Le Chalet de la For\u00eat**<\/a><\/strong><\/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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n
Pour 4 \u00e0 6 personnes<\/span><\/em><\/p>\nBetteraves<\/b><\/h2>\n
1 betterave rouge \/ 1 betterave jaune \/ 1 betterave chioggia \/ 1 betterave crapaudine \/ Gros sel \/ Eau sal\u00e9e<\/span><\/p>\nLavez les betteraves soigneusement. Faites cuire chaque vari\u00e9t\u00e9 de mani\u00e8re diff\u00e9rente pour jouer sur les textures et saveurs\u00a0:
<\/span>Betterave rouge\u00a0:<\/strong> cuisson \u00e0 l\u2019eau sal\u00e9e, \u00e0 l\u2019anglaise.
<\/span>Betterave jaune\u00a0:<\/strong> cuisson en cro\u00fbte de gros sel.
<\/span>Chioggia\u00a0:<\/strong> cuisson \u00e0 l\u2019eau ou vapeur douce.
<\/span>Crapaudine\u00a0:<\/strong> r\u00f4tie en papillote au four.<\/span><\/p>\nAdaptez le temps de cuisson \u00e0 la taille de chaque betterave (environ 45 min \u00e0 1h selon le cas). Laissez refroidir compl\u00e8tement, \u00e9pluchez, puis tranchez finement \u00e0 la mandoline ou \u00e0 la trancheuse. R\u00e9servez au frais.<\/span><\/p>\nThon<\/b><\/h2>\n
300 \u00e0 400 g de ventr\u00e8che de thon (ou une belle pi\u00e8ce bien grasse) \/ <\/span>Gros sel de mer \/ Poivre de K\u00e2mp\u00f4t (ou poivre noir de qualit\u00e9)<\/span><\/p>\nRecouvrez le morceau de thon avec du gros sel pendant 10 minutes.Rincez, s\u00e9chez soigneusement, puis laissez reposer 2 \u00e0 3 heures au r\u00e9frig\u00e9rateur \u00e0 d\u00e9couvert. Enrobez enti\u00e8rement de poivre de K\u00e2mp\u00f4t concass\u00e9. Tranchez tr\u00e8s finement au moment du dressage.<\/span><\/p>\nFoie gras<\/b><\/h2>\n
1 petit lobe de foie gras cru, fum\u00e9 \u00e0 chaud \/ Fleur de sel \/ Poivre noir<\/span><\/p>\nFumez le foie gras \u00e0 chaud dans un petit fumoir domestique (type fumoir \u00e0 truite\/saumon). Refroidissez compl\u00e8tement. Coupez en fines tranches et roulez-les d\u00e9licatement en petits rouleaux. Assaisonnez l\u00e9g\u00e8rement de fleur de sel et poivre noir.<\/span><\/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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n
Vinaigrette aux betteraves<\/b><\/h2>\n
Chutes de betterave rouge \/ 1 cc de sirop de m\u00fbre \/ 1 cc de gel\u00e9e de cassis \/ 1 cs de vinaigre de cabernet (vin rouge) \/ Sel, poivre<\/span><\/p>\nMixez les chutes de betteraves rouges avec le sirop de m\u00fbre, la gel\u00e9e de cassis et le vinaigre de vin rouge. Rectifiez l\u2019assaisonnement (sel, poivre) selon votre go\u00fbt.<\/span><\/p>\nCondiments aux baies<\/b><\/h2>\n
Groseilles rouges fra\u00eeches \/ 1 cc de miel \/ \u00bd cc de graines de coriandre \/ Baies au choix\u00a0: airelles, baies de goji ou pin vinettes (selon la saison)<\/span><\/p>\nDisposez les groseilles rouges dans un petit plat allant au four. Ajoutez un filet de miel et les graines de coriandre l\u00e9g\u00e8rement \u00e9cras\u00e9es. Enfournez \u00e0 160\u202f\u00b0C pendant 10 \u00e0 15 minutes, jusqu\u2019\u00e0 caram\u00e9lisation. Servez ti\u00e8de ou \u00e0 temp\u00e9rature ambiante. Ajoutez \u00e9ventuellement quelques baies fra\u00eeches ou s\u00e9ch\u00e9es selon la saison (goji, airelles, pin vinettes).<\/span><\/p>\nDressage<\/b><\/h2>\n
Sur une grande assiette froide, disposez harmonieusement les tranches de betteraves color\u00e9es en rosace ou en ligne, selon l\u2019esth\u00e9tique d\u00e9sir\u00e9e. Intercalez des tranches tr\u00e8s fines de thon poivr\u00e9. Ajoutez ici et l\u00e0 les rouleaux de foie gras fum\u00e9. Parsemez de petits points de vinaigrette de betterave. Terminez avec les condiments aux groseilles caram\u00e9lis\u00e9es et \u00e9ventuellement quelques baies fra\u00eeches.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Recette de Pascal Devalkeneer, chef de Le Chalet de la For\u00eat**Pour 4 \u00e0 6 personnes Betteraves 1 betterave rouge \/ 1 betterave jaune \/ 1 betterave chioggia \/ 1 betterave crapaudine \/ Gros sel \/ Eau sal\u00e9e Lavez les betteraves soigneusement. Faites cuire chaque vari\u00e9t\u00e9 de mani\u00e8re diff\u00e9rente pour jouer sur les textures et saveurs\u00a0:Betterave […]<\/p>\n","protected":false},"author":5,"featured_media":54964,"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":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-54993","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
Ventr\u00e8che de thon matur\u00e9 au poivre de K\u00e2mp\u00f4t, copeaux de foie gras fum\u00e9, d\u00e9clinaison de betteraves aux baies sauvages | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Ventr\u00e8che de thon matur\u00e9 au poivre de K\u00e2mp\u00f4t, copeaux de foie gras fum\u00e9, d\u00e9clinaison de betteraves aux baies sauvages\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/ventreche-de-thon-mature-au-poivre-de-kampot-copeaux-de-foie-gras-fume-declinaison-de-betteraves-aux-baies-sauvages\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ventr\u00e8che de thon matur\u00e9 au poivre de K\u00e2mp\u00f4t, copeaux de foie gras fum\u00e9, d\u00e9clinaison de betteraves aux baies sauvages | Horeca Magazine\" 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