{"id":28692,"date":"2021-01-05T13:56:35","date_gmt":"2021-01-05T13:56:35","guid":{"rendered":"https:\/\/horecamagazine.be\/tartare-de-boeuf-irlandais-aux-huitres-ecume-de-mer\/"},"modified":"2021-01-05T13:56:35","modified_gmt":"2021-01-05T13:56:35","slug":"tartare-de-boeuf-irlandais-aux-huitres-ecume-de-mer","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/tartare-de-boeuf-irlandais-aux-huitres-ecume-de-mer\/","title":{"rendered":"Tartare de b\u0153uf irlandais aux hu\u00eetres, \u00e9cume de mer"},"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>INGR\u00c9DIENTS<\/h4>\n<p>Pour 8 personnes<\/p>\n<p><strong>Pour l\u2019\u00e9cume de mer<\/strong><\/p>\n<ul>\n<li>24 hu\u00eetres calibre n\u00b03<\/li>\n<li>6 feuilles de g\u00e9latine par litre d\u2019eau d\u2019hu\u00eetre<\/li>\n<\/ul>\n<p><strong>Pour le tartare de b\u0153uf<\/strong><\/p>\n<ul>\n<li>150 g d\u2019\u00e9chalotes<\/li>\n<li>10 cl de vin blanc<\/li>\n<li>600 g de rumsteak<\/li>\n<li>4 brins de persil plat<\/li>\n<li>Fleur de sel<\/li>\n<li>Poivre du moulin<\/li>\n<\/ul>\n<p><strong>Pour la vinaigrette<\/strong><\/p>\n<ul>\n<li>2 cl de vinaigre de vin<\/li>\n<li>6 cl d\u2019huile de p\u00e9pins de raisin<\/li>\n<li>Fleur de sel<\/li>\n<li>Poire du moulin<\/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>PR\u00c9PARATION<\/h4>\n<p><strong>Ecume de mer<\/strong><br \/>Ouvrir les hu\u00eetres et r\u00e9cup\u00e9rer leur jus. Laver les hu\u00eetres et filtrer le jus. Faire ramollir dans l\u2019eau froide l\u2019\u00e9quivalent de 6 feuilles de g\u00e9latine par litre d\u2019eau d\u2019hu\u00eetre. Dans une casserole, faire fondre la g\u00e9latine dans un peu d\u2019eau d\u2019hu\u00eetre, puis la m\u00e9langer au reste d\u2019eau d\u2019hu\u00eetre. Incorporer le m\u00e9lange dans un siphon avec 2 cartouches de gaz. R\u00e9server au r\u00e9frig\u00e9rateur pendant au moins 1 heure.<br \/><strong>\u00a0<\/strong><br \/><strong>Tartare de b\u0153uf<\/strong><br \/>Eplucher et \u00e9mincer les \u00e9chalotes. Dans une po\u00eale, faire r\u00e9duire \u00e0 sec (sans mati\u00e8re grasse) les deux tiers des \u00e9chalotes avec le vin blanc et r\u00e9server. D\u00e9graisser et couper le rumsteak en petits d\u00e9s de 3 cm de c\u00f4t\u00e9. Hacher au couteau la moiti\u00e9 des hu\u00eetres. Laver et essorer le persil plat (garder 16 feuilles enti\u00e8res pour la garniture).<br \/>M\u00e9langer le b\u0153uf, les hu\u00eetres hach\u00e9es, les \u00e9chalotes au vin blanc, une partie du jus d\u2019hu\u00eetre, de la fleur de sel et du poivre.<\/p>\n<p><strong>Vinaigrette<\/strong><br \/>M\u00e9langer le reste des \u00e9chalotes avec le vinaigre de vin et l\u2019huile de p\u00e9pins de raisin, de la fleur de sel et du poivre.<\/p>\n<h4>DRESSAGE<\/h4>\n<p>Dresser le tartare \u00e0 l\u2019aide d\u2019un cercle. Disposer autour la vinaigrette et quelques hu\u00eetres. Juste avant de servir d\u00e9poser l\u2019\u00e9cume de mer sur le tartare. En d\u00e9coration facultative, mettre une feuille d\u2019hu\u00eetre v\u00e9g\u00e9tale afin d\u2019accentuer le go\u00fbt de l\u2019iode.<\/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>Langhe Bianco D.o.c. \u201cMarin\u201d, Fontanafredda<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/01\/4_1069_BT_70_098.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bb4_1069_BT_70_098&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS Pour 8 personnes Pour l\u2019\u00e9cume de mer 24 hu\u00eetres calibre n\u00b03 6 feuilles de g\u00e9latine par litre d\u2019eau d\u2019hu\u00eetre Pour le tartare de b\u0153uf 150 g d\u2019\u00e9chalotes 10 cl de vin blanc 600 g de rumsteak 4 brins de persil plat Fleur de sel Poivre du moulin Pour la vinaigrette 2 cl de vinaigre [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":28641,"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-28692","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>Tartare de 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