{"id":6203,"date":"2019-06-21T14:13:10","date_gmt":"2019-06-21T14:13:10","guid":{"rendered":"https:\/\/lochduart.com\/recipes\/a-passion-to-inspires-lightly-smoked-loch-duart-salmon-sorrel-emulsion-asparagus-and-fennel-slaw\/"},"modified":"2022-01-31T22:13:37","modified_gmt":"2022-01-31T22:13:37","slug":"saumon-loch-duart-legerement-fume-emulsion-doseille-asperges-et-salade-de-fenouil","status":"publish","type":"recipes","link":"https:\/\/lochduart.fr\/recipes\/saumon-loch-duart-legerement-fume-emulsion-doseille-asperges-et-salade-de-fenouil\/","title":{"rendered":"Saumon Loch Duart l\u00e9g\u00e8rement fum\u00e9, \u00e9mulsion d’oseille, asperges et salade de fenouil"},"content":{"rendered":"

Saumon fum\u00e9 Loch Duart<\/strong><\/p>\n

450g de saumon du Loch Duart<\/p>\n

Rapport sel\/sucre 4:1<\/p>\n

50g de m\u00e9lasse<\/p>\n

27g de fum\u00e9e liquide<\/p>\n

25g de sucre brun<\/p>\n

2,5 g de poivre noir<\/p>\n

    \n
  1. R\u00e9gler le sous-vide \u00e0 45\u00b0C.<\/li>\n
  2. Peler le saumon et retirer la lign\u00e9e.<\/li>\n
  3. Saler le saumon \u00e0 sec avec le m\u00e9lange sel\/sucre et laisser reposer 45 minutes.<\/li>\n
  4. Rincer le saumon dans un bain de glace pour \u00e9liminer le sucre et le sel.<\/li>\n
  5. M\u00e9langer la m\u00e9lasse, le sucre, le poivre noir et la fum\u00e9e liquide.<\/li>\n
  6. S\u00e9cher le poisson en tapotant et appliquez le gla\u00e7age des deux c\u00f4t\u00e9s et roulez-le dans du film alimentaire. Emballez sous vide et laissez cuire 20 minutes.<\/li>\n
  7. Plonger dans un bain de glace et refroidir.<\/li>\n
  8. Pour servir, le couper en portions d\u2019environ 80g.<\/li>\n<\/ol>\n

    \u00c9mulsion d’oseille<\/strong><\/p>\n

    3 bouquets d’oseille (feuilles cueillies uniquement)<\/p>\n

    200 ml d’huile v\u00e9g\u00e9tale<\/p>\n

    200 ml d’huile d’olive<\/p>\n

    60g de jaune d’oeuf<\/p>\n

      \n
    1. M\u00e9langer l’oseille et les deux huiles, laisser \u00e9goutter \u00e0 travers la mousseline.<\/li>\n
    2. M\u00e9langer une cuill\u00e8re \u00e0 soupe d’eau et les jaunes d’\u0153ufs.<\/li>\n
    3. Ajouter doucement l’huile d’oseille pour former une \u00e9mulsion si elle est \u00e9paisse, ajouter de l’eau une cuill\u00e8re \u00e0 caf\u00e9 \u00e0 la fois pour obtenir la consistance souhait\u00e9e.<\/li>\n
    4. Assaisonner avec du sel.<\/li>\n<\/ol>\n

      Salade d’asperges et fenouil<\/strong><\/p>\n

      30g de salicorne blanchie<\/p>\n

      \u00bc Pomme Granny Smith, en julienne<\/p>\n

      \u00bc Concombre, en rubans<\/p>\n

      2 pointes d’asperges, en rubans<\/p>\n

      10g Oseille, en chiffonnade<\/p>\n

      \u00bd fenouil, \u00e9minc\u00e9<\/p>\n

      10 ml de vinaigre de raifort<\/p>\n

        \n
      1. Raser le fenouil \u00e0 la mandoline, saler l\u00e9g\u00e8rement et le rouler dans le vinaigre de raifort.<\/li>\n
      2. Juste avant de servir, couper la pomme et l’oseille et m\u00e9langer d\u00e9licatement tous les ingr\u00e9dients.<\/li>\n
      3. Utiliser des fleurs de ciboulette et des soucis pour d\u00e9corer.<\/li>\n<\/ol>\n","protected":false},"featured_media":6205,"template":"","acf":[],"yoast_head":"\nSaumon Loch Duart l\u00e9g\u00e8rement fum\u00e9, \u00e9mulsion d'oseille, asperges et salade de fenouil - Loch Duart<\/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:\/\/lochduart.fr\/recipes\/saumon-loch-duart-legerement-fume-emulsion-doseille-asperges-et-salade-de-fenouil\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saumon Loch Duart l\u00e9g\u00e8rement fum\u00e9, \u00e9mulsion d'oseille, asperges et salade de fenouil - Loch Duart\" \/>\n<meta property=\"og:description\" content=\"Saumon fum\u00e9 Loch Duart 450g de saumon du Loch Duart Rapport sel\/sucre 4:1 50g de m\u00e9lasse 27g de fum\u00e9e liquide 25g de sucre brun 2,5 g de poivre noir R\u00e9gler le sous-vide \u00e0 45\u00b0C. 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