{"id":12014,"date":"2022-08-04T20:30:10","date_gmt":"2022-08-04T18:30:10","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lubina-aquanaria-koskera\/"},"modified":"2023-07-28T16:24:24","modified_gmt":"2023-07-28T14:24:24","slug":"bar-aquanaria-koskera","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-aquanaria-koskera\/","title":{"rendered":"BAR AQUANARIA \u00c0 LA KOSKERA (Aitor Jeronimo Orive*)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cette recette de bar Aquanaria \u00e0 la sauce koskera nous vient de Singapour, o\u00f9 le chef Aitor Jeronimo Orive a lanc\u00e9 son propre projet en 2018&nbsp;: le restaurant<\/strong><strong>&nbsp;<\/strong><a href=\"https:\/\/basquekitchenbyaitor.com\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Basque Kitchen<\/strong><\/a><strong>&nbsp;<\/strong><strong>distingu\u00e9 d\u2019une \u00e9toile Michelin<\/strong>. Aitor, d\u2019origine basque, a grandi \u00e0 Madrid et en Australie et, avant de s\u2019installer dans le pays asiatique, il est pass\u00e9 par de grands restaurants tels que Mugaritz, Fat Duck et Nerua.&nbsp;<strong>Son restaurant se d\u00e9cline en deux concepts&nbsp;: des plats gastronomiques d\u2019une part et des&nbsp;<em>pintxos<\/em>&nbsp;d\u2019autre part<\/strong>&nbsp;en hommage \u00e0 ses origines.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>On peut d\u00e9guster le bar Aquanaria dans des<\/strong><strong>&nbsp;<\/strong><a href=\"https:\/\/www.aquanaria.com\/restaurantes\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>restaurants de plus de 22 pays<\/strong><\/a><strong>&nbsp;<\/strong><strong>\u00e0 travers le monde<\/strong>. Il est p\u00each\u00e9 tous les jours et, gr\u00e2ce \u00e0 un incroyable travail logistique,&nbsp;<strong>il arrive frais, en quelques jours \u00e0 peine, de Grande Canarie \u00e0 toutes les destinations, aussi loin soient-elles.<\/strong>&nbsp;La vid\u00e9o suivante vous en apprendra davantage sur nous.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"&quot;Somos Oc\u00e9ano&quot;.\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/Pyouxw0eFx0?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/www.aquanaria.com\"  allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">BAR \u00c0 LA SAUCE KOSKERA<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>La sauce Koskera est aussi appel\u00e9e sauce verte ou sauce basque<\/strong>. C\u2019est une sauce&nbsp;<strong>\u00e9labor\u00e9e de mani\u00e8re traditionnelle avec un g\u00e9n\u00e9reux bouquet de persil, de l\u2019ail, du vin, des petits pois, des asperges et de l\u2019\u0153uf dur.<\/strong>&nbsp;Le nom viendrait de \u00ab&nbsp;koskeros&nbsp;\u00bb, qui est le nom que l\u2019on donnait aux habitants de Saint-S\u00e9bastien. Le poisson le plus cuisin\u00e9 avec cette sauce est le merlu.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dans ce plat gastronomique de bar \u00e0 la sauce Koskera, le chef Aitor revisite&nbsp;<\/strong>&nbsp;cette recette pour la rendre plus gastronomique et la pr\u00e9pare avec le produit d\u2019Aquanaria.&nbsp;<strong>Un fumet de poisson et de fruits de mer intense<\/strong>&nbsp;et des petits pois de Getaria pour rendre hommage \u00e0 sa r\u00e9gion d\u2019origine.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">BAR AQUANARIA \u00c0 LA KOSKERA&nbsp; <\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Pr\u00e9paration du bar<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00c9cailler et lever les filets du poisson<\/strong>&nbsp;en veillant \u00e0 ne pas ab\u00eemer la chair.&nbsp;<\/li>\n\n\n\n<li><strong>L\u2019\u00e9visc\u00e9rer<\/strong>&nbsp;et conserver les visc\u00e8res pour d\u2019autres pr\u00e9parations.&nbsp;<strong>Garder les ar\u00eates et la t\u00eate<\/strong>&nbsp;pour le fumet.&nbsp;<\/li>\n\n\n\n<li><strong>Tremper dans une saumure d\u2019algues pendant 9 minutes<\/strong>, puis d\u00e9tailler le poisson en portions de 150 &#8211; 200 g et r\u00e9server.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Pr\u00e9paration de la saumure d\u2019algues<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>M\u00e9langer la laitue de mer, la saumure et 3 L d\u2019eau.<\/strong><\/li>\n\n\n\n<li>Mixer au mixeur plongeant jusqu\u2019\u00e0 l\u2019obtention d\u2019une pr\u00e9paration homog\u00e8ne.&nbsp;<\/li>\n\n\n\n<li>Passer la pr\u00e9paration et la r\u00e9server.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Pr\u00e9paration du fumet de moules&nbsp;<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Laver et&nbsp;<strong>nettoyer les moules et les coques<\/strong>.&nbsp;<\/li>\n\n\n\n<li>Couper&nbsp;<strong>2 kilos d\u2019oignons en julienne<\/strong>, puis les faire suer dans une casserole.&nbsp;<\/li>\n\n\n\n<li><strong>D\u00e9glacer avec 30 g de vin blanc<\/strong>, puis&nbsp;&nbsp;<strong>ajouter les moules et les coques et 10 kg d\u2019eau<\/strong>&nbsp;dans la casserole.&nbsp;<\/li>\n\n\n\n<li><strong>Laisser mijoter \u00e0 feu doux<\/strong>&nbsp;pendant 3 heures.&nbsp;<\/li>\n\n\n\n<li><strong>Passer au chinois<\/strong>&nbsp;et r\u00e9server.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Pr\u00e9paration du fumet de poisson<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pr\u00e9parer la t\u00eate du bar<\/strong>&nbsp;en retirant les yeux et les branchies et en \u00e9liminant tout le sang.&nbsp;<\/li>\n\n\n\n<li><strong>Faire revenir les l\u00e9gumes<\/strong>&nbsp;(oignons blancs 300 g,&nbsp;poireaux 50 g et champignons de Paris 110 g)<\/li>\n\n\n\n<li><strong>D\u00e9glacer avec du vin blanc<\/strong>, mettre les ar\u00eates et 1250 g d&rsquo;eau et laisser mijoter \u00e0 feu doux pendant 30 minutes.&nbsp;<\/li>\n\n\n\n<li><strong>Ajouter un bouquet de persil<\/strong><strong>&nbsp;<\/strong>avec les tiges.&nbsp;<\/li>\n\n\n\n<li><strong>Laisser reposer<\/strong>&nbsp;pendant 15 minutes,&nbsp;<strong>passer<\/strong>&nbsp;au chinois et r\u00e9server.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><br>Pr\u00e9paration de la base de sauce verte<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Hacher grossi\u00e8rement 1 kilo d\u2019oignons<\/strong>&nbsp;et faire revenir dans une casserole.&nbsp;<\/li>\n\n\n\n<li><strong>D\u00e9glacer<\/strong>&nbsp;avec 150 g de vin blanc.&nbsp;<\/li>\n\n\n\n<li><strong>Ajouter le fumet de moules et le fumet de poisson<\/strong>&nbsp;et&nbsp;<strong>laisser mijoter \u00e0 feu doux avec deux feuilles de laurier pendant 1 heure,<\/strong>&nbsp;ou jusqu\u2019\u00e0 obtenir l\u2019intensit\u00e9 souhait\u00e9.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Pr\u00e9paration de la sauce verte<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Dans une casserole, ajouter le blanc d\u2019\u0153uf froid et la base de sauce verte froide et bien m\u00e9langer<\/strong>.&nbsp;<\/li>\n\n\n\n<li><strong>Cuire \u00e0 feu tr\u00e8s doux<\/strong>&nbsp;jusqu\u2019\u00e0 ce que le blanc coagule et remonte \u00e0 la surface.&nbsp;<\/li>\n\n\n\n<li><strong>Clarifier&nbsp;<\/strong>&nbsp;la sauce verte.&nbsp;<\/li>\n\n\n\n<li><strong>Passer<\/strong>&nbsp;la sauce verte clarifi\u00e9e et laisser refroidir.<\/li>\n\n\n\n<li><strong>Texturer la sauce clarifi\u00e9e<\/strong>&nbsp;en ajoutant 60 g de kudzu par litre de sauce.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Pr\u00e9paration du plat&nbsp;<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><br><strong>Dorer de l\u2019ail dans de l\u2019huile d\u2019olive<\/strong>&nbsp;dans un large fait-tout ou une sauteuse.&nbsp;<strong>Ouvrir les palourdes<\/strong>&nbsp;et les r\u00e9server. Ensuite,&nbsp;<strong>ajouter la sauce verte<\/strong>et porter \u00e0 petite \u00e9bullition.&nbsp;<strong>Ajouter le bar<\/strong>, (150-200 g par portion)&nbsp;<strong>et les petits pois<\/strong>&nbsp;et&nbsp;<strong>laisser mijoter \u00e0 feu doux jusqu\u2019\u00e0 ce qu\u2019il soit cuit<\/strong>&nbsp;(environ 5 \u2013 8 minutes).&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">DRESSAGE<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Mettre la sauce verte au fond de l\u2019assiette et poser le bar dessus.Ajouter les petits pois, les asperges blanches, l\u2019\u0153uf dur et les palourdes de Carril<\/strong>. Saupoudrer&nbsp;<strong>de persil hach\u00e9<\/strong>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cette recette de bar Aquanaria \u00e0 la sauce koskera nous vient de Singapour, o\u00f9 le chef Aitor Jeronimo Orive a lanc\u00e9 son propre projet en 2018&nbsp;: le restaurant&nbsp;Basque Kitchen&nbsp;distingu\u00e9 d\u2019une \u00e9toile Michelin. Aitor, d\u2019origine basque, a grandi \u00e0 Madrid et en Australie et, avant de s\u2019installer dans le pays asiatique, il est pass\u00e9 par de [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":10088,"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":[110,112],"project_tag":[],"class_list":["post-12014","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-recettes-creatif","project_category-des-chefs"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bar \u00e0 la koskera - Recette de Aitor Jer\u00f3nimo I aquanaria<\/title>\n<meta name=\"description\" content=\"Bar Aquanaria. Sauce Koskera. Sauce verte. Aquanaria. Grand bar. P\u00eacher a le Koskera. Cuisine basque. 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