{"id":28836,"date":"2021-01-08T10:41:27","date_gmt":"2021-01-08T10:41:27","guid":{"rendered":"https:\/\/horecamagazine.be\/pintade-cuite-a-basse-temperature-et-son-gratin-dauphinois\/"},"modified":"2021-01-08T10:41:27","modified_gmt":"2021-01-08T10:41:27","slug":"pintade-cuite-a-basse-temperature-et-son-gratin-dauphinois","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/pintade-cuite-a-basse-temperature-et-son-gratin-dauphinois\/","title":{"rendered":"Pintade cuite \u00e0 basse temp\u00e9rature et son gratin dauphinois"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row _builder_version=\u00a0\u00bb4.4.7&Prime; column_structure=\u00a0\u00bb2_5,3_5&Prime;][et_pb_column _builder_version=\u00a0\u00bb4.4.7&Prime; type=\u00a0\u00bb2_5&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4>INGR\u00c9DIENTS (POUR 2 PERSONNES)<\/h4>\n<ul>\n<li>Supr\u00e8me de pintade\u00a0<strong>Davigel<\/strong><\/li>\n<li>1 carotte<\/li>\n<li>\u00bd vert de poireau<\/li>\n<li>1 branche de c\u00e9leri<\/li>\n<li>1 bouquet garni<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de concentr\u00e9 de tomates<\/li>\n<li>Sel, poivre<\/li>\n<li>Pommes de terre\u00a0<strong>Aviko<\/strong><\/li>\n<li>Lait<\/li>\n<li>Cr\u00e8me 20 %<\/li>\n<li>Huile d\u2019olive<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.4.7&Prime; type=\u00a0\u00bb3_5&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4>PR\u00c9PARATION<\/h4>\n<p>D\u00e9congeler les supr\u00e8mes et les plonger dans un roner et les laisser cuire durant 30 minutes \u00e0 65\u00b0C.<br \/>Retirer les cuisses de la carcasse et les cuire au four avec du beurre en l\u2019arrosant r\u00e9guli\u00e8rement.<br \/>Avec le reste de la carcasse r\u00e9aliser un fond de viande avec les aromates en mirepoix, le bouquet garni et le concentr\u00e9 de tomate.<br \/>Une fois cuit filtrer, r\u00e9duire et monter au beurre. Assaisonner.<\/p>\n<p><strong>Pour la pur\u00e9e de pommes de terre<\/strong><br \/>Eplucher les pommes de terre et les cuire dans 1\/3 d\u2019eau, 1\/3 de cr\u00e8me et 1\/3 de lait.<br \/>Mixer, saler et poivrer puis dresser une goutte sur l\u2019assiette.<\/p>\n<p><strong>Pour les l\u00e9gumes<\/strong><br \/>Blanchir ou braiser quelques l\u00e9gumes color\u00e9s (carottes de couleurs diff\u00e9rentes, brocolis, \u2026) de votre choix. En faire des rouleaux ou de petits bouquets.<\/p>\n<p>Retirer les supr\u00eames cuits du roner. Chauffer une po\u00eale avec de l\u2019huile d\u2019olive et les saisir c\u00f4t\u00e9 peau.<br \/>D\u00e9poser une portion de gratin dauphinois au centre de la pr\u00e9paration.<br \/>Dresser le reste de fa\u00e7on harmonieuse sur une jolie assiette.<br \/>Quand les supr\u00eames sont cuits, les retirer du roner.<br \/>Chauffer une po\u00eale avec de l\u2019huile d\u2019olive et saisissez ceux-ci c\u00f4t\u00e9 peau uniquement.<br \/>Dresser le reste \u00e0 votre fa\u00e7on.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS (POUR 2 PERSONNES) Supr\u00e8me de pintade\u00a0Davigel 1 carotte \u00bd vert de poireau 1 branche de c\u00e9leri 1 bouquet garni 1 cuill\u00e8re \u00e0 caf\u00e9 de concentr\u00e9 de tomates Sel, poivre Pommes de terre\u00a0Aviko Lait Cr\u00e8me 20 % Huile d\u2019olive PR\u00c9PARATION D\u00e9congeler les supr\u00e8mes et les plonger dans un roner et les laisser cuire durant 30 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":28800,"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":[48],"tags":[],"class_list":["post-28836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-collations","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>Pintade cuite \u00e0 basse temp\u00e9rature et son gratin dauphinois | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Pintade cuite \u00e0 basse temp\u00e9rature et son gratin dauphinois\" \/>\n<meta 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