{"id":28561,"date":"2021-01-05T10:48:18","date_gmt":"2021-01-05T10:48:18","guid":{"rendered":"https:\/\/horecamagazine.be\/cervelle-de-veau-en-chaud-froid\/"},"modified":"2021-01-05T10:48:19","modified_gmt":"2021-01-05T10:48:19","slug":"cervelle-de-veau-en-chaud-froid","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/cervelle-de-veau-en-chaud-froid\/","title":{"rendered":"Cervelle de veau en chaud-froid"},"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\"><b>Ingr\u00e9dients <\/b><\/h4>\n<p class=\"p1\"><strong>pour 4 personnes<\/strong><\/p>\n<ul>\n<li class=\"p2\"><span class=\"s1\">500 g de cervelle de veau<\/span><\/li>\n<\/ul>\n<p class=\"p4\"><strong>Pour la sauce tartare :<\/strong><\/p>\n<ul>\n<li class=\"p4\">100 g d\u2019huile d\u2019arachide<\/li>\n<li class=\"p4\">4 jaunes d\u2019\u0153uf<\/li>\n<li class=\"p4\">1cc de moutarde belge Tierenteyn ou Bister<\/li>\n<li class=\"p4\">20 g de cornichons hach\u00e9s<\/li>\n<li class=\"p4\">20 g de c\u00e2pres hach\u00e9es<\/li>\n<li class=\"p4\">20 g de persil hach\u00e9<\/li>\n<\/ul>\n<p class=\"p4\"><strong>Pour la cuisson de la cervelle :<\/strong><\/p>\n<ul>\n<li class=\"p4\">2 carottes<\/li>\n<li class=\"p4\">1 oignon<\/li>\n<li class=\"p4\">2 branches de c\u00e9leri<\/li>\n<li class=\"p4\">10 g de sel<\/li>\n<li class=\"p4\">20 g de vinaigre<\/li>\n<li class=\"p4\">2 gousses d\u2019ail<\/li>\n<li class=\"p4\">Chapelure<\/li>\n<li class=\"p4\">20 g de farine<\/li>\n<li class=\"p4\">1 \u0153uf (pour paner)<\/li>\n<\/ul>\n<p class=\"p4\"><strong>Pour la garniture :<\/strong><\/p>\n<ul>\n<li class=\"p4\">50 g de pickles de radis rouge<\/li>\n<li class=\"p4\">1 chou rave<\/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\"><b>pr\u00e9paration<\/b><\/h4>\n<p class=\"p2\">Nettoyer les cervelles sous l\u2019eau pour enlever les poches de sang.<\/p>\n<p class=\"p2\">Pr\u00e9parer la cuisson avec tous les l\u00e9gumes dans 2 litres d\u2019eau. Ajouter le vinaigre. Laisser cuire pr\u00e9alablement durant 20 minutes. Ajouter les cervelles et laisser cuire 15 minutes \u00e0 fr\u00e9missements.<\/p>\n<p class=\"p2\">Retirer du feu et laisser refroidir avec les cervelles toujours<br \/>dans la casserole.<\/p>\n<p class=\"p3\"><strong>Sauce tartare<\/strong><\/p>\n<p class=\"p2\">R\u00e9aliser une mayonnaise et y ajouter tous les ingr\u00e9dients<br \/>de la tartare.<\/p>\n<p class=\"p3\"><strong>Dressage <\/strong><\/p>\n<p class=\"p2\">Une fois que la cervelle est froide, la couper en morceaux de +\/- 1 cm d\u2019\u00e9paisseur. Disposer les morceaux de cervelle sur l\u2019assiette puis ajouter par-dessus les pickles de radis et le chou rave coup\u00e9 en fine julienne.<\/p>\n<p class=\"p2\">Prendre 5 morceaux de cervelle et les paner puis les frire pendant 2 minutes \u00e0 180\u00b0C.<\/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\"><b>Ch\u00e2teau Bel-Air Perponcher Bordeaux Blanc<\/b><\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/01\/Schermafbeelding-2021-01-05-om-08.59.00.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bbSchermafbeelding 2021-01-05 om 08.59.00&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 500 g de cervelle de veau Pour la sauce tartare : 100 g d\u2019huile d\u2019arachide 4 jaunes d\u2019\u0153uf 1cc de moutarde belge Tierenteyn ou Bister 20 g de cornichons hach\u00e9s 20 g de c\u00e2pres hach\u00e9es 20 g de persil hach\u00e9 Pour la cuisson de la cervelle : 2 carottes 1 oignon [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":28505,"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-28561","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>Cervelle de veau en chaud-froid | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Cervelle de veau en chaud-froid\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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