{"id":27348,"date":"2020-11-10T16:13:02","date_gmt":"2020-11-10T16:13:02","guid":{"rendered":"https:\/\/horecamagazine.be\/veau-basse-temperature-cimes-di-rapa-pickles-shimeji-echalote-lacto-fermentee\/"},"modified":"2020-11-10T16:13:03","modified_gmt":"2020-11-10T16:13:03","slug":"veau-basse-temperature-cimes-di-rapa-pickles-shimeji-echalote-lacto-fermentee","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/veau-basse-temperature-cimes-di-rapa-pickles-shimeji-echalote-lacto-fermentee\/","title":{"rendered":"VEAU BASSE TEMPERATURE, Cimes di rapa, pickles shimeji, \u00e9chalote lacto ferment\u00e9e"},"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_3,1_3,1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_3&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\">Ingr\u00e9dients<\/h4>\n<p class=\"p1\"><strong>pour 4 personnes<\/strong><\/p>\n<ul>\n<li class=\"p2\"><span class=\"s1\">Veau <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Cimes di rapa <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Pickles shimeji <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">\u00c9chalotes <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Jeunes pousses de pois <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Gros sel<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&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\">pr\u00e9paration<\/h4>\n<p class=\"p2\">R\u00e9aliser un jus de veau r\u00e9duit avec les parures du filet pur de veau. Snacker le veau et le faire mijoter au jus de veau filtr\u00e9.\u00a0Cuire \u00e0 58\u00b0C durant 45 minutes.<\/p>\n<p class=\"p2\"><strong>Pour le pickles de Shimeji<\/strong><\/p>\n<p class=\"p2\">Le r\u00e9aliser en sous-vide \u00e0 l\u2019aide de balsamique blanc. Passer les tomates juste au four avec du gros sel et de l&rsquo;huile de noisette. Laisser les \u00e9chalotes fermenter aux feuilles de kafir durant 8 semaines. Faire pocher les cimes de rapa roul\u00e9es dans le beurre clarifi\u00e9.<\/p>\n<p class=\"p4\"><strong>Dressage <\/strong><\/p>\n<p class=\"p5\">Dresser de fa\u00e7on brute pour conserver les propri\u00e9t\u00e9s de chacun des aliments. Terminer le dressage avec les jeunes pousses de pois et le gros sel.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&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\">Amancaya, Malbec &amp; Cabernet Sauvignon, Bodegas Caro<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/0983_BT_77_376.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bb0983_BT_77_376&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 Veau Cimes di rapa Pickles shimeji \u00c9chalotes Jeunes pousses de pois Gros sel pr\u00e9paration R\u00e9aliser un jus de veau r\u00e9duit avec les parures du filet pur de veau. Snacker le veau et le faire mijoter au jus de veau filtr\u00e9.\u00a0Cuire \u00e0 58\u00b0C durant 45 minutes. Pour le pickles de Shimeji Le [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":27298,"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-27348","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 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>VEAU BASSE TEMPERATURE, Cimes di rapa, pickles shimeji, \u00e9chalote lacto ferment\u00e9e | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | VEAU BASSE TEMPERATURE, Cimes di rapa, pickles 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