{"id":424,"date":"2023-01-02T18:31:53","date_gmt":"2023-01-02T18:31:53","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=424"},"modified":"2024-01-22T15:20:20","modified_gmt":"2024-01-22T15:20:20","slug":"recette-dail-des-ours-veau","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-dail-des-ours-veau","title":{"rendered":"Recette d’ail des ours veau"},"content":{"rendered":"\t\t
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Filet de Veau d'Aveyron et du S\u00e9gala \u00e0 l'ail des ours<\/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 tir\u00e9e du livre \"Veau d'Aveyron et du S\u00e9gala\"<\/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\"Cuisine\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\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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Photo de Christiane Pitzen<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingr\u00e9dients pour 4 personnes<\/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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Pour le veau sauce \u00e0 l’ail des ours :<\/p>

  • 600 g de filet de veau (4 m\u00e9daillons de 150 g)<\/li>
  • 25 g de beurre<\/li>
  • 25 g de farine<\/li>
  • 400 ml de fond de veau clair<\/li>
  • 100 ml de cr\u00e8me fleurette<\/li>
  • 50 g d’ail des ours<\/li>
  • Sel et poivre du moulin\u00a0<\/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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    Pour les courgettes et tomates cerises :<\/p>

    • 500 g de courgettes<\/li>
    • 8 tomates cerises<\/li>
    • Huile d’olive<\/li>
    • 1 gousse d’ail<\/li>
    • 1 branche de romarin<\/li>
    • 1\/2 feuille de laurier<\/li>
    • Sel<\/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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      Pour la polenta blanche :<\/p>

      • 250 g d’eau<\/li>
      • 250 g de lait<\/li>
      • 4 g de sel<\/li>
      • Poivre du moulin<\/li>
      • 90 g de polenta<\/li>
      • 50 g de parmesan r\u00e2p\u00e9<\/li><\/ul>

        Pour la polenta \u00e0 l’ail des ours :<\/p>

        • 250 g d’eau<\/li>
        • 250 g de lait<\/li>
        • 4 g de sel<\/li>
        • 200 g d’ail des ours<\/li>
        • 160 g de polenta<\/li>
        • 100 g de parmesan r\u00e2p\u00e9<\/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\t<\/div>\n\t\t<\/section>\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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          Saisir les m\u00e9daillons de veau dans une po\u00eale chaude \u00e0 l’huile sur toutes leurs faces et cuire au four \u00e0 180 \u00b0C pendant environ 10 min. Laisser reposer autant de temps.<\/p>

          Pour la sauce \u00e0 l’ail des ours, faire fondre le beurre dans une casserole. Ajouter la farine et remuer au fouet 1 min. Verser le fond de veau progressivement sans cesser de remuer et porter \u00e0 \u00e9bullition pour \u00e9paissir la sauce. Ajouter la cr\u00e8me fleurette et assaisonner de sel et de poivre. Hacher finement l’ail des ours et l’ajouter \u00e0 la sauce. Mixer finement et servir aussit\u00f4t.<\/p>

          Couper le vert des tomates cerises aux ciseaux, les laver et les inciser avec la pointe d’un couteau. Les disposer dans une casserole avec la gousse d’ail coup\u00e9e en deux, le romarin, le laurier et assaisonner de sel. Recouvrir d’huile d’olive, chauffer jusqu’\u00e0 80 \u00b0C pendant 5 min, puis laisser infuser 1h.<\/p>

          Laver les courgettes et les tailler en longues lamelles (tagliatelles) \u00e0 l’aide d’une trancheuse ou d’un \u00e9conome. Les blanchir 20 secondes dans de l’eau bouillante sal\u00e9e puis les plonger directement dans de l’eau glac\u00e9e. Les \u00e9goutter, assaisonner de sel et d’huile d’olive. R\u00e9chauffer au dernier moment.<\/p>

          Chemiser une terrine de film plastique. Verser l’eau, le lait et le sel dans une casserole. Donner une \u00e9bullition puis ajouter la polenta. Faire cuire quelques minutes \u00e0 petite \u00e9bullition en m\u00e9langeant au fouet. Ajouter le parmesan, m\u00e9langer et v\u00e9rifier l’assaisonnement. Garnir la terrine et lisser.<\/p>

          Hacher finement l’ail des ours. Verser l’eau, le lait et le sel dans une casserole. Donner une \u00e9bullition. Mixer finement l’ail des ours avec le liquide bouillant puis remettre dans la casserole. Redonner une \u00e9bullition puis ajouter la polenta. Faire cuire quelques minutes \u00e0 petite \u00e9bullition en m\u00e9langeant au fouet. Ajouter le parmesan, m\u00e9langer et v\u00e9rifier l’assaisonnement. Garnir la terrine et lisser. R\u00e9server 2 h au frais.<\/p>

          D\u00e9mouler la polenta et tailler des tranches de 2 cm. R\u00e9chauffer \u00e0 la vapeur.<\/p>

          Verser la sauce \u00e0 l’ail des ours sur 4 assiettes. Disposer harmonieusement les tagliatelles de courgettes ainsi que les tomates \u00e9goutt\u00e9es. Poser les tranches de polenta. Couper les m\u00e9daillons de veau en 2, assaisonner de fleur de sel et de poivre du moulin et les d\u00e9poser sur la sauce.<\/p>

          Conseil :<\/strong> La polenta aux deux couleurs demande un peu de pr\u00e9paration. Une polenta cr\u00e9meuse, dans laquelle on rajoute au dernier moment de l’ail des ours hach\u00e9 ou de la ciboulette, sera tout aussi d\u00e9licieuse.<\/em><\/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":"

          Filet de Veau d’Aveyron et du S\u00e9gala \u00e0 l’ail des ours Recette de Yoann Hue tir\u00e9e du livre “Veau d’Aveyron et du S\u00e9gala” Photo de Christiane Pitzen Ingr\u00e9dients pour 4 personnes Pour le veau sauce \u00e0 l’ail des ours : 600 g de filet de veau (4 m\u00e9daillons de 150 g) 25 g de beurre […]<\/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":"0","ocean_second_sidebar":"0","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":"0","ocean_custom_header_template":"0","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":"0","ocean_menu_typo_font_family":"0","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":"on","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":"0","iawp_total_views":52,"footnotes":""},"class_list":["post-424","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de veau \u00e0 l'ail des ours - Cuisine la Nature<\/title>\n<meta name=\"description\" content=\"Une recette d'ail des ours de Yoann Hue excellente \u00e0 essayer absolument : "Filet de Veau d'Aveyron et du S\u00e9gala \u00e0 l'ail des ours"\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-dail-des-ours-veau\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de veau \u00e0 l'ail des ours - Cuisine la Nature\" \/>\n<meta property=\"og:description\" content=\"Une recette d'ail des ours de Yoann Hue excellente \u00e0 essayer absolument : "Filet de Veau d'Aveyron et du S\u00e9gala \u00e0 l'ail des ours"\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-dail-des-ours-veau\/\" \/>\n<meta property=\"og:site_name\" content=\"Cuisine la Nature\" \/>\n<meta property=\"article:modified_time\" content=\"2024-01-22T15:20:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Aildesoursrecette.jpg\" \/>\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=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-dail-des-ours-veau\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-dail-des-ours-veau\",\"name\":\"Recette de veau \u00e0 l'ail des ours - 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