{"id":6317,"date":"2024-06-27T21:45:22","date_gmt":"2024-06-27T21:45:22","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=6317"},"modified":"2024-07-02T10:04:26","modified_gmt":"2024-07-02T10:04:26","slug":"recette-oeuf-brouille-et-emulsion-a-lhuile-darmoise","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-oeuf-brouille-et-emulsion-a-lhuile-darmoise","title":{"rendered":"Recette \u0152uf brouill\u00e9 et \u00e9mulsion \u00e0 l’huile d’armoise"},"content":{"rendered":"\t\t
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\u0152uf brouill\u00e9, sauce au poivron rouge et \u00e9mulsion \u00e0 l'huile d'armoise<\/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 au restaurant \"Der Vierte K\u00f6nig\" \u00e0 Cologne (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\"\u0152uf\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 10 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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\u0152ufs brouill\u00e9s<\/p>

  • 10 \u0153ufs<\/li>
  • 5 g de sel<\/li>
  • 100 g de beurre<\/li>
  • 50 g de cr\u00e8me liquide<\/li><\/ul>

    Mouillettes<\/p>

    • 4 tranches de pain de mie<\/li>
    • huile de tournesol<\/li>
    • 2 branches de thym<\/li>
    • 1 gousse d’ail<\/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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      Sauce au poivron rouge<\/span><\/p>

      • 3 c. \u00e0 s. d\u2019huile d\u2019olive<\/li>
      • 1 oignon<\/li>
      • 2 gousses d\u2019ail<\/li>
      • 500 g de poivrons rouges<\/li>
      • 1 bouquet garni (1 vert de poireau, 1 feuille de laurier, 1 bouquet de thym)<\/li>
      • Sel et chili en poudre<\/li><\/ul>

        \u00c9mulsion \u00e0 l’huile d’armoise<\/p>

        • 2 grosses poign\u00e9es de sommit\u00e9s fleuries d’armoise<\/li>
        • 250 g d’huile de tournesol<\/li>
        • 1 \u0153uf mollet (cuit 5 minutes)<\/li>
        • 40 \u00e0 50 ml d’eau<\/li>
        • Sel<\/li><\/ul>

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

          • fleurs diverses (bourrache, mauve, b\u00e9gonia)<\/span><\/li>
          • sommit\u00e9s fleuries d’armoise<\/li>
          • gros sel de Gu\u00e9rande s\u00e9ch\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
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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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            Pour l’\u00e9mulsion \u00e0 l’huile d’armoise, commencer par mettre les sommit\u00e9s fleuries d’armoise dans un bocal, recouvrir avec l’huile et laisser mac\u00e9rer 1 semaine.<\/p>

            Passer l’huile d’armoise dans une \u00e9tamine fine. Mixer l’\u0153uf mollet avec l’eau et du sel. Ajouter l’huile petit \u00e0 petit tout en continuant de mixer pour homog\u00e9n\u00e9iser l’\u00e9mulsion. V\u00e9rifier l’assaisonnement.<\/p>

            Pour la sauce au poivron rouge, \u00e9mincer finement l\u2019oignon et hacher les gousses d\u2019ail. Faire revenir dans une casserole \u00e0 l\u2019huile d\u2019olive. Ajouter les poivrons rouges taill\u00e9s en morceaux ainsi que le bouquet garni. Laisser mijoter 30 min. Retirer le bouquet garni. Mixer la sauce et la passer dans une \u00e9tamine fine. Saler et relever de chili en poudre.<\/span><\/p>

            Pour les mouillettes, tailler les tranches de pain de mie en b\u00e2tonnets. Mettre de l’huile \u00e0 chauffer dans une po\u00eale. Ajouter le thym et la gousse d’ail taill\u00e9e en lamelles (pour parfumer l’huile). Faire ensuite dorer les b\u00e2tonnets de pain de mie sur toutes leurs faces. D\u00e9barrasser sur du papier absorbant.<\/p>

            Pour les \u0153ufs brouill\u00e9s, ouvrir les \u0153ufs gr\u00e2ce \u00e0 un toqueur \u00e0 \u0153uf. R\u00e9server d’abord les \u0153ufs entiers dans un r\u00e9cipient et laver les coquilles en enlevant la petite peau \u00e0 l’int\u00e9rieur. Mettre les \u0153ufs entiers dans le bol du thermomix avec le sel et le beurre. Mixer \u00e0 70 \u00b0C environ 10 min puis augmenter \u00e0 80 \u00b0C pendant 5 \u00e0 10 min jusqu’\u00e0 ce que les \u0153ufs obtiennent une belle consistance \u00e9paisse cr\u00e9meuse. Ajouter alors la cr\u00e8me pour stopper la cuisson et mixer finement.<\/p>

            Pour le dressage, mettre une demi cuill\u00e8re \u00e0 caf\u00e9 de sauce au poivron rouge et d’\u00e9mulsion \u00e0 l’huile d’armoise dans le fond de chaque coquille d’\u0153uf. Remplir ensuite d’\u0153ufs brouill\u00e9s puis remettre une demi cuill\u00e8re de chaque sauce. Dresser les diff\u00e9rents ingr\u00e9dients sur des petites assiettes comme vous pouvez le voir sur la photo. Comme support des coquilles d’\u0153ufs, j’utilise du sel de Gu\u00e9rande s\u00e9ch\u00e9.<\/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":"

            \u0152uf brouill\u00e9, sauce au poivron rouge et \u00e9mulsion \u00e0 l’huile d’armoise Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 10 personnes (portions amuse-bouche) \u0152ufs brouill\u00e9s 10 \u0153ufs 5 g de sel 100 g de beurre 50 g de cr\u00e8me liquide Mouillettes 4 tranches de pain […]<\/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":16,"footnotes":""},"class_list":["post-6317","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette \u0152uf brouill\u00e9 et \u00e9mulsion \u00e0 l'huile d'armoise - 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