{"id":12426,"date":"2023-01-08T11:13:45","date_gmt":"2023-01-08T10:13:45","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lubina-aquanaria-mar\/"},"modified":"2024-02-28T12:54:17","modified_gmt":"2024-02-28T11:54:17","slug":"lubina-aquanaria-mar","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/fr\/recette\/lubina-aquanaria-mar\/","title":{"rendered":"BAR AQUANARIA EN FOND DE LA MER (Samuel Naveira*)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ce&nbsp;<strong>bar Aquanaria en fond de mer<\/strong>, est une&nbsp;<strong>recette cr\u00e9\u00e9e par Samuel Naveira<\/strong>, un des chefs espagnols de Castille-et-Le\u00f3n les plus prometteurs.&nbsp;<strong>Apr\u00e8s avoir travaill\u00e9 dans des restaurants prestigieux en Espagne et en France, Samuel est revenu sur les terres de Ponferrada en 2017, o\u00f9 avec sa femme G\u00e9nesis, il a r\u00e9alis\u00e9 son r\u00eave en cr\u00e9ant le<\/strong><a href=\"https:\/\/restaurantemuna.com\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>restaurant Muna<\/strong><\/a>. En plus de ses valeurs gastronomiques (il poss\u00e8de depuis 2021 une&nbsp;<strong>\u00e9toile Michelin<\/strong>&nbsp;et un soleil Repsol), Samuel, avec sa cuisine,&nbsp;<a href=\"https:\/\/www.aquanaria.com\/noticias\/gastronomika-2022\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>cherche \u00e0 mettre en valeur les produits et producteurs de sa r\u00e9gion du Bierzo, qu&rsquo;il associe \u00e0 d&rsquo;autres ingr\u00e9dients comme le poisson issu de l&rsquo;aquaculture durable<\/strong><\/a><strong>.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Aquanaria \u00e9l\u00e8ve le bar dans les eaux des Canaries, dans des viviers situ\u00e9s en pleine mer \u00e0 2 milles de la c\u00f4te<\/strong>.&nbsp;<\/strong>C&rsquo;est l\u00e0 que sont amen\u00e9s les alevins d&rsquo;environ 15-20 grammes pour poursuivre leur croissance jusqu&rsquo;au moment de la p\u00eache (environ 4 ans).&nbsp;Ces&nbsp;alevins proviennent d&rsquo;animaux reproducteurs, c&rsquo;est-\u00e0-dire qu&rsquo;aucun&nbsp;<strong><strong>poisson n&rsquo;est extrait de la mer, il n&rsquo;y a donc aucun impact sur les populations sauvages.<\/strong>&nbsp;<\/strong>Le plus grand soin est apport\u00e9 aux conditions d&rsquo;\u00e9levage, afin d&rsquo;obtenir&nbsp;<strong><strong>un produit final de qualit\u00e9 gourmet<\/strong>.&nbsp;<\/strong><\/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-image aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/01\/formato-web-Samuel--1024x791.jpg\" alt=\"Samuel Naveira Aquanaria\" class=\"wp-image-11840\" width=\"666\" height=\"514\"\/><\/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 ET FOND DE MER<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Dans certains pays comme le Japon, les algues sont utilis\u00e9es dans la cuisine depuis des temps ancestraux, mais en Espagne, elles sont arriv\u00e9es plus r\u00e9cemment, gr\u00e2ce \u00e0 des chefs innovants tels que Ferr\u00e1n Adri\u00e0.<\/strong>&nbsp;<\/strong>Aujourd&rsquo;hui, elles occupent une place importante dans notre gastronomie.&nbsp;Il existe de nombreuses esp\u00e8ces d&rsquo;algues, parmi lesquelles<strong>&nbsp;<strong>l&rsquo;algue Codium (<\/strong><em><strong>Codium spp<\/strong><\/em><strong>) d&rsquo;une saveur puissance, qui lui vaut d&rsquo;\u00eatre \u00e9galement connu sous le nom d&rsquo;algue pouce-pied, par analogie avec la saveur de ce crustac\u00e9<\/strong>. <\/strong>L&rsquo;utilisation de plantes halophytes, c&rsquo;est-\u00e0-dire qui poussent sur le littoral, est une autre tendance culinaire du moment. On peut notamment citer&nbsp;<strong><strong>la criste marine, encore appel\u00e9e fenouil marin (<\/strong><em><strong>Crithmum maritimum<\/strong><\/em><strong>), \u00e0 la saveur intense, avec des touches salines, anis\u00e9es (semblables au fenouil) et d&rsquo;agrumes.<\/strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans cette recette,&nbsp;<strong>Samuel a cherch\u00e9 \u00e0 envelopper le bar de saveurs et de nuances typiques de son habitat, la mer. Et il y est parvenu gr\u00e2ce aux algues, aux halophytes et aux couteaux<\/strong>. Le bar a \u00e9t\u00e9 saisi avec une touche de grill finale pour retrouver les nuances fum\u00e9es que le chef affectionne tant.<\/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<h3 class=\"wp-block-heading\">PR\u00c9PARATION <\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<ul class=\"wp-block-list\" type=\"1\">\n<li><strong><strong>Nettoyez le bar, retirez les ar\u00eates et r\u00e9servez le filet<\/strong>&nbsp;<\/strong>pour le couper en portions de 70&nbsp;g.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Pr\u00e9paration de la pur\u00e9e d&rsquo;algues&nbsp;:<\/strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\" type=\"1\">\n<li><strong><strong>Dessalez les algues choisies<\/strong>&nbsp;<\/strong>pendant une heure, en changeant deux fois l&rsquo;eau, puis<strong>&nbsp;<strong>faites sauter et \u00e9crasez jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;une p\u00e2te.<\/strong>&nbsp;<\/strong>Si n\u00e9cessaire, ajoutez un peu d&rsquo;eau.&nbsp;&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Pr\u00e9paration \u00e0 base de couteaux&nbsp;:&nbsp;<\/strong> <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ouvrez les couteaux dans une po\u00eale \u00e0 feu vif, coupez la pointe en tranches et gardez le reste pour l&rsquo;\u00e9mulsion. Utilisez les pointes dans la vinaigrette.&nbsp;<\/strong><\/li>\n\n\n\n<li><strong>Pour l&rsquo;\u00e9mulsion aux couteaux, mettez tous les ingr\u00e9dients dans un robot de cuisine et m\u00e9langez<\/strong>. Salez, \u00e9gouttez et r\u00e9servez dans une bouteille avant utilisation.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Pr\u00e9paration de la sauce au plancton<\/strong>&nbsp;:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\" type=\"1\">\n<li>R\u00e9duire les deux bouillons jusqu&rsquo;\u00e0 obtenir une saveur parfaite, ajoutez le plancton pr\u00e9alablement hydrat\u00e9, ajoutez du sel si besoin et texturez.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Cuisson du bar:<\/strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\" type=\"1\">\n<li><strong>Saisissez le morceau de bar et terminez au grill <\/strong>pour lui donner des nuances fum\u00e9es.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">DRESSAGE <strong>\u00a0<\/strong> <\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Disposez la sauce au plancton \u00e0 la base, ajoutez autour des pointes de pur\u00e9e d&rsquo;algues, et au-dessus, placez en alternance les pointes de couteau marin\u00e9es, le codium et la criste marine<\/strong>.&nbsp;<\/strong>Sur la sauce, r\u00e9alisez une spirale avec l&rsquo;\u00e9mulsion aux couteaux.<strong>&nbsp;<strong>Pour finir, d\u00e9poser le morceau de bar<\/strong>&nbsp;<\/strong>sur la sauce au plancton.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ce&nbsp;bar Aquanaria en fond de mer, est une&nbsp;recette cr\u00e9\u00e9e par Samuel Naveira, un des chefs espagnols de Castille-et-Le\u00f3n les plus prometteurs.&nbsp;Apr\u00e8s avoir travaill\u00e9 dans des restaurants prestigieux en Espagne et en France, Samuel est revenu sur les terres de Ponferrada en 2017, o\u00f9 avec sa femme G\u00e9nesis, il a r\u00e9alis\u00e9 son r\u00eave en cr\u00e9ant lerestaurant [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":11837,"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-12426","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 en fond de mer - Recette de Samuel Naveira I aquanaria<\/title>\n<meta name=\"description\" content=\"Bar Aquanaria de mer. Bar de grande taille. Aquanaria. Fond marin. Recette de chef. Recette gastronomique. \u00c9toile Michelin. Restaurant Muna.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aquanaria.com\/fr\/recette\/lubina-aquanaria-mar\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bar en fond de mer - Recette de Samuel Naveira I aquanaria\" \/>\n<meta property=\"og:description\" content=\"Bar Aquanaria de mer. Bar de grande taille. Aquanaria. Fond marin. Recette de chef. Recette gastronomique. \u00c9toile Michelin. 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