{"id":740,"date":"2021-06-29T13:21:30","date_gmt":"2021-06-29T09:21:30","guid":{"rendered":"https:\/\/latonnellehotel.com\/?post_type=cp_recipe&p=740"},"modified":"2021-07-14T11:31:27","modified_gmt":"2021-07-14T07:31:27","slug":"chefs-turkey-recipe","status":"publish","type":"cp_recipe","link":"https:\/\/latonnellehotel.com\/fr\/recipe\/chefs-turkey-recipe\/","title":{"rendered":"Recette de Dinde des Chefs"},"content":{"rendered":"

Recette de Dinde des Chefs<\/h2>\n

Ingr\u00e9dients :<\/h3>\n
\n
(Pour 8 personnes)<\/div>\n
Dinde de No\u00ebl sauce foie gras les filets pr\u00e9par\u00e9s en ballottines et farcis de champignons et de ch\u00e2taignes.<\/div>\n
Ingr\u00e9dients:<\/div>\n
(Pour la dinde)<\/div>\n
Filet de dinde selon taille (d\u00e9pli\u00e9 doit avoir +\/- 12 cm sur 20cm \u00e9paisseur fine)<\/span><\/div>\n
Sel fin : 6 pinc\u00e9e(s)<\/span><\/div>\n
Moulin \u00e0 poivre : 6 tour(s)<\/span><\/div>\n
Huile d\u2019olive : 10 cl<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
(Pour la farce)<\/div>\n
\n
\n

Echalote(s) : 1 pi\u00e8ce(s)
\nOignon(s) : 1 pi\u00e8ce(s)
\nAromate(s) ail, thym, laurier : 1 pi\u00e8ce(s)
\nVin blanc sec : 10 cl
\nBeurre + huile d\u2019olive
\nSel fin : 6 pinc\u00e9e(s)
\nMoulin \u00e0 poivre : 6 tour(s)
\nPleurote(s) : 250 g et autres champignons
\nGousse(s) d\u2019ail : 1 gousse(s)
\nPersil plat : 0.5 botte(s)
\nCh\u00e2taigne(s) cuite(s) : 50 g<\/p>\n<\/div>\n<\/div>\n

(Pour la sauce)<\/div>\n
\n
\n

Tranche(s) de foie gras de canard cru: 6 pi\u00e8ce(s) \u2013 (\u00e0 d\u00e9faut mi cuit)
\nEchalote(s) : 1 pi\u00e8ce(s)
\nBeurre cr\u00e8me fraiche
\nPoivre, sel, piments d\u2019espellette<\/p>\n<\/div>\n<\/div>\n

(Pour l\u2019accompagnement)<\/div>\n
\n
\n

Pomme(s) de terre \u00e0 chair farineuse : 600 g
\nBeurre doux : 100 g
\nLait 1\/2 \u00e9cr\u00e9m\u00e9 : 5 cl
\nPoivre, sel, noix de muscade
\n\u2022 +
\nL\u00e9gumes ( chou rouge ou romanesco ou compote pomme pruneau piments)<\/p>\n

Pr\u00e9voir du film de cuisson<\/p>\n<\/div>\n<\/div>\n

Pr\u00e9paration:<\/div>\n
(Pour la dinde)<\/div>\n
\n
\n

Soit prendre des filets de dinde et les \u00e9mincer, ou prendre des cuisses et puis lever les supr\u00eames et les \u00e9mincer (12cmx20cm).<\/p>\n

\u00c9plucher l\u2019\u00e9chalote et l\u2019oignon et l\u2019ail, puis les \u00e9mincer en fines lamelles.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Dans une cocotte chaude avec un filet d\u2019huile, colorer les champignons avec des petits morceaux de peau de dinde pendant 5 \u00e0 6 min \u00e0 feu moyen et en mouillant avec le vin blanc. Ajouter ensuite le thym, le laurier, le sel et le poivre tr\u00e8s finement hach\u00e9. En fin de cuisson les marrons broy\u00e9s pendant 5 min puis le persil.
\nLaisser refroidir compl\u00e8tement
\nD\u00e9poser les filets chacun sur un grand film puis sur un des grands cot\u00e9s d\u00e9pos\u00e9s la farce et rouler l\u2019ensemble bien serr\u00e9 et par-dessus rouler avec le film et tr\u00e8s bien ferm\u00e9 le film.
\nPlonger les ballottines dans l\u2019eau \u00e0 90\u00b0 et laisser cuire environ 15 minutes (elles doivent flotter) puis \u00e9teindre ensuite le feu et laisser les supr\u00eames encore 10 min dans l\u2019eau.<\/p>\n

Les sortir de l\u2019eau et laisser refroidir puis r\u00e9server au froid<\/p>\n<\/div>\n<\/div>\n

\n
\n

Au moment de servir\u2026
\nD\u00e9rouler les ballottines et les passer \u00e0 la po\u00eale avec beurre et huile et saler poivrer afin de les dorer
\nPuis les d\u00e9poser dans les assiettes<\/p>\n<\/div>\n<\/div>\n

(Pour la sauce)<\/div>\n
\n
\n

Dans une po\u00eale chaude, colorer pendant 2 min de chaque c\u00f4t\u00e9 les tranches de foie gras assaisonn\u00e9es.
\nLes couper ensuite en petits d\u00e9s. Et joindre une \u00e9chalote tr\u00e8s tr\u00e8s finement hach\u00e9\u2026verser la cr\u00e8me fraiche sur l\u2019ensemble , saler, poivrer, et bien m\u00e9langer (le foie doit \u00eatre dilu\u00e9)..si trop liquide ajouter une pointe de fond de veau et au dernier moment le piment d\u2019Espelette. Napper \u00e0 moiti\u00e9 les ballottines<\/p>\n<\/div>\n<\/div>\n

(Pour l\u2019accompagnement)<\/div>\n
\n
\n

\u00c9plucher les pommes de terre, les laver et les couper en gros cubes, puis les cuire dans une casserole d\u2019eau sal\u00e9e.
\nLes \u00e9goutter ensuite puis les passer au presse-pur\u00e9e.<\/p>\n

R\u00e9cup\u00e9rer alors la pulpe et la travailler avec le beurre et le lait. R\u00e9server. Au moment de servir r\u00e9chauffer avec un peu de lait de poivre et de noix de muscade.<\/p>\n

Au dernier moment ajouter 1 cuill\u00e8re \u00e0 dessert d\u2019huile de s\u00e9same (pour l\u2019\u00e9quivalent de 8 personnes) Pr\u00e9senter dans un emporte pi\u00e8ce.<\/p>\n

Accompagner \u00e9galement d\u2019un l\u00e9gume fort en gout (chou rouge ou romanesco ou mieux une compote de pomme ou de poire m\u00e9lang\u00e9e avec des pruneaux ou du sirop de li\u00e8ge !!!)<\/p>\n<\/div>\n<\/div>\n

\n
\n

Bon app\u00e9tit de<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":2,"featured_media":914,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[58],"class_list":["post-740","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-meat"],"yoast_head":"\nChef\u2019s Turkey Recipe - La Tonnelle Hotel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/latonnellehotel.com\/fr\/recipe\/chefs-turkey-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef\u2019s Turkey Recipe - La Tonnelle Hotel\" \/>\n<meta property=\"og:description\" content=\"Chef\u2019s Turkey Recipe\" \/>\n<meta property=\"og:url\" content=\"https:\/\/latonnellehotel.com\/fr\/recipe\/chefs-turkey-recipe\/\" \/>\n<meta property=\"og:site_name\" content=\"La Tonnelle Hotel\" \/>\n<meta property=\"article:modified_time\" content=\"2021-07-14T07:31:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/latonnellehotel.com\/wp-content\/uploads\/2021\/06\/Chefs-Turkey-Recipe-latonnelle.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"870\" \/>\n\t<meta property=\"og:image:height\" content=\"565\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/latonnellehotel.com\/fr\/recipe\/chefs-turkey-recipe\/\",\"url\":\"https:\/\/latonnellehotel.com\/fr\/recipe\/chefs-turkey-recipe\/\",\"name\":\"Chef\u2019s Turkey Recipe - 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