samedi 2 juillet 2011

Bar grillé, risotto basmati-fenouil

Une recette de bar... becue ! Grillé sous sa peau, ce poisson exprime le meilleur de lui-même. Pour l'accompagner, un risotto aux parfums anisés.

Pour 4 personnes. Parez un bulbe de fenouil, en retirant les parties dures et les feuilles. Conservez ces dernières. Émincez finement le bulbe. Prenez un bar de 1,2 à 1,5 kg, non écaillé. Salez-le, poivrez-le, et placez à l'intérieur les feuilles de fenouil. Arrosez l'intérieur et l'extérieur d'huile d'olive. Réservez au frais jusqu'à l'utilisation.
Faites revenir la moitié du fenouil émincé dans une poêle avec de l'huile d'olive, sur une seule couche, jusqu'à ce qu'il soit croustillant. Salez en début de cuisson, poivrez à la fin.
Rincez 200 g de riz basmati. Mettre 3 cuillers à soupe d'huile d'olive dans une petite cocotte ou une casserole. Faites-y revenir un oignon finement émincé et la moitié du bulbe de fenouil émincé, jusqu'à ce qu'ils soient translucides. Ajoutez le riz et cuisez-le à sec quelques secondes pour que chaque grain soit imbibé. Salez et poivrez. Ajoutez un grand verre de vin blanc sec. Laissez cuire en remuant régulièrement, jusqu'à l'évaporation complète du liquide.
Réchauffez 30 cl de fumet de poisson avec 5 pistils de safran. Versez louche à louche sur le riz, en remuant constamment jusqu'à ce que le liquide soit consommé et le riz cuit al dente. Posez alors sur le risotto 2 cuillers à soupe de mascarpone et 30 g de parmesan râpé. Couvrez la cocotte une minute, puis incorporez-les au riz avec une cuiller en bois. Rectifiez l'assaisonnement. Ajoutez le fenouil croustillant. Conservez au coin du feu.
Posez le bar au-dessus d'une braise chaude, mais sans flammes. Faites-le cuire 5 minutes sur chaque face, jusqu'à ce que la peau soit cuite. Enfermez-le ensuite dans un papier alu, remontez la grille et prolongez la cuisson 10 minutes de chaque côté. Vérifiez la cuisson en glissant un couteau entre l'arête centrale et la chair, qui doit s'en détacher tout juste.
Sur une planche, retirez la peau du bar et levez les filets. Répartissez dans les assiettes à côté du risotto, donnez un tour de poivre, parsemez de fleur de sel et arrosez d'un filet d'huile d'olive extra-vierge.

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