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",[556],{"type":353,"attrs":557},{"color":19},{"type":389,"marks":559},[560],{"type":353,"attrs":561},{"color":19},{"text":563,"type":118,"marks":564},"Enveloppez soigneusement les os nettoyés avant la cuisson avec du papier aluminium. ",[565],{"type":353,"attrs":566},{"color":19},{"type":516,"content":568},[569],{"type":113,"attrs":570,"content":572},{"textAlign":125,"key":571},"p-4",[573],{"text":574,"type":118,"marks":575},"Chauffez l'huile dans une poêle allant au four et faites dorer la viande de tous les côtés. ",[576],{"type":353,"attrs":577},{"color":19},{"type":516,"content":579},[580],{"type":113,"attrs":581,"content":583},{"textAlign":125,"key":582},"p-5",[584],{"text":585,"type":118,"marks":586},"Ajoutez le beurre doux et continuez à arroser la viande avec le beurre fondu. ",[587],{"type":353,"attrs":588},{"color":19},{"type":516,"content":590},[591],{"type":113,"attrs":592,"content":594},{"textAlign":125,"key":593},"p-6",[595],{"text":596,"type":118,"marks":597},"Placez la poêle dans le four et faites cuire jusqu'à atteindre une température centrale de 52-54 °C.",[598],{"type":353,"attrs":599},{"color":19},{"type":516,"content":601},[602],{"type":113,"attrs":603,"content":605},{"textAlign":125,"key":604},"p-7",[606],{"text":607,"type":118,"marks":608},"Laissez reposer 5 minutes, retirez le papier aluminium et coupez entre les os.",[609],{"type":353,"attrs":610},{"color":19},"Mode de préparation",{"_uid":613,"text":614,"title":19,"section":650,"titleTag":337,"component":338,"textAlign":369},"0cb1eda2-7d61-468b-b432-31c31c9ed83f",{"type":110,"attrs":615,"content":616},{"backgroundColor":125},[617,631],{"type":345,"attrs":618,"content":619},{"level":412,"textAlign":125},[620,626],{"text":621,"type":118,"marks":622},"Présentation du plat :",[623,625],{"type":353,"attrs":624},{"color":19},{"type":421},{"text":627,"type":118,"marks":628}," ",[629],{"type":353,"attrs":630},{"color":19},{"type":113,"attrs":632,"content":633},{"textAlign":125,"key":377},[634,639,645],{"text":635,"type":118,"marks":636},"Ajoutez du curcuma à la mousseline de pommes de terre pour obtenir une saveur plus chaude, les pistaches vertes ajoutent un ",[637],{"type":353,"attrs":638},{"color":355},{"text":640,"type":118,"marks":641},"croquant",[642,644],{"type":353,"attrs":643},{"color":355},{"type":362},{"text":646,"type":118,"marks":647}," et les petites pommes caramélisées apportent une belle texture. Les framboises colorées et le radis complètent parfaitement le tableau. ",[648],{"type":353,"attrs":649},{"color":355},{"spacing":319,"anchorId":19,"background":324,"overlapTop":178,"contentWidth":325,"sectionWidth":326},"page-content","Saveur, Couleur et Expérience",[],"recette, plat principal, viande de gibier, frenched hertenrack, filet, gibier","Le chef Sebastiaan Been a commencé à l'âge de quinze ans comme plongeur et n'a depuis lors jamais quitté la cuisine. Rapidement, il est devenu cuisinier puis a grimpé les échelons pour devenir sous-chef et chef. Dans cette fonction, il travaille depuis un semestre à l'Hôtel Van der Valk Arnhem. Pour cet automne, Sebastiaan a sélectionné un plat qui deviendra sans doute un succès de la saison. Le goût et la présentation sont très importants pour lui, et ceux-ci se rejoignent parfaitement dans ce frenched hertenrack.",{"id":310,"alt":19,"name":19,"focus":19,"title":19,"source":19,"filename":311,"copyright":19,"fieldtype":312,"meta_data":657,"is_external_url":178},{"size":314},"SAVEUR, COULEUR ET EXPÉRIENCE ","frenched-hertenrack","fr/food/recepten/frenched-hertenrack",-20,[],86191431379104,"c67c6927-fe57-4fe6-9778-059cd3063801",[],"food/recepten/frenched-hertenrack",[668,669,670],{"path":666,"name":125,"lang":186,"published":125},{"path":666,"name":125,"lang":188,"published":125},{"path":666,"name":125,"lang":182,"published":125},[],1789751870654]