{"id":41000,"date":"2023-05-12T10:23:42","date_gmt":"2023-05-12T08:23:42","guid":{"rendered":"https:\/\/horecamagazine.be\/pigeon-des-collines-koji-jus-brun-a-la-prune-fermentee-butternut-condiment-courgettes\/"},"modified":"2023-05-12T10:24:56","modified_gmt":"2023-05-12T08:24:56","slug":"pigeon-des-collines-koji-jus-brun-a-la-prune-fermentee-butternut-condiment-courgettes","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/pigeon-des-collines-koji-jus-brun-a-la-prune-fermentee-butternut-condiment-courgettes\/","title":{"rendered":"Pigeon des collines, koji, jus brun \u00e0 la prune ferment\u00e9e, butternut, condiment courgettes"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _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\u00bb4.19.2″ _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 St\u00e9phane Diffels<\/strong><\/a><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.19.2″ _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 header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

INGR\u00c9DIENTS<\/b><\/h4>\n

Pour 4 personnes<\/p>\n

    \n
  • 2 pigeons<\/li>\n
  • 30 g de beurre<\/li>\n
  • 20 g de pur\u00e9e de prune ferment\u00e9e<\/li>\n
  • 1 cc de gingembre frais<\/li>\n
  • 1 courgette<\/li>\n
  • 50 g de noisettes<\/li>\n
  • 40 g de citron ferment\u00e9<\/span><\/li>\n
  • Miso de petits pois<\/span><\/li>\n
  • 500 g de butternutt<\/span><\/li>\n
  • 50 g de butternutt ferment\u00e9<\/li>\n
  • 200 g d\u2019orge perl\u00e9<\/li>\n
  • ciboulette, verveine. cerfeuil musqu\u00e9<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _builder_version=\u00a0\u00bb4.19.2″ _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 header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

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

    Pour r\u00e9aliser un koji :Faites cuire l\u2019orge dans de l\u2019eau fr\u00e9missante, une fois refroidi, ensemencez avec des souches d\u2019ascomyc\u00e8tes types Aspergillus. Laissez reposer 24\/48h \u00e0 30\u00b0C.<\/p>\n

    Faites confire les cuisses 4h \u00e0 80\u00b0C avec vos herbes pr\u00e9f\u00e9r\u00e9es.<\/p>\n

    R\u00e9alisez un fond brun avec les carcasses et les ailes.<\/p>\n

    Pour la sauce: r\u00e9duisez le fond, ajoutez la pur\u00e9e de prune ferment\u00e9e et le gingembre puis liez au beurre.<\/p>\n

    Pour le condiment : grillez les courgettes au feu, r\u00e9duisez-les en fine brunoise et m\u00e9langez avec le citron, les noisettes pr\u00e9alablement torr\u00e9fi\u00e9es et concass\u00e9es. Assaisonnez avec le miso de petits pois.<\/p>\n

    Pour la pur\u00e9e : Faites cuire le butternut frais et ajoutez le butternut ferment\u00e9.
    Mixez le tout intimement avec le beurre.<\/p>\n

    Pour l\u2019envoi\u00a0<\/span><\/b><\/h4>\n

    Faites cuire les filets de pigeon au feu de bois, r\u00e9chauffez les cuisses, po\u00ealez le koji au beurre noisette. Dressez le filet avec le koji, la sauce, et saupoudrez de ciboulette et verveine cisel\u00e9es. Ajoutez quelques graines de tournesol torr\u00e9fi\u00e9es.<\/p>\n

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

    Dressez le condiment, recouvrez de pur\u00e9e de butternut et d\u00e9posez la cuisse. Ajoutez une sommit\u00e9 de cerfeuil musqu\u00e9.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Une recette de St\u00e9phane DiffelsINGR\u00c9DIENTS Pour 4 personnes 2 pigeons 30 g de beurre 20 g de pur\u00e9e de prune ferment\u00e9e 1 cc de gingembre frais 1 courgette 50 g de noisettes 40 g de citron ferment\u00e9 Miso de petits pois 500 g de butternutt 50 g de butternutt ferment\u00e9 200 g d\u2019orge perl\u00e9 ciboulette, […]<\/p>\n","protected":false},"author":5,"featured_media":40975,"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-41000","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":"\nPigeon des collines, koji, jus brun \u00e0 la 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