{"id":24865,"date":"2026-03-27T13:00:00","date_gmt":"2026-03-27T12:00:00","guid":{"rendered":"https:\/\/www.display-magazin.ch\/saumon-sauce-rhubarbe\/"},"modified":"2026-03-27T13:00:00","modified_gmt":"2026-03-27T12:00:00","slug":"saumon-sauce-rhubarbe","status":"publish","type":"post","link":"https:\/\/www.display-magazin.ch\/fr\/saumon-sauce-rhubarbe\/","title":{"rendered":"Saumon, sauce \u00e0 la rhubarbe"},"content":{"rendered":"\n<p><strong>Deux messagers du printemps dans une seule assiette: rhubarbe aigre-douce et asperges vertes croquantes. <\/strong><\/p>\n\n\n\n<!--more-->\n\n\n\n<p>Les deux sont des accompagnements id\u00e9aux pour un saumon po\u00eal\u00e9, frais et relev\u00e9, et se compl\u00e8tent pour un repas \u00e9tonnamment l\u00e9ger.<\/p>\n<hr \/>\n<p><strong>Ingr\u00e9dients pour 4 personnes<\/strong><br \/>800 g de filet de saumon<br \/>1 1\/2 c. \u00e0 soupe de sauce soja<br \/>1 c. \u00e0 soupe de jus de yuzu ou de citron<br \/>2\u20133 tiges de rhubarbe fra\u00eeche, bien rouges pour la couleur de la sauce<br \/>1 petit oignon nouveau<br \/>1 gousse d&rsquo;ail<br \/>1 morceau de gingembre, env. 2 cm<br \/>1 piment (facultatif)<br \/>100 ml d&rsquo;eau<br \/>20 g de quinoa<br \/>1 botte d&rsquo;asperges vertes (env. 500 g)<br \/>Sel et poivre blanc<br \/>Une pinc\u00e9e de sucre<br \/>Un peu de f\u00e9cule de ma\u00efs pour lier<\/p>\n<hr \/>\n<p><strong>Pr\u00e9paration<br \/>1 |<\/strong>  Laver la rhubarbe et la couper en petits morceaux. En r\u00e9server quelques-uns pour la garniture. Hacher grossi\u00e8rement l&rsquo;oignon nouveau, l&rsquo;ail, le gingembre et le piment. Porter le tout \u00e0 \u00e9bullition avec une pinc\u00e9e de sel et 100 ml d&rsquo;eau, jusqu&rsquo;\u00e0 ce que la rhubarbe se d\u00e9fasse.<\/p>\n<p><strong>2 |  <\/strong>Passer la sauce au tamis et l&rsquo;assaisonner avec du poivre blanc, du sel ainsi qu&rsquo;une pinc\u00e9e de sucre. La porter \u00e0 nouveau \u00e0 \u00e9bullition et, environ 5 minutes avant de servir, ajouter les morceaux de rhubarbe r\u00e9serv\u00e9s et lier l\u00e9g\u00e8rement avec la f\u00e9cule de ma\u00efs.<\/p>\n<p><strong>3 |  <\/strong>Faire cuire les asperges nettoy\u00e9es et \u00e9pluch\u00e9es aux extr\u00e9mit\u00e9s dans de l&rsquo;eau sal\u00e9e, env. 10 minutes.<\/p>\n<p><strong>4 |  <\/strong>Cuire le quinoa selon les indications de l&#8217;emballage et saler.<\/p>\n<p><strong>5 |  <\/strong>Couper le filet de saumon en 8 tranches (deux par personne) et le mariner avec la sauce soja ainsi que le jus de yuzu ou de citron. Poivrer. Faire cuire les tranches de saumon des deux c\u00f4t\u00e9s dans une po\u00eale jusqu&rsquo;\u00e0 ce qu&rsquo;elles soient cuites tout en restant encore l\u00e9g\u00e8rement roses.<\/p>\n<hr \/>\n<p><strong>Dressage  <br \/><\/strong>Verser un fond de sauce \u00e0 la rhubarbe sur les assiettes pr\u00e9chauff\u00e9es. Disposer par-dessus les asperges et les morceaux de rhubarbe. Ajouter deux tranches de saumon par assiette et garnir le saumon d&rsquo;un peu de quinoa cuit.<\/p>\n\n\n\n<hr \/>\n<p> <\/p>\n\n\n\n\n<p><em>Texte: Mark Baer.<\/em><\/p>\n<p><em>Traduit de l&rsquo;allemand \u2013 article paru sur display-magazin.ch.<\/em><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":33,"featured_media":12467,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[498],"tags":[],"class_list":["post-24865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plaisir"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Saumon, sauce \u00e0 la rhubarbe | DISPLAY Magazin<\/title>\n<meta name=\"description\" content=\"Deux messagers du printemps dans une seule assiette: rhubarbe aigre-douce et asperges vertes croquantes. Les deux sont des accompagnements id\u00e9aux pour un\" \/>\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.display-magazin.ch\/fr\/saumon-sauce-rhubarbe\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saumon, sauce \u00e0 la rhubarbe | DISPLAY Magazin\" \/>\n<meta property=\"og:description\" content=\"Deux messagers du printemps dans une seule assiette: rhubarbe aigre-douce et asperges vertes croquantes. 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