{"id":13865,"date":"2023-06-02T15:58:20","date_gmt":"2023-06-02T13:58:20","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lubina-veloute\/"},"modified":"2023-07-28T16:22:37","modified_gmt":"2023-07-28T14:22:37","slug":"lubina-veloute","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/fr\/recette\/lubina-veloute\/","title":{"rendered":"BAR AQUANARIA ACCOMPAGN\u00c9 D\u2019UN VELOUT\u00c9 D\u2019HERBES SAUVAGES\u00a0(Borja Marrero*)"},"content":{"rendered":"\n

La recette de bar Aquanaria accompagn\u00e9 d\u2019un velout\u00e9 d\u2019herbes sauvages<\/strong> que nous d\u00e9gustons aujourd\u2019hui est une cr\u00e9ation du chef Borja Marrero<\/strong>. Le chef Borja, r\u00e9cemment r\u00e9compens\u00e9 par une \u00e9toile verte Michelin, a remport\u00e9 le troisi\u00e8me prix de la durabilit\u00e9<\/strong> sponsoris\u00e9 par Aquanaria Madrid<\/strong>. Form\u00e9 \u00e0 l\u2019\u00e9cole Hofmann<\/strong> (Barcelone), Borja a travaill\u00e9 dans les cuisines de Ferran Adri\u00e0, Arzak y Ram\u00f3n Freixa<\/strong>, et a tenu son propre restaurant au Mexique<\/strong>. \u00c0 la suite de ces exp\u00e9riences, il est retourn\u00e9 \u00e0 Texeda, son village natal, o\u00f9 il a lanc\u00e9 son projet le plus personnel, bas\u00e9 sur la philosophie du circuit court et de la durabilit\u00e9.<\/strong> Ce projet se poursuit d\u00e9sormais \u00e0<\/strong> <\/strong>Muxgo<\/strong><\/a>, un restaurant situ\u00e9 sur le toit de l\u2019h\u00f4tel Sostenible Catalina Plaza \u00e0 Las Plamas de Grande Canarie.<\/strong><\/p>\n\n\n\n

La population de bar sauvage, en net d\u00e9clin<\/strong> ces derni\u00e8res ann\u00e9es, n\u2019est pas en mesure de r\u00e9pondre \u00e0 la forte demande du secteur gastronomique<\/strong>. Le bar d\u2019Aquanaria appartient \u00e0 la m\u00eame esp\u00e8ce<\/strong> <\/strong>Dicentrarchus<\/strong><\/em> <\/em><\/strong>labra<\/em>x<\/strong><\/a> que le bar sauvage.<\/strong> Ils se reproduisent pendant quatre ans dans les eaux froides et oxyg\u00e9n\u00e9es de l’oc\u00e9an Atlantique.<\/strong> Ces conditions sont id\u00e9ales<\/strong> pour que le bar puisse acqu\u00e9rir une texture et d\u2019une saveur extraordinaire<\/strong>, ce qui en fait un produit unique de qualit\u00e9 gastronomique. Les chefs cuisiniers disposent ainsi d’une alternative durable au bar sauvage<\/strong>, de la plus haute qualit\u00e9 gastronomique.<\/strong> <\/p>\n\n\n\n

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

BAR ACCOMPAGN\u00c9 D\u2019UN VELOUT\u00c9 D\u2019HERBES SAUVAGES<\/h2>\n\n\n\n

Le velout\u00e9<\/strong> est consid\u00e9r\u00e9 comme l\u2019une des \u00ab sauces m\u00e8res \u00bb<\/strong> de la cuisine fran\u00e7aise qui sert de base \u00e0 la pr\u00e9paration d’autres sauces. La recette originale est constitu\u00e9e d’un fond blanc<\/strong>, qui peut \u00eatre de viande ou de poisson, li\u00e9 par un roux blanc ou blond.<\/strong> Ici, le chef Borja a \u00e9labor\u00e9 une version avec des herbes sauvages<\/strong>, un ingr\u00e9dient en phase avec la philosophie circuit court de son restaurant. En effet, il poss\u00e8de son propre potager<\/strong> autosuffisant et pr\u00e9conise l’utilisation d\u2019esp\u00e8ces indig\u00e8nes telles que le figuier de Barbarie<\/strong>, un ingr\u00e9dient qu’il utilise pour le dressage de cette recette. <\/p>\n\n\n\n

Cuit \u00e0 la vapeur, le bar conserve sa jutosit\u00e9 et sa saveur fraiche et douce qui lui sont propre.<\/strong> Une pr\u00e9paration parfaite pour appr\u00e9cier les nuances de go\u00fbt des herbes sauvages<\/strong>, qui rehaussent le plat sans d\u00e9tourner l’attention de l’ingr\u00e9dient principal. Un go\u00fbt frais et subtil<\/strong> qui contraste avec la saveur et la texture intenses des figues de Barbarie au vinaigre<\/strong>, qui met la touche finale \u00e0 ce plat \u00e9l\u00e9gant et harmonieux.<\/strong> <\/p>\n\n\n\n

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

PR\u00c9PARATION<\/h3>\n\n\n\n
    \n
  • Faire une sauce pesto avec toutes les herbes<\/strong><\/li>\n\n\n\n
  • Mixer au Thermomix avec le bouillon, <\/strong>ajouter le jus de citron et texturer avec le beurre, l\u2019\u00e9mulsifiant en p\u00e2te et la gomme xanthane.<\/strong><\/li>\n\n\n\n
  • D\u00e9couper le bar en morceaux de 50 g<\/strong><\/li>\n\n\n\n
  • Cuire le bar pendant 3 minutes dans un cuiseur \u00e0 vapeur<\/strong> et l’infuser avec l’eau de fenouil.<\/li>\n<\/ul>\n\n\n\n

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

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

    Placer le bar au centre de l\u2019assiette<\/strong>, napper de velout\u00e9<\/strong>et ajouter deux morceaux de figues de barbarie au vinaigre<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

    La recette de bar Aquanaria accompagn\u00e9 d\u2019un velout\u00e9 d\u2019herbes sauvages que nous d\u00e9gustons aujourd\u2019hui est une cr\u00e9ation du chef Borja Marrero. Le chef Borja, r\u00e9cemment r\u00e9compens\u00e9 par une \u00e9toile verte Michelin, a remport\u00e9 le troisi\u00e8me prix de la durabilit\u00e9 sponsoris\u00e9 par Aquanaria Madrid. Form\u00e9 \u00e0 l\u2019\u00e9cole Hofmann (Barcelone), Borja a travaill\u00e9 dans les cuisines de Ferran Adri\u00e0, Arzak y Ram\u00f3n Freixa, et a tenu son propre […]<\/p>\n","protected":false},"author":4,"featured_media":13168,"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":[],"project_tag":[],"class_list":["post-13865","project","type-project","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nBar au velout\u00e9 d\u2019herbes - Recette de Borja Marrero I aquanaria<\/title>\n<meta name=\"description\" content=\"Bar Aquanaria au velout\u00e9. Figues de Barbarie au vinaigre. Circuit court. \u00c9toile verte Michelin. Prix de la durabilit\u00e9 Aquanaria. 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