{"id":25123,"date":"2020-06-16T11:50:26","date_gmt":"2020-06-16T11:50:26","guid":{"rendered":"https:\/\/horecamagazine.be\/vol-au-vent-de-poulet-reine-ris-et-quenelles-de-veau-aux-champignons\/"},"modified":"2020-06-16T11:50:26","modified_gmt":"2020-06-16T11:50:26","slug":"vol-au-vent-de-poulet-reine-ris-et-quenelles-de-veau-aux-champignons","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/vol-au-vent-de-poulet-reine-ris-et-quenelles-de-veau-aux-champignons\/","title":{"rendered":"Vol au vent de poulet Reine, ris et quenelles de veau aux champignons"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb1_4,1_2,1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4 class=\"p1\">Ingr\u00e9dients<\/h4>\n<p class=\"p1\"><strong>pour 4 personnes<\/strong><\/p>\n<ul>\n<li class=\"p2\"><span class=\"s1\">6 croustades de vol-au-vent (p\u00e2te feuillet\u00e9e Davigel)<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">1 poulet Reine (1500 g max)<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">300 g de hach\u00e9 de porc et veau pr\u00e9par\u00e9<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">300 g de ris de veau (Davigel) pel\u00e9<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Brais\u00e9 et press\u00e9<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">250 g de champignons de Paris (taille moyenne) cuits \u00e0 blanc<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Beurre<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Farine ordinaire<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">3 jaunes d\u2019\u0153uf<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">20 cl de cr\u00e8me fraiche<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">1 citron jaune<\/span><\/li>\n<\/ul>\n<p class=\"p2\"><span class=\"s1\"><strong>Pour le bouillon :<\/strong> <\/span><\/p>\n<ul>\n<li class=\"p2\"><span class=\"s1\">1 oignon, <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">1 carotte<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">1 branche de c\u00e9leri<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">1 blanc de poireau<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">1 bouquet garni<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">2 l de fond de volaille (ou de l\u2019eau et un petit bouillon de volaille)<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4 class=\"p1\">pr\u00e9paration<\/h4>\n<p class=\"p2\">Passer le po<span class=\"s1\">ulet sous l\u2019eau fraiche. V\u00e9rifier qu\u2019il n\u2019y a plus d\u2019impuret\u00e9s et de r\u00e9sidus de plumes. Pour plus de s\u00e9curit\u00e9 sanitaire, frotter le poulet au vinaigre blanc et rincer abondamment.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Faire suer l\u2019oignon clout\u00e9, la carotte nettoy\u00e9e, le c\u00e9leri, le blanc de poireau fendu pass\u00e9 sous l\u2019eau et le bouquet garni. Ajouter les pieds de champignons, la volaille enti\u00e8re et couvrir de fond blanc de volaille ou d\u2019eau renforc\u00e9e au bouillon. Assaisonner prudemment et faire cuire \u00e0 feu doux. Quand le poulet est cuit, l\u2019\u00e9goutter et le r\u00e9server hors du r\u00e9frig\u00e9rateur afin qu\u2019il refroidisse pour pouvoir le nettoyer et l\u2019effilocher. <\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">R\u00e9server sous un linge humide.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Passer le jus puis en r\u00e9cup\u00e9rer 1\/3 pour la cuisson des quenelles et mettre les 2\/3 restants en r\u00e9duction.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Faire 12 ou 18 quenelles (1). Les fariner l\u00e9g\u00e8rement et les d\u00e9poser une \u00e0 une dans le bouillon r\u00e9serv\u00e9 \u00e0 cet effet en gardant un fr\u00e9missement. Sortir du jus et r\u00e9server.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Pour le velout\u00e9 : faire un velout\u00e9 classique avec un roux blanc et les 2\/3 de bouillon l\u00e9g\u00e8rement r\u00e9duit. Ajouter la deuxi\u00e8me liaison aux \u0153ufs et \u00e0 la cr\u00e8me, rectifier l\u2019assaisonnement et ajouter un trait de jus de citron.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Trancher les ris de veau, les s\u00e9cher et les fariner. Ensuite les faire blondir dans un beurre clarifi\u00e9 pas trop chaud. Assaisonner et r\u00e9server.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Ajouter le poulet, les quenelles et les champignons dans le velout\u00e9 de volailles.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Mettre les croustades de vol-au-vent dans un four chaud en prenant soin de d\u00e9couper le couvercle avant de les faire chauffer. Si vous utilisez un feuilletage 40 % de beurre, attention car les feuillet\u00e9s se fragilisent quand ils sont chauds.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Placer le vol-au-vent au centre de l\u2019assiette. Remplir la croustade de volaille, de quenelles, de champignons et de ris de veau bien chauds. Arroser le tout de velout\u00e9 cr\u00e9meux avec d\u00e9licatesse. Replacer le couvercle feuillet\u00e9 et servir bien chaud.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Accompagner de frites fraiches.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE VIN<\/h4>\n<p class=\"p1\"><b>Enate Chardonnay Fermentado en Barrica, Somontano<\/b><\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/06\/Schermafbeelding-2020-06-16-om-13.46.34.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bbSchermafbeelding 2020-06-16 om 13.46.34&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 4 personnes 6 croustades de vol-au-vent (p\u00e2te feuillet\u00e9e Davigel) 1 poulet Reine (1500 g max) 300 g de hach\u00e9 de porc et veau pr\u00e9par\u00e9 300 g de ris de veau (Davigel) pel\u00e9 Brais\u00e9 et press\u00e9 250 g de champignons de Paris (taille moyenne) cuits \u00e0 blanc Beurre Farine ordinaire 3 jaunes d\u2019\u0153uf 20 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":25082,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-25123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - 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