Vincent Gardinal<\/strong><\/a> de restaurant Le Prieur\u00e9-Saint-G\u00e9ry<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _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_2″ _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\u00bb4.27.2″ _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″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Ingr\u00e9dients pour 8 personnes<\/b><\/h4>\n
600 g net de longe de thon rouge assaisonn\u00e9 de fleur de sel et de poivre, 240 g de foie de canard cru, 8 blancs de poireaux, 50 g de beurre. QS\u00a0: fleur de sel, poivre<\/p>\n
Les poireaux<\/b><\/h4>\n
R\u00e9unissez les blancs de poireaux, le beurre, le sel, le poivre dans un sac sous-vide, puis scellez et faites cuire \u00e0 80\u00b0C durant 40 minutes.<\/p>\n
D\u00e9ballez, \u00e9pongez et r\u00e9servez.<\/p>\n
La b\u00e9arnaise<\/b><\/h4>\n
R\u00e9unissez dans le bol d’un Thermomix 60 g de jaunes d\u2019\u0153ufs, 1 \u0153uf entier, 100 g de cr\u00e8me crue, 60 g de gastrique, 200 g de beurre, sel, tabasco en QS.<\/p>\n
Cuisez durant 15 minutes \u00e0 80\u00b0C puis terminez avec la cr\u00e8me crue. Versez dans un siphon, gazez \u00e0 2 cartouches, r\u00e9servez \u00e0 60\u00b0C maximum.<\/p>\n
L\u2019accompagnement<\/b><\/h4>\n
75 g d’\u00e9chalotes cisel\u00e9es, 20 g de beurre, cr\u00e8me, 200 g de champagne ros\u00e9, 20 g d’estragon hach\u00e9, 1 pamplemousse rose<\/p>\n
Taillez \u00e0 vif le pamplemousse, d\u00e9taillez-le en segments et taillez en brunoise. Faites suer l’\u00e9chalote au beurre, d\u00e9glacez au champagne, r\u00e9duisez au \u00be. Puis ajoutez la cr\u00e8me et r\u00e9duisez de moiti\u00e9. Ajoutez le pamplemousse et l’estragon, r\u00e9servez.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _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\u00bb4.27.2″ _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″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Les chips de pomme de terre<\/b><\/h4>\n
16 tranches de pomme de terre<\/p>\n
Beurre clarifi\u00e9, sel fin, poivre en QS.<\/p>\n
Taillez finement les pommes de terre. Disposez-les sur silpat, badigeonnez de beurre et couvrez d’un silpat.<\/p>\n
Cuisez \u00e0 180\u00b0C au four jusqu\u2019\u00e0 coloration, r\u00e9servez sur du papier absorbant, salez et poivrez.<\/p>\n
Finition et dressage<\/b><\/h4>\n
D\u00e9taillez le foie de canard en fines tranches. Assaisonnez de fleur de sel et poivrez.<\/p>\n
Snackez bri\u00e8vement le thon puis d\u00e9taillez-le en 8 parts \u00e9gales.<\/p>\n
Caram\u00e9lisez les poireaux \u00e0 la flamme.<\/p>\n
Pour le dressage, assemblez les poireaux, disposez le foie de canard et couvrez de tranches de pomme de terre.<\/p>\n
Posez le thon, disposez quelques herbes, fleurs de saison, filaments de poireaux s\u00e9ch\u00e9s, de poudre de poireau br\u00fbl\u00e9.<\/p>\n
Ti\u00e9dissez la base de sauce pamplemousse, ajoutez la b\u00e9arnaise et servez s\u00e9par\u00e9ment en sauci\u00e8re.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Recette de Vincent Gardinal de restaurant Le Prieur\u00e9-Saint-G\u00e9ryIngr\u00e9dients pour 8 personnes 600 g net de longe de thon rouge assaisonn\u00e9 de fleur de sel et de poivre, 240 g de foie de canard cru, 8 blancs de poireaux, 50 g de beurre. QS\u00a0: fleur de sel, poivre Les poireaux R\u00e9unissez les blancs de poireaux, le […]<\/p>\n","protected":false},"author":5,"featured_media":48497,"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-48522","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":"\n
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