{"id":59541,"date":"2026-10-05T16:56:57","date_gmt":"2026-10-05T14:56:57","guid":{"rendered":"https:\/\/horecamagazine.be\/ris-de-veau\/"},"modified":"2026-10-05T17:25:29","modified_gmt":"2026-10-05T15:25:29","slug":"ris-de-veau","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/ris-de-veau\/","title":{"rendered":"Ris de veau"},"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\"><b>Ris de veau<\/b><\/h2>\n<p class=\"p2\">Rincez les ris de veau 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 ensuite d\u00e9licatement et retirez enti\u00e8rement les membranes. Laissez-les 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 rapidement dans du beurre clarifi\u00e9, puis assaisonnez avec de la fleur de sel.<\/p>\n<h2 class=\"p1\"><b>Pomme compot\u00e9e<\/b><\/h2>\n<p class=\"p2\">\u00c9pluchez les pommes et taillez-les en fine brunoise.<br \/>Faites-les revenir dans un peu d\u2019huile d\u2019olive avec une gousse de vanille. Ajoutez une cs de sucre de palme pendant la cuisson et laissez compoter doucement. Il est important que la pomme conserve encore un certain croquant.<\/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\"><b>Jus<\/b><\/h2>\n<p class=\"p2\">Commencez par r\u00e9aliser un caramel avec 250 g de sucre. D\u00e9glacez avec 1 l de caf\u00e9 et 4 dl de fond de volaille. Ajoutez ensuite du beurre et un peu de cr\u00e8me. Assaisonnez le jus avec du poivre, du sel et un peu de harissa. Ce jus doit \u00eatre r\u00e9alis\u00e9 \u00e0 l\u2019\u00e9quilibre et au ressenti.<\/p>\n<h2 class=\"p1\"><b>Langue de veau<\/b><\/h2>\n<p class=\"p2\">Salez la langue de veau dans 2 l d\u2019eau avec 60 g de sel nitrit\u00e9. Rincez ensuite soigneusement. Faites cuire sous vide avec des \u00e9pices pendant 16 heures \u00e0 78\u00b0C. Coupez dans la forme souhait\u00e9e et faites joliment colorer avec les ris de veau.<\/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\u00e9vuRis de veau Rincez les ris de veau 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 ensuite d\u00e9licatement et retirez enti\u00e8rement les membranes. Laissez-les refroidir sous pression entre deux plaques en chambre froide. [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":59540,"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-59541","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>Ris de veau | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Ris de veau\" \/>\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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