{"id":29140,"date":"2023-10-02T14:13:33","date_gmt":"2023-10-03T00:13:33","guid":{"rendered":"http:\/\/www.ressources-marines.gov.pf\/?p=29140"},"modified":"2023-10-02T14:13:33","modified_gmt":"2023-10-03T00:13:33","slug":"recette-filets-paraha-peue-en-habit-vert","status":"publish","type":"post","link":"https:\/\/www.ressources-marines.gov.pf\/2023\/10\/02\/recette-filets-paraha-peue-en-habit-vert\/","title":{"rendered":"Recette de la mer : Filets de Paraha Peue en habit vert"},"content":{"rendered":"
<\/i>RETOUR AUX RECETTES<\/span><\/a><\/div><\/div><\/div>
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Filets de Paraha Peue en habit vert
\n<\/strong><\/span><\/h1>\n<\/div><\/div><\/div>
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\"\"<\/a>Couvert <\/span><\/strong><\/span>: 8 personnes<\/span><\/p>\n<\/div><\/div><\/div>

\"\"<\/a> Temps de pr\u00e9paration <\/span><\/strong>: 1 h 30 mn<\/span><\/p>\n<\/div><\/div><\/div>

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INGR\u00c9DIENTS<\/strong><\/span><\/p>\n

\n

Filet de Paraha Peue :<\/strong> 1,2 kg<\/span>
\nTapenade :<\/strong> 100 g<\/span>
\nPota vert ou laitue<\/strong> : <\/span>500 g<\/span>
\nSel, poivre<\/strong><\/span><\/p>\n

Huile d’olive :<\/strong> 1\/6 l<\/span>
\n\u00c9chalotes :<\/strong> 3<\/span>
\nVin rouge :<\/strong> 75 cl<\/span>
\nFond de veau brun :<\/strong> 1\/2 l<\/span><\/p>\n

Lardons <\/strong>: 200 g<\/span>
\nPetits oignons :<\/strong> 200 g <\/span>
\nChampignons : <\/span><\/strong>200 g<\/span><\/p>\n

Tagliatelles : <\/strong>400 g
\nBeurre : <\/strong>100 g
\n<\/strong><\/span><\/p>\n<\/div>

LEXIQUE<\/strong><\/span><\/p>\n

\n

Paraha Peue : <\/strong>poule d’eau
\n<\/span><\/p>\n

Pota<\/strong> : choux chinois<\/span><\/p>\n

Suer<\/strong> : cuire doucement pour faire fondre l’eau<\/span><\/p>\n<\/div><\/div><\/div>

PR\u00c9PARATION<\/strong><\/span><\/p>\n

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Pr\u00e9parer les \u00e9l\u00e9ments :<\/strong><\/span>
\n1<\/strong> – D\u00e9tailler les filets en escalope ou tranches fines.<\/span>
\n2<\/strong> – <\/span>Trier, laver les feuilles de pota ou laitue.
\n3<\/strong> – Blanchir \u00e0 l\u2019eau bouillante sal\u00e9e.
\n4<\/strong> – Rafra\u00eechir aussit\u00f4t en les plongeant dans l\u2019eau glac\u00e9e.
\n5<\/strong> – \u00c9goutter.<\/span><\/p>\n


\nRouler les poissons \u00ab en habit vert \u00bb<\/strong><\/span>
\n6<\/strong> – Assembler deux tranches de poisson de m\u00eame taille en y intercalant de la tapenade.
\n7<\/strong> – Assaisonner.
\n8<\/strong> – Rouler dans le vert de pota ou laitue blanchi.
\n9<\/strong> – Possibilit\u00e9 de les rouler dans du film alimentaire pour mieux les maintenir durant la cuisson.<\/span><\/p>\n

R\u00e9aliser la sauce :<\/span><\/strong><\/span>
\n10<\/strong> – Suer les \u00e9chalotes cisel\u00e9es.<\/span>
\n11<\/strong> – D\u00e9glacer au vin rouge, r\u00e9duire, ajouter le fond de veau brun li\u00e9 et le fumet de poisson.<\/span>
\n12<\/strong> – R\u00e9aliser un \u00ab miroir \u00bb avec 1\/2 litre de vin rouge.<\/span>
\n13<\/strong> – Assembler la sauce et le miroir au dernier moment.<\/span><\/p>\n

Pr\u00e9parer la garniture :<\/span><\/strong><\/span>
\n14<\/strong> – Glacer les petits oignons \u00e0 brun.<\/span>
\n15<\/strong> – Blanchir puis sauter les lardons. R\u00e9server la mati\u00e8re grasse pour sauter les lardons.<\/span>
\n16<\/strong> – R\u00e9server cette garniture qui sera r\u00e9chauff\u00e9e au dernier moment.<\/span>
\n17<\/strong> – Cuire les tagliatelles et les lier au beurre.<\/span><\/p>\n

Cuire le poisson :<\/span><\/strong><\/span>
\n18<\/strong> – Plaquer le poisson, mettre du fumet \u00e0 mi-hauteur et le cuire doucement au four \u00e0 150\u00b0C, 7 \u00e0 10 min.<\/span>
\n19<\/strong> – Dresser.<\/span><\/p>\n<\/div><\/div><\/div>

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<\/i>IMPRIMER LA RECETTE<\/span><\/a><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"aside","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[518],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/posts\/29140"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=29140"}],"version-history":[{"count":4,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/posts\/29140\/revisions"}],"predecessor-version":[{"id":29145,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/posts\/29140\/revisions\/29145"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=29140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/categories?post=29140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/tags?post=29140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}