{"id":229,"date":"2016-01-17T23:44:11","date_gmt":"2016-01-17T22:44:11","guid":{"rendered":"http:\/\/www.aqualabel.fr\/fr\/?page_id=229"},"modified":"2019-04-24T10:26:20","modified_gmt":"2019-04-24T09:26:20","slug":"recette-bar-loup","status":"publish","type":"page","link":"https:\/\/www.aqualabel.fr\/fr\/recette-bar-loup\/","title":{"rendered":"Recette Bar \/ loup"},"content":{"rendered":"\n\t\t\t\t\"titre_labelrouge2\"\n

\n\t\tCarpaccio de Bar \/ Loup label Rouge au vinaigre de kalamansi\n\t<\/h1>\n\t\t\t\t\n\t\t\t\t\"\"\n\t\t\t\t<\/a>\n\t

500 g de filet de Bar \/ Loup Label Rouge net sans peau<\/p>\n

100 g de sucre<\/p>\n

200 g de vinaigre blanc<\/p>\n

2 radis multicolores<\/p>\n

2 c. \u00e0 s. de vinaigre de kalamansi<\/p>\n

4 c. a s. d\u2019huile d\u2019olive<\/p>\n

1 citron caviar<\/p>\n

Fleur de sel<\/p>\n

Fleur de verveine<\/p>\n

Algues kombu s\u00e9ch\u00e9es<\/p>\n

Piment d\u2019Espelette<\/p>\n

Main de Bouddha<\/p>\n

3 sommit\u00e9s de shiso vert cress<\/p>\n

3 sommit\u00e9s de shiso pourpre cress<\/p>\n

\u0152uf de saumon ou caviar<\/p>\n

Mizuna<\/p>\n\t

Pr\u00e9paration<\/strong><\/p>\n

Aigre doux\u00a0:<\/u> porter \u00e0 \u00e9bullition 300 g d\u2019eau avec le sucre et le vinaigre blanc.<\/p>\n

A l\u2019aide d\u2019une mandoline, tailler finement des copeaux de radis, les faire infuser 5 min dans l\u2019aigre doux.<\/p>\n

 <\/p>\n

Vinaigrette de kalamansi\u00a0:<\/u> m\u00e9langer le vinaigre de kalamansi, l\u2019huile d\u2019olive et le citron caviar d\u00e9coup\u00e9 et fines tranches.<\/p>\n

 <\/p>\n

Finition et dressage\u00a0:<\/u> tailler le Bar \/ Loup Label Rouge en carpaccio. D\u00e9poser les tranches en rosace dans l\u2019assiette.<\/p>\n

A l\u2019aide d\u2019un pinceau, badigeonner avec la vinaigrette de kalamansi en prenant soin de bien r\u00e9partir le citron caviar sur les 4 assiettes.<\/p>\n

Assaisonner avec la fleur de sel, la fleur de verveine, les algues kombu le piment d\u2019Espelette et r\u00e2p\u00e9 de main de Bouddha.<\/p>\n

Dresser harmonieusement les copeaux de radis infus\u00e9s, le shiso vert et pourpre, les \u0153ufs de saumon ou le caviar et finir avec les pousses de Mizuna.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Carpaccio de Bar \/ Loup label Rouge au vinaigre de kalamansi 500 g de filet de Bar \/ Loup Label Rouge net sans peau 100 g de sucre 200 g de vinaigre blanc 2 radis multicolores 2 c. \u00e0 s. de vinaigre de kalamansi 4 c. a s. d\u2019huile d\u2019olive 1 citron caviar Fleur de…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-229","page","type-page","status-publish","hentry"],"yoast_head":"\nRecette Bar \/ loup - Aqualabel - Label Rouge des produits de la mer<\/title>\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.aqualabel.fr\/fr\/recette-bar-loup\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette Bar \/ loup - Aqualabel - Label Rouge des produits de la mer\" \/>\n<meta property=\"og:description\" content=\"Carpaccio de Bar \/ Loup label Rouge au vinaigre de kalamansi 500 g de filet de Bar \/ Loup Label Rouge net sans peau 100 g de sucre 200 g de vinaigre blanc 2 radis multicolores 2 c. \u00e0 s. de vinaigre de kalamansi 4 c. a s. d\u2019huile d\u2019olive 1 citron caviar Fleur de…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.aqualabel.fr\/fr\/recette-bar-loup\/\" \/>\n<meta property=\"og:site_name\" content=\"Aqualabel - 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