{"id":39002,"date":"2022-12-02T14:56:22","date_gmt":"2022-12-02T13:56:22","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=39002"},"modified":"2022-12-02T14:58:09","modified_gmt":"2022-12-02T13:58:09","slug":"homard-breton-caillettes-de-faisan-sauce-woodstock-flower-power","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/homard-breton-caillettes-de-faisan-sauce-woodstock-flower-power\/","title":{"rendered":"Homard breton, caillettes de faisan, sauce Woodstock flower power"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.16″ _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\u00bb4.16″ _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\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Une recette de Mario \u00adElias<\/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\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

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

Caillettes :<\/strong><\/p>\n

    \n
  • 250 g de chair de faisan\u00a0<\/span><\/li>\n
  • 50 g d\u2019hach\u00e9 de veau<\/li>\n
  • 50 g de foie de volaille<\/li>\n
  • 10 cl de cognac<\/li>\n
  • 150 g de poitrine de porc<\/li>\n
  • 1 grosse \u00e9chalote<\/li>\n
  • 1 \u0153uf<\/li>\n
  • Feuilles d\u2019\u00e9pinard<\/li>\n<\/ul>\n

     <\/p>\n

      \n
    • 70 g de homard breton<\/li>\n
    • 1 l de fond blanc<\/li>\n
    • Champignons des bois<\/li>\n
    • Vinaigre sushi (vinaigre de riz blanc)<\/li>\n
    • Sel, poivre<\/li>\n
    • Copeaux de ch\u00eane<\/li>\n
    • Herbes et fleurs du jardin<\/li>\n<\/ul>\n

      [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

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

      Passer les diff\u00e9rents ingr\u00e9dients au hachoir. Faire des petites boulettes puis les envelopper de feuilles d\u2019\u00e9pinard. Cuire \u00e0 180\u00b0C suivant la taille des boulettes.<\/p>\n

      Cuire le homard au barbecue.<\/p>\n

      Sauce Woodstock
      <\/strong>Faire fumer \u00e0 sec 50 g de copeaux de ch\u00eane. \u00a0<\/span><\/p>\n

      D\u00e9glacer 1 litre de fond blanc. R\u00e9duire de 2\/3. Passer au chinois fin et monter au beurre. Assaisonner de sel, poivre, vinaigre sushi.<\/p>\n

      Dressage<\/b><\/h4>\n

      Dresser les boulettes, quelques champignons des bois, le homard cuit au barbecue, la sauce. Recouvrir d\u2019herbes et de fleurs du jardin.<\/p>\n

      [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

      SUGGESTION DE VIN<\/h4>\n

      Los Vascos Cromas, Cabernet-Sauvignon Gran Reserva<\/b><\/p>\n

      \u00a0<\/p>\n

      [\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/12\/3.png\u00a0\u00bb title_text=\u00a0\u00bb3″ _builder_version=\u00a0\u00bb4.19.2″ 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 Mario \u00adEliasIngr\u00e9dients\u00a0 Caillettes : 250 g de chair de faisan\u00a0 50 g d\u2019hach\u00e9 de veau 50 g de foie de volaille 10 cl de cognac 150 g de poitrine de porc 1 grosse \u00e9chalote 1 \u0153uf Feuilles d\u2019\u00e9pinard   70 g de homard breton 1 l de fond blanc Champignons des bois […]<\/p>\n","protected":false},"author":5,"featured_media":38980,"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-39002","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":"\nHomard breton, caillettes de faisan, sauce Woodstock 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