{"id":44489,"date":"2024-01-24T15:51:40","date_gmt":"2024-01-24T14:51:40","guid":{"rendered":"https:\/\/horecamagazine.be\/le-medaillon-de-veau-confit-a-la-graisse-doie-reduction-de-jus-de-veau-facon-marengo-truffe\/"},"modified":"2024-01-24T15:51:40","modified_gmt":"2024-01-24T14:51:40","slug":"le-medaillon-de-veau-confit-a-la-graisse-doie-reduction-de-jus-de-veau-facon-marengo-truffe","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-medaillon-de-veau-confit-a-la-graisse-doie-reduction-de-jus-de-veau-facon-marengo-truffe\/","title":{"rendered":"Le m\u00e9daillon de veau confit \u00e0 la graisse d\u2019oie, r\u00e9duction de jus de veau fa\u00e7on \u2018Marengo\u2019 truff\u00e9"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _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&Prime; _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&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p class=\"p1\" style=\"text-align: center;\">Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/patrick-celeghin-traiteur-paulus\/\"><strong>Patrick Celeghin<\/strong><\/a><span class=\"s1\">\u00a0<\/span>de Traiteur Paulus<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _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_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><b>Le veau<\/b><\/h4>\n<p class=\"p2\">600 g de filet d\u2019Anvers de veau, 400 g de graisse d\u2019oie, sel, poivre, 4 gousses d\u2019ail, 1 branche de thym, 1 feuille de laurier<\/p>\n<p class=\"p2\">D\u00e9coupez 4 m\u00e9daillons de veau de 5 cm d\u2019\u00e9paisseur. Assaisonnez de sel et poivre.<\/p>\n<p class=\"p2\">Dans une casserole faites revenir les gousses d\u2019ail \u00e9cras\u00e9es, le thym dans une cuill\u00e8re de graisse d\u2019oie. Assaisonnez de sel et poivre. Ajoutez le reste de la graisse d\u2019oie, portez \u00e0 62\u00b0C.<\/p>\n<p class=\"p2\">Plongez les m\u00e9daillons de veau dans la graisse d\u2019oie, amenez \u00e0 58\u00b0C \u00e0 c\u0153ur.<\/p>\n<p class=\"p2\">Avant de servir, \u00e9gouttez les m\u00e9daillons de veau et passez-les \u00e0 la po\u00eale afin de leur donner une belle coloration. Assaisonnez de sel et poivre.<\/p>\n<h4 class=\"p1\"><b>Sauce Marengo truff\u00e9e<\/b><\/h4>\n<p class=\"p2\">100 g d\u2019oignons, 100 g de tomates pel\u00e9es, 1 gousse d\u2019ail, 1 dl de vin blanc, 4 dl de fond de veau, 2 cl de jus de truffe , huile d\u2019olive<\/p>\n<p class=\"p2\">Faites suer \u00e0 l\u2019huile d\u2019olive l\u2019oignon en cubes et la gousse d\u2019ail hach\u00e9e. Ajoutez les tomates pel\u00e9es concass\u00e9es. Faites cuire 3 minutes et d\u00e9glacez au vin blanc. Faites r\u00e9duire de moiti\u00e9, ajoutez le fond de veau. Faites r\u00e9duire \u00e0 consistance. Rel\u00e2chez avec le jus de truffe. Passez au chinois, assaisonnez de sel et poivre.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb1.1em\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<h4 class=\"p1\"><b>Accompagnement<\/b><\/h4>\n<p class=\"p2\"><strong>Aligot de pomme terre :<br \/><\/strong>500 g de pommes de terre bintje, 5 g de beurre, 100 g de tomme fraiche du Cantal r\u00e2p\u00e9, \u00bd gousse d\u2019ail, 1 dl de cr\u00e8me , sel, poivre<\/p>\n<p class=\"p2\">Faites cuire les pommes de terre \u00e0 l\u2019eau sal\u00e9e, r\u00e9duisez en pur\u00e9e bien lisse, r\u00e9servez.<\/p>\n<p class=\"p2\">Faites cuire l\u2019ail hach\u00e9e dans la cr\u00e8me et le beurre. Mixez.<\/p>\n<p class=\"p2\">M\u00e9langez la pr\u00e9paration cr\u00e8me, beurre, ail \u00e0 la pur\u00e9e de pomme de terre.<\/p>\n<p class=\"p2\">Versez la tomme r\u00e2p\u00e9e dans la pur\u00e9e en remuant constamment \u00e0 feu doux afin d\u2019obtenir une pur\u00e9e qui file.<\/p>\n<p class=\"p2\"><strong>Potimarron fondant :<br \/><\/strong>400 g Potimarron, 5 g de beurre, 5 dl de bouillon de l\u00e9gumes, sel<\/p>\n<p class=\"p2\">D\u00e9coupez des lunes de potimarron \u00e9pluch\u00e9 de +- 2 cm d\u2019\u00e9paisseur. D\u00e9posez-les dans une po\u00eale avec le beurre. Couvrez de bouillon de l\u00e9gumes. Salez l\u00e9g\u00e8rement. Laissez cuire jusqu\u2019\u00e0 r\u00e9duction compl\u00e8te du bouillon de l\u00e9gumes et donnez une l\u00e9g\u00e8re caram\u00e9lisation.<\/p>\n<p class=\"p2\"><strong>Fenouil caram\u00e9lis\u00e9 :<br \/><\/strong>1 fenouil, sauce soja sucr\u00e9e<\/p>\n<p class=\"p2\">D\u00e9coupez un fenouil en fines tranches de 5 mm d\u2019\u00e9paisseur. D\u00e9posez sur une feuille de papier cuisson.<\/p>\n<p class=\"p2\">Badigeonnez de sauce soja et d\u2019huile d\u2019olive. Couvrez d\u2019une feuille de papier cuisson et d\u2019une plaque.<\/p>\n<p class=\"p2\">Enfournez +- 20 minutes \u00e0 160\u00b0C.<\/p>\n<p class=\"p2\"><strong>Champignon grill\u00e9 :<br \/><\/strong>8 petites t\u00eates de champignon, huile d\u2019olive, sel, poivre<\/p>\n<p class=\"p2\">Huilez les t\u00eates de champignon et d\u00e9posez sur le gril chaud, laissez cuire jusqu\u2019\u00e0 ce que l\u2019eau commence \u00e0 remplir le c\u0153ur du champignon.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Patrick Celeghin\u00a0de Traiteur PaulusLe veau 600 g de filet d\u2019Anvers de veau, 400 g de graisse d\u2019oie, sel, poivre, 4 gousses d\u2019ail, 1 branche de thym, 1 feuille de laurier D\u00e9coupez 4 m\u00e9daillons de veau de 5 cm d\u2019\u00e9paisseur. Assaisonnez de sel et poivre. Dans une casserole faites revenir les gousses d\u2019ail \u00e9cras\u00e9es, [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":44470,"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-44489","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 v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le m\u00e9daillon de veau confit \u00e0 la graisse d\u2019oie, r\u00e9duction de jus de veau fa\u00e7on \u2018Marengo\u2019 truff\u00e9 | Horeca Magazine<\/title>\n<meta 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