{"id":41332,"date":"2023-05-23T14:29:26","date_gmt":"2023-05-23T12:29:26","guid":{"rendered":"https:\/\/horecamagazine.be\/les-poireaux-de-marie-destine-cuits-a-la-braise-bearnaise-a-lagastache-caramel-de-poireaux\/"},"modified":"2023-05-23T14:31:37","modified_gmt":"2023-05-23T12:31:37","slug":"les-poireaux-de-marie-destine-cuits-a-la-braise-bearnaise-a-lagastache-caramel-de-poireaux","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/les-poireaux-de-marie-destine-cuits-a-la-braise-bearnaise-a-lagastache-caramel-de-poireaux\/","title":{"rendered":"Les Poireaux de Marie Destin\u00e9. Cuits \u00e0 la braise, b\u00e9arnaise \u00e0 l\u2019agastache, caramel de poireaux"},"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 Thomas Troupin <\/span>de restaurant\u00a0 \u00a1Toma!<\/a><\/strong><\/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″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

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

Pour 4 personnes<\/p>\n

    \n
  • 4 poireaux<\/li>\n<\/ul>\n

    B\u00e9arnaise<\/strong><\/><\/p>\n

      \n
    • 3 \u0153ufs\u00a0<\/span><\/li>\n
    • 3 cuill\u00e8res \u00e0 soupe de gastrique \u00e0 l\u2019agastache\u00a0<\/span><\/li>\n
    • Quelques de fleurs d\u2019agastache s\u00e9ch\u00e9es\u00a0<\/span><\/li>\n
    • Un peu de beurre clarifi\u00e9\u00a0<\/span><\/li>\n
    • Jambon sec de marcassin ou autre\u00a0<\/span><\/li>\n<\/ul>\n

      Caramel de poireaux<\/strong><\/p>\n

        \n
      • 100 g de sucre\u00a0<\/span><\/li>\n
      • 200 g de vinaigre\u00a0<\/span><\/li>\n
      • 300 g d\u2019eau\u00a0<\/span><\/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

        Faites cuire les poireaux \u00e0 la braise du barbecue puis faites noircir le plus vite possible.<\/p>\n

        Laissez cuire avec la chaleur r\u00e9siduelle.\u00a0<\/span><\/p>\n

        R\u00e9coltez le c\u0153ur. R\u00e9servez au frais. Plongez les parties torr\u00e9fi\u00e9es dans le sucre vinaigre et eau puis laissez infuser au minimum 24h.<\/p>\n

        Filtrez et laissez r\u00e9duire jusqu\u2019\u00e0 l\u2019obtention d\u2019un caramel liquide.\u00a0<\/span><\/p>\n

        Faites s\u00e9cher au four \u00e0 80\u00b0C les parures de poireaux torr\u00e9fi\u00e9es et vinaigr\u00e9es. Laissez r\u00e9duire en poudre comme une \u00e9pice.<\/p>\n

        Pour la sauce\u00a0
        <\/span><\/strong>Emulsionnez \u00e0 chaud les jaunes d\u2019\u0153ufs avec la gastrique.<\/p>\n

        Ajoutez le beurre clarifi\u00e9 chaud en fin filet.<\/p>\n

        Salez et ajoutez les fleurs d\u2019agastache s\u00e9ch\u00e9es.\u00a0<\/span><\/p>\n

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

        Disposez sur l\u2019assiette les poireaux pr\u00e9alablement r\u00e9chauff\u00e9s. Ajoutez la b\u00e9arnaise et quelques feuilles d\u2019agastache r\u00e2p\u00e9es \u00e0 l\u2019aide d\u2019un microplane, le jambon s\u00e9ch\u00e9, saupoudrez d\u2019\u00e9pices de poireaux torr\u00e9fi\u00e9es et vinaigr\u00e9es.<\/p>\n

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

        Une recette de Thomas Troupin de restaurant\u00a0 \u00a1Toma!Ingr\u00e9dients Pour 4 personnes 4 poireaux B\u00e9arnaise 3 \u0153ufs\u00a0 3 cuill\u00e8res \u00e0 soupe de gastrique \u00e0 l\u2019agastache\u00a0 Quelques de fleurs d\u2019agastache s\u00e9ch\u00e9es\u00a0 Un peu de beurre clarifi\u00e9\u00a0 Jambon sec de marcassin ou autre\u00a0 Caramel de poireaux 100 g de sucre\u00a0 200 g de vinaigre\u00a0 300 g d\u2019eau\u00a0 Pr\u00e9paration […]<\/p>\n","protected":false},"author":5,"featured_media":41308,"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-41332","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":"\nLes Poireaux de Marie Destin\u00e9. 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