Viki Geunes<\/a>, du restaurant Zilte***<\/em><\/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
Ris de veau<\/b><\/h2>\n
750 g de ris de veau, sel, filet de vinaigre, 30 g de beurre clarifi\u00e9, 5 g de thym, 5 g de romarin, 50 g de beurre frais<\/span><\/p>\nRincez les ris plusieurs jours dans de l\u2019eau additionn\u00e9e de 200 g de sel par 10 litres, jusqu\u2019\u00e0 ce qu\u2019ils blanchissent. <\/span>Blanchissez 8 \u00e0 10 minutes dans une grande quantit\u00e9 d\u2019eau sal\u00e9e \u00e0 15 % avec un filet de vinaigre. Rafra\u00eechissez et conservez sous presse au froid. <\/span>Retirez la membrane et portionnez \u00e0 environ 150 g par personne. <\/span>Colorez au beurre clarifi\u00e9 avec le thym et le romarin. <\/span>Ajoutez ensuite le beurre frais, laissez mousser et arrosez continuellement.<\/span><\/p>\nPointes d\u2019asperges frites et asperges blanchies<\/b><\/h2>\n
2 asperges de Pertuis par personne, 60 g de beurre<\/span><\/p>\nCoupez les pointes \u00e9caill\u00e9es et faites-les frire. <\/span>\u00c9pluchez le reste sur les trois quarts de la longueur. <\/span>Blanchissez et coupez chaque asperge en 3 morceaux \u00e9gaux. <\/span>R\u00e9cup\u00e9rez 6 dl d\u2019eau de cuisson. <\/span>R\u00e9servez 1 dl pour le coulis d\u2019estragon. R\u00e9duisez le reste de moiti\u00e9 et montez au beurre. R\u00e9chauffez-y les asperges.<\/span><\/p>\nMorilles<\/b><\/h2>\n
12 morilles, 50 g de beurre, 1 gousse d\u2019ail, 5 g d\u2019estragon, farce de coquille (voir ci-dessous)<\/span><\/p>\nCoupez les pieds. <\/span>Rincez \u00e0 l\u2019eau ti\u00e8de sal\u00e9e et laissez s\u00e9cher. <\/span>Farcissez de farce de coquille et cuisez \u00e0 la vapeur 10 minutes \u00e0 80 \u00b0C. <\/span>Colorez au beurre avec l\u2019ail et l\u2019estragon.<\/span><\/p>\nFarce de coquille<\/b><\/h2>\n
250 g de noix de Saint-Jacques, 5 g de sel, 75 g de beurre mou, 80 g de jaunes d\u2019\u0153ufs, 250 g de cr\u00e8me, 10 g de poudre de corail s\u00e9ch\u00e9, 80 g de chair de merus de crabe royal (hach\u00e9e finement)<\/span><\/p>\nMixez les Saint-Jacques avec le sel. <\/span>Ajoutez le beurre, les jaunes puis la cr\u00e8me en dernier. Mixez maximum 1 minute et passez au tamis fin. <\/span>Ajoutez la poudre de corail. <\/span>M\u00e9langez 200 g de cette farce avec la chair de crabe.<\/span><\/p>\nHuile d\u2019estragon<\/b><\/h2>\n
100 g de jeunes pousses d\u2019\u00e9pinard, 200 g de feuilles d\u2019estragon, 3 dl d\u2019huile d\u2019ail, 2 dl d\u2019huile neutre<\/span><\/p>\nMixez les \u00e9pinards avec l\u2019estragon et les huiles \u00e0 70 \u00b0C pendant 10 minutes \u00e0 vitesse lente. <\/span>Mixez encore 10 minutes \u00e0 vitesse maximale sans chauffer et passez \u00e0 l\u2019\u00e9tamine. <\/span>Conservez au frais.<\/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
Cr\u00e8me de jaune d\u2019\u0153uf<\/b><\/h2>\n
2 \u0153ufs<\/span><\/p>\nCuisez les \u0153ufs dans leur coquille \u00e0 63 \u00b0C pendant 2 heures. <\/span>Retirez le blanc et passez les jaunes au tamis fin.<\/span><\/p>\nPerles de concombre<\/b><\/h2>\n
1 concombre<\/span><\/p>\n\u00c9pluchez et formez dix billes par personne \u00e0 l\u2019aide d\u2019une cuill\u00e8re parisienne.<\/span><\/p>\nVinaigrette de crabe royal et coulis d\u2019estragon<\/b><\/h2>\n
200 g de feuilles d\u2019estragon, 200 g de jeunes pousses d\u2019\u00e9pinard, 1 dl d\u2019eau de cuisson des asperges, 0,5 g de xanthane, 50 g d\u2019huile de citron, 200 g de chair de merus de crabe royal, 1 cs de cr\u00e8me de jaune d\u2019\u0153uf, 20 perles de concombre, 3 fleurs de bourrache par personne, 3 fleurs de fenouil par personne, 3 fleurs de carotte par personne, 4 sommit\u00e9s de fenouil, 1 g de zeste de citron par personne<\/span><\/p>\nBlanchissez l\u2019estragon et les \u00e9pinards, rafra\u00eechissez et mixez avec l\u2019eau de cuisson. Liez avec la xanthane et l\u2019huile de citron. <\/span>Servez le crabe avec le coulis, la cr\u00e8me de jaune d\u2019\u0153uf et les perles de concombre. <\/span>Terminez avec les fleurs et le zeste de citron.<\/span><\/p>\nJus de crustac\u00e9s et de volaille<\/b><\/h2>\n
1 kg de homard, 500 g d\u2019ailes de poulet, 50 g de fenouil, 50 g de blanc de poireau, 50 g d\u2019\u00e9chalote, 30 g de carotte, 5 gousses d\u2019ail, 50 g de shiitak\u00e9s s\u00e9ch\u00e9s, 20 g de concentr\u00e9 de tomate ferment\u00e9, 3 dl de cognac, 4 dl de vin blanc, 2 dl de fond de volaille, 1 litre de dashi<\/span><\/p>\nFaites revenir le homard et les ailes. Ajoutez les l\u00e9gumes et les shiitak\u00e9s. <\/span>Ajoutez le concentr\u00e9, flambez au cognac. <\/span>Ajoutez le vin blanc et r\u00e9duisez presque \u00e0 sec. <\/span>Mouillez avec le fond et le dashi, laissez infuser 1 heure. <\/span>Passez et r\u00e9duisez de moiti\u00e9.<\/span><\/p>\nHuile de crustac\u00e9s<\/b><\/h2>\n
500 g de t\u00eates de carabineros, 2 gousses d\u2019ail, 5 g de paprika fum\u00e9, 5 dl d\u2019huile d\u2019olive<\/span><\/p>\nFaites revenir les t\u00eates avec l\u2019ail et le paprika. <\/span>Couvrez d\u2019huile et laissez infuser 3 heures \u00e0 60 \u00b0C. Passez au filtre \u00e0 caf\u00e9.<\/span><\/p>\nDressage<\/b><\/h2>\n
Disposez les morilles farcies pr\u00e8s du ris de veau, ajoutez les pointes frites et les asperges. <\/span>Servez avec l\u2019huile d\u2019estragon ti\u00e8de, la vinaigrette de crabe et le jus de crustac\u00e9s et volaille.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Recette de Viki Geunes, du restaurant Zilte***Ris de veau 750 g de ris de veau, sel, filet de vinaigre, 30 g de beurre clarifi\u00e9, 5 g de thym, 5 g de romarin, 50 g de beurre frais Rincez les ris plusieurs jours dans de l\u2019eau additionn\u00e9e de 200 g de sel par 10 litres, jusqu\u2019\u00e0 […]<\/p>\n","protected":false},"author":5,"featured_media":56755,"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-56779","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
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