{"id":16565,"date":"2024-04-27T11:22:51","date_gmt":"2024-04-27T09:22:51","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lubina-aquanaria-ahumada\/"},"modified":"2024-05-15T12:05:08","modified_gmt":"2024-05-15T10:05:08","slug":"bar-aquanaria-fume","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-aquanaria-fume\/","title":{"rendered":"BAR AQUANARIA FUM\u00c9 ACCOMPAGN\u00c9 DE SA CR\u00c8ME D\u2019\u00c9PINARDS ET SOUBRESSADE DE BAR (Mar\u00eda Jos\u00e9 Mart\u00ednez*)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La cr\u00e9atrice de cette&nbsp;<strong>recette de bar Aquanaria<\/strong>&nbsp;fum\u00e9 est&nbsp;<strong>Mar\u00eda Jos\u00e9 Mart\u00ednez, propri\u00e9taire et cheffe du&nbsp;<\/strong><a href=\"https:\/\/www.restaurantelienzo.com\/restaurante\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Restaurant Lienzo*<\/strong><\/a>, \u00e0 Valence. Mar\u00eda Jos\u00e9 est la&nbsp;<strong>gagnante du 4<sup>e<\/sup>&nbsp;Prix de la Durabilit\u00e9 Aquanaria Madrid Fusi\u00f3n 2024<\/strong>, gr\u00e2ce \u00e0 son travail fantastique de protection de l\u2019apiculture. Depuis toujours, Mar\u00eda Jos\u00e9 a prouv\u00e9 une pr\u00e9dilection pour la cuisine et, bien qu\u2019elle&nbsp;<strong>ait commenc\u00e9 des \u00e9tudes de chimie, elle s\u2019est rapidement r\u00e9orient\u00e9e vers la gastronomie<\/strong>. Avant de diriger le Lienzo,&nbsp;<strong>sa trajectoire professionnelle l\u2019amena dans les rangs de restaurants de taille, comme El Poblet** de Quique Dacosta<\/strong>. La cuisine de Mar\u00eda Jos\u00e9&nbsp;<strong>mise sur les produits valenciens<\/strong>, qu\u2019elle travaille avec amour et personnalit\u00e9. En outre,&nbsp;<strong>son signe distinctif est le miel, \u00e0 qui elle donne le r\u00f4le surprenant de protagoniste dans ses menus<\/strong>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria est la premi\u00e8re entreprise d\u2019aquaculture marine en Espagne<\/strong>. Notre objectif est de proposer&nbsp;<a href=\"https:\/\/www.aquanaria.com\/estrategia-de-sostenibilidad\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>une alternative durable<\/strong><\/a><strong>&nbsp;<\/strong><strong>au bar sauvage<\/strong>, dont la population s\u2019est fortement r\u00e9duite \u00e0 cause de la p\u00eache excessive. Le&nbsp;<strong>processus minutieux d\u2019\u00e9levage de nos bars<\/strong>&nbsp;, coupl\u00e9 \u00e0 une bonne&nbsp;<strong>alimentation et \u00e0 un syst\u00e8me de p\u00eache qui provoque le moins de stress possible \u00e0 l\u2019animal<\/strong>, nous&nbsp;<strong>permet d\u2019obtenir un produit de haute qualit\u00e9 gastronomique dont l\u2019impact sur l\u2019environnement est faible<\/strong>. Gr\u00e2ce \u00e0 cela, de nombreux&nbsp;<strong>restaurants grandement engag\u00e9s dans la durabilit\u00e9<\/strong>, tels que&nbsp;<strong>Muxgo (une \u00c9toile Verte Michelin), Ambivium (une \u00c9toile Rouge Michelin et une \u00c9toile Verte Michelin) et Venta Moncavillo (deux \u00c9toiles Rouges Michelin y une \u00c9toile Verte Michelin)<\/strong>,&nbsp;&nbsp;<strong>ont mis\u00e9 sur les bars Aquanaria<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">BAR FUM\u00c9<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Le&nbsp;<strong>fumage ou fumaison<\/strong>&nbsp;est une&nbsp;<strong>technique ancestrale tr\u00e8s utilis\u00e9e pour la conservation&nbsp;<\/strong>du poisson et de la viande.&nbsp;<strong>De nos jours<\/strong>, cette technique est davantage utilis\u00e9e pour&nbsp;<strong>rechercher les modifications de l\u2019ar\u00f4me et de la texture du produit<\/strong>que pour sa conservation. Il y a&nbsp;<strong>deux types de fumages&nbsp;: \u00e0 froid<\/strong>, lorsque l\u2019on ne d\u00e9passe pas les 30\u00ba&nbsp;C, et&nbsp;<strong>\u00e0 chaud<\/strong>, por lorsque la temp\u00e9rature exc\u00e8de les 60\u00ba&nbsp;C.&nbsp;<strong>Le type de bois utilis\u00e9 rev\u00eat une importante capitale<\/strong>, car le type d\u2019ar\u00f4mes qui se cr\u00e9era en d\u00e9pendra.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans son cas,&nbsp;&nbsp;<strong>Mar\u00eda Jos\u00e9 met au point un fumage \u00e0 froid avec du bois de prunier<\/strong>, un bois&nbsp;<strong>dur et de combustion lente qui apporte des ar\u00f4mes doux aux notes de fruits et fruits secs<\/strong>. Ces saveurs&nbsp;<strong>se marient \u00e0 la perfection avec le go\u00fbt d\u00e9licat du bar Aquanaria<\/strong>.&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<p class=\"wp-block-paragraph\"><strong>Bar fum\u00e9&nbsp;:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00c9cailler le bar<\/strong>&nbsp;\u00e0 l\u2019aide de la&nbsp;<strong>m\u00e9thode sukibiki<\/strong><\/li>\n\n\n\n<li><strong>Vider le poisson et r\u00e9server le foie<\/strong><\/li>\n\n\n\n<li><strong>Lever les filets<\/strong><\/li>\n\n\n\n<li><strong>S\u00e9parer et r\u00e9server le reste des parties et des ar\u00eates<\/strong><\/li>\n\n\n\n<li><strong>D\u00e9sar\u00eater les filets<\/strong>&nbsp;du bar<\/li>\n\n\n\n<li>Laisser les&nbsp;<strong>filets dans un m\u00e9lange de sel et de sucre pendant une heure et demie<\/strong><\/li>\n\n\n\n<li><strong>Laver les filets<\/strong>&nbsp;avec de l\u2019eau et bien les s\u00e9cher<\/li>\n\n\n\n<li><strong>Placer les filets sur des plateaux perfor\u00e9s&nbsp;<\/strong>avec du papier sulfuris\u00e9 trou\u00e9,<strong>&nbsp;peau vers le haut<\/strong><\/li>\n\n\n\n<li><strong>Fumer dans le four \u00e0 30\u00ba&nbsp;C<\/strong>, avec l&rsquo;extracteur ferm\u00e9 et la ventilation au minimum&nbsp;<strong>pendant 4 heures<\/strong>. Pour le fumage, utiliser une r\u00e9sistance sp\u00e9ciale o\u00f9 introduire&nbsp;<strong>des copeaux de bois de prunier<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Foie de bar&nbsp;:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Saigner les foies<\/strong>&nbsp;dans de l\u2019eau avec des gla\u00e7ons<\/li>\n\n\n\n<li><strong>Ouvrir les foies<\/strong>&nbsp;comme un livre,&nbsp;<strong>les saler et les poivrer<\/strong><\/li>\n\n\n\n<li><strong>Retirer les veines<\/strong><\/li>\n\n\n\n<li><strong>Enrouler les foies dans un film<\/strong>&nbsp;et&nbsp;<strong>les cuisiner \u00e0 57\u00ba&nbsp;C pendant une heure<\/strong><\/li>\n\n\n\n<li><strong>Placer dans une cellule de refroidissement rapide<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cr\u00e8me d\u2019\u00e9pinards&nbsp;:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Presser l\u2019ail \u00e0 l\u2019aide d\u2019un presse-ail et le faire revenir&nbsp;<\/strong>jusqu\u2019\u00e0 ce qu\u2019il dore l\u00e9g\u00e8rement<\/li>\n\n\n\n<li><strong>Ajouter les \u00e9pinards coup\u00e9s et lav\u00e9s<\/strong>&nbsp;et les laisser&nbsp;<strong>r\u00e9duire jusqu\u2019\u00e0 ce qu\u2019ils atteignent \u2153 de leur volume initial<\/strong><\/li>\n\n\n\n<li><strong>Ajouter<\/strong>&nbsp;l\u2019<strong>eau et cuire \u00e0 feu moyen<\/strong>&nbsp;pendant environ&nbsp;<strong>une demi-heure<\/strong><\/li>\n\n\n\n<li><strong>Mixer \u00e0 pleine puissance le tout<\/strong>&nbsp;dans un Thermomix pendant deux minutes&nbsp;<strong>et passer ce qui a \u00e9t\u00e9 obtenu dans une passoire \u00e0 maille fine<\/strong><\/li>\n\n\n\n<li><strong>Refroidir<\/strong>&nbsp;rapidement.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Soubressade de bar&nbsp;:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Broyer le sel, le poivre et le clou de girofle<\/strong>&nbsp;dans un mortier<\/li>\n\n\n\n<li><strong>Verser tous les ingr\u00e9dients dans le Thermomix et mixer&nbsp;<\/strong>\u00e0 pleine puissance&nbsp;<strong>jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te homog\u00e8ne<\/strong><\/li>\n\n\n\n<li><strong>Verser la p\u00e2te<\/strong>&nbsp;sur un&nbsp;<strong>tapis de cuisson en silicone jusqu\u2019\u00e0 obtenir une \u00e9paisseur de 0,5&nbsp;cm et congeler<\/strong><\/li>\n\n\n\n<li><strong>D\u00e9couper la p\u00e2te en disques de 3&nbsp;cm<\/strong>&nbsp;de diam\u00e8tre<\/li>\n\n\n\n<li><strong>Enrouler les disques dans des feuilles d\u2019\u00e9pinard bouillies<\/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>Disposer la sauce aux \u00e9pinards sur la base de l\u2019assiette<\/strong>&nbsp;et \u00e9taler de mani\u00e8re circulaire.&nbsp;<strong>Placer le bar \u00e0 une extr\u00e9mit\u00e9 du cercle et la soubressade \u00e0 l\u2019autre extr\u00e9mit\u00e9<\/strong>. Placer&nbsp;<strong>le foie de bar entre le bar et la soubressade<\/strong>&nbsp;et&nbsp;<strong>d\u00e9corer \u00e0 l\u2019aide de 3&nbsp;pignons grill\u00e9s et une fleur de bourrache<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cr\u00e9atrice de cette&nbsp;recette de bar Aquanaria&nbsp;fum\u00e9 est&nbsp;Mar\u00eda Jos\u00e9 Mart\u00ednez, propri\u00e9taire et cheffe du&nbsp;Restaurant Lienzo*, \u00e0 Valence. Mar\u00eda Jos\u00e9 est la&nbsp;gagnante du 4e&nbsp;Prix de la Durabilit\u00e9 Aquanaria Madrid Fusi\u00f3n 2024, gr\u00e2ce \u00e0 son travail fantastique de protection de l\u2019apiculture. Depuis toujours, Mar\u00eda Jos\u00e9 a prouv\u00e9 une pr\u00e9dilection pour la cuisine et, bien qu\u2019elle&nbsp;ait commenc\u00e9 des [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":16121,"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":[110,112,113],"project_tag":[],"class_list":["post-16565","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-recettes-creatif","project_category-des-chefs","project_category-utilisation-complete"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>BAR FUM\u00c9- Recette de Mar\u00eda Jos\u00e9 Mart\u00ednez I aquanaria<\/title>\n<meta name=\"description\" content=\"Bar Aquanaria fum\u00e9. Fum\u00e9 \u00e0 froid. Le bar des chefs. Aquaculture. 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