recette bar au champagne

Bar au champagne

bar au champagne

Ingrédients pour le bar au champagne (8-10 personnes)

  • Prévoir 1 ou 2 bars ( 3 kg de poisson )
  • 6 échalotes grise hachées
  • 12 gros champignons de Paris émincés
  • 200 gr de beurre salé
  • ½ l de crème fraîche
  • ½ citron
  • 1 bouteille de champagne brut
  • sel et poivre

Préparation du bar au champagne

  • Ecaillez, videz soigneusement le poisson et lavez-le.
  • Beurrez un plat allant au four, répartissez les échalotes hachées et les champignons émincés dans le fond et déposez le poisson dans le plat, salez légèrement poivrez et arrosez de champagne.
  • Couvrez le plat d’une feuille d’aluminium et faites cuire à four chaud ( th 7 ) pendant 35 à 40 minutes en arrosant souvent avec le jus.
  • Lorsque le poisson est cuit, égouttez-le et posez-le sur le plat de service, tenez-le au chaud en retournant un autre plat au-dessus.
  • Versez le jus de cuisson dans une casserole et laissez réduire de moitié, ajoutez ensuite la crème fraîche et laissez encore réduire de moitié.
  • Baissez la température et ajoutez petit à petit le beurre ramolli par petits morceaux en tournant continuellement avec une cuillère en bois.
  • La sauce ne doit plus bouillir.
  • Ajoutez le jus de citron et rectifiez l’assaisonnement.
  • Passez la sauce au chinois et versez-la dans une saucière chaude.
  • Enlevez délicatement la peau du poisson, décorez de rondelles de citron et éventuellement de crevettes grises.

Servez chaud avec la sauce.

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