{"id":4476,"date":"2022-01-21T12:40:44","date_gmt":"2022-01-21T11:40:44","guid":{"rendered":"https:\/\/www.gourmediterranee.org\/?p=4476"},"modified":"2023-01-28T17:40:36","modified_gmt":"2023-01-28T16:40:36","slug":"milk-shake-de-bouillabaisse-de-lionel-levy","status":"publish","type":"post","link":"https:\/\/www.gourmediterranee.org\/recettes\/milk-shake-de-bouillabaisse-de-lionel-levy\/","title":{"rendered":"Milk-shake de bouillabaisse de Lionel Levy"},"content":{"rendered":"<div class=\"\" data-block=\"true\" data-editor=\"abfa6\" data-offset-key=\"6fmqe-0-0\">\n<div class=\"_1mf _1mj\" data-offset-key=\"6fmqe-0-0\">\n<p><strong><span class=\"JsGRdQ\">Par <a href=\"https:\/\/www.gourmediterranee.org\/membres\/?mgi_14=1324\/lionel-levy\" target=\"_blank\" rel=\"noopener\">Lionel Levy<\/a> (<em>Alcyone<\/em> \u2605, InterContinental H\u00f4tel-Dieu Marseille<\/span><\/strong><strong><span class=\"JsGRdQ\">).\u00a0<\/span><\/strong><\/p>\n<p>Ah, la bouillabaisse ! Ce plat tot\u00e9mique de Marseille et de la Provence, qui figure dans le classement des <a href=\"https:\/\/edition.cnn.com\/travel\/article\/worlds-best-wellness-soups\/index.html\" target=\"_blank\" rel=\"noopener\">meilleures soupes du monde de CNN<\/a>, se d\u00e9cline dans de multiples versions.\u00a0Lionel Levy, chef du restaurant <em>Alcyone<\/em> \u2605, reprend dans son interpr\u00e9tation contemporaine les codes de la bouillabaisse, mais en d\u00e9structurant ses diff\u00e9rents \u00e9l\u00e9ments. Son milk-shake est servi dans un grand verre o\u00f9 se succ\u00e8dent une couche cr\u00e9meuse de rouille safran\u00e9e, un cappuccino d\u2019\u0153uf et mascarpone, un filet de poisson poch\u00e9 et une \u00e9cume de soupe.<\/p>\n<h2>Milk-shake de bouillabaisse<\/h2>\n<p>Pour 6 personnes.<\/p>\n<p><strong>Pour l\u2019\u00e9cume de soupe de poisson :<\/strong><\/p>\n<ul>\n<li>2 kg de poissons de roche entiers<\/li>\n<li>garniture aromatique\u00a0: 1 oignon, 1 poireau, 2 bulbes de fenouil, 2 branches de c\u00e9leri, 2 carottes<\/li>\n<li>pastis<\/li>\n<li>2 t\u00eates d\u2019ail<\/li>\n<li>1 orange<\/li>\n<li>100 g de concentr\u00e9 de tomate<\/li>\n<li>thym<\/li>\n<li>laurier<\/li>\n<li>4 l de fumet de poisson<\/li>\n<li>8-10 pistils de safran<\/li>\n<li>huile d&rsquo;olive<\/li>\n<li>sel<\/li>\n<li>finition : 1 beau filet de poisson blanc<\/li>\n<\/ul>\n<p><strong>Pour la rouille :<\/strong><\/p>\n<ul>\n<li>1,5 l de soupe de poisson pr\u00e9lev\u00e9e pendant la pr\u00e9paration pr\u00e9c\u00e9dente<\/li>\n<li>3 pommes de terre<\/li>\n<li>8 g d\u2019ail (soit 1 belle gousse)<\/li>\n<li>4 jaunes d\u2019\u0153uf<\/li>\n<li>1 foie de rouget<\/li>\n<li>2-3 pistils de safran suppl\u00e9mentaires<\/li>\n<li>piment d\u2019Espelette<\/li>\n<li>huile d\u2019olive<\/li>\n<li>sel<\/li>\n<\/ul>\n<p><strong>Pour le cappuccino :<\/strong><\/p>\n<ul>\n<li>10 \u0153ufs<\/li>\n<li>20 g de beurre<\/li>\n<li>50 g d&rsquo;huile d\u2019olive<\/li>\n<li>125 g de mascarpone<\/li>\n<li>sel, poivre blanc<\/li>\n<\/ul>\n<p>Pour l&rsquo;<strong>\u00e9cume<\/strong>, faire revenir les poissons dans de l&rsquo;huile d&rsquo;olive. Ajouter la garniture aromatique taill\u00e9e en morceaux de 3 cm. D\u00e9glacer au pastis. Ajouter les t\u00eates d&rsquo;ail coup\u00e9es en deux dans la hauteur, l&rsquo;orange coup\u00e9e en quatre, le concentr\u00e9 de tomate, du thym et du laurier. Mouiller avec le fumet de poisson. Faire bouillir et \u00e9cumer. Laisser cuire \u00e0 feu doux pendant 2 h. Ajouter le safran, puis faire r\u00e9duire de moiti\u00e9 et assaisonner au sel. Pr\u00e9lever 1,5 l de soupe pour l&rsquo;\u00e9tape suivante.<\/p>\n<p>Pr\u00e9parer la <strong>rouille<\/strong>. \u00c9plucher et tailler les pommes de terre en morceaux. Les cuire dans la soupe de poisson pr\u00e9lev\u00e9e, avec la gousse d&rsquo;ail. R\u00e9cup\u00e9rer les pommes de terre et l&rsquo;ail tendres, puis les mixer avec les jaunes d&rsquo;\u0153uf et le safran. Ajouter un foie de rouget et mixer de nouveau. Saler en go\u00fbtant, relever de piment d&rsquo;Espelette et monter \u00e0 l&rsquo;huile d&rsquo;olive. R\u00e9server.<\/p>\n<p>Pour le <strong>cappuccino<\/strong>, fouetter les \u0153ufs avec du sel et du poivre. Les brouiller dans une sauteuse \u00e0 feu doux avec le beurre et un filet d\u2019huile d\u2019olive, en les m\u00e9langeant sans cesse. Attention, les \u0153ufs ne doivent pas enti\u00e8rement coaguler, ce n&rsquo;est pas une omelette\u00a0! Stopper la cuisson en ajoutant le mascarpone bien froid. Mixer, verser dans un siphon et gazer avec 2 cartouches. Le placer au bain-marie, dans une petite casserole d&rsquo;eau port\u00e9e \u00e0 l\u00e9ger fr\u00e9missement.<\/p>\n<p>Avant de servir, faire chauffer la soupe. Couper le <strong>filet de poisson<\/strong>, sans peau, en cubes de 3-4 cm. Les pocher dans la soupe pendant 1\u00a0min, puis les pr\u00e9lever. Mixer la soupe au mixeur plongeant de fa\u00e7on \u00e0 incorporer le plus d&rsquo;air possible, afin de former une \u00e9cume.<\/p>\n<p><strong>Dresser<\/strong> sans tarder en disposant dans des grands verres la rouille, le cappuccino siphonn\u00e9, le poisson poch\u00e9 puis l&rsquo;\u00e9cume. Servir imm\u00e9diatement.<\/p>\n<p><strong>&gt; <a href=\"https:\/\/www.gourmediterranee.org\/wp-content\/uploads\/sites\/7\/2022\/01\/milkshake_bouillabaisse_lionellevy.pdf\">La recette \u00e0 imprimer, au format PDF<\/a>.\u00a0<\/strong><\/p>\n<pre>Photo \u00a9 Yann Audic<\/pre>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Par Lionel Levy (Alcyone \u2605, InterContinental H\u00f4tel-Dieu Marseille).\u00a0 Ah, la bouillabaisse ! Ce plat tot\u00e9mique de Marseille et de la Provence, qui figure dans le classement des meilleures soupes du monde de CNN, se d\u00e9cline dans de multiples versions.\u00a0Lionel Levy, chef du restaurant Alcyone \u2605, reprend dans son interpr\u00e9tation contemporaine les codes de la bouillabaisse, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4478,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[21],"tags":[122,57,95],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Milk-shake de bouillabaisse de Lionel Levy - Gourm\u00e9diterran\u00e9e<\/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:\/\/www.gourmediterranee.org\/recettes\/milk-shake-de-bouillabaisse-de-lionel-levy\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Milk-shake de bouillabaisse de Lionel Levy - Gourm\u00e9diterran\u00e9e\" \/>\n<meta property=\"og:description\" content=\"Par Lionel Levy (Alcyone \u2605, InterContinental H\u00f4tel-Dieu Marseille).\u00a0 Ah, la bouillabaisse ! Ce plat tot\u00e9mique de Marseille et de la Provence, qui figure dans le classement des meilleures soupes du monde de CNN, se d\u00e9cline dans de multiples versions.\u00a0Lionel Levy, chef du restaurant Alcyone \u2605, reprend dans son interpr\u00e9tation contemporaine les codes de la bouillabaisse, [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gourmediterranee.org\/recettes\/milk-shake-de-bouillabaisse-de-lionel-levy\/\" \/>\n<meta property=\"og:site_name\" content=\"Gourm\u00e9diterran\u00e9e\" \/>\n<meta property=\"article:published_time\" content=\"2022-01-21T11:40:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-01-28T16:40:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gourmediterranee.org\/wp-content\/uploads\/sites\/7\/2022\/01\/MilkshakeBouilleAbaisse_YannAudic-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1707\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gourm\u00e9diterran\u00e9e\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gourm\u00e9diterran\u00e9e\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gourmediterranee.org\/recettes\/milk-shake-de-bouillabaisse-de-lionel-levy\/\",\"url\":\"https:\/\/www.gourmediterranee.org\/recettes\/milk-shake-de-bouillabaisse-de-lionel-levy\/\",\"name\":\"Milk-shake de bouillabaisse de Lionel Levy - 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