{"id":44373,"date":"2024-01-23T15:57:08","date_gmt":"2024-01-23T14:57:08","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=44373"},"modified":"2024-01-23T15:58:36","modified_gmt":"2024-01-23T14:58:36","slug":"roulade-de-poulet-a-pattes-noires-aux-champignons-des-bois-salsifis-et-sauce-a-lestragon","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/roulade-de-poulet-a-pattes-noires-aux-champignons-des-bois-salsifis-et-sauce-a-lestragon\/","title":{"rendered":"Roulade de poulet \u00e0 pattes noires aux champignons des bois, salsifis et sauce \u00e0 l\u2019estragon"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;30px|||||&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;0px|||||&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; link_text_color=&#8221;#E09900&#8243; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p class=\"p1\" style=\"text-align: center;\"><span>Recette de<\/span>\u00a0<a href=\"https:\/\/horecamagazine.be\/fr\/destin-cannaert-bar-bulot-2\/\"><strong>Destin Cannaert<\/strong><\/a><span class=\"s1\">\u00a0<\/span>de restaurant Bar Bulot<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;30px|||||&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; ul_line_height=&#8221;0.9em&#8221; header_4_font=&#8221;||||||||&#8221; header_4_text_color=&#8221;#E09900&#8243; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h4 class=\"p1\"><span class=\"s1\"><b>Ingr\u00e9dients\u00a0<\/b><\/span><\/h4>\n<p class=\"p1\"><strong>(4 personnes)<\/strong><\/p>\n<ul>\n<li class=\"p2\">2 grands filets de poulet (poulet \u00e0 pattes noires)<\/li>\n<li class=\"p2\">4 salsifis<\/li>\n<li class=\"p2\">Beurre<\/li>\n<li class=\"p2\">Poivre noir<\/li>\n<li class=\"p2\">Sel de mer<\/li>\n<\/ul>\n<p class=\"p3\"><strong>Farce <\/strong><\/p>\n<ul>\n<li class=\"p2\"><span class=\"s2\">60 g de blanc d\u2019\u0153uf<\/span><\/li>\n<li class=\"p2\"><span class=\"s2\">1 filet de poulet<\/span><\/li>\n<li class=\"p2\"><span class=\"s2\">25 g de cr\u00e8me (40%)<\/span><\/li>\n<li class=\"p2\"><span class=\"s2\">20 g de mad\u00e8re<\/span><\/li>\n<li class=\"p2\"><span class=\"s3\">5 g de beurre sal\u00e9<\/span><\/li>\n<li class=\"p2\"><span class=\"s3\">25 g de champignons ch\u00e2taignes \u00e9minc\u00e9s<\/span><\/li>\n<li class=\"p2\"><span class=\"s3\">30 g d\u2019\u00e9chalotes, en brunoise<\/span><\/li>\n<li class=\"p2\"><span class=\"s3\">Truffe noire (facultatif)<\/span><\/li>\n<li class=\"p2\"><span class=\"s3\">1 pinc\u00e9e de sel<\/span><\/li>\n<\/ul>\n<p class=\"p3\"><strong>M\u00e9lange de champignons des bois<\/strong><\/p>\n<ul>\n<li class=\"p2\">40 g de champignons des bois \u00e9minc\u00e9s<\/li>\n<li class=\"p2\">\u00bd gousse d\u2019ail, press\u00e9e<span class=\"s4\">\u00a0<\/span><\/li>\n<li class=\"p2\">5 g de ciboulette<\/li>\n<li class=\"p2\">10 g d\u2019\u00e9chalote \u00e9minc\u00e9e<\/li>\n<li class=\"p2\">Beurre<\/li>\n<li class=\"p2\">Poivre moulu frais<\/li>\n<li class=\"p2\">Gros sel de mer<\/li>\n<\/ul>\n<p class=\"p3\"><strong>Sauce \u00e0 l\u2019estragon<\/strong><\/p>\n<ul>\n<li class=\"p2\">40 g d\u2019\u00e9chalote \u00e9minc\u00e9e<\/li>\n<li class=\"p2\">80 g de champignons \u00e9minc\u00e9s<\/li>\n<li class=\"p2\">20 g de beurre sal\u00e9<\/li>\n<li class=\"p2\">50 g de vin rouge<\/li>\n<li class=\"p2\">500 g de fond brun<\/li>\n<li class=\"p2\">Estragon cisel\u00e9 (selon le go\u00fbt)<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; ul_line_height=&#8221;1.1em&#8221; header_4_text_color=&#8221;#E09900&#8243; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h4 class=\"p1\"><b>Pr\u00e9paration<\/b><\/h4>\n<p class=\"p1\"><strong>Farce<\/strong> <br \/><span class=\"s1\">Mixez les filets de poulet dans un mixeur culinaire, incorporez-y le blanc d\u2019oeuf et ensuite la cr\u00e8me. R\u00e9servez au frais. Faites revenir les \u00e9chalotes dans le beurre, ajoutez les champignons, ajoutez \u00e9ventuellement quelques copeaux de truffe, d\u00e9glacez au mad\u00e8re et laissez enti\u00e8rement s\u00e9cher. Laissez refroidir et m\u00e9langez \u00e0 la farce au poulet. Assaisonnez de sel fin.<\/span><\/p>\n<p class=\"p1\"><strong>Roulade de poulet<br \/><\/strong><span class=\"s1\">S\u00e9parez les filets des sous-filets du poulet. Mettez aussi bien les sous-filets que les filets entre deux feuilles de fraicheur et frappez-les d\u00e9licatement pour les aplatir. Assaisonnez de poivre fraichement moulu et de sel fin. R\u00e9partissez la farce sur les filets, d\u00e9posez les sous-filets dessus dans le m\u00eame sens et roulez-les fermement dans une feuille fraicheur, faites en sorte que la farce ne sorte pas. Portez de l\u2019eau \u00e0 \u00e9bullition dans une grande casserole, retirez-la du feu et faites-y cuire les roulades pendant 20 minutes. Retirez les roulades de la feuille de fraicheur. Faites fondre une noix de beurre et faites-les joliment colorer. Laissez reposer. <\/span><\/p>\n<p class=\"p1\"><strong>M\u00e9lange de champignons des bois<br \/><\/strong>Faites cuire les champignons au beurre. Finalisez avec les \u00e9chalotes, la ciboulette et l\u2019ail press\u00e9. Assaisonnez de poivre et de sel.<\/p>\n<p class=\"p1\"><strong>Salsifis frits<br \/><\/strong>Nettoyez soigneusement les salsifis et coupez-les en fines lamelles, s\u00e9chez-les en les tamponnant. Faites cuire les lamelles \u00e0 la friteuse \u00e0 150\u00b0C. Assaisonnez de sel fin.<\/p>\n<p class=\"p1\"><strong>Sauce \u00e0 l\u2019estragon<br \/><\/strong>Faites cuire les \u00e9chalotes dans le beurre jusqu\u2019\u00e0 ce qu\u2019elles soient translucides. Ajoutez les champignons et faites-les colorer. D\u00e9glacez au vin rouge et laissez \u00e9vaporer. Ajoutez le fond brun et laissez r\u00e9duire. Assaisonnez, tamisez et ajoutez l\u2019estragon.<\/p>\n<h4 class=\"p3\"><b>Finition\u00a0<\/b><\/h4>\n<p class=\"p2\">Coupez les roulades en tranches, d\u00e9posez-les dans le centre des assiettes, recouvrez du m\u00e9lange de champignons et garnissez avec les lamelles de salsifis et un peu de cerfeuil. Servez la sauce \u00e0 l\u2019estragon \u00e0 table.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de\u00a0Destin Cannaert\u00a0de restaurant Bar BulotIngr\u00e9dients\u00a0 (4 personnes) 2 grands filets de poulet (poulet \u00e0 pattes noires) 4 salsifis Beurre Poivre noir Sel de mer Farce 60 g de blanc d\u2019\u0153uf 1 filet de poulet 25 g de cr\u00e8me (40%) 20 g de mad\u00e8re 5 g de beurre sal\u00e9 25 g de champignons ch\u00e2taignes \u00e9minc\u00e9s [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":44375,"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":"828","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-44373","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 v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Roulade de poulet \u00e0 pattes noires aux champignons des bois, salsifis et sauce \u00e0 l\u2019estragon | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Roulade de poulet \u00e0 pattes noires aux champignons des bois, salsifis et sauce \u00e0 l\u2019estragon\" \/>\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\/roulade-de-poulet-a-pattes-noires-aux-champignons-des-bois-salsifis-et-sauce-a-lestragon\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roulade de poulet \u00e0 pattes noires aux champignons des bois, salsifis et sauce \u00e0 l\u2019estragon | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Roulade de poulet \u00e0 pattes noires aux champignons des bois, salsifis et sauce \u00e0 l\u2019estragon\" \/>\n<meta property=\"og:url\" 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