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Recette de PELFORTH : Pomme fruit et pommes nouvelles, hareng et vinaigrette au pain torréfié
Une salade de harengs aux pommes de terre et à la pomme fruit, associant douceur et acidité.
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20mn
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20mn
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0mn
Une autre recette ?
Les ingrédients (quantités pour 6 personne(s))
- Pomme(s) de terre à chair ferme : 400 g
- Pomme(s) granny smith : 1 pièce(s)
- Filet(s) de hareng : 3 pièce(s)
- Jus de citron : 5 cl
- Huile d'arachide : 4 cl
- Tranche(s) de pain : 1 pièce(s)
- Roquette : 150 branche(s)
- Gros sel : 5 g
- Fleur de sel : 6 pincée(s)
- Baie(s) rose(s) : 5 g
Description de la recette
Laver les pommes de terre puis les cuire dans un grand volume d'eau salée. Les refroidir ensuite dans un bol d'eau froide, puis les éplucher et les couper en tranches épaisses.
Couper la pomme fruit en tranches de 2 mm d'épaisseur puis en bâtonnets fins. La citronner ensuite.
Couper les filets de hareng en biseaux.
Sur une assiette, disposer harmonieusement les tranches de pommes de terre, puis les harengs et enfin les bâtonnets de pomme fruit.
Griller la tranche de pain.
Assaisonner chaque assiette avec un peu de fleur de sel, des baies roses et un filet d'huile.
Au dernier moment, râper la tranche de pain au-dessus de la salade pour donner une touche grillée.
Le + du Chef
" Vous pouvez aussi utiliser l'huile des harengs pour assaisonner votre salade. "
Les techniques associées en vidéo
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[trucduchef] => Vous pouvez aussi utiliser l'huile des harengs pour assaisonner votre salade.
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Couper la pomme fruit en tranches de 2 mm d'épaisseur puis en bâtonnets fins. La citronner ensuite.
Couper les filets de hareng en biseaux.
Sur une assiette, disposer harmonieusement les tranches de pommes de terre, puis les harengs et enfin les bâtonnets de pomme fruit.
Griller la tranche de pain.
Assaisonner chaque assiette avec un peu de fleur de sel, des baies roses et un filet d'huile.
Au dernier moment, râper la tranche de pain au-dessus de la salade pour donner une touche grillée.
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[video] =>
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[video] =>
[search] => pelforth pomme fruit et pomme nouvelle hareng vinaigrette au pain torrefie une salade de hareng au terre a la associant douceur acidite || pelforth
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[video] =>
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[bio] => La créativité de Philippe, la justesse de ses gestes en font l'un des chefs les plus talentueux de sa génération. C'est donc logiquement qu'après avoir quitté sa Lorraine natale, il intègre les brigades des meilleurs restaurants et rafle les prix de prestigieux concours (Chef espoir de l'année 2001, Trophée national de cuisine et pâtisserie 2003). Sa grande qualité est, que malgré tout cela, il ne se prend jamais au sérieux et aime plus que tout vous faire partager ses tours de mains et ses dernières créations.
[parcours] => Avant de rejoindre l'atelier, je suis passé par l'île de Porquerolles pour démarrer mon métier. Puis une maison bourgeoise près de Callas dans le Var et ensuite La Lorraine pour codiriger un restaurant/bistro. Je suis ensuite venu à Paris, chez « Lasserre » dans un premier temps (moins d'un an) puis « le Ritz » pendant 4 ans. Cela m'a permis de participer à quelques concours que j'ai remportés: « Espoir de l'année » et « Trophée National de Cuisine et de Pâtisserie ».
[pourquoi] => Pour la qualité des Chefs, leur savoir et leur plaisir de transmettre. Pour l'aventure hors du commun où j'ai souhaité apporter une pierre à l'édifice, il y a 4 ans, c'était un vrai défi.
[cuisine_favorite] => La cuisine française : des bases classiques mais revisitées de manière plus contemporaine.
La cuisine thaïlandaise, pour ses saveurs et l'italienne, pour la richesse des produits.
[cours_prefere] => Le cours Tradition : cours technique et très participatif. On peut rendre plus abordables des techniques qui ont l'air très compliquées. Ce cours est idéal pour transmettre à nos clients notre savoir culinaire.
[message_eleves] => Décomplexez vous, les Chefs sont là pour vous transmettre leur savoir d'une manière simple et abordable. La cuisine ne vaut que si elle est partagée.
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[adresse] => L'atelier des Chefs Paris Penthièvre
10 rue de Penthièvre
75008 Paris
Ouvert du lundi au samedi de 10h à 19h
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75008 Paris
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[libelle] => Pommes de terre
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[balise_alt] => Recettes de pommes de terre
[texte_bigbox] => Les pommes de terre animent très souvent nos repas quotidiens et festifs ! Pas étonnant alors que L'atelier des Chefs vous propose plus d'une centaine de recettes de pommes de terre : des recettes de gratin de pommes de terre, de purée de pommes de terre, de blinis de pommes de terre... Essayez la recette de l'aligot de pommes de terre à la tomme fraîche : une grande spécialité du Nord-Aveyron qui va étonner vos mirettes (cette purée élastique permet des étirements spectaculaires) comme vos papilles. !
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[date_modification] => 2011-11-22 14:59:00
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[libelle] => Salade
[titre_h2] => Les recettes de salade
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[balise_alt] => Recettes de salade
[texte_bigbox] => Synonyme de soleil et du retour de l'été, les recettes de salade riment souvent avec fraicheur, couleurs, et surtout bonheur ! Des très esthétiques recettes de salades en verrines, aux délicieuses recettes de salade fraîche de Torsade Integrali profitez des conseils de préparation de nos chefs pour réaliser des salades en toute occasion. Avantage indéniable, les recettes de salades sont toujours économiques, simples à réaliser et toujours réussies !
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