{"id":19447,"date":"2025-01-02T11:16:27","date_gmt":"2025-01-02T10:16:27","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/chicharron-lubina-aquanaria\/"},"modified":"2025-05-16T12:50:18","modified_gmt":"2025-05-16T10:50:18","slug":"peau-frite-bar-aquanaria","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/fr\/recette\/peau-frite-bar-aquanaria\/","title":{"rendered":"LE BAR AQUANARIUS ET FRITURE DE SA PEAU\u00a0 (Niki Pavanelli*)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&rsquo;auteur de cette recette de&nbsp;<strong>bar Aquanaria et friture de sa peau<\/strong>&nbsp;est&nbsp;<strong>Niki Pavanelli<\/strong>,&nbsp;<strong>chef du restaurant&nbsp;<a href=\"https:\/\/www.gastrocorales.com\/es-es\/il-bocconcino\/\">Il&nbsp;<\/a><\/strong><a href=\"https:\/\/www.gastrocorales.com\/es-es\/il-bocconcino\/\"><strong>Bocconcino*<\/strong><\/a>&nbsp;, qui a r\u00e9cemment re\u00e7u sa premi\u00e8re&nbsp;<strong>\u00c9toile Rouge Michelin<\/strong>.&nbsp;<strong>Niki<\/strong>&nbsp;a une&nbsp;<strong>longue carri\u00e8re dans de prestigieux restaurants italiens<\/strong>. Ses propositions t\u00e9moignent d\u2019un&nbsp;<strong>grand respect pour les saveurs traditionnelles<\/strong>&nbsp;et les produits locaux des Canaries, auxquels il apporte sa&nbsp;<strong>touche personnelle d&rsquo;innovation pour offrir une cuisine contemporaine.&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria<\/strong>,&nbsp;<strong>pionnier de l&rsquo;aquaculture marine en Espagne<\/strong>, s&rsquo;est clairement&nbsp;<strong>engag\u00e9 en faveur du&nbsp;<\/strong><a href=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/politica_de_sostenibilidad_web.pdf\"><strong>d\u00e9veloppement durable<\/strong><\/a>. Dans l\u2019objectif de devenir la&nbsp;<strong>solution durable au bar sauvage pour le secteur gastronomique<\/strong>, l\u2019entreprise a d\u00e9cid\u00e9 de se consacrer&nbsp;<strong>exclusivement \u00e0 l&rsquo;\u00e9levage de gros bars<\/strong>&nbsp;dans les eaux froides de la Grande Canarie. Le r\u00e9sultat de cette sp\u00e9cialisation est un&nbsp;<strong>produit aux qualit\u00e9s gastronomiques exceptionnelles et aux usages multiples.<\/strong>&nbsp;C&rsquo;est la raison pour laquelle&nbsp;<strong>le bar Aquanaria est pr\u00e9sent\u00e9 dans les restaurants les plus prestigieux, tant en Espagne qu&rsquo;\u00e0 l&rsquo;\u00e9tranger<\/strong>, et qu\u2019il est utilis\u00e9 jusqu\u2019\u00e0 ses \u00e9cailles.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">PEAU FRITE<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Le mot &nbsp;<strong><em>&nbsp;chicharr\u00f3n&nbsp;<\/em>&nbsp;(friture de la peau) a de multiples significations au niveau gastronomique, en fonction de la zone g\u00e9ographique<\/strong>&nbsp;o\u00f9 l&rsquo;on se trouve. Dans certains cas, les&nbsp;<strong>diff\u00e9rentes parties grasses du porc, telles que le fanon et les morceaux de peau<\/strong>, sont cuites ensemble jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;un bloc de viande compact ; dans d&rsquo;autres cas, c&rsquo;est la&nbsp;<strong>peau du porc et sa graisse<\/strong>qui sont frites. G\u00e9n\u00e9ralement,&nbsp;<strong>le point commun&nbsp;<\/strong>, c&rsquo;est qu&rsquo;ils&nbsp;<strong>sont fabriqu\u00e9s \u00e0 partir de viande de porc tr\u00e8s grasse, cuite et frite jusqu&rsquo;\u00e0 ce qu&rsquo;elle devienne croustillante<\/strong>. Le terme&nbsp;<strong><em>chicharr\u00f3n<\/em>&nbsp;est<\/strong>donc&nbsp;<strong>d\u00e9riv\u00e9 de \u00ab&nbsp;griller&nbsp;\u00bb ou \u00ab&nbsp;<em>achicharrar<\/em>&nbsp;\u00bb en espagnol.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans cette recette,&nbsp;<strong>Niki s&rsquo;inspire de la friture de la graisse du porc pour faire l&rsquo;\u00e9quivalent avec la peau du bar Aquanaria<\/strong>&nbsp;et apporter ainsi une&nbsp;<strong>touche de texture diff\u00e9rente au plat.<\/strong>&nbsp;Pour ce faire, il faut&nbsp;<strong>d&rsquo;abord d\u00e9shydrater la peau<\/strong>. C&rsquo;est ce qui permet d&rsquo;&nbsp;<strong>obtenir un r\u00e9sultat particuli\u00e8rement croustillant lors de la friture.<\/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\"><strong>Bar Aquanaria&nbsp;:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>D\u00e9cortiquez le bar<\/strong>,\u00a0<strong>nettoyez-le, filetez-le et retirez-en la peau.<\/strong><\/li>\n\n\n\n<li><strong>Rationnez<\/strong>\u00a0le\u00a0bar.<\/li>\n\n\n\n<li><strong>\u00c9tirez la peau\u00a0<\/strong>et\u00a0<strong>d\u00e9shydratez-la\u00a0<\/strong>pendant 48 heures.<\/li>\n\n\n\n<li>Au moment de servir :\u00a0<strong>commencez par cuire le bar \u00e0 feu doux, puis \u00e0 la braise<\/strong>\u00a0jusqu&rsquo;\u00e0 ce qu&rsquo;il soit juteux.<\/li>\n\n\n\n<li><strong>Faites frire la peau d\u00e9shydrat\u00e9e<\/strong>\u00a0jusqu&rsquo;\u00e0 obtenir une peau frite et ajoutez une pointe de sel.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Mousse de bouillon de bar Aquanaria&nbsp;:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pr\u00e9parez un<strong>\u00a0bouillon go\u00fbteux avec les ar\u00eates et la t\u00eate du bar<\/strong>, les l\u00e9gumes et les plantes aromatiques. Laissez la pr\u00e9paration de c\u00f4t\u00e9.<\/li>\n\n\n\n<li>Au moment de\u00a0<strong>servir<\/strong>\u00a0:\u00a0<strong>m\u00e9langez le bouillon de bar dans des proportions appropri\u00e9es avec l&rsquo;agent a\u00e9rant<\/strong>, broyez, ajoutez du sel si besoin et<strong>incorporez dans l\u2019\u00e9mulsion jusqu&rsquo;\u00e0 obtenir un air dense.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Mousse de bouillon de bar Aquanaria&nbsp;:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pr\u00e9parez un<strong>\u00a0bouillon go\u00fbteux avec les ar\u00eates et la t\u00eate du bar<\/strong>, les l\u00e9gumes et les plantes aromatiques. Laissez la pr\u00e9paration de c\u00f4t\u00e9.<\/li>\n\n\n\n<li>Au moment de\u00a0<strong>servir<\/strong>\u00a0:\u00a0<strong>m\u00e9langez le bouillon de bar dans des proportions appropri\u00e9es avec l&rsquo;agent a\u00e9rant<\/strong>, broyez, ajoutez du sel si besoin et<strong>incorporez dans l\u2019\u00e9mulsion jusqu&rsquo;\u00e0 obtenir un air dense.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Demi-glace de porc noir :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>R\u00e9alisez la\u00a0<strong>sauce demi-glace \u00e0 base de porc avec ses os et sa chair<\/strong>, des l\u00e9gumes et des plantes aromatiques.\u00a0<strong>R\u00e9duisez<\/strong>\u00a0jusqu&rsquo;\u00e0 obtenir une texture typique de\u00a0<strong>demi-glace bien sirupeuse<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cr\u00e8me de pommes de terre rid\u00e9es&nbsp;:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00c9pluchez les pommes de terre, coupez-les en cubes et faites-les r\u00f4tir<\/strong>\u00a0sur un lit d&rsquo;\u00e9chalotes, de poireaux et d&rsquo;huile.<\/li>\n\n\n\n<li><strong>Ajoutez le lait et faites cuire le tout<\/strong>\u00a0jusqu&rsquo;\u00e0 ce que les pommes de terre deviennent cr\u00e9meuses.<\/li>\n\n\n\n<li><strong>Retirez du feu et passez au thermomix<\/strong>\u00a0jusqu&rsquo;\u00e0 obtenir d&rsquo;un velout\u00e9.\u00a0<strong>Gardez<\/strong>\u00a0cette pr\u00e9paration\u00a0<strong>au chaud.<\/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\">Placez\u00a0<strong>la cr\u00e8me de pommes de terre rid\u00e9es et au centre de l&rsquo;assiette et d\u00e9posez le bar sur le dessus.<\/strong>\u00a0Placez la\u00a0<strong>peau frite<\/strong>\u00a0<strong>d\u2019un c\u00f4t\u00e9<\/strong>\u00a0<strong>et la mousse de bouillon de l\u2019autre.<\/strong>\u00a0<strong>Terminez<\/strong>\u00a0\u00e0 table par entourer le plat du\u00a0<strong>jus de porc\u00a0<\/strong>comme assaisonnement.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L&rsquo;auteur de cette recette de&nbsp;bar Aquanaria et friture de sa peau&nbsp;est&nbsp;Niki Pavanelli,&nbsp;chef du restaurant&nbsp;Il&nbsp;Bocconcino*&nbsp;, qui a r\u00e9cemment re\u00e7u sa premi\u00e8re&nbsp;\u00c9toile Rouge Michelin.&nbsp;Niki&nbsp;a une&nbsp;longue carri\u00e8re dans de prestigieux restaurants italiens. Ses propositions t\u00e9moignent d\u2019un&nbsp;grand respect pour les saveurs traditionnelles&nbsp;et les produits locaux des Canaries, auxquels il apporte sa&nbsp;touche personnelle d&rsquo;innovation pour offrir une cuisine contemporaine.&nbsp; Aquanaria,&nbsp;pionnier [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":18539,"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-19447","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 v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>BAR ET PEAU FRITE - Recette de Niki Pavanelli I aquanaria<\/title>\n<meta name=\"description\" content=\"Peau frite de bar Aquanaria. \u00c9toile Michelin. 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