{"id":5165,"date":"2021-11-03T10:24:06","date_gmt":"2021-11-03T09:24:06","guid":{"rendered":"https:\/\/www.lestablesdenantes.fr\/?post_type=recette&#038;p=5165"},"modified":"2024-03-15T14:45:51","modified_gmt":"2024-03-15T13:45:51","slug":"thon-de-lile-dyeu-a-lacrock-au-seigle","status":"publish","type":"recette","link":"https:\/\/www.lestablesdenantes.fr\/en\/recettes\/thon-de-lile-dyeu-a-lacrock-au-seigle\/","title":{"rendered":"Thon de l\u2019\u00cele d\u2019Yeu \u00e0 la &#8220;crock\u2019 au seigle&#8221;"},"content":{"rendered":"<p><strong>Par Ludovic Pouzelgues de LuLuRouget<br \/>\n<\/strong><\/p>\n<p><strong><u>March\u00e9 pour 4 personnes<\/u><\/strong><\/p>\n<p><em>Thon rouge<\/em><br \/>\n250g de longe de thon rouge \u00e9colabel \u00ab P\u00eache durable \u00bb<br \/>\nJus de 2 citrons jaunes<br \/>\nHuile d\u2019olive<\/p>\n<p><em>Sauce tonnato<\/em><br \/>\n75g de thon fum\u00e9 \u00e9colabel \u00ab P\u00eache durable \u00bb<br \/>\n150g de mayonnaise<br \/>\n6 anchois \u00e0 l\u2019huile<br \/>\n25g de c\u00e2pres<\/p>\n<p><em>Fondue de tomates<\/em><br \/>\n6 tomates rouges<br \/>\nHuile d\u2019olive<\/p>\n<p><em>Divers<\/em><br \/>\nPain de seigle<br \/>\nPoivre du moulin<br \/>\nSel fin<br \/>\nFleur de sel de Gu\u00e9rande IGP<\/p>\n<p><em>Pour le dressage<\/em><br \/>\n\u00c9chalotes confites au vinaigre de Banyuls ou X\u00e9r\u00e8s et au vin blanc sec (1\/3, 2\/3)<br \/>\nFines rondelles de courgettes marin\u00e9es \u00e0 l\u2019huile d\u2019olive et au citron<br \/>\nJeunes pousses et fleurs<br \/>\nJaunes d\u2019\u0153ufs durs r\u00e2p\u00e9s<br \/>\nFlocons de thon rouge s\u00e9ch\u00e9<\/p>\n<hr \/>\n<p><em>Pain de seigle<\/em><br \/>\nTailler le pain en tranches de 2 mm. Disposer sur une plaque recouverte de papier sulfuris\u00e9 et cuire au four \u00e0 170\u00b0C pendant 6 min. Retourner les tranches toutes les 2 min. afin d\u2019obtenir une cuisson homog\u00e8ne. Laisser refroidir puis r\u00e9server au sec.<\/p>\n<p><em>Thon rouge<\/em><br \/>\nParer* la longe de thon. Tailler des tranches de 5 cm de large. Les mariner dans l\u2019huile d\u2019olive, le jus de citron et un peu de sel fin pendant 30 min. \u00c9goutter ensuite le thon, puis tailler des tranches de 1 cm de hauteur dans l\u2019autre sens. Compter 50g de thon par personne.<\/p>\n<p><em>Sauce tonnato<\/em><br \/>\nMonter une mayonnaise classique, avec un trait de vinaigre. Mixer les anchois \u00e9goutt\u00e9s, les c\u00e2pres et le thon fum\u00e9. Ajouter la mayonnaise et mixer de nouveau. Ajuster l\u2019assaisonnement en poivre et sel. Passer au chinois \u00e9tamine* et r\u00e9server au frais.<\/p>\n<p><em>Fondue de tomates<\/em><br \/>\nMonder* et \u00e9p\u00e9piner les p\u00e9tales de tomates. Les faire revenir \u00e0 l\u2019huile d\u2019olive dans une cocotte, saler puis enfourner \u00e0 couvert au moins 1 h \u00e0 160\u00b0C. Remuer \u00e0 mi-cuisson. En fin de cuisson, dess\u00e9cher sur feu vif et rectifier l\u2019assaisonnement.<\/p>\n<p><em>Dressage d\u2019un \u00ab crock\u2019 \u00bb<\/em><br \/>\nEnduire un c\u00f4t\u00e9 du thon de fondue de tomates et le d\u00e9poser sur la premi\u00e8re tranche de pain. D\u00e9poser de la sauce tonnato sur le thon et recouvrir de rondelles de courgettes marin\u00e9es sur toute la longueur, recouvrir de la seconde tranche de pain. Remettre de la sauce sur le dessus puis d\u00e9poser joliment les \u00e9l\u00e9ments de dressage. Perler d\u2019huile d\u2019olive et de fleur de sel.<\/p>\n<hr \/>\n<p><strong>L\u2019accord parfait<\/strong><br \/>\n\u00ab Amphibolite \u00bb 2020, (Muscadet), domaines Jo Landron, La Haye-Fouassi\u00e8re<\/p>\n<hr \/>\n<p>* Parer : retirer d\u2019une viande, d\u2019un l\u00e9gume, d\u2019un fruit ou d\u2019un poisson, les parties que l\u2019on ne souhaite pas utiliser. Ce peut-\u00eatre la peau, les nerfs, la graisse, etc.<\/p>\n<p>* Chinois \u00e9tamine : passoire fine \u00e0 grille, g\u00e9n\u00e9ralement conique mais souvent de forme sph\u00e9rique, utilis\u00e9e en particulier pour passer (c\u2019est-\u00e0-dire filtrer) les sauces.<\/p>\n<p>* Monder : plonger un l\u00e9gume ou un fruit quelques secondes dans l\u2019eau bouillante pour mieux le peler ensuite.<\/p>\n","protected":false},"author":7,"featured_media":5144,"parent":0,"template":"","class_list":["post-5165","recette","type-recette","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette de Thon de l\u2019\u00cele d\u2019Yeu \u00e0 la &quot;crock\u2019 au seigle&quot; - Les Tables de Nantes<\/title>\n<meta name=\"description\" content=\"Recette de Thon de l\u2019\u00cele d\u2019Yeu \u00e0 la &quot;crock\u2019 au seigle&quot;, par Ludovic Pouzelgues du restaurant nantais LuLuRouget.\" \/>\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.lestablesdenantes.fr\/recettes\/thon-de-lile-dyeu-a-lacrock-au-seigle\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de Thon de l\u2019\u00cele d\u2019Yeu \u00e0 la &quot;crock\u2019 au seigle&quot; - 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