<\/span><\/h2>\n\n\n\n1. Pr\u00e9parez le fenouil:<\/strong> Pr\u00e9chauffez le four \u00e0 200 \u00b0C, chaleur traditionnelle. Lavez les bulbes de fenouil, retirez la base dure et les parties ab\u00eem\u00e9es, puis coupez-les en fines lamelles. R\u00e9servez quelques plumets verts pour la d\u00e9coration. Disposez les lamelles dans un plat allant au four.<\/p>\n\n\n\n2. Assaisonnez les l\u00e9gumes:<\/strong> Arrosez le fenouil de deux cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive. Ajoutez une gousse d\u2019ail finement hach\u00e9e, quelques brins de thym, du sel et du poivre. Pressez le jus d\u2019un demi-citron sur les l\u00e9gumes, puis m\u00e9langez. Enfournez pendant 10 minutes pour commencer \u00e0 attendrir le fenouil.<\/p>\n\n\n\n3. Pr\u00e9parez le bar:<\/strong> Si n\u00e9cessaire, rincez rapidement le poisson et s\u00e9chez-le soigneusement avec du papier absorbant. Salez et poivrez l\u2019int\u00e9rieur et l\u2019ext\u00e9rieur. Coupez le deuxi\u00e8me citron en rondelles et glissez-en quelques-unes dans le ventre du bar avec la seconde gousse d\u2019ail coup\u00e9e en deux et deux branches de thym.<\/p>\n\n\n\n4. Assemblez le plat:<\/strong> Sortez le plat du four et d\u00e9posez le bar sur le lit de fenouil. R\u00e9partissez les olives noires et les rondelles de citron restantes autour du poisson. Arrosez le tout avec le reste de l\u2019huile d\u2019olive et le vin blanc sec.<\/p>\n\n\n\n5. Faites cuire au four:<\/strong> Enfournez pour environ 20 minutes suppl\u00e9mentaires. Selon l\u2019\u00e9paisseur du bar, prolongez la cuisson de quelques minutes si n\u00e9cessaire. Le poisson est cuit lorsque sa chair devient opaque et se d\u00e9tache facilement de l\u2019ar\u00eate centrale. Arrosez-le une ou deux fois avec le jus de cuisson pour pr\u00e9server son moelleux.<\/p>\n\n\n\n6. Servez sans attendre:<\/strong> Sortez le plat du four et parsemez de persil plat cisel\u00e9 et de quelques plumets de fenouil. Pr\u00e9sentez le bar entier au centre de la table, entour\u00e9 de ses l\u00e9gumes et de son jus parfum\u00e9. Levez les filets d\u00e9licatement au moment du service, en prenant soin de retirer les ar\u00eates.<\/p>\n<\/div><\/div>\n\n\n\n<\/div>\n\n\n\n
<\/span>Note Pause Mag\u2019<\/span><\/h2>\n\n\n\nLe secret d\u2019un fenouil fondant<\/strong><\/p>\n\n\n\nLe fenouil demande parfois davantage de temps que le poisson pour devenir tendre. Le pr\u00e9cuire une dizaine de minutes avant d\u2019ajouter le bar permet d\u2019obtenir des l\u00e9gumes fondants sans dess\u00e9cher la chair d\u00e9licate du poisson.<\/p>\n\n\n\n
Une touche m\u00e9diterran\u00e9enne<\/strong><\/p>\n\n\n\nPrivil\u00e9giez une bonne huile d\u2019olive et des olives noires de qualit\u00e9. Attention au sel : les olives en apportent d\u00e9j\u00e0. Go\u00fbtez le jus de cuisson avant de rectifier l\u2019assaisonnement.<\/p>\n\n\n\n
Le conseil du poissonnier<\/strong><\/p>\n\n\n\nDemandez un bar vid\u00e9 et \u00e9caill\u00e9 pour gagner du temps. Si le poisson est plus petit ou plus gros que celui indiqu\u00e9 dans la recette, adaptez la cuisson \u00e0 son poids et \u00e0 son \u00e9paisseur.<\/p>\n\n\n\n
\n
Id\u00e9es d\u2019accompagnement<\/strong><\/p>\n\n\n\nPommes de terre r\u00f4ties au romarin:<\/strong> Un accompagnement g\u00e9n\u00e9reux qui se marie parfaitement avec le jus citronn\u00e9 du poisson. Faites-les cuire s\u00e9par\u00e9ment pour ma\u00eetriser leur temps de cuisson.<\/p>\n\n\n\nRiz parfum\u00e9 aux herbes:<\/strong> Une option simple et l\u00e9g\u00e8re qui absorbe le jus de cuisson. Ajoutez un peu de persil frais et un filet d\u2019huile d\u2019olive avant de servir.<\/p>\n\n\n\nL\u00e9gumes du soleil:<\/strong> Une petite ratatouille ou des courgettes r\u00f4ties compl\u00e8tent joliment cette recette, surtout si vous souhaitez accentuer son caract\u00e8re languedocien.<\/p>\n<\/div><\/div>\n\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Le bar au four est un grand classique de la cuisine m\u00e9diterran\u00e9enne. Associ\u00e9 au fenouil l\u00e9g\u00e8rement fondant, au citron frais et aux olives noires, il se transforme en un plat parfum\u00e9 qui \u00e9voque les tables ensoleill\u00e9es du Languedoc. La cuisson au four permet de pr\u00e9server la finesse de sa chair tout en laissant les l\u00e9gumes […]<\/p>\n","protected":false},"author":1,"featured_media":725,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[41,38],"tags":[],"class_list":["post-722","post","type-post","status-publish","format-standard","has-post-thumbnail","category-poissons-crustaces-fruits-de-mer","category-recettes"],"acf":[],"yoast_head":"\n
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