/p>\n<p class=\"paragraph_style_4\">Napper le fond de l\u2019assiette avec la sauce et d\u00e9poser sur le cot\u00e9 des filets,<\/p>\n<p class=\"paragraph_style_4\">les asperges en \u00e9ventail. Passer l\u00e9g\u00e8rement sur les asperges un tampon<\/p>\n<p class=\"paragraph_style_4\">(papier absorbant) imbib\u00e9 d\u2019huile, elles auront un plus bel aspect.<\/p>\n<p class=\"paragraph_style_4\">Ajouter quelques grains de fleur de sel sur le poisson. Servir aussit\u00f4t.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes Ingr\u00e9dients : 4 filets de bar 24 asperges 8 tomates 2 cuill\u00e8res \u00e0 caf\u00e9 de sucre semoule 4 gousses d\u2019ail Huile d\u2019olive 25cl de Sancerre 80g de&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/filet-de-bar-aux-asperges-et-tomates-confites-au-sancerre\/\">[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-761","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\/761","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=761"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/761\/revisions"}],"predecessor-version":[{"id":1548,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/761\/revisions\/1548"}],"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=761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}