{"id":51714,"date":"2025-05-19T12:49:51","date_gmt":"2025-05-19T10:49:51","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=51714"},"modified":"2025-05-19T12:59:59","modified_gmt":"2025-05-19T10:59:59","slug":"caille-carotte-oignon-de-printemps-grenailles","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/caille-carotte-oignon-de-printemps-grenailles\/","title":{"rendered":"Caille \/ Carotte \/ oignon de printemps \/ grenailles"},"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\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_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<p class=\"p1\" style=\"text-align: center;\">Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/jonathan-de-geyseleer-oltra\/\"><strong>Jonathan De Geyseleer<\/strong><\/a> de restaurant Oltra<\/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\u00bb4.27.4&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<p class=\"p1\"><i>Pour 4 personnes :<\/i><\/p>\n<h4 class=\"p2\"><b>Caille<\/b><\/h4>\n<p class=\"p1\">D\u00e9posez 8 filets de caille sur une grille du four \u00e9teint. Munissez-vous d\u2019un plat r\u00e9sistant au four et couvrez-le d\u2019une feuille d\u2019aluminium, ainsi que d\u2019un peu de foin. Enflammez le foin \u00e0 l\u2019aide d\u2019un bec bunsen. D\u00e8s que le foin est bien enflamm\u00e9, \u00e9teignez-le en soufflant et fermez le four. Laissez fumer le tout pendant 15 min. Mettez ensuite les cailles dans un sac sous vide avec un filet de beurre liquide, et tirez sous vide. Une demi-heure avant d\u2019utiliser la caille, d\u00e9posez-la dans un bain sous vide \u00e0 52\u00b0C. Retirez-la apr\u00e8s 20 min., s\u00e9chez-la en la tamponnant et faites-la cuire sur une po\u00eale br\u00fblante avec un peu d\u2019huile d\u2019olive pendant 1 min. c\u00f4t\u00e9 peau. Assaisonnez de poivre et de sel et poursuivez la cuisson sur l\u2019autre face pendant 1 min. Ensuite, coupez-la en deux et laissez-la reposer sur une plaque recouverte d\u2019un linge.<\/p>\n<h4 class=\"p2\"><b>Carotte<\/b><\/h4>\n<p class=\"p1\">Rouleaux\u00a0: \u00e9pluchez une grosse carotte et coupez-la en b\u00e2tonnets de 3 cm x 3 cm x 20 cm. Ensuite, \u00e0 l\u2019aide d\u2019une mandoline, coupez de longues languettes et faites-les mariner dans 50\/50 de vinaigre de sushi et eau. Laissez infuser pendant 1 heure au r\u00e9frig\u00e9rateur et roulez ensuite en rouleaux. Carotte avec fanes\u00a0: \u00e9pluchez une carotte avec ses fanes, coupez-la en 3 \u00e0 partir des fanes (environ 3 cm). Faites cuire les restes de carottes + 200 g de carottes dans un bouillon de poule et quelques graines de fenouil. D\u00e8s que les carottes sont cuites, \u00e9gouttez et mixez dans un blender jusqu\u2019\u00e0 obtention d\u2019une cr\u00e8me lisse, assaisonnez de poivre et de sel, et versez la masse dans un flacon verseur. Pratiquez un petit trou dans le flacon de sorte que la chaleur puisse s\u2019\u00e9chapper.<\/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\u00bb4.27.4&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\">Oignons de printemps<\/h4>\n<p class=\"p2\">Faites cuire les 4 oignons de printemps au bbq avec de l\u2019huile d\u2019olive ou \u00e0 la po\u00eale \u00e0 griller. Coupez ensuite les oignons de printemps en 3 morceaux.<\/p>\n<h4 class=\"p1\">Grenailles<\/h4>\n<p class=\"p2\">Pratiquez des incisions dans un grenaille dans le sens de la longueur et faites-la cuire dans un bouillon de poule auquel vous avez ajout\u00e9 un peu de thym.<\/p>\n<h4 class=\"p1\">Dressez<\/h4>\n<p class=\"p2\">Dessinez une spirale de pommade de carottes sur l\u2019assiette. D\u00e9posez la grenaille, les oignons de printemps, la carotte avec fanes et les rouleaux de carottes sur les bords de la spirale dans le haut de l\u2019assiette. D\u00e9posez les filets de caille dans la partie inf\u00e9rieure de l\u2019assiette et finalisez avec le jus de viande r\u00e9duit.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Jonathan De Geyseleer de restaurant OltraPour 4 personnes : Caille D\u00e9posez 8 filets de caille sur une grille du four \u00e9teint. Munissez-vous d\u2019un plat r\u00e9sistant au four et couvrez-le d\u2019une feuille d\u2019aluminium, ainsi que d\u2019un peu de foin. Enflammez le foin \u00e0 l\u2019aide d\u2019un bec bunsen. D\u00e8s que le foin est bien enflamm\u00e9, [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":51716,"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-51714","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 v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Caille \/ Carotte \/ oignon de printemps \/ grenailles | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Caille \/ Carotte \/ oignon de printemps \/ grenailles\" \/>\n<meta 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