{"id":16008,"date":"2023-10-04T00:20:11","date_gmt":"2023-10-03T22:20:11","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lomo-lubina-curado\/"},"modified":"2024-05-15T12:16:07","modified_gmt":"2024-05-15T10:16:07","slug":"longe-bar-saumuree","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/fr\/recette\/longe-bar-saumuree\/","title":{"rendered":"LONGE DE BAR AQUANARIA SAUMUR\u00c9E (Samuel Naveira*)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cette recette<\/strong>&nbsp;de longe de bar saumur\u00e9e&nbsp;<strong>est une proposition de Samuel Naveira<\/strong>. Avant MuNa,&nbsp;<strong>Samuel a travaill\u00e9 dans les cuisines de restaurants prestigieux tels que El Ermita\u00f1o* (Benavente), Cocinandos* (Le\u00f3n), La Candela Resto* (Madrid), Sergi Arola Gastro** (Madrid) et A\u00b4barra* (Madrid).<\/strong>&nbsp;Il a par ailleurs&nbsp;<strong>\u00e9t\u00e9 finaliste du prix Cuisinier R\u00e9v\u00e9lation du salon Madrid Fusi\u00f3n 2020, du prix de la durabilit\u00e9 Aquanaria 2023 et il fait partie de la liste des \u00ab&nbsp;100 jeunes talents de la gastronomie&nbsp;\u00bb du Basque Culinary Center. Dans les cuisines de&nbsp;<a href=\"https:\/\/restaurantemuna.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">MuNa<\/a>*, le premier restaurant de la r\u00e9gion du Bierzo \u00e0 avoir obtenu une \u00e9toile Michelin<\/strong>, il marie&nbsp;<strong>cr\u00e9ativit\u00e9, produit et environnement<\/strong>pour mettre en valeur les ressources de son territoire.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria est l&rsquo;entreprise leader du secteur de l&rsquo;aquaculture marine en Espagne<\/strong>, actuellement sp\u00e9cialis\u00e9e dans le bar de taille XXL.&nbsp;<strong>Le bar Aquanaria est \u00e9lev\u00e9 et se d\u00e9veloppe dans les eaux agit\u00e9es de l\u2019oc\u00e9an Atlantique pendant plus de quatre ans. Il est captur\u00e9 la nuit, \u00e0 la demande et apr\u00e8s une p\u00e9riode de je\u00fbne. Cela permet de garantir la fra\u00eecheur,&nbsp;<\/strong><strong><a href=\"https:\/\/www.aquanaria.com\/lubina-salvaje\/\" target=\"_blank\" rel=\"noreferrer noopener\">le bien-\u00eatre animal<\/a>&nbsp;et une longue dur\u00e9e de conservation. Moins de 12 heures apr\u00e8s leur capture, les bars sont envoy\u00e9s aux restaurants<\/strong>, garantissant ainsi un produit d&rsquo;une fra\u00eecheur maximale.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">TECHNIQUE DE SAUMURAGE APPLIQU\u00c9E AU POISSON<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Le saumurage est une technique de conservation<\/strong>&nbsp;qui a l&rsquo;origine \u00e9tait appliqu\u00e9e pour prolonger la dur\u00e9e conservation des aliments et qui peut englober diff\u00e9rents processus tels que le salage, le fumage et le s\u00e9chage. Cette technique conduit&nbsp;<strong>par ailleurs \u00e0 l&rsquo;apparition de nouvelles nuances de saveur et de texture<\/strong>, et c\u2019est la principale raison pour laquelle elle est utilis\u00e9e aujourd\u2019hui. Bien que&nbsp;<strong>son utilisation soit plus r\u00e9pandue pour la viande, de plus en plus de cuisiniers l&rsquo;appliquent au poisson. Le succ\u00e8s de cette technique d\u00e9pend dans une large mesure de la qualit\u00e9 des mati\u00e8res premi\u00e8res<\/strong>, la fra\u00eecheur et l&rsquo;absence de stress au cours de la vie et lors de la mort de l&rsquo;animal \u00e9tant des facteurs cl\u00e9s.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans cette recette,&nbsp;<strong>Samuel effectue d&rsquo;abord un saumurage \u00e0 sec avec du sel et du sucre, puis laisse le morceau se d\u00e9shydrater et maturer en chambre froide<\/strong>. Le chef utilise une&nbsp;<strong>longe de bar Aquanaria, id\u00e9ale pour cette technique, en raison de son \u00e9paisseur et sa quantit\u00e9 optimale de graisse infiltr\u00e9e.<\/strong>&nbsp;La fra\u00eecheur du bar \u00e0 son arriv\u00e9e dans les restaurants garantit le processus, d&rsquo;un point de vue technique et hygi\u00e9nique.&nbsp;<\/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<ul class=\"wp-block-list\">\n<li><strong><strong>Saumurer la longe dans le m\u00e9lange de sel et sucre pendant 3 jours en chambre froide<\/strong><\/strong><\/li>\n\n\n\n<li>Au bout des 3 jours,&nbsp;<strong>nettoyer l&rsquo;exc\u00e8s de sel et de sucre<\/strong><\/li>\n\n\n\n<li><strong><strong>Broyer les \u00e9pices<\/strong>&nbsp;<\/strong>jusqu&rsquo;\u00e0 ce qu&rsquo;elles se transforment en poudre et r\u00e9server<\/li>\n\n\n\n<li><strong><strong>Couvrir la longe avec les \u00e9pices et la suspendre au minimum 25 jours en chambre froide.<\/strong><\/strong><\/li>\n<\/ul>\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\"><strong><strong>Couper la longe saumur\u00e9e en fines<\/strong>&nbsp;<\/strong>tranches et disposez-la sur une longue assiette plate.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cette recette&nbsp;de longe de bar saumur\u00e9e&nbsp;est une proposition de Samuel Naveira. Avant MuNa,&nbsp;Samuel a travaill\u00e9 dans les cuisines de restaurants prestigieux tels que El Ermita\u00f1o* (Benavente), Cocinandos* (Le\u00f3n), La Candela Resto* (Madrid), Sergi Arola Gastro** (Madrid) et A\u00b4barra* (Madrid).&nbsp;Il a par ailleurs&nbsp;\u00e9t\u00e9 finaliste du prix Cuisinier R\u00e9v\u00e9lation du salon Madrid Fusi\u00f3n 2020, du prix de [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":14293,"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-16008","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-recettes-creatif","project_category-cru","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>Longe de bar saumur\u00e9e - Recette de Samuel Naveira I aquanaria<\/title>\n<meta name=\"description\" content=\"Longe de bar saumur\u00e9e. \u00c9toile Michelin. 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