{"id":10626,"date":"2025-09-16T17:49:30","date_gmt":"2025-09-16T17:49:30","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=10626"},"modified":"2025-09-16T18:26:49","modified_gmt":"2025-09-16T18:26:49","slug":"recette-eglantine-farcie-au-sebaste-et-tagliatelles-de-courgette","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-eglantine-farcie-au-sebaste-et-tagliatelles-de-courgette","title":{"rendered":"Recette \u00c9glantine farcie au s\u00e9baste et tagliatelles de courgette"},"content":{"rendered":"\t\t
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\u00c9glantine farcie au s\u00e9baste, tagliatelles de courgette et risonis \u00e0 l'origan<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recette de Yoann Hue \u00e0 l'H\u00f4tel-Restaurant \"Hohenzollern\" \u00e0 Ahrweiler (Allemagne)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\u00c9glantine\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Photo de Yoann Hue<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingr\u00e9dients pour 20 personnes (portions amuse-bouche)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u00c9glantine farcie au s\u00e9baste<\/p>

  • 200 g de filet de s\u00e9baste, sans peau et d\u00e9sar\u00eat\u00e9<\/li>
  • 1 \u00e9chalote<\/li>
  • 1 c. \u00e0 c. de gingembre hach\u00e9<\/li>
  • 100 g de blancs d’\u0153ufs<\/li>
  • 80 g de cr\u00e8me fleurette<\/li>
  • Sel, poivre<\/li>
  • 20 grosses \u00e9glantines<\/li><\/ul>

    Sauce \u00e0 la ciboulette<\/p>

    • 2\u00a0\u00e9chalotes<\/li>
    • 1 c. \u00e0 s. de beurre<\/li>
    • 100 ml de vin blanc<\/li>
    • 500 ml de fumet de poisson<\/li>
    • 500 ml de cr\u00e8me fleurette<\/li>
    • Ma\u00efzena<\/li>
    • Sel, poivre<\/li>
    • 1 c. \u00e0 s. de beurre<\/li>
    • 2 c. \u00e0 s. de ciboulette cisel\u00e9e fine<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Tagliatelles de courgette<\/span><\/p>

      • 2 courgettes<\/li>
      • 3 c. \u00e0 s. d\u2019huile d\u2019olive<\/li>
      • Sel et poivre<\/li><\/ul>

        Risonis \u00e0 l’origan<\/p>

        • 150 g de risonis<\/li>
        • 1 gousse d’ail<\/li>
        • 3 c. \u00e0 s. d\u2019huile d\u2019olive<\/li>
        • 1 c. \u00e0 s. de feuilles d’origan hach\u00e9es fines<\/li>
        • Sel et poivre<\/li><\/ul>

          D\u00e9cor<\/span><\/p>

          • sommit\u00e9s fleuries d’origan sauvage<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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            Pr\u00e9paration de la recette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            Laver les \u00e9glantines. Leur couper la queue, d\u00e9calotter le haut puis les \u00e9p\u00e9piner.<\/p>

            Pour la farce au s\u00e9baste, couper le filet de s\u00e9baste en petits morceaux. R\u00e9duire en pur\u00e9e fine dans un mixeur avec le gingembre hach\u00e9, l\u2019\u00e9chalote, le sel et le poivre. Ajouter les blancs d’\u0153ufs et continuer \u00e0 mixer. Ajouter progressivement la cr\u00e8me et mixer jusqu\u2019\u00e0 obtenir une consistance cr\u00e9meuse. Assaisonner les \u00e9glantines d’un peu de sel puis les farcir avec la farce de s\u00e9baste. Les cuire \u00e0 la vapeur au four ou au Varoma du Thermomix.<\/p>

            Pour la sauce \u00e0 la ciboulette, \u00e9mincer les \u00e9chalotes en lani\u00e8res et les faire revenir dans une casserole avec 1 cuill\u00e8re \u00e0 soupe de beurre. D\u00e9glacer avec le vin blanc et laisser r\u00e9duire de moiti\u00e9. Ajouter le fumet de poisson et laisser r\u00e9duire d\u20191\/3. Ajouter la cr\u00e8me et r\u00e9duire \u00e0 nouveau d\u20191\/3. Mixer la sauce et la passer au tamis fin. Lier la sauce \u00e0 la ma\u00efzena, monter au beurre, assaisonner de sel et de poivre et enfin ajouter la ciboulette cisel\u00e9e.<\/p>

            Pour les tagliatelles de courgettes, tailler les courgettes en fines lamelles \u00e0 l\u2019aide d\u2019une mandoline ou d\u2019une trancheuse (garder les parures pour les risonis). \u00c9liminer la partie du milieu contenant les graines. Les blanchir quelques secondes dans de l\u2019eau bouillante sal\u00e9e puis les rafra\u00eechir dans de l\u2019eau froide. Les \u00e9goutter. Faire chauffer l\u2019huile d’olive dans une casserole. Ajouter les tagliatelles de courgettes. Assaisonner de sel et poivre.<\/p>

            Pour les risonis, porter de l’eau sal\u00e9e \u00e0 \u00e9bullition dans une casserole et cuire les risonis (voir le temps indiqu\u00e9s sur l’emballage). Les \u00e9goutter et les rafra\u00eechir rapidement sous un filet d’eau froide. Couper les parures de courgette en petite brunoise et hacher la gousse d’ail. Faire chauffer l’huile d’olive dans une casserole, faire revenir l’ail et la brunoise de courgette environ une minute. Ajouter les risonis et l’origan hach\u00e9e. Assaisonner de sel et de poivre.<\/p>

            Dresser les diff\u00e9rents ingr\u00e9dients sur des petites assiettes comme vous pouvez le voir sur la photo.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

            \u00c9glantine farcie au s\u00e9baste, tagliatelles de courgette et risonis \u00e0 l’origan Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 20 personnes (portions amuse-bouche) \u00c9glantine farcie au s\u00e9baste 200 g de filet de s\u00e9baste, sans peau et d\u00e9sar\u00eat\u00e9 1 \u00e9chalote 1 c. \u00e0 c. de gingembre hach\u00e9 100 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":15,"footnotes":""},"class_list":["post-10626","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette \u00c9glantine farcie au s\u00e9baste et tagliatelles de courgette - 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