{"id":437,"date":"2021-06-22T12:24:11","date_gmt":"2021-06-22T08:24:11","guid":{"rendered":"https:\/\/latonnellehotel.com\/?post_type=cp_recipe&p=437"},"modified":"2021-06-22T13:45:15","modified_gmt":"2021-06-22T09:45:15","slug":"tarama","status":"publish","type":"cp_recipe","link":"https:\/\/latonnellehotel.com\/fr\/recipe\/tarama\/","title":{"rendered":"Tarama"},"content":{"rendered":"

Tarama<\/h2>\n

Ingr\u00e9dients :<\/h3>\n
\n
(Pour 4 \u00e0 6 personnes)<\/div>\n
Ingr\u00e9dients:<\/div>\n
70<\/span> g<\/span> de mie de pain (pain de mie sans la cro\u00fbte, mais de qualit\u00e9!!)<\/span><\/div>\n
½<\/span> <\/span> jaune d\u2019\u0153uf (il suffit de pr\u00e9lever un peu de jaune)<\/span><\/div>\n
Une poche de 280g d\u2019\u0153ufs de cabillauds fum\u00e9s (ou de mullets si on en trouve)<\/span><\/div>\n
170g \u00e0 200g d\u2019huile<\/span><\/div>\n
½<\/span> <\/span> Verre de lait <\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
Pr\u00e9paration : <\/div>\n
\n
\n

Commencer par enlever la cro\u00fbte du pain de mie. J\u2019ai achet\u00e9 du pain de mie de chez Poil\u00e2ne, qui a une mie dense et d\u00e9licieuse. C\u2019est beaucoup facile avec un mie bien frais.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Mettre la mie dans un bol et verser assez de lait pour l\u2019imbiber compl\u00e9tement.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Essorer la mie dans la main. Enlever l\u2019exc\u00e9dent de lait contenu dans le bol. Remettre la mie \u00e9cras\u00e9e dans le bol. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Si le pain contient encore un peu de lait, c\u2019est bien car le tarama tiendra encore mieux!<\/p>\n<\/div>\n<\/div>\n

\n
\n

Ajouter un demi-jaune d\u2019\u0153uf (cela ne donnera aucun go\u00fbt, mais fournit les prot\u00e9ines n\u00e9cessaires \u00e0 l\u2019\u00e9mulsion de l\u2019huile).<\/p>\n<\/div>\n<\/div>\n

\n
\n

M\u00e9langer \u00e0 basse vitesse au fouet \u00e9lectrique pendant 2 minutes, pour bien d\u00e9faire les prot\u00e9ines du jaunes d\u2019\u0153uf et du lait.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Ajouter l\u2019\u00e9quivalent de deux ou trois cuiller\u00e9es d\u2019huile tout en m\u00e9langeant toujours \u00e0 basse vitesse. Cela va amorcer l\u2019\u00e9mulsion. <\/p>\n<\/div>\n<\/div>\n

\n
\n

L\u2019huile commence tout de suite \u00e0 s\u2019enfermer dans des petites \u201ccapsules\u201d d\u2019eau (qui vient du lait et gr\u00e2ce au demi jaune).<\/p>\n<\/div>\n<\/div>\n

\n
\n

Voil\u00e0 une poche d\u2019\u0153ufs de cabillaud fum\u00e9.<\/p>\n<\/div>\n<\/div>\n

\n
\n

L\u2019ouvrir avec un couteau sur un c\u00f4t\u00e9.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Ajouter les \u0153ufs (sans la peau de la poche).<\/p>\n<\/div>\n<\/div>\n

\n
\n

Puis commencer \u00e0 m\u00e9langer jusqu\u2019\u00e0 ce que tous les morceaux de poche aient disparu.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Ajouter le reste de l\u2019huile en filet, doucement en montant exactement comme pour une mayonnaise.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Surtout ne pas faire le tarama avec un mixeur comme je peux le lire dans certaines recettes!!<\/p>\n<\/div>\n<\/div>\n

\n
\n

Puis avec un fouet \u00e9lectrique, ajouter l\u2019huile en filet, tr\u00e8s doucement, exactement comme une mayonnaise! J\u2019ai fait mon tarama au pif en essayant d\u2019obtenir le meilleur r\u00e9sultat possible.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Mais j'ai tout pes\u00e9 avant et apr\u00e8s, donc les proportions que j'ai indiqu\u00e9es ci-dessus sont id\u00e9ales pour moi.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Concernant l'ajout de citron, il est pr\u00e9f\u00e9rable de laisser chacun l'ajouter au tarama au moment de la d\u00e9gustation !<\/p>\n<\/div>\n<\/div>\n

\n
\n

Une fois toute l\u2019huile ajout\u00e9e, bien m\u00e9lang\u00e9 \u00e0 la cuiller en raclant les bords pour tout incorporer.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Filmer le tarama en mettant le film alimentaire en contact direct avec la pr\u00e9paration. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Laisser refroidir au moins 3 heures au r\u00e9frig\u00e9rateur avant de servir sur des tranches de pain grill\u00e9 ou (ce qui n'est pas traditionnel mais d\u00e9licieux !) sur des blinis chauds !<\/p>\n<\/div>\n<\/div>\n

\n
\n

Bon app\u00e9tit de<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":2,"featured_media":438,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[39],"class_list":["post-437","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-starters"],"yoast_head":"\nTarama - La Tonnelle Hotel<\/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:\/\/latonnellehotel.com\/fr\/recipe\/tarama\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tarama - La Tonnelle Hotel\" \/>\n<meta property=\"og:description\" content=\"Tarama\" \/>\n<meta property=\"og:url\" content=\"https:\/\/latonnellehotel.com\/fr\/recipe\/tarama\/\" \/>\n<meta property=\"og:site_name\" content=\"La Tonnelle Hotel\" \/>\n<meta property=\"article:modified_time\" content=\"2021-06-22T09:45:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/latonnellehotel.com\/wp-content\/uploads\/2021\/06\/Tarama-latonnelle.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"576\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/latonnellehotel.com\/recipe\/tarama\/\",\"url\":\"https:\/\/latonnellehotel.com\/recipe\/tarama\/\",\"name\":\"Tarama - 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