{"id":784,"date":"2012-09-04T09:35:01","date_gmt":"2012-09-04T07:35:01","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=784"},"modified":"2019-10-19T16:37:36","modified_gmt":"2019-10-19T14:37:36","slug":"rosettes-dagneau-en-croute-dherbes-galettes-de-courgettes-et-flan-dail","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/rosettes-dagneau-en-croute-dherbes-galettes-de-courgettes-et-flan-dail\/","title":{"rendered":"Rosettes d\u2019agneau en cro\u00fbte d\u2019herbes, galettes de courgettes et flan d\u2019ail"},"content":{"rendered":"<div id=\"id1\" class=\"style_SkipStroke shape-with-text\">\n<div class=\"text-content Normal_External_710_68\">\n<div class=\"Normal\">\n<p class=\"paragraph_style_1\">Pour 6 personnes<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"style_SkipStroke_1 shape-with-text flowDefining\">\n<div class=\"text-content style_External_899_1225\">\n<div class=\"style\">\n<p class=\"paragraph_style_3\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">3 filets d\u2019agneau (pris dans le carr\u00e9 d\u2019agneau), chez votre boucher ou chez Picard.<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">150 g de mie de pain fraiche (pain de mie) + 6 cuill\u00e8res \u00e0 potage de chapelure.<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 botte de persil<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">2 branches d\u2019estragon frais ou surgel\u00e9<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 cuill\u00e8re \u00e0 potage de ciboulette fraiche ou surgel\u00e9e<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">2 gousses d\u2019ail<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">sel-poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">2 oeufs battus<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">beurre-huile-farine<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_5\">pour le Flan :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_6\">2 oeufs entiers + 2 jaunes<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_6\">2 gousses d\u2019ail hach\u00e9<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_6\">20cl de cr\u00e8me liquide-sel<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_5\">pour les galettes:<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_6\">2 petites courgettes<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_6\">1 oignon hach\u00e9 + 1 gousse d\u2019ail hach\u00e9<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_6\">3 oeufs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_6\">80g de farine<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_6\">50g de parmesan r\u00e2p\u00e9 + sel + poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_6\">huile pour la cuisson<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_6\"><span class=\"style_1\">Sauce :<\/span><\/p>\n<ul>\n<li class=\"paragraph_style_6\">25cl de fond d\u2019agneau maison + 30g de beurre ou 2 cuill\u00e8res \u00e0 soupe de fond de veau d\u00e9lay\u00e9 dans 10cl d\u2019eau + 10cl de vin blanc sec + d\u00e9gla\u00e7age de la po\u00eale + 30g de beurre +2 branches de thym.<\/li>\n<\/ul>\n<p class=\"paragraph_style_2\"><span class=\"style_2\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_8\">Si vous prenez un carr\u00e9 d\u2019agneau, le d\u00e9sosser pour obtenir un filet (op\u00e9ration tr\u00e8s facile).<\/p>\n<p class=\"paragraph_style_8\">La veille :<\/p>\n<p class=\"paragraph_style_8\">faire revenir vivement les filets d\u2019agneau dans un m\u00e9lange beurre-huile. R\u00e9server .<\/p>\n<p class=\"paragraph_style_8\">Verser un peu d\u2019eau dans la po\u00eale pour d\u00e9glacer et r\u00e9server ce jus<\/p>\n<p class=\"paragraph_style_8\">M\u00e9langer les herbes hach\u00e9es + la mie de pain hach\u00e9e + la chapelure + l\u2019ail hach\u00e9 + sel + poivre.<\/p>\n<p class=\"paragraph_style_8\">Rouler chaque filet dans la farine puis dans l\u2019oeuf battu puis dans la chapelure d\u2019herbes en insistant<\/p>\n<p class=\"paragraph_style_8\">pour former une croute.<\/p>\n<p class=\"paragraph_style_8\">Rouler chaque filet dans du film alimentaire et r\u00e9server au frais.<\/p>\n<p class=\"paragraph_style_8\"><span class=\"style_1\">Flan :<\/span>\u00a0peut se faire la veille.<\/p>\n<p class=\"paragraph_style_8\">M\u00e9langer l\u2019ail hach\u00e9 avec la cr\u00e8me + le sel et laisser infuser pendant 2 heures.<\/p>\n<p class=\"paragraph_style_8\">Passer \u00e0 travers une passoire puis m\u00e9langer la cr\u00e8me ti\u00e9die avec les oeufs et les jaunes.<\/p>\n<p class=\"paragraph_style_8\">Verser dans de petites coupelles de mise en bouche recouvrir d\u2019alu et cuire<\/p>\n<p class=\"paragraph_style_8\">au bain-marie dans un four pr\u00e9chauff\u00e9 \u00e0 100-120\u00b0 pendant 20mn (\u00e0 surveiller). R\u00e9server.<\/p>\n<p class=\"paragraph_style_8\"><span class=\"style_1\">Galettes\u00a0<\/span>: r\u00e2per les courgettes sans les \u00e9plucher, les saler et les placer dans une passoire<\/p>\n<p class=\"paragraph_style_8\">pendant 1 heure. Bien les essorer en les pressant entre les mains. Puis m\u00e9langer avec tous<\/p>\n<p class=\"paragraph_style_8\">les ingr\u00e9dients. R\u00e9server au froid.<\/p>\n<p class=\"paragraph_style_8\"><span class=\"style_1\">Sauce\u00a0<\/span>: d\u00e9layer le fond de veau avec le vin et l\u2019eau, ajouter le jus de d\u00e9gla\u00e7age + le thym<\/p>\n<p class=\"paragraph_style_8\">Porter \u00e0 \u00e9bullition et ajouter 30g de beurre au moment de servir.<\/p>\n<p class=\"paragraph_style_8\"><span class=\"style_1\">Cuisson des galettes<\/span>\u00a0: dans une po\u00eale huil\u00e9e, former des petites galettes avec la p\u00e2te<\/p>\n<p class=\"paragraph_style_8\">\u00e0 l\u2019aide d\u2019une cuill\u00e8re \u00e0 potage, faire cuire 1 mn de chaque c\u00f4t\u00e9 puis r\u00e9server<\/p>\n<p class=\"paragraph_style_8\">sur du papier absorbant et recommencer l\u2019op\u00e9ration.<\/p>\n<p class=\"paragraph_style_8\"><span class=\"style_1\">Cuisson de l\u2019agneau\u00a0<\/span>: le lendemain,avec un pinceau, tamponner les filets avec du beurre fondu puis<\/p>\n<p class=\"paragraph_style_8\">enfourner dans un four pr\u00e9chauff\u00e9 \u00e0 240\u00b0 pendant 15mn. Diminuer ou augmenter le temps suivant la cuisson d\u00e9sir\u00e9e.A la sortie du four,trancher les<\/p>\n<p class=\"paragraph_style_8\">filets en morceaux de 3 cm.<\/p>\n<p class=\"paragraph_style_9\">Pr\u00e9sentation :<\/p>\n<p class=\"paragraph_style_8\">Sur une assiette, dresser 2 rosettes d\u2019agneau, 2 galettes de courgettes, le petit flan d\u2019ail dans sa coupelle.<\/p>\n<p class=\"paragraph_style_8\">Servir la sauce en sauci\u00e8re.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes Ingr\u00e9dients : 3 filets d\u2019agneau (pris dans le carr\u00e9 d\u2019agneau), chez votre boucher ou chez Picard. 150 g de mie de pain fraiche (pain de mie) +&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/rosettes-dagneau-en-croute-dherbes-galettes-de-courgettes-et-flan-dail\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-viandes"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=784"}],"version-history":[{"count":3,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/784\/revisions"}],"predecessor-version":[{"id":1568,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/784\/revisions\/1568"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}