{"id":16557,"date":"2024-02-23T00:25:20","date_gmt":"2024-02-22T23:25:20","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/gravlax-lubina-aquanaria\/"},"modified":"2024-05-14T18:50:55","modified_gmt":"2024-05-14T16:50:55","slug":"gravlax-bar-aquanaria","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/fr\/recette\/gravlax-bar-aquanaria\/","title":{"rendered":"GRAVLAX DE BAR AQUANARIA (John Regefalk)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cette recette de&nbsp;<strong>gravlax de bar Aquanaria<\/strong>, est l\u2019une des recettes&nbsp;<strong>propos\u00e9es en 2023 par John Regefalk&nbsp;<\/strong>,&nbsp;<strong>chef chercheur du prestigieux centre&nbsp;<\/strong><a href=\"https:\/\/innovation.bculinary.com\/en\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>BCC Innovation<\/strong><\/a>, lors de sa pr\u00e9sentation dans le cadre la conf\u00e9rence annuelle WOF (World of Flavour), organis\u00e9e par le CIA (The Culinary Institute of America).&nbsp;<strong>Le d\u00e9but de la carri\u00e8re de John, d\u2019origine su\u00e9doise, fut marqu\u00e9e par les cuisines traditionnelles fran\u00e7aise et su\u00e9doise<\/strong>,&nbsp;et il fut form\u00e9 dans certains des plus prestigieux restaurants de Su\u00e8de. Au cours de ses plus de 20&nbsp;ans d\u2019exp\u00e9rience,&nbsp;<strong>John a travaill\u00e9 dans des restaurants de renomm\u00e9e internationale, tels que Noma (Copenhague), RyuGin (Tokyo) et Metamorfosis (Rome).<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.aquanaria.com\/gastronomia\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Aquanaria<\/strong><\/a>&nbsp;est la premi\u00e8re entreprise d\u2019aquaculture marine en Espagne,<strong>et elle se sp\u00e9cialise dans l\u2019\u00e9levage de bars gastronomiques de grande taille<\/strong>. Gr\u00e2ce \u00e0 nos plus de 50 ans de travail, nous avons acquis l&rsquo;exp\u00e9rience et les connaissances n\u00e9cessaires \u00e0&nbsp;<strong>la culture du bar d&rsquo;excellente qualit\u00e9 gastronomique<\/strong>. Afin de donner&nbsp;<strong>de la valeur \u00e0 nos clients les chefs<\/strong>, nous investissons une grande partie de nos ressources dans les domaines de la recherche et l\u2019innovation, tant \u00e0 l\u2019\u00e9chelle interne que par le biais d\u2019accords de collaboration avec diff\u00e9rentes entit\u00e9s. L\u2019accord de collaboration que nous avons conclu avec le Basque Culinary Center, gr\u00e2ce auquel le&nbsp;<a href=\"https:\/\/clientes.aquanaria.com\/guia-profesionales\" target=\"_blank\" rel=\"noreferrer noopener\">Guide technique du bar Aquanaria<\/a>&nbsp;a \u00e9t\u00e9 d\u00e9velopp\u00e9, en est l\u2019exemple.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">GRAVLAX<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Le mot&nbsp;<strong>\u00ab&nbsp;gravlax&nbsp;\u00bb vient du su\u00e9dois&nbsp;<\/strong>et est lui-m\u00eame compos\u00e9 de deux mots&nbsp;:&nbsp;<strong>\u00ab&nbsp;grav&nbsp;\u00bb, qui signifie \u00ab&nbsp;enterr\u00e9&nbsp;\u00bb, et \u00ab&nbsp;lax&nbsp;\u00bb, qui signifie \u00ab&nbsp;saumon&nbsp;\u00bb<\/strong>. Voil\u00e0 pourquoi&nbsp;<strong>ce mot est utilis\u00e9 pour d\u00e9signer la technique de conservation adopt\u00e9e par les p\u00eacheurs du Moyen \u00c2ge<\/strong>&nbsp;consistant \u00e0&nbsp;<strong>ensevelir un poisson<\/strong>, g\u00e9n\u00e9ralement du saumon,<strong>&nbsp;dans de la terre ou du sable<\/strong>&nbsp;<strong>avec du sel, de l\u2019aneth, des bourgeons de pin et d\u2019autres ingr\u00e9dients<\/strong>. De telles conditions favorisaient<strong>&nbsp;le d\u00e9veloppement d\u2019un processus de lacto-fermentation permettant la conservation du poisson<\/strong>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans cette recette de gravlax de bar Aquanaria,&nbsp;<strong>John applique de mani\u00e8re tr\u00e8s harmonieuse et coh\u00e9rente les principes de la technique ancestrale<\/strong>&nbsp;que constitue le gravlax \u00e0 l&rsquo;aide de nouveaux ingr\u00e9dients&nbsp;, tels que des bourgeons de pin et des champignons lacto-ferment\u00e9s. Il s\u2019agit d\u2019un&nbsp;<strong>bel exemple de comment s\u2019inspirer de la tradition et de l\u2019authenticit\u00e9 lors de la conceptualisation de nouvelles propositions s\u2019inspirant des tendances et des demandes des consommateurs.<\/strong><\/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<p class=\"wp-block-paragraph\"><strong>\u00c9laboration des champignons ferment\u00e9s&nbsp;:<\/strong><strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Laver minutieusement les champignons<\/strong>&nbsp;afin d\u2019\u00e9liminer toute impuret\u00e9&nbsp;<strong>et les couper en morceaux<\/strong><\/li>\n\n\n\n<li>Calculer&nbsp;<strong>2&nbsp;% du poids total des champignons pour d\u00e9terminer la quantit\u00e9 de sel n\u00e9cessaire<\/strong><\/li>\n\n\n\n<li>Dans un bol,&nbsp;<strong>m\u00e9langer<\/strong>&nbsp;<strong>les champignons avec le sel, les baies de gen\u00e9vrier broy\u00e9es, les graines d\u2019ang\u00e9lique et les baies d\u2019\u00e9glantier couleur rouille concass\u00e9es<\/strong>. Malaxer le tout et essorer les champignons afin qu\u2019ils lib\u00e8rent leur jus et qu\u2019ils se m\u00e9langent uniform\u00e9ment au reste des ingr\u00e9dients<\/li>\n\n\n\n<li><strong>Ajouter la culture initiale de&nbsp;<em>Lactobacillus plantarum<\/em><\/strong>. Pour ce faire, ouvrir la capsule de probiotique et saupoudrer les champignons de son contenu<\/li>\n\n\n\n<li><strong>Conserver les champignons<\/strong>&nbsp;avec le sel et le probiotique&nbsp;<strong>dans un bocal en verre propre<\/strong>&nbsp;ou dans un r\u00e9cipient destin\u00e9 \u00e0 la fermentation<\/li>\n\n\n\n<li>\u00c0 l\u2019aide d\u2019un poids ou d\u2019un sac en plastique rempli d\u2019eau,&nbsp;<strong>appliquer une pression sur les champignons pour qu\u2019ils soient enti\u00e8rement immerg\u00e9s dans leur propre jus<\/strong><\/li>\n\n\n\n<li><strong>Couvrir le bocal \u00e0 l\u2019aide d\u2019un couvercle ou d\u2019un tissus<\/strong>&nbsp;afin de permettre aux gaz de s\u2019\u00e9chapper tout en emp\u00eachant les contaminants d\u2019entrer<\/li>\n\n\n\n<li><strong>Conserver le tout \u00e0 temp\u00e9rature ambiante, sans l\u2019exposer \u00e0 la lumi\u00e8re directe du soleil, pendant au moins 3 jours<\/strong>.&nbsp;V\u00e9rifier r\u00e9guli\u00e8rement que les champignons soient bien immerg\u00e9s<\/li>\n\n\n\n<li><strong>Mettre les champignons lacto-ferment\u00e9s au r\u00e9frig\u00e9rateur afin de freiner le processus de fermentation<\/strong>. Leur saveur se d\u00e9veloppera au fil du temps<\/li>\n\n\n\n<li><strong>Laisser le tout dans le r\u00e9frig\u00e9rateur pendant un mois de plus<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Gravlax de bar Aquanaria&nbsp;:<\/strong><strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>R\u00e9partir le sel uniform\u00e9ment sur le bar<\/strong><\/li>\n\n\n\n<li><strong>Mettre le bar dans un sac sous vide<\/strong><\/li>\n\n\n\n<li><strong>Ajouter les plantes aromatiques<\/strong>&nbsp;dans le sac de mani\u00e8re \u00e0 couvrir le filet des deux c\u00f4t\u00e9s<\/li>\n\n\n\n<li><strong>Fermer herm\u00e9tiquement<\/strong>&nbsp;<strong>le sac et mettre au r\u00e9frig\u00e9rateur pendant 2-3 jours<\/strong>.&nbsp;<strong>Retourner quotidiennement le bar<\/strong>&nbsp;afin qu\u2019il sale uniform\u00e9ment<\/li>\n\n\n\n<li><strong>Ouvrir le sac, sortir le bar et retirer l\u2019exc\u00e9dent de sel et d\u2019herbes<\/strong><\/li>\n\n\n\n<li><strong>Recouvrir le filet d\u2019une couche de champignons lacto-ferment\u00e9s<\/strong>.&nbsp;<strong>Fermer herm\u00e9tiquement \u00e0 nouveau le sac<\/strong>&nbsp;sous vide&nbsp;<strong>et laisser 24 heures au r\u00e9frig\u00e9rateur&nbsp;<\/strong><\/li>\n\n\n\n<li><strong>Lever le gravlax et r\u00e9server<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sauce au skyr :<\/strong><strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dans un bol,&nbsp;<strong>m\u00e9langer<\/strong>&nbsp;<strong>le skyr avec une pointe de sel et les baies de gen\u00e9vrier broy\u00e9es<\/strong>&nbsp;jusqu\u2019\u00e0 ce que tout soit bien m\u00e9lang\u00e9<\/li>\n\n\n\n<li><strong>R\u00e9server le m\u00e9lange au r\u00e9frig\u00e9rateur<\/strong>&nbsp;pour le maintenir frais<\/li>\n\n\n\n<li>Dans un petit bol \u00e0 part,&nbsp;<strong>assaisonner le sirop d\u2019orge malt\u00e9 avec une cuill\u00e8re du liquide des champignons lacto-ferment\u00e9s<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fermentation des bourgeons de pin&nbsp;:<\/strong><strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bien&nbsp;<strong>laver<\/strong>&nbsp;<strong>les bourgeons de pin \u00e0 l\u2019eau froide<\/strong>&nbsp;afin d\u2019\u00e9liminer tout reste ou impuret\u00e9<\/li>\n\n\n\n<li><strong>Peser les bourgeons de pin, et calculer 5&nbsp;% de leur poids pour le sel<\/strong><\/li>\n\n\n\n<li><strong>Pr\u00e9parer une saumure en dissolvant le sel dans un volume d\u2019eau incolore \u00e9gal au poids des bourgeons de pin<\/strong>.&nbsp;S\u2019assurer que le sel soit compl\u00e8tement dissout<\/li>\n\n\n\n<li><strong>Mettre les bourgeons de pin dans un sac sous vide<\/strong><\/li>\n\n\n\n<li><strong>Ajouter la saumure et fermer herm\u00e9tiquement le sac<\/strong><\/li>\n\n\n\n<li><strong>Conserver le sac \u00e0 temp\u00e9rature ambiante, sans l\u2019exposer \u00e0 la lumi\u00e8re directe du soleil,&nbsp;<\/strong>pendant&nbsp;<strong>une semaine<\/strong><\/li>\n\n\n\n<li><strong>R\u00e9server les bourgeons de pin ferment\u00e9s dans le r\u00e9frig\u00e9rateur afin de freiner le processus de fermentation<\/strong>. Leur saveur se d\u00e9veloppera au fil du temps<\/li>\n\n\n\n<li><strong>Laisser fermenter pendant un mois de plus<\/strong><\/li>\n\n\n\n<li>Go\u00fbter les bourgeons de pin ferment\u00e9s apr\u00e8s la p\u00e9riode de fermentation.&nbsp;Leur go\u00fbt doit \u00eatre piquant et l\u00e9g\u00e8rement acide<\/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>Placer le gravlax coup\u00e9 en filet sur l\u2019assiette<\/strong>\u00a0avec\u00a0<strong>une cuill\u00e8re de champignons lacto-ferment\u00e9s<\/strong>.\u00a0<strong>Ajouter une cuill\u00e8re de skyr sur le c\u00f4t\u00e9 de l\u2019assiette<\/strong>\u00a0avant de<strong>\u00a0verser par-dessus le sirop d\u2019orge malt\u00e9<\/strong>.\u00a0<strong>D\u00e9corer \u00e0 l\u2019aide\u00a0<\/strong>des\u00a0<strong>bourgeons de pin et<\/strong>\u00a0des\u00a0<strong>aromates<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cette recette de&nbsp;gravlax de bar Aquanaria, est l\u2019une des recettes&nbsp;propos\u00e9es en 2023 par John Regefalk&nbsp;,&nbsp;chef chercheur du prestigieux centre&nbsp;BCC Innovation, lors de sa pr\u00e9sentation dans le cadre la conf\u00e9rence annuelle WOF (World of Flavour), organis\u00e9e par le CIA (The Culinary Institute of America).&nbsp;Le d\u00e9but de la carri\u00e8re de John, d\u2019origine su\u00e9doise, fut marqu\u00e9e par les [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":15493,"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-16557","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>Gravlax de bar Aquanaria - Recette de John Regefalk I aquanaria<\/title>\n<meta name=\"description\" content=\"Origine du bar. Gravlax de bar Aquanaria. Bar XXL. Aquanaria. Poisson marin\u00e9. Aquaculture marine BBC Innovation. John Regefalk.\" \/>\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\/gravlax-bar-aquanaria\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gravlax de bar Aquanaria - Recette de John Regefalk I aquanaria\" \/>\n<meta property=\"og:description\" content=\"Origine du bar. Gravlax de bar Aquanaria. Bar XXL. Aquanaria. Poisson marin\u00e9. Aquaculture marine BBC Innovation. 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