{"id":1847,"date":"2022-10-06T14:05:34","date_gmt":"2022-10-06T13:05:34","guid":{"rendered":"https:\/\/qimiq.lightcyde\/?page_id=1847"},"modified":"2022-10-06T14:05:35","modified_gmt":"2022-10-06T13:05:35","slug":"terrine-de-poisson-fume-de-gernot-sallai-gallo","status":"publish","type":"page","link":"https:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/terrine-de-poisson-fume-de-gernot-sallai-gallo\/","title":{"rendered":"Terrine de poisson fum\u00e9 de Gernot Sallai-Gallo"},"content":{"rendered":"<section id='lightpress__section--block_4b84f301d57fd61d316bd4d5bf9d1a23' class='lightpress__section--full-width lightpress__section--default-section-space lightpress__section lightpress__section--image-text' data-scroll-section><div class=\"image-text__container image-text__container-- image-text__container--mirrored\">\n                            <picture class=\"image-text__picture\"\n                 data-aos=\"fade-left\"\n                 data-aos-once=\"true\"\n                 data-aos-anchor=\"#lightpress__section--block_4b84f301d57fd61d316bd4d5bf9d1a23 .image-text__container\">\n            <source srcset=\"https:\/\/qimiq.ch\/wp-content\/uploads\/sites\/4\/CR-Raeucherfisch_Terrine.webp\" type=\"image\/webp\">\n            <img decoding=\"async\" src=\"https:\/\/qimiq.ch\/wp-content\/uploads\/sites\/4\/CR-Raeucherfisch_Terrine.jpg\" alt=\"CR Terrine de poisson fum\u00e9\" \/>\n        <\/picture>\n    \n    <div class=\"image-text__text\">\n        \n                    <h2 class=\"text--medium text--55\" data-aos=\"fade-right\"\n                data-aos-once=\"true\"\n                data-aos-delay=\"100\"\n                data-aos-anchor=\"#lightpress__section--block_4b84f301d57fd61d316bd4d5bf9d1a23 .image-text__container\">Terrine de poisson fum\u00e9 de Gernot Sallai-Gallo<\/h2>\n        \n                    <div class=\"spacer--60\"><\/div>\n\n            <div data-aos=\"fade-right\" data-aos-once=\"true\"\n                 data-aos-delay=\"200\"\n                 data-aos-anchor=\"#lightpress__section--block_4b84f301d57fd61d316bd4d5bf9d1a23 .image-text__container\"><p>Gernot Sallai-Gallo est le chef de cuisine du fabuleux Das Johann au Kursalon de Vienne. Situ\u00e9 au c\u0153ur du premier arrondissement, Das Johann est un magnifique restaurant pour un d\u00e9jeuner ou un d\u00eener chic. Laissez-vous charmer par l'ambiance historique et l'excellente cuisine viennoise de saison. Pour vous, Gernot Sallai-Gallo a concoct\u00e9 quelque chose de sensationnel : une d\u00e9licate terrine de poisson fum\u00e9 ! <\/p>\n<\/div>\n        \n            <\/div>\n<\/div>\n\n<\/section>\n\n<section id='lightpress__section--block_0cca5cde6da19b1911bd25418f5ac496' class='lightpress__section--cow-headline--medium lightpress__section--default-section-space lightpress__section lightpress__section--cow-headline' data-scroll-section><div class=\"cow-headline__container cow-headline__container--hide-bottom-margin\">\n        <h3 data-aos=\"fade-right\" class=\"cow-headline__headline\"\n    data-aos-once=\"true\">Ingr\u00e9dients pour 28 portions d'entr\u00e9es<\/h3>\n<picture class=\"cow-headline__picture\"\n         data-aos=\"fade-left\"\n         data-aos-once=\"true\">\n    <source srcset=\"\/wp-content\/themes\/qimiq\/blocks\/cow-headline\/cow.png.webp\" type=\"image\/webp\">\n    <img decoding=\"async\" src=\"\/wp-content\/themes\/qimiq\/blocks\/cow-headline\/cow.png\" alt=\"Vache\">\n<\/picture>\n<\/div>\n\n<\/section>\n\n<section id='lightpress__section--block_3c0eefc72cf5f04b4e66a9caed3cac16' class='lightpress__section--wysiwyg-medium lightpress__section--default-section-space lightpress__section lightpress__section--wysiwyg' data-scroll-section><div class=\"wysiwyg-columns wysiwyg-columns--2\">\n            <div class=\"wysiwyg-columns__content\" data-aos=\"fade-right\"\n             data-aos-once=\"true\"><p><strong>Pour le fond<\/strong><\/p>\n<ul>\n<li>250 ml d'eau<\/li>\n<li>10 g d'\u00e9pices (coriandre, aneth, fenouil, cumin)<\/li>\n<li>D\u00e9chets de poisson fum\u00e9 (peau, carcasse)<\/li>\n<\/ul>\n<\/div>\n            <div class=\"wysiwyg-columns__content\" data-aos=\"fade-left\"\n             data-aos-once=\"true\"><p><strong>Pour la terrine de poisson fum\u00e9<\/strong><\/p>\n<ul>\n<li>200 ml de fond de poisson fum\u00e9<\/li>\n<li>800 g de poisson fum\u00e9 (\u00bd hach\u00e9, \u00bd coup\u00e9 en d\u00e9s comme garniture)<\/li>\n<li>600 g de QimiQ Classic<\/li>\n<li>100 ml de cr\u00e8me fra\u00eeche<\/li>\n<li>50 g d'aneth cisel\u00e9<\/li>\n<li>citron, sel, poivre<\/li>\n<\/ul>\n<\/div>\n    <\/div>\n\n<\/section>\n\n<section id='lightpress__section--block_92510a8e6a9b0bc42386795e0946eddb' class='lightpress__section--cow-headline--medium lightpress__section--default-section-space lightpress__section lightpress__section--cow-headline' data-scroll-section><div class=\"cow-headline__container cow-headline__container--hide-bottom-margin\">\n        <h3 data-aos=\"fade-right\" class=\"cow-headline__headline\"\n    data-aos-once=\"true\">Pr\u00e9paration<\/h3>\n<picture class=\"cow-headline__picture\"\n         data-aos=\"fade-left\"\n         data-aos-once=\"true\">\n    <source srcset=\"\/wp-content\/themes\/qimiq\/blocks\/cow-headline\/cow.png.webp\" type=\"image\/webp\">\n    <img decoding=\"async\" src=\"\/wp-content\/themes\/qimiq\/blocks\/cow-headline\/cow.png\" alt=\"Vache\">\n<\/picture>\n<\/div>\n\n<\/section>\n\n<section id='lightpress__section--block_b2106c5380294251e01007514aa04334' class='lightpress__section--wysiwyg-medium lightpress__section--default-section-space lightpress__section lightpress__section--wysiwyg' data-scroll-section><div class=\"wysiwyg-columns wysiwyg-columns--1\">\n            <div class=\"wysiwyg-columns__content\" data-aos=\"fade-right\"\n             data-aos-once=\"true\"><p><strong>Fond<\/strong><\/p>\n<ol>\n<li>M\u00e9langer le tout et laisser cuire 3 minutes.<\/li>\n<li>Passer imm\u00e9diatement au tamis fin et laisser refroidir.<\/li>\n<\/ol>\n<p><strong>Terrine de poisson fum\u00e9<\/strong><\/p>\n<ol>\n<li>M\u00e9langer le QimiQ Classic avec les \u00e9pices dans un batteur \u00e9lectrique jusqu'\u00e0 ce que le m\u00e9lange soit lisse.<\/li>\n<li>Fouetter ensuite \u00e0 la vitesse maximale et ajouter la cr\u00e8me liquide.<\/li>\n<li>Continuer \u00e0 battre pendant environ 10 minutes.<\/li>\n<li>Ajouter le fond de poisson fum\u00e9 froid et l'aneth cisel\u00e9.<\/li>\n<li>Incorporer le poisson fum\u00e9 hach\u00e9 et coup\u00e9 en d\u00e9s.<\/li>\n<li>Verser dans les moules et laisser reposer au frais pendant au moins 6 heures.<\/li>\n<\/ol>\n<\/div>\n    <\/div>\n\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1759,"parent":682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"class_list":["post-1847","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>R\u00e4ucherfisch Terrine von Gernot Sallai-Gallo - QimiQ 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