{"id":801,"date":"2010-09-23T09:42:13","date_gmt":"2010-09-23T07:42:13","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=801"},"modified":"2019-10-19T16:26:39","modified_gmt":"2019-10-19T14:26:39","slug":"grenadins-de-veau-au-vin-jaune-et-aux-morilles","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/grenadins-de-veau-au-vin-jaune-et-aux-morilles\/","title":{"rendered":"Grenadins de veau au vin jaune et aux morilles"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 6 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">6 grenadins de veau (filet mignon)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">60g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 cuill\u00e8res \u00e0 soupe d\u2019huile<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">25cl de fond de veau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">20cl de cr\u00e8me fra\u00eeche enti\u00e8re liquide<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">6 \u00e0 8 morilles s\u00e9ch\u00e9es par personne<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">15cl de vin jaune<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel, poivre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_5\">Sauce : elle peut se faire \u00e0 l\u2019avance<\/p>\n<p class=\"paragraph_style_5\">Faire tremper les morilles dans de l\u2019eau ti\u00e8de pendant 2 heures, \u00e9goutter (surtout ne pas garder l\u2019eau, elle contient du sable) Dans une petite sauteuse, faire fondre 20g de beurre, ajouter les morilles, laisser les revenir tout doucement pendant 5mn, ajouter 10cl d\u2019eau, sel, poivre et laisser cuire jusqu\u2019\u00e0 \u00e9vaporation totale de l\u2019eau, r\u00e9server.<\/p>\n<p class=\"paragraph_style_5\">Dans une casserole, verser le fond de veau,<\/p>\n<p class=\"paragraph_style_5\">si vous utilisez un fond de veau d\u00e9shydrat\u00e9, le d\u00e9layer dans 25cl d\u2019eau et ajouter 10cl de vin jaune, porter \u00e0 \u00e9bullition, puis faire cuire \u00e0 petits fr\u00e9missements pendant 15mn.<\/p>\n<p class=\"paragraph_style_5\">Ajouter la cr\u00e8me fra\u00eeche et les morilles. Laisser en attente.<\/p>\n<p class=\"paragraph_style_5\">15mn avant le repas, faire revenir vivement les grenadins dans 40g de beurre + l\u2019huile, les retourner, saler, poivrer puis laisser cuire 10mn. Retirer les grenadins et d\u00e9glacer la sauteuse avec un peu d\u2019eau.<\/p>\n<p class=\"paragraph_style_5\">Faire r\u00e9chauffer la sauce, ajouter le jus des grenadins + 5cl de vin jaune, porter \u00e0 \u00e9bullition pendant 1 mn.<\/p>\n<p class=\"paragraph_style_6\">Pr\u00e9sentation :<\/p>\n<p class=\"paragraph_style_5\">D\u00e9poser un grenadin sur chaque assiette, verser autour la sauce et les morilles ; en accompagnement servir une pur\u00e9e de pomme de terre moul\u00e9e dans un cercle ou des tagliatelles enroul\u00e9es en forme de nid ou un risotto.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes Ingr\u00e9dients : 6 grenadins de veau (filet mignon) 60g de beurre 2 cuill\u00e8res \u00e0 soupe d\u2019huile 25cl de fond de veau 20cl de cr\u00e8me fra\u00eeche enti\u00e8re liquide&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/grenadins-de-veau-au-vin-jaune-et-aux-morilles\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":802,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-801","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\/801","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=801"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/801\/revisions"}],"predecessor-version":[{"id":1557,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/801\/revisions\/1557"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/802"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}