{"id":59536,"date":"2026-10-05T16:55:12","date_gmt":"2026-10-05T14:55:12","guid":{"rendered":"https:\/\/horecamagazine.be\/agneau-de-texel\/"},"modified":"2026-10-05T17:25:15","modified_gmt":"2026-10-05T15:25:15","slug":"agneau-de-texel","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/agneau-de-texel\/","title":{"rendered":"Agneau de Texel"},"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\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p class=\"p1\" style=\"text-align: center;\">Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/mitchell-merola-imprevu\/\"><strong>Mitchell Merola<\/strong><\/a>, chef d&rsquo; Impr\u00e9vu<\/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\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900&Prime; header_3_text_color=\u00a0\u00bb#E09900&Prime; 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<h2 class=\"p1\">Agneau de Texel<\/h2>\n<p class=\"p2\">Retirez les membranes de l\u2019agneau et nettoyez soigneusement les os. Saisissez dans sa propre graisse puis enfournez avec la graisse d\u2019agneau fondue pendant 3 minutes \u00e0 185\u00b0C. Laissez ensuite reposer suffisamment longtemps.<\/p>\n<h2 class=\"p1\">Collier d\u2019agneau<\/h2>\n<p class=\"p2\">Salez le collier d\u2019agneau pendant 6 heures dans 2 l d\u2019eau avec 30\u00a0g de sel nitrit\u00e9. Roulez fermement avec de la transglutaminase. Faites cuire sous vide pendant 2 heures \u00e0 65\u00b0C. Avant l\u2019envoi, saisissez bri\u00e8vement et \u00e9ventuellement glacez.<\/p>\n<h2 class=\"p1\">Ris d\u2019agneau<\/h2>\n<p class=\"p2\">Rincez les ris dans de l\u2019eau froide. D\u00e9marrez-les dans une casserole d\u2019eau froide sal\u00e9e et portez \u00e0 \u00e9bullition. Laissez cuire 2 minutes puis coupez le feu. Nettoyez-les d\u00e9licatement et retirez enti\u00e8rement les membranes. Laissez-des refroidir sous pression entre deux plaques en chambre froide. Coupez dans la forme souhait\u00e9e. Avant l\u2019envoi\u00a0: farinez l\u00e9g\u00e8rement et faites cuire avec la langue d\u2019agneau dans du beurre clarifi\u00e9, puis assaisonnez avec de la fleur de sel.<\/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\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900&Prime; header_3_text_color=\u00a0\u00bb#E09900&Prime; 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<h2 class=\"p1\">Langue d\u2019agneau<\/h2>\n<p class=\"p2\">Faites cuire la langue d\u2019agneau sous vide avec des \u00e9pices pendant 16 heures \u00e0 78\u00b0C. Coupez dans la forme souhait\u00e9e et faites joliment colorer avec les ris. Pour le service, d\u00e9taillez et ajoutez au jus d\u2019agneau.<\/p>\n<h2 class=\"p1\">Polenta<\/h2>\n<p class=\"p2\">Faites cuire la polenta dans un bouillon de volaille et assaisonnez avec du poivre et du sel. Ajoutez 20 g de beurre par 100 g de polenta et terminez avec du parmesan. Laissez prendre sur une plaque. Coupez dans la forme souhait\u00e9e et colorez bien avant l\u2019envoi.<\/p>\n<h2 class=\"p1\">Finition<\/h2>\n<p class=\"p2\">Terminez le jus d\u2019agneau avec de la moutarde Savora. Ajoutez les morceaux de langue et de ris d\u2019agneau po\u00eal\u00e9s avant le service.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Mitchell Merola, chef d&rsquo; Impr\u00e9vuAgneau de Texel Retirez les membranes de l\u2019agneau et nettoyez soigneusement les os. Saisissez dans sa propre graisse puis enfournez avec la graisse d\u2019agneau fondue pendant 3 minutes \u00e0 185\u00b0C. Laissez ensuite reposer suffisamment longtemps. Collier d\u2019agneau Salez le collier d\u2019agneau pendant 6 heures dans 2 l d\u2019eau avec [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":59535,"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-59536","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>Agneau de Texel | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Agneau de Texel\" \/>\n<meta name=\"robots\" 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