{"id":49907,"date":"2025-02-14T11:38:21","date_gmt":"2025-02-14T10:38:21","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=49907"},"modified":"2025-02-14T11:58:39","modified_gmt":"2025-02-14T10:58:39","slug":"cepe-myrtille-sarrasin-genievre","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/cepe-myrtille-sarrasin-genievre\/","title":{"rendered":"C\u00e8pe Myrtille, sarrasin, geni\u00e8vre"},"content":{"rendered":"

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Recette de Gary Kirchens<\/strong><\/a><\/p>\n

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Ingr\u00e9dients pour 6 personnes :<\/strong><\/p>\n

Fricass\u00e9e de c\u00e8pes <\/b><\/h4>\n

Ingr\u00e9dients
<\/strong>600 g de c\u00e8pes, 20 g de sarrasin, 30 g de jeunes pousses d\u2019\u00e9pinards,
5 cl de jus de veau, 30 g de beurre<\/p>\n

Pr\u00e9paration
<\/strong>Nettoyez les c\u00e8pes d\u00e9licatement \u00e0 l\u2019aide d\u2019un pinceau. Coupez les c\u00e8pes en gros morceaux afin de r\u00e9aliser une fricass\u00e9e. Torr\u00e9fiez le sarrasin au four pendant 6 minutes \u00e0 180 \u00b0C. Triez les \u00e9pinards et lavez-les \u00e0 l\u2019eau. Faites revenir les c\u00e8pes \u00e0 l\u2019huile d\u2019olive et beurre moussant pendant 3 minutes. Quand les c\u00e8pes sont dor\u00e9s, assaisonnez, puis rajoutez le sarrasin, les \u00e9pinards et le jus de veau, d\u00e9barrassez.<\/p>\n

Fum\u00e9e au thym<\/b><\/h4>\n

Ingr\u00e9dients
<\/strong>100 g de thym<\/p>\n

Pr\u00e9paration
<\/strong>Faites s\u00e9cher du thym pendant 24 heures \u00e0 70\u00b0C. Fumez la fricass\u00e9e de c\u00e8pes au dernier moment pendant 30 secondes.<\/p>\n

Cr\u00e8me de c\u00e8pes <\/b><\/h4>\n

Ingr\u00e9dients
<\/strong>300 g de parures de c\u00e8pes lav\u00e9s, 1 oignon doux des C\u00e9vennes, 30 g de vin blanc, 20 g de cognac, 20 g d\u2019huile d\u2019olive, 30 g de beurre, 200 g de fond blanc<\/p>\n

Pr\u00e9paration
<\/strong>Faites revenir l\u2019oignon \u00e9minc\u00e9 \u00e0 l\u2019huile d\u2019olive sans coloration, rajoutez les parures de c\u00e8pes, faites cuire quelques minutes. D\u00e9glacez au cognac, faites flamber, puis d\u00e9glacez au vin blanc, faites r\u00e9duire. Mouillez au fond blanc, assaisonnez,
faites cuire pendant 20 minutes. Mixez \u00e0 chaud au Thermomix pendant 3 minutes afin d\u2019obtenir une cr\u00e8me de c\u00e8pes bien lisse.<\/p>\n

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Sabayon au geni\u00e8vre<\/strong><\/h4>\n

Ingr\u00e9dients
<\/strong>150 g de jaunes d\u2019\u0153ufs, 30 g de jus de citron jaune, 25 g d\u2019eau, 40 g de vin blanc, 100 g de beurre, 8 g de baie de geni\u00e8vre, 5 g sel fin<\/p>\n

Pr\u00e9paration
<\/strong>Faites fondre le beurre puis infusez les baies de geni\u00e8vre pendant 1 heure. Ensuite filtrez. Dans une casserole ajoutez le jaune d\u2019\u0153uf, le jus de citron, l\u2019eau, le vin blanc. Fouettez le tout sur feu doux afin d\u2019obtenir un sabayon mousseux, incorporez le beurre au geni\u00e8vre d\u00e9licatement tout en continuant \u00e0 fouetter, puis assaisonnez. Mettez le sabayon en siphon et rajoutez 2 cartouches de gaz. Gardez le sabayon au chaud dans un thermoplongeur.<\/p>\n

Gel de Myrtilles <\/strong><\/h4>\n

Ingr\u00e9dients
<\/strong>250 g de pur\u00e9e de myrtilles, 2,5 g d\u2019agar agar, 2 g de pectine\u00a0<\/p>\n

Pr\u00e9paration
<\/strong>Faites bouillir la pur\u00e9e de myrtilles avec l\u2019agar agar et la pectine pendant 3 minutes. D\u00e9barrassez au frigo pendant 12 heures puis mixez le tout, d\u00e9barrassez dans une pipette.\u00a0<\/p>\n

Mouillette au c\u00e8pe <\/strong><\/h4>\n

Ingr\u00e9dients
<\/strong>300 g de pain de mie, 30 g de beurre clarifi\u00e9<\/p>\n

Pr\u00e9paration
<\/strong>R\u00e9alisez une mouillette avec le pain de mie, puis faites cuire au beurre clarifi\u00e9.\u00a0<\/p>\n

Poudre de Thym <\/strong><\/h4>\n

Ingr\u00e9dients
<\/strong>100 g de thym<\/p>\n

Pr\u00e9paration
<\/strong>Faites s\u00e9cher du thym pendant 24 heures \u00e0 70\u00b0 C. Mixez puis passez au chinois afin d\u2019obtenir une poudre fine.<\/p>\n

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

Recette de Gary KirchensIngr\u00e9dients pour 6 personnes : Fricass\u00e9e de c\u00e8pes Ingr\u00e9dients600 g de c\u00e8pes, 20 g de sarrasin, 30 g de jeunes pousses d\u2019\u00e9pinards,5 cl de jus de veau, 30 g de beurre Pr\u00e9parationNettoyez les c\u00e8pes d\u00e9licatement \u00e0 l\u2019aide d\u2019un pinceau. Coupez les c\u00e8pes en gros morceaux afin de r\u00e9aliser une fricass\u00e9e. Torr\u00e9fiez le […]<\/p>\n","protected":false},"author":5,"featured_media":49895,"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-49907","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":"\nC\u00e8pe Myrtille, sarrasin, geni\u00e8vre | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | C\u00e8pe Myrtille, sarrasin, geni\u00e8vre\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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