{"id":17253,"date":"2024-07-26T14:38:29","date_gmt":"2024-07-26T12:38:29","guid":{"rendered":"https:\/\/www.aquanaria.com\/?post_type=project&#038;p=17253"},"modified":"2024-07-26T15:34:52","modified_gmt":"2024-07-26T13:34:52","slug":"bar-pimente-verts","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-pimente-verts\/","title":{"rendered":"BAR AQUANARIA AU \u00ab\u00a0PIL PIL\u00a0\u00bb AVEC DES POIVRONS VERTS (Benito G\u00f3mez**)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cette&nbsp;<strong>recette<\/strong>&nbsp;est une cr\u00e9ation&nbsp;<strong>du chef Benito G\u00f3mez<\/strong>, \u00e0 la t\u00eate du&nbsp;<strong>projet gastronomique<\/strong><a href=\"https:\/\/www.restaurantebardal.com\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Bardal<\/strong><\/a><strong>&nbsp;<\/strong>d\u00e9tenteur de&nbsp;<strong>deux \u00e9toiles Michelin 2024<\/strong>, \u00e0 Ronda. Benito, un des chefs les plus influents de la gastronomie espagnole,&nbsp;<strong>a r\u00e9alis\u00e9 ses \u00e9tudes dans la prestigieuse \u00c9cole H\u00f4teli\u00e8re de Sant Pol de Mar<\/strong>.&nbsp;<strong>Il a ensuite continu\u00e9 sa carri\u00e8re professionnelle<\/strong>&nbsp;en travaillant dans les cuisines de restaurants tr\u00e8s c\u00e9l\u00e8bres tels que&nbsp;<strong>La Alquer\u00eda de Ferr\u00e1 Adri\u00e1 et Tragabuches<\/strong>. Finalement,&nbsp;<strong>il ouvre en 2016 les portes de Bardal<\/strong>, un&nbsp;<strong>restaurant andalou<\/strong>&nbsp;o\u00f9 est servie une&nbsp;<strong>cuisine savoureuse, de saison et bon march\u00e9<\/strong>&nbsp;&nbsp;inspir\u00e9e de recettes traditionnelles. La&nbsp;<strong>s\u00e9lection m\u00e9ticuleuse des ingr\u00e9dients<\/strong>&nbsp;est&nbsp;<strong>une des cl\u00e9s de ce projet dont l\u2019objectif est de r\u00e9aliser une cuisine honn\u00eate et sans pr\u00e9tention.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria<\/strong>&nbsp;est l\u2019&nbsp;<strong>entreprise directrice en aquaculture marine espagnole et la seule et unique sp\u00e9cialiste en ce qui concerne la culture de bar de grande taille pour la haute gastronomie<\/strong>. Le&nbsp;<a href=\"https:\/\/www.aquanaria.com\/el-pescado\/\" target=\"_blank\" rel=\"noreferrer noopener\">bar aquanaria<\/a>&nbsp;se d\u00e9marque des autres poissons par ses&nbsp;<strong>qualit\u00e9s organoleptiques exceptionnelles<\/strong>. Une&nbsp;<strong>douce saveur raffin\u00e9e, sans arri\u00e8re-go\u00fbt \u00e9trange, et une texture ferme et juteuse<\/strong>, gr\u00e2ce \u00e0 sa graisse infiltr\u00e9e. Celle-ci&nbsp;<strong>gr\u00e2ce \u00e0 sa grande taille<\/strong>,&nbsp;<strong>permet un parfait r\u00e9sultat apr\u00e8s \u00eatre pass\u00e9 entre les mains des meilleurs chefs du monde entier.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">SAUCE \u00ab\u00a0PIL PIL\u00a0\u00bb DE POIVRONS VERTS FRITS<strong>\u00a0<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019&nbsp;<strong>utilisation int\u00e9grale des aliments<\/strong>&nbsp;est un&nbsp;<strong>concept tr\u00e8s \u00e0 la mode dans la haute gastronomie<\/strong>. Toutefois, cette&nbsp;<strong>pratique n\u2019a rien d\u2019innovant<\/strong>. Son&nbsp;<strong>origine remonte \u00e0 une \u00e9poque o\u00f9 la nourriture \u00e9tait rare<\/strong>&nbsp;et o\u00f9 il \u00e9tait n\u00e9cessaire de la cuisiner dans son int\u00e9gralit\u00e9 sans rien jeter.&nbsp;<strong>Aujourd\u2019hui<\/strong>,<strong>&nbsp;les chefs<\/strong>&nbsp;ne cherchent pas seulement \u00e0 cuisiner un produit dans son int\u00e9gralit\u00e9, mais&nbsp;<strong>\u00e0 utiliser leur cr\u00e9ativit\u00e9 pour d\u00e9velopper de nouvelles et savoureuses recettes.<\/strong>&nbsp;Par exemple, du pain&nbsp;<strong>brioch\u00e9 \u00e9labor\u00e9 avec de la graisse de bar ou un croustillant d\u2019\u00e9cailles<\/strong>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dans cette recette<\/strong>, Benito nous montre&nbsp;<strong>le parfait exemple d\u2019exploitation et de cr\u00e9ativit\u00e9<\/strong>. Les&nbsp;<strong>ar\u00eates et les restes<\/strong>, travaill\u00e9s avec diff\u00e9rentes techniques,&nbsp;<strong>ont servis de base aux recettes qui d\u00e9finissent l\u2019assiette&nbsp;: le beurre de bar<\/strong>, avec lequel les filets ont \u00e9t\u00e9 cuisin\u00e9s \u00e0 posteriori,&nbsp;<strong>et le \u00ab&nbsp;pil pil&nbsp;\u00bb de poivrons verts&nbsp;<\/strong>qui les accompagnent.<\/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<h4 class=\"wp-block-heading\"><strong>Bar&nbsp;:<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00c9triper le bar et enlever les branchies<\/strong><\/li>\n\n\n\n<li><strong>Fileter les filets<\/strong>\u00a0avec un couteau<\/li>\n\n\n\n<li><strong>Saigner dans de l\u2019eau avec des gla\u00e7ons<\/strong>\u00a0<strong>les ar\u00eates et les restes du bar et conserver au frais\u00a0<\/strong>\u00a0pour le beurre de bar<\/li>\n\n\n\n<li><strong>Enlever les ar\u00eates des filets avec des pinces<\/strong>\u00a0et conserver au frais.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Beurre de bar\u00a0:<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Introduire les ar\u00eates, les t\u00eates et les restes avec le beurre dans un sac sous vide et fermer herm\u00e9tiquement en le remplissant \u00e0 80\u00a0% avec un deuxi\u00e8me sac comme protection<\/strong><\/li>\n\n\n\n<li>Introduire le sac dans\u00a0<strong>le Roner \u00e0 basse temp\u00e9rature \u00e0 80\u00baC pendant 3\u00a0heures<\/strong><\/li>\n\n\n\n<li>Laisser\u00a0<strong>reposer le sac pendant 12\u00a0heures au frais, apr\u00e8s l\u2019avoir transform\u00e9 dans un bain marie et avoir filtr\u00e9 avec le chinois<\/strong><\/li>\n\n\n\n<li>Laisser\u00a0<strong>refroidir pour que la graisse et le liquide se s\u00e9parent et qu\u2019il ne reste que la graisse et le beurre de bar.<\/strong><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Bar \u00e0 basse temp\u00e9rature&nbsp;:<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Couper les filets<\/strong>\u00a0de bar\u00a0<strong>en morceaux de 50\u00a0g<\/strong><\/li>\n\n\n\n<li>Pr\u00e9parer une\u00a0<strong>saumure avec les 80\u00a0% du sac et y introduire les morceaux de bar pendant 10\u00a0minutes<\/strong><\/li>\n\n\n\n<li><strong>Emballer les morceaux<\/strong>\u00a0de bar\u00a0<strong>dans un sac sous vide avec le beurre de bar<\/strong><\/li>\n\n\n\n<li><strong>Cuisiner dans le Roner \u00e0 65\u00baC pendant 6\u00a0minutes<\/strong>.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Bouillon de bar&nbsp;:<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Garder\u00a0<strong>les restes, les ar\u00eates et les t\u00eates de bar, lav\u00e9s et vid\u00e9s de leur sang<\/strong><\/li>\n\n\n\n<li>Avec la quantit\u00e9 indiqu\u00e9e\u00a0<strong>ajouter le bouillon et incorporer les l\u00e9gumes coup\u00e9s en morceaux<\/strong><\/li>\n\n\n\n<li>D\u00e9poser la\u00a0<strong>casserole remplie du bouillon sur feu moyen, quand il commence \u00e0 bouillir compter 40\u00a0minutes\u00a0<\/strong>et \u00e9cumer quand il le faut<\/li>\n\n\n\n<li><strong>Filtrer et laisser poser le bouillon au frais.<\/strong><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Bar \u00ab&nbsp;pil pil&nbsp;\u00bb :<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Couper en morceaux le bar et le saigner dans de l\u2019eau avec des gla\u00e7ons<\/strong><\/li>\n\n\n\n<li><strong>Emballer le bar coup\u00e9 en morceaux<\/strong>\u00a0dans le sac\u00a0<strong>sous vide avec la quantit\u00e9 correspondante d\u2019huile de tournesol et les ails. Fermer herm\u00e9tiquement en le remplissant \u00e0 80% avec un deuxi\u00e8me sac comme protection<\/strong><\/li>\n\n\n\n<li><strong>Cuisiner dans le Roner \u00e0 80\u00baC pendant 4\u00a0heures<\/strong>. Couper la cuisson avec un bain marie invers\u00e9 et laisser reposer toute la nuit<\/li>\n\n\n\n<li><strong>En faire une soupe \u00e0 base de lait de coco \u00e0 feu doux et \u00e9craser le bar pour obtenir le plus de collag\u00e8ne possible<\/strong>. Une fois le plat chaud,\u00a0<strong>filtrer avec un chinois et laisser refroidir dans un r\u00e9cipient jusqu\u2019\u00e0 ce que l\u2019huile et le collag\u00e8ne se s\u00e9parent<\/strong><\/li>\n\n\n\n<li><strong>Monter le piment dans le Thermomix\u00a0<\/strong>en incorporant tout d\u2019abord le collag\u00e8ne et puis en ajoutant petit \u00e0 petit l\u2019huile appropri\u00e9e, de plus en plus vite jusqu\u2019\u00e0 ce que le piment s\u2019\u00e9mulsifie<\/li>\n\n\n\n<li><strong>Laisser reposer au frais<\/strong><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Bar sauce \u00ab&nbsp;pil pil&nbsp;\u00bb accompagn\u00e9 de poivrons verts frits&nbsp;:<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Laver les poivrons verts italiens<\/strong>\u00a0des fils jusqu\u2019aux graines en les coupant en deux<\/li>\n\n\n\n<li><strong>Faire frire dans de l\u2019huile de tournesol<\/strong>\u00a0sans qu\u2019ils ne prennent trop de couleur<\/li>\n\n\n\n<li>Bien les\u00a0<strong>s\u00e9cher<\/strong>\u00a0<strong>avec du papier absorbant<\/strong><\/li>\n\n\n\n<li><strong>Dans le Thermomix, introduire tous les ingr\u00e9dients et broyer \u00e0 la puissance maximale pendant 10\u00a0minutes<\/strong><\/li>\n\n\n\n<li><strong>Passer<\/strong>\u00a0la sauce\u00a0<strong>dans l\u2019\u00e9tamine et laisser reposer au frais.<\/strong><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>\u00c9pinards accompagn\u00e9s de beurre et de jus de citron&nbsp;:<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Incorporer le\u00a0<strong>beurre dans la po\u00eale \u00e0 feu vif, ajouter les \u00e9pinards frais et faire revenir<\/strong><\/li>\n\n\n\n<li>Hors du feu\u00a0<strong>incorporer le jus de citron frais et le sel.<\/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\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Placer au centre de l\u2019assiette les \u00e9pinards cuisin\u00e9s \u00e0 la po\u00eale<\/strong>.\u00a0<strong>Ajouter 25\u00a0g de la sauce \u00ab\u00a0pil pil\u00a0\u00bb<\/strong>\u00a0de poivrons verts frits tout autour des \u00e9pinards.\u00a0<strong>Disposer la portion de 50\u00a0g de bar chaud au centre<\/strong>, sur les \u00e9pinards.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cette&nbsp;recette&nbsp;est une cr\u00e9ation&nbsp;du chef Benito G\u00f3mez, \u00e0 la t\u00eate du&nbsp;projet gastronomiqueBardal&nbsp;d\u00e9tenteur de&nbsp;deux \u00e9toiles Michelin 2024, \u00e0 Ronda. Benito, un des chefs les plus influents de la gastronomie espagnole,&nbsp;a r\u00e9alis\u00e9 ses \u00e9tudes dans la prestigieuse \u00c9cole H\u00f4teli\u00e8re de Sant Pol de Mar.&nbsp;Il a ensuite continu\u00e9 sa carri\u00e8re professionnelle&nbsp;en travaillant dans les cuisines de restaurants tr\u00e8s c\u00e9l\u00e8bres [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":15808,"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-17253","project","type-project","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>BAR \u00ab PIL PIL \u00bb - Recette de Benito G\u00f3mez I Aquanaria<\/title>\n<meta name=\"description\" content=\"Bar \u00ab pil pil \u00bb accompagn\u00e9 de poivrons verts. Piment. Poivron vert Bar XXL. \u00c9toile Michelin. Exploitation compl\u00e8te Aquaculture. Chef.\" \/>\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\/bar-pimente-verts\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BAR \u00ab PIL PIL \u00bb - Recette de Benito G\u00f3mez I Aquanaria\" \/>\n<meta property=\"og:description\" content=\"Bar \u00ab pil pil \u00bb accompagn\u00e9 de poivrons verts. Piment. Poivron vert Bar XXL. \u00c9toile Michelin. Exploitation compl\u00e8te Aquaculture. Chef.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.aquanaria.com\/fr\/recette\/bar-pimente-verts\/\" \/>\n<meta property=\"og:site_name\" content=\"Aquanaria\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Aquanaria\" \/>\n<meta property=\"article:modified_time\" content=\"2024-07-26T13:34:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/02\/IMG_9974-copia.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1076\" \/>\n\t<meta property=\"og:image:height\" content=\"539\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@aquanariafish\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-pimente-verts\\\/\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-pimente-verts\\\/\",\"name\":\"BAR \u00ab PIL PIL \u00bb - Recette de Benito G\u00f3mez I Aquanaria\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-pimente-verts\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-pimente-verts\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2024\\\/02\\\/IMG_9974-copia.jpeg\",\"datePublished\":\"2024-07-26T12:38:29+00:00\",\"dateModified\":\"2024-07-26T13:34:52+00:00\",\"description\":\"Bar \u00ab pil pil \u00bb accompagn\u00e9 de poivrons verts. Piment. Poivron vert Bar XXL. \u00c9toile Michelin. Exploitation compl\u00e8te Aquaculture. Chef.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-pimente-verts\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-pimente-verts\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-pimente-verts\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2024\\\/02\\\/IMG_9974-copia.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2024\\\/02\\\/IMG_9974-copia.jpeg\",\"width\":1076,\"height\":539},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-pimente-verts\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Proyectos\",\"item\":\"https:\\\/\\\/www.aquanaria.com\\\/receta\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"BAR AQUANARIA AU \u00ab\u00a0PIL PIL\u00a0\u00bb AVEC DES POIVRONS VERTS (Benito G\u00f3mez**)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#website\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/\",\"name\":\"Aquanaria, Gran Lubina Atl\u00e1ntica\",\"description\":\"Aquanaria, empresa pionera en acuicultura marina en Espa\u00f1a, especializada en lubina de talla grande.\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#organization\"},\"alternateName\":\"Aquanaria\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#organization\",\"name\":\"Aquanaria, Gran Lubina Atl\u00e1ntica\",\"alternateName\":\"Aquanaria\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/Aquanaria-ESP-COLOR.png\",\"contentUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/Aquanaria-ESP-COLOR.png\",\"width\":2482,\"height\":1749,\"caption\":\"Aquanaria, Gran Lubina Atl\u00e1ntica\"},\"image\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/Aquanaria\",\"https:\\\/\\\/x.com\\\/aquanariafish\",\"https:\\\/\\\/www.instagram.com\\\/aquanaria\\\/\",\"http:\\\/\\\/www.youtube.com\\\/channel\\\/UC6U5JO6b9ZzXj3E_8KZyBtw\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"BAR \u00ab PIL PIL \u00bb - Recette de Benito G\u00f3mez I Aquanaria","description":"Bar \u00ab pil pil \u00bb accompagn\u00e9 de poivrons verts. Piment. Poivron vert Bar XXL. \u00c9toile Michelin. Exploitation compl\u00e8te Aquaculture. Chef.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-pimente-verts\/","og_locale":"fr_FR","og_type":"article","og_title":"BAR \u00ab PIL PIL \u00bb - Recette de Benito G\u00f3mez I Aquanaria","og_description":"Bar \u00ab pil pil \u00bb accompagn\u00e9 de poivrons verts. Piment. Poivron vert Bar XXL. \u00c9toile Michelin. Exploitation compl\u00e8te Aquaculture. Chef.","og_url":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-pimente-verts\/","og_site_name":"Aquanaria","article_publisher":"https:\/\/www.facebook.com\/Aquanaria","article_modified_time":"2024-07-26T13:34:52+00:00","og_image":[{"width":1076,"height":539,"url":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/02\/IMG_9974-copia.jpeg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_site":"@aquanariafish","twitter_misc":{"Dur\u00e9e de lecture estim\u00e9e":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-pimente-verts\/","url":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-pimente-verts\/","name":"BAR \u00ab PIL PIL \u00bb - Recette de Benito G\u00f3mez I Aquanaria","isPartOf":{"@id":"https:\/\/www.aquanaria.com\/de\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-pimente-verts\/#primaryimage"},"image":{"@id":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-pimente-verts\/#primaryimage"},"thumbnailUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/02\/IMG_9974-copia.jpeg","datePublished":"2024-07-26T12:38:29+00:00","dateModified":"2024-07-26T13:34:52+00:00","description":"Bar \u00ab pil pil \u00bb accompagn\u00e9 de poivrons verts. Piment. Poivron vert Bar XXL. \u00c9toile Michelin. Exploitation compl\u00e8te Aquaculture. Chef.","breadcrumb":{"@id":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-pimente-verts\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.aquanaria.com\/fr\/recette\/bar-pimente-verts\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-pimente-verts\/#primaryimage","url":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/02\/IMG_9974-copia.jpeg","contentUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/02\/IMG_9974-copia.jpeg","width":1076,"height":539},{"@type":"BreadcrumbList","@id":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-pimente-verts\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Proyectos","item":"https:\/\/www.aquanaria.com\/receta\/"},{"@type":"ListItem","position":2,"name":"BAR AQUANARIA AU \u00ab\u00a0PIL PIL\u00a0\u00bb AVEC DES POIVRONS VERTS (Benito G\u00f3mez**)"}]},{"@type":"WebSite","@id":"https:\/\/www.aquanaria.com\/de\/#website","url":"https:\/\/www.aquanaria.com\/de\/","name":"Aquanaria, Gran Lubina Atl\u00e1ntica","description":"Aquanaria, empresa pionera en acuicultura marina en Espa\u00f1a, especializada en lubina de talla grande.","publisher":{"@id":"https:\/\/www.aquanaria.com\/de\/#organization"},"alternateName":"Aquanaria","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.aquanaria.com\/de\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.aquanaria.com\/de\/#organization","name":"Aquanaria, Gran Lubina Atl\u00e1ntica","alternateName":"Aquanaria","url":"https:\/\/www.aquanaria.com\/de\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.aquanaria.com\/de\/#\/schema\/logo\/image\/","url":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/08\/Aquanaria-ESP-COLOR.png","contentUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/08\/Aquanaria-ESP-COLOR.png","width":2482,"height":1749,"caption":"Aquanaria, Gran Lubina Atl\u00e1ntica"},"image":{"@id":"https:\/\/www.aquanaria.com\/de\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/Aquanaria","https:\/\/x.com\/aquanariafish","https:\/\/www.instagram.com\/aquanaria\/","http:\/\/www.youtube.com\/channel\/UC6U5JO6b9ZzXj3E_8KZyBtw"]}]}},"_links":{"self":[{"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/project\/17253","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/project"}],"about":[{"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/types\/project"}],"author":[{"embeddable":true,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/comments?post=17253"}],"version-history":[{"count":2,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/project\/17253\/revisions"}],"predecessor-version":[{"id":17285,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/project\/17253\/revisions\/17285"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/media\/15808"}],"wp:attachment":[{"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/media?parent=17253"}],"wp:term":[{"taxonomy":"project_category","embeddable":true,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/project_category?post=17253"},{"taxonomy":"project_tag","embeddable":true,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/project_tag?post=17253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}