{"id":29521,"date":"2021-02-19T11:28:00","date_gmt":"2021-02-19T11:28:00","guid":{"rendered":"https:\/\/horecamagazine.be\/pigeon-danjou-a-la-poudre-dalgues\/"},"modified":"2021-02-19T11:28:00","modified_gmt":"2021-02-19T11:28:00","slug":"pigeon-danjou-a-la-poudre-dalgues","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/pigeon-danjou-a-la-poudre-dalgues\/","title":{"rendered":"PIGEON D\u2019ANJOU \u00c0 LA POUDRE D\u2019ALGUES"},"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 4 personnes<\/p>\n<ul>\n<li>4 filets de pigeons<\/li>\n<li>4 chicons<\/li>\n<li>60 g de crosnes<\/li>\n<li>8 racines de cerfeuil<\/li>\n<li>8 choux de Bruxelles<\/li>\n<li>Persil plat<\/li>\n<li>Poudre d\u2019algues<\/li>\n<li>Fond de volaille (ou jus de carcasse maison)<\/li>\n<li>Huile d\u2019olive<\/li>\n<li>Beurre<\/li>\n<li>Sel, poivre, sucre<\/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\u00bb4.2.2&Prime;]<\/p>\n<h4>PR\u00c9PARATION<\/h4>\n<p>Cuire le pigeon sur carcasse. Faire r\u00e9duire pour r\u00e9aliser le fond de volaille et assaisonner.<br \/>Lever les cuisses et les ailerons.<br \/>Nettoyer, d\u00e9couper puis faire cuire les l\u00e9gumes.<br \/>Faire caram\u00e9liser les chicons dans le beurre avec un peu de sucre.<br \/>Lever les pigeons en filets. Les r\u00e9chauffer puis assaisonner. Laisser ensuite reposer.<br \/>Monter une sauce au beurre avec les cuisses.<br \/>Dresser en agen\u00e7ant harmonieusement sur l\u2019assiette, les l\u00e9gumes et les filets de pigeon. Saupoudrer de poudre d\u2019algues et de pluches de persil plat.<br \/>Servir s\u00e9par\u00e9ment dans un petit plat creux individuel, les cuisses et les ailerons pr\u00e9alablement mont\u00e9s au beurre.<\/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>Ch\u00e2teau Tourteau Montagne Saint Emilion<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/02\/4-Recette-Pigeon-1110_BT_70_107.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bb4-Recette Pigeon-1110_BT_70_107&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS Pour 4 personnes 4 filets de pigeons 4 chicons 60 g de crosnes 8 racines de cerfeuil 8 choux de Bruxelles Persil plat Poudre d\u2019algues Fond de volaille (ou jus de carcasse maison) Huile d\u2019olive Beurre Sel, poivre, sucre PR\u00c9PARATION Cuire le pigeon sur carcasse. Faire r\u00e9duire pour r\u00e9aliser le fond de volaille et [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":29361,"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-29521","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>PIGEON D\u2019ANJOU \u00c0 LA POUDRE D\u2019ALGUES | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | PIGEON D\u2019ANJOU \u00c0 LA POUDRE D\u2019ALGUES\" 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