{"id":12010,"date":"2022-04-20T14:26:24","date_gmt":"2022-04-20T12:26:24","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/tacos-lubina-escabeche\/"},"modified":"2023-07-28T16:24:51","modified_gmt":"2023-07-28T14:24:51","slug":"des-bar-lescabeche","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/fr\/recette\/des-bar-lescabeche\/","title":{"rendered":"D\u00c9S DE BAR AQUANARIA \u00c0 L\u2019ESCAB\u00c8CHE DE PERDRIX AU SAFRAN\u00a0 (Ricardo Sotres*)"},"content":{"rendered":"\n

Cette recette de d\u00e9s de bar Aquanaria \u00e0 l\u2019escab\u00e8che de perdrix au safran<\/strong> est une cr\u00e9ation du chef asturien Ricardo Sotres.<\/strong> Ricardo dirige le restaurant <\/strong>El Retiro<\/strong><\/a> \u00e0 Pancar<\/strong>, un endroit de r\u00eave au milieu des montagnes asturiennes. Sa cuisine est typiquement asturienne mais il surprend ses convives gr\u00e2ce \u00e0 un m\u00e9lange parfait de tradition et d\u2019avant-garde<\/strong>. Il privil\u00e9gie toujours d\u2019utilisation d\u2019ingr\u00e9dients de la plus haute qualit\u00e9 et de produits de saison. <\/p>\n\n\n\n

Le <\/strong>bar Aquanaria<\/strong><\/a> est un produit de haute qualit\u00e9 gastronomique<\/strong> tr\u00e8s demand\u00e9 par les chefs qui en appr\u00e9cient la r\u00e9gularit\u00e9 et la disponibilit\u00e9<\/strong>. Il peut \u00e9galement \u00eatre d\u00e9gust\u00e9 par les particuliers \u00e0 travers la boutique <\/strong>en ligne<\/strong><\/a> avec toutes les garanties de qualit\u00e9 et de service. <\/p>\n\n\n\n

<\/p>\n\n\n\n

D\u00c9S DE BAR \u00c0 L\u2019ESCAB\u00c8CHE DE PERDRIX<\/h2>\n\n\n\n

<\/p>\n\n\n\n

Cette recette marie des d\u00e9s de bar Aquanaria crus<\/strong> avec une escab\u00e8che de perdrix au safran. La technique de la marinade \u00e0 l\u2019escab\u00e8che consiste \u00e0 cuisiner les aliments dans de l\u2019huile, du vinaigre, du vin et des \u00e9pices<\/strong> puis \u00e0 les laisser mac\u00e9rer quelques jours dans le liquide obtenu que l\u2019on appelle escab\u00e8che. Traditionnellement, cette marinade \u00e9tait utilis\u00e9e pour conserver les aliments. Aujourd\u2019hui, cette technique est utilis\u00e9e en cuisine car elle permet de relever les saveurs et d\u2019obtenir diff\u00e9rentes nuances, tout en prolongeant la dur\u00e9e de vie des aliments.<\/strong><\/p>\n\n\n\n

Dans ce plat, l\u2019intensit\u00e9 de la saveur de l\u2019escab\u00e8che contraste avec la fra\u00eecheur de la cr\u00e8me d\u2019aneth<\/strong>. Cette combinaison se conjugue \u00e0 la perfection avec la texture ferme et l\u2019harmonieuse teneur en graisse<\/strong> des d\u00e9s de bar pour faire de chaque bouch\u00e9e une explosion de saveurs<\/strong>. <\/p>\n\n\n\n

<\/p>\n\n\n\n

PR\u00c9PARATION<\/h3>\n\n\n\n

<\/p>\n\n\n\n

Pr\u00e9paration de l\u2019escab\u00e8che de perdrix  <\/strong><\/strong><\/p>\n\n\n\n

    \n
  • Dorer les perdrix et pocher les l\u00e9gumes. <\/strong><\/li>\n\n\n\n
  • Ajouter les \u00e9pices, le vinaigre et le vin<\/strong>. Laisser s\u2019\u00e9vaporer l\u2019alcool et ajouter l\u2019huile.<\/li>\n\n\n\n
  • Laisser cuire pendant 30 minutes<\/strong>. Laisser refroidir et mettre au r\u00e9frig\u00e9rateur pendant trois jours pour laisser reposer et que le go\u00fbt s\u2019intensifie<\/strong>.<\/li>\n\n\n\n
  • Au bout des trois jours, passer l\u2019escab\u00e8che et mixer avec le safran<\/strong>. <\/li>\n\n\n\n
  • R\u00e9server les perdrix pour une autre pr\u00e9paration.<\/li>\n<\/ul>\n\n\n\n

    Pr\u00e9paration des d\u00e9s de bar Aquanaria<\/strong><\/strong><\/p>\n\n\n\n

      \n
    • Couper des d\u00e9s de bar Aquanaria, <\/strong> de 0,5 cm x 0,5 cm sans la peau.<\/li>\n\n\n\n
    • Couvrir les d\u00e9s de bar de gros sel pendant 30 minutes<\/strong>.<\/li>\n\n\n\n
    • Retirer le poisson du sel et le nettoyer<\/strong>. <\/li>\n\n\n\n
    • Couvrir d\u2019huile d\u2019olive et r\u00e9server<\/strong>.<\/li>\n<\/ul>\n\n\n\n

      Pr\u00e9paration du chou-fleur<\/strong><\/strong><\/p>\n\n\n\n

        \n
      • Le couper en petits morceaux et l\u2019assaisonner avec la sauce soja<\/strong>.<\/li>\n<\/ul>\n\n\n\n

        <\/p>\n\n\n\n

        DRESSAGE<\/h3>\n\n\n\n

        <\/p>\n\n\n\n

        Dans une assiette creuse servir deux cuiller\u00e9es d\u2019escab\u00e8che au safran<\/strong>. Ensuite, poser harmonieusement les d\u00e9s de bar essuy\u00e9s, le chou-fleur assaisonn\u00e9, la cr\u00e8me d\u2019aneth, les \u0153ufs de truite et les algues <\/strong><\/p>\n\n\n\n

        D\u00e9corer<\/strong> avec quelques pousses et des p\u00e9tales de fleurs<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Cette recette de d\u00e9s de bar Aquanaria \u00e0 l\u2019escab\u00e8che de perdrix au safran est une cr\u00e9ation du chef asturien Ricardo Sotres. Ricardo dirige le restaurant El Retiro \u00e0 Pancar, un endroit de r\u00eave au milieu des montagnes asturiennes. Sa cuisine est typiquement asturienne mais il surprend ses convives gr\u00e2ce \u00e0 un m\u00e9lange parfait de tradition et d\u2019avant-garde. Il privil\u00e9gie toujours d\u2019utilisation d\u2019ingr\u00e9dients de […]<\/p>\n","protected":false},"author":4,"featured_media":8800,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[110,111,112],"project_tag":[],"class_list":["post-12010","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-recettes-creatif","project_category-cru","project_category-des-chefs"],"acf":[],"yoast_head":"\nD\u00c9S DE BAR \u00c0 L\u2019ESCAB\u00c8CHE - Ricardo Sotres I aquanaria<\/title>\n<meta name=\"description\" content=\"Des de bar. L'escab\u00e8che au safran. Ricardo Sotres. Grande cuisine. \u00c9toile Michelin. 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