{"id":54444,"date":"2025-10-16T14:17:31","date_gmt":"2025-10-16T12:17:31","guid":{"rendered":"https:\/\/horecamagazine.be\/le-jambonneau-dimperial-savoureux-et-tendre-dans-une-recette-terre-mer-par-la-cheffe-etoilee-manon-schenck\/"},"modified":"2025-10-16T15:28:42","modified_gmt":"2025-10-16T13:28:42","slug":"le-jambonneau-dimperial-savoureux-et-tendre-dans-une-recette-terre-mer-par-la-cheffe-etoilee-manon-schenck","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-jambonneau-dimperial-savoureux-et-tendre-dans-une-recette-terre-mer-par-la-cheffe-etoilee-manon-schenck\/","title":{"rendered":"Le jambonneau d\u2019Imp\u00e9rial : Savoureux et tendre dans une recette terre-mer par la cheffe \u00e9toil\u00e9e Manon Schenck"},"content":{"rendered":"

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Bonjour Manon, peux-tu nous parler de ta recette du jour avec le jambonneau d\u2019Imp\u00e9rial ?<\/span><\/h6>\n

J\u2019avais envie de cr\u00e9er un plat \u2018terre-mer\u2019, qui est un peu ma signature. Le jambon est travaill\u00e9 de deux fa\u00e7ons\u00a0: l\u00e9g\u00e8rement \u00e9miett\u00e9 pour garder la texture de la viande et en croquette pour apporter le c\u00f4t\u00e9 croustillant. J\u2019ai re\u00e7u le grand jambonneau classique ainsi que le petit, au go\u00fbt l\u00e9g\u00e8rement fum\u00e9, que j\u2019ai m\u00e9lang\u00e9s dans la pr\u00e9paration des croquettes. J\u2019ai ajout\u00e9 des algues pour la touche iod\u00e9e et de fra\u00eecheur. Pour accompagner le tout, j\u2019ai imagin\u00e9 deux sauces\u00a0: une ravigote aux \u0153ufs de poisson et un coulis d\u2019herbes. Enfin, clin d\u2019\u0153il au c\u00e9l\u00e8bre jambon-moutarde, j\u2019ai cr\u00e9\u00e9 une glace \u00e0 la moutarde \u00e0 l\u2019ancienne, pour une note de gourmandise originale.<\/span><\/p>\n

Comment s\u2019est pass\u00e9e l\u2019int\u00e9gration du jambonneau dans ta recette ?<\/span><\/h6>\n

Le jambonneau Imp\u00e9rial est tr\u00e8s facile \u00e0 travailler en cuisine. Son go\u00fbt est excellent, et il est conditionn\u00e9 sous vide, d\u00e9j\u00e0 pr\u00eat \u00e0 l\u2019emploi\u00a0: on prend exactement la quantit\u00e9 dont on a besoin. La gel\u00e9e de cuisson qui l\u2019accompagne a \u00e9t\u00e9 id\u00e9ale pour \u00e9viter que mes croquettes ne soient trop s\u00e8ches. Avec ce que j\u2019ai re\u00e7u, c\u2019est certain\u00a0: vous retrouverez bient\u00f4t des croquettes de jambonneau aux algues en amuse-bouche au restaurant\u00a0!<\/span><\/p>\n

\"\"<\/p>\n

Est-ce que le jambon t\u2019\u00e9voque des souvenirs d\u2019enfance en Alsace ?<\/span><\/h6>\n

Bien s\u00fbr\u00a0! Je suis Fran\u00e7aise, donc pour moi, rien ne vaut un jambon-beurre. Certains mettent de la mayonnaise, mais pour moi c\u2019est forc\u00e9ment du beurre\u2026 sal\u00e9, \u00e9videmment, car j\u2019ai aussi v\u00e9cu cinq ans en Bretagne\u00a0!<\/p>\n

L\u2019association terre-mer est une belle fa\u00e7on de red\u00e9couvrir le jambon\u2026<\/span><\/h6>\n

Exactement. Au restaurant, j\u2019aime souvent jouer sur ces alliances\u00a0: le ris de veau avec le homard, le porc ib\u00e9rique avec les anchois de Cantabrie, ou encore le foie gras avec des algues. Ici, c\u2019\u00e9tait le jambonneau et les algues \u2014 et l\u2019accord fonctionne \u00e0 merveille\u00a0!<\/p>\n

Imperial sera pr\u00e9sent aussi \u00e0 Horeca Expo cette ann\u00e9e, et pour la premi\u00e8re fois, au stand 8625.<\/strong><\/p>\n

Demandez un \u00e9chantillon gratuit via\u00a0www.imperial.be\/readytoheat<\/a><\/span><\/p>\n

\"\"<\/span><\/p>\n

Croustillant de jambonneau aux algues de Bretagne, glace moutarde & sauce aigrelette aux \u0153ufs de poisson <\/b><\/span><\/h3>\n

Pour 4 personnes
<\/strong>1 jambonneau cuit \/ 200 g de panko \/ 2 \u0153ufs entiers \/ 50 g de farine<\/p>\n

Tartare d\u2019algue
<\/strong>30 g de laitue de mer \/ 30 g de dulse \/ 20 g de c\u00e2pres \/ 1 cc de moutarde \/ 20 g de cornichons \/ 20 g d\u2019\u00e9chalote \/ PM huile d\u2019olive , vinaigre de cidre, piment d\u2019Espelette , sel<\/p>\n

Pickles de salicorne
<\/strong>200 g de salicornes \/ 100 g de vinaigre \/ 100 g d\u2019eau \/ 40 g de sucre \/ 5 g de gros sel<\/p>\n

Sauce aigrelette
<\/strong>30 g de mayonnaise maison \/ 30 g de cr\u00e8me liquide \/ 30 g de vinaigre de cidre \/ 50g d\u2019\u0153ufs de poisson (\u0153ufs de truite, \u0153ufs de hareng, \u0153ufs de poisson volant) \/ 15g de ciboulette cisel\u00e9e \/ 1\/2 citron vert press\u00e9 avec le zeste<\/p>\n

Glace moutarde
<\/strong>500 g de lait entier\u00a0 <\/span>\/ 100 g de jaune d\u2019\u0153uf \/ 75 g de sucre \/ 30 g de moutarde en grains \/ 20 g de moutarde de Dijon \/ sel & poivre<\/p>\n

D\u00e9co :<\/strong> pousse de mourons des oiseaux, aneth, cerfeuil & p\u00e9tales de fleurs<\/p>\n

Pr\u00e9paration<\/b><\/span><\/h4>\n

R\u00e9aliser la glace \u00e0 la moutarde en faisant bouillir le lait, le verser sur le m\u00e9lange jaune, sucre et moutarde, remettre le feu et cuire \u00e0 75\u00b0 degr\u00e9s. Assaisonner et laisser refroidir avant de mettre la pr\u00e9paration au cong\u00e9lateur puis turbiner.<\/span><\/p>\n

R\u00e9aliser le tartare d\u2019algues en hachant tous les ingr\u00e9dients. Rectifier avec huile d\u2019olive et le vinaigre de cidre. <\/span><\/p>\n

R\u00e9aliser les pickles en faisant bouillir eau, vinaigre, sel et sucre et y plonger les salicornes et laisser refroidir.<\/span><\/p>\n

R\u00e9aliser la sauce aigrelette en m\u00e9langeant tous les ingr\u00e9dients.
<\/span><\/p>\n

D\u00e9sosser le jambonneau et hacher l\u00e9g\u00e8rement la viande, ajouter le tartare d\u2019algues, ajouter un peu de gel\u00e9e de cuisson de jambonneau et former les croquettes en utilisant un moule en silicone. Faire prendre au r\u00e9frig\u00e9rateur puis paner \u00e0 l\u2019anglaise et frire \u00e0 180\u00b0. Proc\u00e9der au dressage avec les pousses de salade et terminer avec les petites garnitures.<\/span><\/p>\n

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publireportage<\/p>\n

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Bonjour Manon, peux-tu nous parler de ta recette du jour avec le jambonneau d\u2019Imp\u00e9rial ? J\u2019avais envie de cr\u00e9er un plat \u2018terre-mer\u2019, qui est un peu ma signature. Le jambon est travaill\u00e9 de deux fa\u00e7ons\u00a0: l\u00e9g\u00e8rement \u00e9miett\u00e9 pour garder la texture de la viande et en croquette pour apporter le c\u00f4t\u00e9 croustillant. J\u2019ai re\u00e7u le […]<\/p>\n","protected":false},"author":5,"featured_media":54452,"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":[41],"tags":[],"class_list":["post-54444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLe jambonneau d\u2019Imp\u00e9rial : Savoureux et tendre dans une recette terre-mer par la cheffe \u00e9toil\u00e9e Manon Schenck | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Le jambonneau d\u2019Imp\u00e9rial : Savoureux et tendre dans une recette terre-mer par la cheffe \u00e9toil\u00e9e Manon Schenck\" \/>\n<meta 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