{"id":54156,"date":"2025-10-06T11:52:50","date_gmt":"2025-10-06T09:52:50","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=54156"},"modified":"2025-10-06T12:25:30","modified_gmt":"2025-10-06T10:25:30","slug":"rog-grenobloise","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/rog-grenobloise\/","title":{"rendered":"Raie grenobloise"},"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 style=\"text-align: center;\">Recette de <strong><a href=\"https:\/\/horecamagazine.be\/fr\/sang-hoon-degeimbre\/\">Sang Hoon Degeimbre<\/a><\/strong>, de L\u2019Air du Temps, Correspondance et Jayu<\/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<h4 class=\"p1\"><b>Aile de raie<\/b><\/h4>\n<p class=\"p2\"><em><span class=\"s1\">Ingr\u00e9dients pour 4 personnes<\/span><\/em><\/p>\n<p class=\"p2\"><span class=\"s1\">600 g d&rsquo;ailes de raie, 120 g de beurre noisette, 8 g de sel, 2 Pc Bo<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Portionnez (150 g) sous-vide avec le beurre noisette et le sel. Cuisez au four \u00e0 53\u00b0C durant 15 min et laissez tirer en dehors du four. Stockez au frigo. A la sortie de la poche, r\u00f4tissez dans une po\u00eale avec une noisette de beurre.<\/span><\/p>\n<h4 class=\"p1\"><b>Siphon de pomme de terre<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">170 g de pulpe de pomme de terre, 80 g de lait, 55 g de beurre, 0,5 cl de jus de citron, 3 g de sel, racine de raifort<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Faites chauffer le lait dans une casserole. Ajoutez la pulpe et incorporez. Montez au beurre. Assaisonnez. Mettez en siphon et gazez une fois. Rapez le raifort \u00e0 la micro plane.<\/span><\/p>\n<h4 class=\"p1\"><b>Sucrines r\u00f4ties<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">4 sucrines, 40 g de beurre, 20 g de vinaigre de Xer\u00e8s, sel<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Taillez les sucrines en deux dans la longueur. Dans une po\u00eale r\u00f4tissez-les c\u00f4t\u00e9 taill\u00e9. D\u00e9glacez au vinaigre de X\u00e9r\u00e8s et salez.<\/span><\/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\"><b>Emulsion d&rsquo;anchois<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">15 g de blanc d\u2019\u0153uf, 2 g de vinaigre de pomme, 15 g d&rsquo;anchois \u00e0 l&rsquo;huile, 32 g d&rsquo;huile de p\u00e9pin de raisin, 0,6 g de sel<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Mettez tous les ingr\u00e9dients dans un bol profond, sans l&rsquo;huile. Mixez puis montez \u00e0 l&rsquo;huile. Rel\u00e2chez un peu avec de l&rsquo;eau si n\u00e9cessaire.<\/span><\/p>\n<h4 class=\"p1\"><b>C\u00e2pres s\u00e9ch\u00e9es<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">100 g de c\u00e2pres<\/span><\/p>\n<h4 class=\"p1\"><b>C\u00e2pres fra\u00eeches au beurre<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">32 g de c\u00e2pres, 100 g de beurre<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Placez un silpat dans le four. S\u00e9chez les c\u00e2pres durant une nuit \u00e0 90\u00b0C. Hachez les c\u00e2pres grossi\u00e8rement et cuisez la raie au moment dans le m\u00e9lange beurre et c\u00e2pres. R\u00e9alisez un beurre noisette. Refroidissez sur un double fond glac\u00e9 et associez.<\/span><\/p>\n<h4 class=\"p1\"><b>Beurre et maltodextrine<\/b><\/h4>\n<p class=\"p3\">30 g de beurre noisette, 30 g de maltodextrine<\/p>\n<p class=\"p3\">Assouplissez la maltodextrine au fouet et passez au tamis.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Sang Hoon Degeimbre, de L\u2019Air du Temps, Correspondance et JayuAile de raie Ingr\u00e9dients pour 4 personnes 600 g d&rsquo;ailes de raie, 120 g de beurre noisette, 8 g de sel, 2 Pc Bo Portionnez (150 g) sous-vide avec le beurre noisette et le sel. Cuisez au four \u00e0 53\u00b0C durant 15 min et [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":54134,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"[et_pb_section fb_built=\"1\" _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"30px|||||\" global_colors_info=\"{}\"][et_pb_row _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"0px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" link_text_color=\"#E09900\" global_colors_info=\"{}\"]\n<p class=\"p1\" style=\"text-align: center;\">Recept van <a href=\"\/?p=53828\"><strong>Sang Hoon Degeimbre<\/strong><\/a>, van L\u2019Air du Temps, Correspondance en Jayu<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_2,1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"30px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" ul_line_height=\"0.9em\" header_4_font=\"||||||||\" header_4_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n<h4 class=\"p1\"><b>Roggevleugel<\/b><\/h4>\n<p class=\"p2\"><em><span class=\"s1\">Ingredi\u00ebnten voor 4 personen<\/span><\/em><\/p>\n<p class=\"p2\"><span class=\"s1\">600 g roggevleugel, 120 g beurre noisette, 8 g zout, 2 Pc Bo<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Portioneer vacu\u00fcm (150 g) met de beurre noisette en het zout. Bak 15 minuten in de oven op 53\u00b0C en laat buiten de oven trekken. Bewaar in de koelkast. Haal uit de vacu\u00fcmzak en bak bruin in een klontje boter.<\/span><\/p>\n\n<h4 class=\"p1\"><b>Aardappelsifon<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">170 g aardappelpulp, 80 g melk, 55 g boter, 0,5 cl citroensap, 3 g zout, mierikswortel<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Verwarm de melk in een steelpan. Voeg de aardappelpulp toe en roer erdoor. Monteer met boter. Breng op smaak. Doe in een sifon en spuit 1 maal. Rasp de mierikswortel met de microplane rasp.<\/span><\/p>\n\n<h4 class=\"p1\"><b>Geroosterde sucrines<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">4 sucrines, 40 g boter, 20 g sherryazijn, zout<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Snijd de sucrines in de lengte doormidden. Rooster ze in een koekenpan op de gesneden kant. Blus af met sherryazijn en breng op smaak met zout.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" ul_line_height=\"0.9em\" header_4_font=\"||||||||\" header_4_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n<h4 class=\"p1\"><b>Emulsie van ansjovis<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">15 g eiwit, 2 g appelazijn, 15 g ansjovis in olie, 32 g druivenpitolie, 0,6 g zout<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Doe alle ingredi\u00ebnten in een diepe kom, zonder de olie. Mix en klop de olie erdoor. Verdun met een beetje water, indien nodig.<\/span><\/p>\n\n<h4 class=\"p1\"><b>Gedroogde kappertjes<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">100 g kappertjes<\/span><\/p>\n\n<h4 class=\"p1\"><b>Verse kappertjes met boter<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">32 g kappertjes, 100 g boter<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Zet een silpat in de oven. Droog de kappertjes een nacht bij 90\u00b0C. Hak de kappertjes grof en bak de rog in het mengsel van boter en kappertjes. Maak een beurre noisette. Laat afkoelen in een dubbele ijskoude dubbele fond en stel samen.<\/span><\/p>\n\n<h4 class=\"p1\"><b>Boter en maltodextrine<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">30 g bruine beurre noisette, 30 g maltodextrine<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Maak de maltodextrine zacht met een klopper en zeef.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-54156","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>Raie grenobloise | Horeca Magazine<\/title>\n<meta name=\"description\" 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