{"id":15272,"date":"2016-04-06T12:00:02","date_gmt":"2016-04-06T10:00:02","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=15272"},"modified":"2018-03-07T16:33:23","modified_gmt":"2018-03-07T15:33:23","slug":"4-recettes-de-brasserie-signees-david-martin","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/4-recettes-de-brasserie-signees-david-martin","title":{"rendered":"4 recettes de brasserie sign\u00e9es David Martin"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 4<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">\u00c0<\/span>\u00a0la fois chef \u00e9toil\u00e9 de sa brasserie-restaurant La Paix (Anderlecht), coordinateur de la Bozar Brasserie (Bruxelles-ville) et animateur t\u00e9l\u00e9 de \u00ab\u00a0Martin Bonheur\u00a0\u00bb, l\u2019\u00e9mission matinale de RTL-TVi, David Martin nous offre 4 recettes de plats de brasserie judicieusement personnalis\u00e9s. Autant de saveurs du terroir belgo-belge ou subtilement voyageuses pour des pr\u00e9parations aussi faciles \u00e0 r\u00e9aliser qu\u2019agr\u00e9ables \u00e0 d\u00e9guster.<\/strong><\/p>\n<p style=\"text-align: right;\"><em>Par Jo\u00eblle Rochette<\/em><\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-15297 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/04\/UNE-Life-Magazine2.png\" alt=\"UNE-Life-Magazine\" width=\"395\" height=\"342\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/UNE-Life-Magazine2.png 600w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/UNE-Life-Magazine2-160x139.png 160w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/UNE-Life-Magazine2-315x273.png 315w\" sizes=\"auto, (max-width: 395px) 100vw, 395px\" \/><\/p>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Poulet grill\u00e9 et marin\u00e9 \u00e0 la japonaise<\/strong><\/span><\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-15314 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/04\/Poulet-grill\u00e9-et-marin\u00e9-\u00e0-la-japonaise.jpeg\" alt=\"life-magazine\" width=\"427\" height=\"285\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/Poulet-grill\u00e9-et-marin\u00e9-\u00e0-la-japonaise.jpeg 640w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/Poulet-grill\u00e9-et-marin\u00e9-\u00e0-la-japonaise-315x210.jpeg 315w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/Poulet-grill\u00e9-et-marin\u00e9-\u00e0-la-japonaise-450x300.jpeg 450w\" sizes=\"auto, (max-width: 427px) 100vw, 427px\" \/><\/p>\n<p style=\"text-align: justify;\">Nombre de personnes\u00a0: 4 \u2013 Pr\u00e9paration\u00a0: 30 minutes (la veille) \u2013 Cuisson\u00a0: 35 minutes<\/p>\n<p style=\"text-align: justify;\"><strong>Ingr\u00e9dients\u00a0: <\/strong>1 poulet fermier, 200 g d\u2019\u00e9pinard, 1 cuill\u00e8re \u00e0 caf\u00e9 de s\u00e9same blanc<\/p>\n<p style=\"text-align: justify;\"><strong>Pour la marinade\u00a0: <\/strong>8 cl de sak\u00e9, 8 cl de mirin, 5 cl de jus de yuzu ou citron, 220 g de miso blanc, 100 g de sucre<\/p>\n<p style=\"text-align: justify;\"><strong>Pr\u00e9paration\u00a0:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>M\u00e9langez tous les ingr\u00e9dients de la marinade et portez \u00e0 \u00e9bullition 1 minute.<\/li>\n<li>Laissez refroidir.<\/li>\n<li>D\u00e9sossez le poulet en quatre morceaux\u00a0: les deux cuisses et les deux poitrines.<\/li>\n<li>Badigeonnez g\u00e9n\u00e9reusement les morceaux de poulet avec la marinade et remettez-les au frais sur une assiette couverte de film alimentaire jusqu\u2019au lendemain.<\/li>\n<li>Enlevez l\u2019exc\u00e9dent de marinade et faites griller la viande \u00e0 la po\u00eale.<\/li>\n<li>Une fois la viande bien color\u00e9e, enfournez la po\u00eale \u00e0 180\u00b0C pendant 10 minutes pour les cuisses et 5 minutes pour les filets.<\/li>\n<li>Dans la m\u00eame po\u00eale, cuisez les \u00e9pinards 2 minutes, sans mati\u00e8re grasse.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Dressez les \u00e9pinards sur une assiette, assaisonn\u00e9s de graines de s\u00e9same, et disposez dessus le poulet encore chaud.<\/p>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Saut\u00e9 de b\u0153uf aux ch\u00e2taignes<\/strong><\/span><\/h1>\n<h1 style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-15315 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/04\/Saut\u00e9-de-boeuf-aux-ch\u00e2taignes.jpeg\" alt=\"life-magazine\" width=\"414\" height=\"276\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/Saut\u00e9-de-boeuf-aux-ch\u00e2taignes.jpeg 640w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/Saut\u00e9-de-boeuf-aux-ch\u00e2taignes-315x210.jpeg 315w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/Saut\u00e9-de-boeuf-aux-ch\u00e2taignes-450x300.jpeg 450w\" sizes=\"auto, (max-width: 414px) 100vw, 414px\" \/><\/h1>\n<p style=\"text-align: justify;\">Nombre de personnes\u00a0: 2 \u2013 Pr\u00e9paration\u00a0: 30 minutes \u2013 Cuisson\u00a0: 30 minutes<\/p>\n<p style=\"text-align: justify;\"><strong>Ingr\u00e9dients\u00a0: <\/strong>250 g de filet de b\u0153uf, 200 g de topinambours, 25 g de beurre, persil plat, 4 ch\u00e2taignes cuites, 100 g de pousses d\u2019\u00e9pinards<\/p>\n<p style=\"text-align: justify;\"><strong>Pr\u00e9paration\u00a0: <\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>\u00c9pluchez et cuisez les topinambours \u00e0 l\u2019eau bouillante sal\u00e9e pendant 15 minutes.<\/li>\n<li>Coupez les topinambours en gros morceaux.<\/li>\n<li>Faites fondre le beurre dans une po\u00eale pour y faire colorer les topinambours.<\/li>\n<li>En fin de cuisson, ajoutez les \u00e9pinards et les ch\u00e2taignes.<\/li>\n<li>Dans la m\u00eame po\u00eale, faites rapidement saisir le b\u0153uf, environ 3 \u00e0 5 minutes.<\/li>\n<li>Dressez les topinambours sur une assiette, ajoutez dessus le b\u0153uf et saupoudrez de ch\u00e2taignes r\u00e2p\u00e9es et de persil.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong><em>Le conseil du chef\u00a0<\/em><\/strong><em>:<\/em><\/span><\/p>\n<p style=\"text-align: justify;\"><em>On v\u00e9rifie la cuisson des topinambours \u00e0 l\u2019aide d\u2019un petit couteau pointu comme pour les pommes de terre.<\/em><\/p>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">\u00a0Spiering de porc pan\u00e9 \u00ab\u00a0\u00e0 la David Martin\u00a0\u00bb<\/span><\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-15317 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/04\/Spiering-de-porc-pan\u00e9.jpeg\" alt=\"life-magazine\" width=\"407\" height=\"294\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/Spiering-de-porc-pan\u00e9.jpeg 640w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/Spiering-de-porc-pan\u00e9-315x228.jpeg 315w\" sizes=\"auto, (max-width: 407px) 100vw, 407px\" \/><\/p>\n<p>Nombre de personnes\u00a0: 2 \u2013 Pr\u00e9paration\u00a0: 15 minutes \u2013 Cuisson\u00a0: 15 minutes<\/p>\n<p style=\"text-align: justify;\"><strong>Ingr\u00e9dients\u00a0: <\/strong>2 tranches de spiering de porc de 1 cm d\u2019\u00e9paisseur, 2 \u0153ufs, 100 g de farine, 100 g de chapelure, 2 feuilles de chou blanc<\/p>\n<p style=\"text-align: justify;\"><em>Pour la sauce\u00a0: <\/em>2 cuill\u00e8res \u00e0 soupe de sauce Worcestershire, 2 cuill\u00e8res \u00e0 soupe de ketchup, 1 cuill\u00e8re \u00e0 soupe de sauce d\u2019hu\u00eetre, 2 cuill\u00e8res \u00e0 soupe de sak\u00e9, 1 cuill\u00e8re \u00e0 caf\u00e9 de sucre, 1 cuill\u00e8re \u00e0 caf\u00e9 de moutarde<\/p>\n<p style=\"text-align: justify;\"><strong>Pr\u00e9paration\u00a0:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Panez les tranches de spiering en les passant successivement dans la farine, les \u0153ufs battus, puis la chapelure, en les pressant bien.<\/li>\n<li>Pr\u00e9parez la sauce en m\u00e9langeant soigneusement tous les ingr\u00e9dients au fouet.<\/li>\n<li>Cuisez la viande pan\u00e9e \u00e0 la po\u00eale dans 1 cm d\u2019huile d\u2019arachide, puis \u00e9gouttez-la sur du papier absorbant.<\/li>\n<li>Coupez la viande cuite en tranches de 1 cm.<\/li>\n<li>Servez avec le chou blanc \u00e9minc\u00e9 et nappez de sauce.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong><em>Le conseil du chef<\/em><\/strong><em> :<\/em><\/span><\/p>\n<p style=\"text-align: justify;\"><em>Accompagnez de riz ou d\u00e9posez la viande cuite sur des feuilles de laitue.<\/em><\/p>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Mousse au mascarpone sur ananas frais<\/span><\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-15274 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/04\/Mousse-mascarpone.jpeg\" alt=\"Life-Magazine\" width=\"205\" height=\"283\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/Mousse-mascarpone.jpeg 463w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/04\/Mousse-mascarpone-315x435.jpeg 315w\" sizes=\"auto, (max-width: 205px) 100vw, 205px\" \/><\/p>\n<p style=\"text-align: justify;\">Nombre de personnes\u00a0: 2 \u2013 Pr\u00e9paration\u00a0: 20 minutes<\/p>\n<p style=\"text-align: justify;\"><strong>Ingr\u00e9dients\u00a0: <\/strong>150 g de mascarpone, 25 cl de cr\u00e8me fra\u00eeche liquide, 100 g de sucre,\u00a01 sachet de sucre vanill\u00e9, 2 jaunes d\u2019\u0153ufs, \u00bd ananas<\/p>\n<p style=\"text-align: justify;\"><strong>Pr\u00e9paration\u00a0:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Faites blanchir les jaunes en les m\u00e9langeant avec le sucre.<\/li>\n<li>Ajoutez le mascarpone, le sucre vanill\u00e9 et la cr\u00e8me fra\u00eeche, puis m\u00e9langez bien.<\/li>\n<li>Filtrez le m\u00e9lange avec un tamis, puis versez le m\u00e9lange dans un <a href=\"http:\/\/www.marmiton.org\/Magazine\/Tendances-Gourmandes_ainsiphon-phon-phon_1.aspx\">siphon<\/a> de 50 cl.<\/li>\n<li>Fermez et percutez une cartouche de gaz, placez au r\u00e9frig\u00e9rateur quelques heures.<\/li>\n<li>Tranchez finement l\u2019ananas et disposez-le tel un carpaccio sur les assiettes.<\/li>\n<li>Terminez en recouvrant le carpaccio avec la mousse.<\/li>\n<\/ul>\n<hr \/>\n<p style=\"text-align: center;\"><strong><span style=\"color: #000000;\"><a style=\"color: #000000;\" href=\"http:\/\/www.joellerochette.com\/\" target=\"_blank\">www.joellerochette.com<\/a><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 4<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Le chef \u00e9toil\u00e9 David Martin nous offre 4 recettes de plats de brasserie judicieusement personnalis\u00e9s&#8230; \u00c0 table!<\/p>\n","protected":false},"author":2,"featured_media":15362,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[790,793,275],"class_list":["post-15272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-gastronomie-vin","tag-joelle-rochette","tag-recette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>4 recettes de brasserie sign\u00e9es David Martin - Fifty &amp; Me MAGAZINE<\/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:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/4-recettes-de-brasserie-signees-david-martin\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta 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