{"id":5626,"date":"2020-06-12T15:40:00","date_gmt":"2020-06-12T15:40:00","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/tiradito-de-lubina-aquanaria-a-la-donostiarra-andoni-luis-aduriz\/"},"modified":"2023-07-28T16:26:05","modified_gmt":"2023-07-28T14:26:05","slug":"tiradito-de-bar-aquanaria-a-la-donostiarra-andoni-luis-aduriz","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/fr\/recette\/tiradito-de-bar-aquanaria-a-la-donostiarra-andoni-luis-aduriz\/","title":{"rendered":"TIRADITO DE BAR AQUANARIA A LA DONOSTIARRA  (Andoni Luis Aduriz**)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Recette de tiradito du chef <strong>Andoni Luis Aduriz<\/strong>, un des chefs les plus influents et cr\u00e9atifs du monde gastronomique international, fondateur du <a href=\"https:\/\/www.mugaritz.com\" target=\"_blank\" rel=\"noreferrer noopener\">Mugaritz<\/a>, un restaurant <strong>deux \u00e9toiles Michelin<\/strong> depuis 2006.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il s\u2019agit d\u2019une recette simple o\u00f9 le plus important est de se servir <strong>d\u2019un bar frais et avec une bonne texture<\/strong>. Aquanaria p\u00eache son bar pour vous, sur demande et l\u2019envoie chez vous. De plus, Il es garanti sans anisakis \u00e0 consommer cru en toute s\u00e9curit\u00e9, m\u00eame sans cong\u00e9lation pr\u00e9alable.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">TIRADITO DE BAR<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Tiradito est une pr\u00e9paration de poisson <strong>tr\u00e8s connue dans la cuisine p\u00e9ruvienne<\/strong>, qui r\u00e9v\u00e8le son influence issue de la cuisine japonaise. Il se caract\u00e9rise par une coupe tr\u00e8s fine dont le but est de r\u00e9ussir une \u00abcuisson\u00bb du produit tout en ajoutant de <strong>l\u2019acide de citron<\/strong>. En plus du citron et du poisson, il contient un ingr\u00e9dient (normalement du piment) pour apporter une nuance <strong>piquante<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Andoni nous propose un <strong>tiradito de bar Aquanaria, aux airs donostiarras<\/strong>, faisant honneur \u00e0 son pays, Guipuscoa. Dans ce cas, la saveur acide du tiradito est apport\u00e9e par le vinaigre de cidre m\u00e9lang\u00e9 avec du <a href=\"https:\/\/ricardcamarena.com\/letern\/\" target=\"_blank\" rel=\"noreferrer noopener\">Letern<\/a> ou umami de mer, pour rehausser la saveur marine. Une touche d\u2019ail confit finit ce plat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C\u2019est une recette cr\u00e9ative, dont la quantit\u00e9 d\u2019ail et d\u2019assaisonnement; vinaigre et Letern peut <strong>s\u2019adapter aux go\u00fbts des convives<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">PR\u00c9PARATION DU PLAT<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Coupez le dos de bar en tranches<\/li>\n\n\n\n<li>Coupez l\u2019ail en lamelles et faites-le cuire \u00e0 l\u2019huile d\u2019olive extra vierge (sans le faire revenir, veillez \u00e0 ce que l\u2019huile soit bien impr\u00e9gn\u00e9e de la saveur et de l\u2019ar\u00f4me de l\u2019ail)<\/li>\n\n\n\n<li>M\u00e9langez \u00e0 parts \u00e9gales le Letern et le vinaigre de cidre, puis, \u00e0 l\u2019aide d\u2019un pinceau, peignez avec ce m\u00e9lange les lamelles de bar que vous aurez pr\u00e9alablement \u00e9tal\u00e9 sur l\u2019assiette finale.<\/li>\n\n\n\n<li>Garnissez le tout avec l\u2019huile \u00e0 l\u2019ail qui va temp\u00e9rer et cuire l\u00e9g\u00e8rement le bar.<\/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\">Une fois que vous avez fini de pr\u00e9parer le tiradito, mettez les <strong>lamelles d\u2019ail confit dessus<\/strong> et alors votre mets est pr\u00eat \u00e0 \u00eatre d\u00e9gust\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de tiradito du chef Andoni Luis Aduriz, un des chefs les plus influents et cr\u00e9atifs du monde gastronomique international, fondateur du Mugaritz, un restaurant deux \u00e9toiles Michelin depuis 2006. Il s\u2019agit d\u2019une recette simple o\u00f9 le plus important est de se servir d\u2019un bar frais et avec une bonne texture. Aquanaria p\u00eache son bar [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3524,"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":[111,112,114],"project_tag":[],"class_list":["post-5626","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-cru","project_category-des-chefs","project_category-fait-maison"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>TIRADITO DE BAR - Recette Andoni Luis Aduriz I aquanaria<\/title>\n<meta name=\"description\" content=\"Recette de tiradito de bar avec une touche de Saint-S\u00e9bastien. Plaque \u00e9toil\u00e9e Michelin. Tiradito simple \u00e0 faire \u00e0 la maison. Les chefs de bar. Grand bar.\" \/>\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\/tiradito-de-bar-aquanaria-a-la-donostiarra-andoni-luis-aduriz\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TIRADITO DE BAR - Recette Andoni Luis Aduriz I aquanaria\" \/>\n<meta property=\"og:description\" content=\"Recette de tiradito de bar avec une touche de Saint-S\u00e9bastien. Plaque \u00e9toil\u00e9e Michelin. Tiradito simple \u00e0 faire \u00e0 la maison. Les chefs de bar. 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