{"id":36879,"date":"2022-07-04T14:12:42","date_gmt":"2022-07-04T12:12:42","guid":{"rendered":"https:\/\/horecamagazine.be\/coucou-de-malines-en-declinaison-dartichauts-parmentier-crecy-en-croute-de-quinoa-noir-beurre-emulsionne-au-noillly-pratt\/"},"modified":"2022-07-04T14:12:47","modified_gmt":"2022-07-04T12:12:47","slug":"coucou-de-malines-en-declinaison-dartichauts-parmentier-crecy-en-croute-de-quinoa-noir-beurre-emulsionne-au-noillly-pratt","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/coucou-de-malines-en-declinaison-dartichauts-parmentier-crecy-en-croute-de-quinoa-noir-beurre-emulsionne-au-noillly-pratt\/","title":{"rendered":"Coucou de Malines en d\u00e9clinaison d\u2019artichauts, Parmentier Cr\u00e9cy en cro\u00fbte de quinoa noir, beurre \u00e9mulsionn\u00e9 au Noillly Pratt"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb41px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Une recette de David Lievyns<\/span><\/strong><\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.2.2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Ingr\u00e9dients\u00a0<\/span><\/b><\/h4>\n

Pour 4 personnes<\/p>\n

    \n
  • 4 supr\u00eames de coucou de Malines<\/li>\n
  • 3 artichauts bretons<\/li>\n
  • 4 champignons blancs<\/li>\n
  • 2 carottes<\/li>\n
  • 2 pommes de terre<\/li>\n
  • Ail, \u00e9chalote<\/li>\n
  • Quinoa noir<\/li>\n
  • Beurre<\/li>\n
  • Citron<\/li>\n
  • \u00bd dl de Noilly Pratt<\/li>\n
  • Garniture aromatique (carotte, oignon, c\u00e9leri, thym, laurier)<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb]<\/p>\n

    Pr\u00e9paration<\/b><\/h4>\n

    R\u00e9aliser un fond de volaille avec les parures du coucou. Tourner les artichauts et cuire dans le fond de volaille. Tailler un artichaut en cubes.<\/p>\n

    R\u00e9aliser une farce de volaille et m\u00e9langer avec les cubes d\u2019artichauts, l\u2019ail et l\u2019\u00e9chalote. Farcir les supr\u00eames et cuire 20 minutes dans le court bouillon juste chauff\u00e9 (65\u00b0C). Apr\u00e8s cuisson, colorer au beurre rapidement.<\/p>\n

    Tailler les artichauts en cercle de 1,5 \u00e0 2 cm. Avec le restant d\u2019artichaut, r\u00e9aliser une pur\u00e9e fine au Thermomix. Napper la volaille de pur\u00e9e et terminer avec les cercles d\u2019artichaut (\u00e9cailles).<\/p>\n

    Cuire le quinoa noir \u00e0 l\u2019eau, \u00e9goutter et s\u00e9cher au four. Mixer finement en poudre. R\u00e9aliser un gratin de pommes de terre en alternant pommes de terre et carottes (Cr\u00e9cy). Ajouter \u00bc L de cr\u00e8me et cuire au four 40 minutes. Tailler quand c\u2019est froid et paner dans le quinoa noir. Tourner les champignons puis les cuire au beurre et citron.<\/p>\n

    R\u00e9cup\u00e9rer le jus de cuisson (+\/- 1 dl) des artichauts et de la volaille, ajouter le Noilly Pratt et \u00e9mulsionner avec 300 g de beurre.<\/p>\n

    Dresser.<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

    SUGGESTION DE VIN<\/h4>\n

    Saint-Nicolas de Bourgueil ‘Le Clos’, Le Clos du Vigneau<\/b><\/p>\n

    [\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/07\/Saint-Nicolas-de-Bourgueil.png\u00a0\u00bb title_text=\u00a0\u00bbSaint Nicolas de Bourgueil\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Une recette de David LievynsIngr\u00e9dients\u00a0 Pour 4 personnes 4 supr\u00eames de coucou de Malines 3 artichauts bretons 4 champignons blancs 2 carottes 2 pommes de terre Ail, \u00e9chalote Quinoa noir Beurre Citron \u00bd dl de Noilly Pratt Garniture aromatique (carotte, oignon, c\u00e9leri, thym, laurier) Pr\u00e9paration R\u00e9aliser un fond de volaille avec les parures du coucou. […]<\/p>\n","protected":false},"author":5,"featured_media":36859,"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-36879","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":"\nCoucou de Malines en d\u00e9clinaison d\u2019artichauts, Parmentier Cr\u00e9cy en cro\u00fbte de quinoa noir, beurre \u00e9mulsionn\u00e9 au Noillly Pratt | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Coucou de Malines en d\u00e9clinaison d\u2019artichauts, Parmentier Cr\u00e9cy en cro\u00fbte de quinoa noir, beurre \u00e9mulsionn\u00e9 au Noillly Pratt\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/coucou-de-malines-en-declinaison-dartichauts-parmentier-crecy-en-croute-de-quinoa-noir-beurre-emulsionne-au-noillly-pratt\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coucou de Malines en d\u00e9clinaison d\u2019artichauts, Parmentier Cr\u00e9cy en cro\u00fbte de quinoa noir, beurre \u00e9mulsionn\u00e9 au Noillly Pratt | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Coucou de Malines en d\u00e9clinaison d\u2019artichauts, Parmentier Cr\u00e9cy en cro\u00fbte de quinoa noir, beurre \u00e9mulsionn\u00e9 au Noillly Pratt\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/coucou-de-malines-en-declinaison-dartichauts-parmentier-crecy-en-croute-de-quinoa-noir-beurre-emulsionne-au-noillly-pratt\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-07-04T12:12:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-07-04T12:12:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/07\/214-TASTE-RECEPT-WEBSITE_20222.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1223\" \/>\n\t<meta property=\"og:image:height\" content=\"733\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/coucou-de-malines-en-declinaison-dartichauts-parmentier-crecy-en-croute-de-quinoa-noir-beurre-emulsionne-au-noillly-pratt\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/coucou-de-malines-en-declinaison-dartichauts-parmentier-crecy-en-croute-de-quinoa-noir-beurre-emulsionne-au-noillly-pratt\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"Coucou de Malines en d\u00e9clinaison d\u2019artichauts, 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