{"id":57433,"date":"2026-06-15T11:10:53","date_gmt":"2026-06-15T09:10:53","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=57433"},"modified":"2026-06-15T11:24:49","modified_gmt":"2026-06-15T09:24:49","slug":"bouchee-de-pleurotes-volaille-ris-de-veau-poire-noisette","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/bouchee-de-pleurotes-volaille-ris-de-veau-poire-noisette\/","title":{"rendered":"Bouch\u00e9e de Pleurotes : Volaille \u2014 Ris de veau \u2014 Poire \u2014 Noisette"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _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_row _builder_version=\u00a0\u00bb4.19.2″ _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″ _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 link_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Recette de Archibald De Prince<\/strong><\/a><\/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 8 \u00e0 10 portions\u00a0:<\/em><\/p>\n

Pleurotes<\/b><\/h2>\n

800 g de pleurotes royaux \/ Beurre noisette \/ Sel fin<\/p>\n

Snackez vivement. Assaisonnez, glacez au beurre noisette.<\/p>\n

Volaille<\/b><\/h2>\n

600 g de supr\u00eames de volaille fermi\u00e8re \/ Fond blanc QS \/ Beurre<\/p>\n

Faites cuire \u00e0 feu doux au beurre, arrosez r\u00e9guli\u00e8rement. Terminez au fond blanc. Taillez en brunoise ou effilochez.<\/p>\n

Ris de veau<\/b><\/h2>\n

700 g de ris de veau d\u00e9gorg\u00e9s \/ Court-bouillon \/ Farine l\u00e9g\u00e8re \/ Beurre clarifi\u00e9<\/p>\n

D\u00e9gorgez 12 h. Faites blanchir, pressez. Parez. Colorez au beurre clarifi\u00e9. Glacez l\u00e9g\u00e8rement.<\/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

Poire<\/b><\/h2>\n

4 poires conf\u00e9rence \/ 200 ml de sirop l\u00e9ger \/ Jus citron<\/p>\n

Pochez au sirop citronn\u00e9. Taillez en d\u00e9s r\u00e9guliers.<\/p>\n

Noisette<\/b><\/h2>\n

120 g noisettes torr\u00e9fi\u00e9es \/ Huile de noisette<\/p>\n

P\u00e2te feuillet\u00e9e<\/b><\/h2>\n

100 g de p\u00e2te feuillet\u00e9e<\/p>\n

Emporte-piecez en bouch\u00e9es, dorez et faites cuire \u00e0 180 degr\u00e9s pendant 100 min.<\/p>\n

Dressage<\/b><\/h2>\n

Remplissez le feuillet\u00e9 de pleurotes. Garnissez de volaille\/ris et ensuite de d\u00e9s de poire, d\u2019\u00e9clats de noisette. Saucez de cr\u00e8me de champignons et d\u2019huile d\u2019herbes.<\/p>\n

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Recette de Archibald De PrincePour 8 \u00e0 10 portions\u00a0: Pleurotes 800 g de pleurotes royaux \/ Beurre noisette \/ Sel fin Snackez vivement. Assaisonnez, glacez au beurre noisette. Volaille 600 g de supr\u00eames de volaille fermi\u00e8re \/ Fond blanc QS \/ Beurre Faites cuire \u00e0 feu doux au beurre, arrosez r\u00e9guli\u00e8rement. Terminez au fond blanc. […]<\/p>\n","protected":false},"author":5,"featured_media":57427,"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

Recept van Archibald De Prince<\/strong><\/a><\/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_2_text_color=\"#E09900\" header_3_text_color=\"#E09900\" header_4_font=\"||||||||\" header_4_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n

Voor 8 \u00e0 10 porties:<\/span><\/p>\n\n

Oesterzwammen<\/b><\/h2>\n

800 g koningsoesterzwammen \/ Hazelnootboter \/ Fijn zout<\/span><\/p>\n

Bak de oesterzwammen hard aan. Breng ze op smaak en glaceer met hazelnootboter.<\/span><\/p>\n\n

Gevogelte<\/b><\/h2>\n

600 g hoevekipfilet \/ Witte fond QS \/ Boter<\/span><\/p>\n

Laat de hoevekipfilet zachtjes garen in boter (besprenkel regelmatig). Werk af met witte fond. Snijd in blokjes of trek uit elkaar.<\/span><\/p>\n\n

Kalfszwezerik<\/b><\/h2>\n

700 g kalfszwezeriken, gedegorgeerd \/ Court-bouillon \/ Lichte bloem \/ Geklaarde boter<\/span><\/p>\n

Laat de kalfszwezerik 2 uur degorgeren. Blancheer en knijp uit. Maak schoon. Bak bruin in geklaarde boter. Glaceer licht.<\/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_2_text_color=\"#E09900\" header_3_text_color=\"#E09900\" header_4_font=\"||||||||\" header_4_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n

Peer<\/b><\/h2>\n

4 Conference peren \/ 200 ml lichte siroop \/ Citroensap<\/span><\/p>\n

Pocheer de peer in citroensiroop. Snijd ze in regelmatige blokjes.<\/span><\/p>\n\n

Hazelnoot<\/b><\/h2>\n

120 g geroosterde hazelnoten \/ Hazelnootolie<\/span><\/p>\n\n

Bladerdeeg<\/b><\/h2>\n

100 g bladerdeeg<\/span><\/p>\n

Steek hapjes uit, bestrijk met eigeel en bak 100 minuten op 180 graden.<\/span><\/p>\n\n

Opmaak<\/b><\/h2>\n

Vul het bladerdeeg met oesterzwammen. Voeg de garnituur van gevogelte\/kalfszwezerik, blokjes peer en stukjes hazelnoot toe. Werk af met champignonroomsaus en kruidenolie.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_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-57433","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":"\nBouch\u00e9e de Pleurotes : Volaille \u2014 Ris de veau \u2014 Poire \u2014 Noisette | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Bouch\u00e9e de Pleurotes : Volaille \u2014 Ris de veau \u2014 Poire \u2014 Noisette\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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