{"id":6510,"date":"2021-04-01T12:00:42","date_gmt":"2021-04-01T10:00:42","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=6510"},"modified":"2021-04-01T12:27:47","modified_gmt":"2021-04-01T10:27:47","slug":"la-recette-gourmande-filet-de-seriole-rotie-a-lencre-de-seiche-avec-asperges-fleurs-de-courget-et-sauce-au-safran","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/fr\/gastronomie\/la-recette-gourmande-filet-de-seriole-rotie-a-lencre-de-seiche-avec-asperges-fleurs-de-courget-et-sauce-au-safran\/","title":{"rendered":"La recette gourmande: filet de s\u00e9riole r\u00f4tie \u00e0 l&rsquo;encre de seiche avec asperges, fleurs de courget et sauce au safran"},"content":{"rendered":"<p>Pour <strong>profiter pleinement du printemps<\/strong>, il est conseill\u00e9 de vivre une exp\u00e9rience sensorielle immersive \u00e0 tous points de vue. Le meilleur moyen pour ce faire est de pr\u00e9parer et d\u00e9guster un plat qui ravit la vue, stimule l&rsquo;odorat et r\u00e9gale les papilles.<\/p>\n<h3><strong>UN VOYAGE SENSORIEL AU C\u0152UR DU PRINTEMPS <\/strong><\/h3>\n<p>Les pr\u00e9mices de cette saison s&rsquo;invitent dans nos assiettes par\u00e9es des <strong>couleurs les plus radieuses<\/strong> : le vert frais et doux des asperges et le jaune des petites tomates, pr\u00e9curseurs des jours plus chauds \u00e0 venir.<\/p>\n<p>Tandis que cuit cette gourmandise printani\u00e8re, le parfum des fleurs de courge frites r\u00e9veille des sentiers de passions enfantines, annon\u00e7ant de d\u00e9licieuses rencontres : <strong>l&rsquo;huile bouillante appelle \u00e0 elle les pousses<\/strong> et les premiers l\u00e9gumes avec son gr\u00e9sillement unique et app\u00e9tissant.<\/p>\n<p>Apr\u00e8s avoir savamment r\u00e9uni tous les ingr\u00e9dients, il est temps de s&rsquo;adonner aux plaisirs du palais, en savourant la <strong>profusion de saveurs nouvelles, \u00e9quilibr\u00e9es et red\u00e9couvertes<\/strong>, comme la senteur du safran qui joue son r\u00f4le en coulisses et participe \u00e0 la r\u00e9ussite du spectacle.<\/p>\n<p>C&rsquo;est ainsi que na\u00eet cette <strong>recette, sign\u00e9e par notre Chef cuisinier<\/strong>. Un plat que nous voulons vous offrir avec toutes les sensations que le printemps fait revivre chaque ann\u00e9e.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-6511\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-fra-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-fra-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-fra-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-fra-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-fra-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-fra-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-fra.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<h3><strong>LA RECETTE : FILET DE S\u00c9RIOLE R\u00d4TIE \u00c0 L&rsquo;ENCRE DE SEICHE AVEC ASPERGES, FLEURS DE COURGE ET SAUCE AU SAFRAN<\/strong><\/h3>\n<h4><strong>Ingr\u00e9dients pour 4 personnes<\/strong><\/h4>\n<ul>\n<li>4 filets de s\u00e9riole de 120 g chacun<\/li>\n<li>100 ml de bouillon de poisson<\/li>\n<li>2 g de safran<\/li>\n<li>4 fleurs de courge<\/li>\n<li>4 asperges vertes<\/li>\n<li>4 petites tomates jaunes<\/li>\n<li>6 g d&rsquo;encre de seiche<\/li>\n<li>Huile d&rsquo;olive vierge-extra<\/li>\n<li>Sel et poivre<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-6438\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<h4><strong>Pr\u00e9paration<\/strong><\/h4>\n<p>Pr\u00e9parez la sauce en faisant cuire les tiges des asperges, soigneusement pel\u00e9es et lav\u00e9es, dans le bouillon de poisson.\u00a0 Ajoutez le safran et mixez le tout. Versez la sauce dans une coupelle adapt\u00e9e au micro-ondes.<\/p>\n<p>Faites bouillir dans de l&rsquo;eau sal\u00e9e les pointes des asperges et laissez-les refroidir.<\/p>\n<p>Faites ensuite cuire la s\u00e9riole : d&rsquo;abord \u00e0 la po\u00eale, puis au four, en ajoutant du vin blanc et des feuilles de thym.<\/p>\n<p>Lavez les fleurs de courge, retirez leur pistil et coupez-les en deux ; ensuite, faites-les frire avec les tomates jaunes.<\/p>\n<p>Apr\u00e8s avoir r\u00e9chauff\u00e9 la sauce au micro-ondes, disposez la s\u00e9riole dans le plat et garnissez avec les fleurs de courge, les tomates frites, les pointes d&rsquo;asperges et l&rsquo;encre de seiche.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><em>Pour d\u00e9couvrir les nouveaut\u00e9s de notre parcours gastronomique ou r\u00e9server votre prochain s\u00e9jour \u00e0 l&rsquo;H\u00f4tel Tritone, vous pouvez \u00e9crire<\/em> <a href=\"https:\/\/www.termetritone.it\/fr\/default.aspx#anchor_contact\" target=\"_blank\" rel=\"noopener noreferrer\">ici<\/a><em> ou appeler le (+39) 049 8668099.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour profiter pleinement du printemps, il est conseill\u00e9 de vivre une exp\u00e9rience sensorielle immersive \u00e0 tous points de vue. Le meilleur moyen pour ce faire est de pr\u00e9parer et d\u00e9guster un plat qui ravit la vue, stimule l&rsquo;odorat et r\u00e9gale les papilles. UN VOYAGE SENSORIEL AU C\u0152UR DU PRINTEMPS Les pr\u00e9mices de cette saison s&rsquo;invitent&hellip;<\/p>\n","protected":false},"author":2,"featured_media":6515,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-6510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La recette gourmande: filet de s\u00e9riole r\u00f4tie \u00e0 l&#039;encre de seiche avec asperges, fleurs de courget et sauce au safran - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Pour profiter pleinement du printemps, il est conseill\u00e9 de vivre une exp\u00e9rience sensorielle immersive \u00e0 tous points de vue. 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