Anne-Sophie Pic

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Pour 4 personnes :

Les suprêmes de pintade

4 suprêmes de pintade

5 g d’algues kombu

Sel fin

Poivre du moulin

La crème d’algues

8 g d’algues kombu en morceaux

200 g de crème liquide

1 échalote

20 g de vin blanc

100 g de bouillon de légumes

8 g de wakamé

100 g de beurre doux

Fleur de sel

 

  1. La pintade


Incisez les suprêmes de pintade dans la largeur de façon à les ouvrir « en portefeuille », comme une sorte de poche. Placez 1 bande d’algue kombu à l’intérieur puis refermez-les. Assaisonnez. Roulez les suprêmes dans du film alimentaire, donnez-leur la forme d’un boudin, plongez-les dans de l’eau bouillante puis éteignez le feu. Laissez pocher pendant 25 min.

 

  1. La crème d’algues

Faites infuser le kombu dans la crème pendant 10 min environ. Quand elle est

bien parfumée, retirez le kombu. Dans une petite casserole, faites revenir l’échalote émincée sans coloration avec 1 noisette de beurre. Versez le vin blanc, laissez bouillir puis versez le bouillon de légumes. Ajoutez le wakamé haché. Laissez cuire quelques minutes, ajoutez le beurre et agitez fortement soit au fouet, soit au mixeur à main. Versez la crème liquide assaisonnée et mixez un instant. Filtrez avec une passoire. Rectifiez l’assaisonnement en sel et poivre.

 

  1. Le dressage


Retirez le film des boudins de volaille puis taillez-les en belles escalopes. Versez un peu de sauce sur les escalopes. Parsemez d’un peu de fleur de sel et servez aussitôt.

 

Astuce : Si le wakamé est vendu « au sel », ce qui est souvent le cas, pensez bien à le faire tremper quelques minutes pour en éliminer l’excès.

 

Crédit photo portrait : Jean-François Mallet

Crédit photo recette : Mickaël Roullier

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LE SUPR\u00caME DE PINTADE POCH\u00c9, <\/span>CR\u00c8ME D’ALGUE WAKAM\u00c9<\/span><\/h2>\n

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L\u2019ABUS D\u2019ALCOOL EST DANGEREUX POUR LA SANT\u00c9. \u00c0 CONSOMMER AVEC MOD\u00c9RATION<\/span>
\n\u00a9 2020 Champagne Dix.It Thiney<\/span><\/p>\n

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