{"id":17151,"date":"2025-11-04T21:25:32","date_gmt":"2025-11-04T19:25:32","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&#038;p=17151"},"modified":"2026-09-28T14:42:08","modified_gmt":"2026-09-28T12:42:08","slug":"jaunes-doeufs-confits-et-pommes-de-terre-au-four-avec-graines-de-moutarde-et-noisettes","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/fr\/sinspirer\/jaunes-doeufs-confits-et-pommes-de-terre-au-four-avec-graines-de-moutarde-et-noisettes\/","title":{"rendered":"Jaunes d'\u0153ufs confits et pommes de terre au four avec graines de moutarde et noisettes"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Un plat d\u00e9licat et \u00e9l\u00e9gant mettant en vedette des jaunes d'\u0153ufs confits moelleux, des pommes de terre croustillantes au four, des graines de moutarde marin\u00e9es et des noisettes grill\u00e9es. Le chef Luna Byrsting r\u00e9unit des textures riches et des saveurs vives dans une assiette raffin\u00e9e qui \u00e9quilibre cr\u00e9meux, acidit\u00e9 et notes chaudes de noisette \u2013 une v\u00e9ritable d\u00e9monstration de technique nordique moderne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<!-- nc-rendered-recipe-fallback-start -->\n<style>body.single-inspirations .elementor-widget-shortcode{display:none!important}.nc-recipe-fallback{margin:24px 0 34px}.nc-recipe-fallback .nc-recipe-notes{margin:18px 0 8px;font-family:Inter,sans-serif;font-size:15px;line-height:1.6;color:#2d2d2d}.nc-rendered-related-products{margin:34px 0 10px}.nc-rendered-related-products .related-products-heading{font-family:Inter,sans-serif;font-size:24px;text-align:center;font-weight:600;margin:0 auto 20px;color:#2D2D2D}@media(max-width:768px){.nc-rendered-related-products .related-products-heading{font-size:20px}}<\/style>\n<div class=\"nc-recipe-fallback\">\n<div class=\"recipes-container nc-rendered-recipes\"><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">Jaunes d'\u0153ufs confits et pommes de terre au four<\/h3><h4 class=\"ingredients-label\">Ingr\u00e9dients<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">Pommes de terre<\/li><li class=\"ingredient-item\">Beurre<\/li><li class=\"ingredient-item\">Graines de moutarde<\/li><li class=\"ingredient-item\">Ail<\/li><li class=\"ingredient-item\">Thym<\/li><li class=\"ingredient-item\">Ciboulette<\/li><li class=\"ingredient-item\">Oseille<\/li><li class=\"ingredient-item\">Cr\u00e8me<\/li><li class=\"ingredient-item\">Jaune d'\u0153uf<\/li><li class=\"ingredient-item\">Citron<\/li><li class=\"ingredient-item\">Noisettes<\/li><li class=\"ingredient-item\">Huile<\/li><li class=\"ingredient-item\">Vinaigre<\/li><li class=\"ingredient-item\">Vin blanc<\/li><li class=\"ingredient-item\">Sucre<\/li><li class=\"ingredient-item\">Sel\/poivre<\/li><li class=\"ingredient-item\">Cr\u00e8me fra\u00eeche 38% (ou remplacer par de la cr\u00e8me aigre)<\/li><\/ul><h4 class=\"instructions-label\">Instructions<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Confire les jaunes d'\u0153ufs :<br>R\u00e9gler le sous vide ou un thermostat num\u00e9rique \u00e0 65\u00b0C (149\u00b0F). Placer les jaunes d'\u0153uf dans un sac refermable et faire cuire pendant 2 heures.<\/p><\/li><li class=\"instruction-step\"><p>Enlever la membrane ext\u00e9rieure des jaunes d'\u0153ufs confits. M\u00e9langer les jaunes et assaisonner de sel et de zeste de citron. Transf\u00e9rer le m\u00e9lange dans une poche \u00e0 douille.<\/p><\/li><li class=\"instruction-step\"><p>Pr\u00e9parer les noisettes :<br>Couper les noisettes en deux et les faire frire dans le beurre jusqu'\u00e0 ce qu'elles soient dor\u00e9es.<\/p><\/li><li class=\"instruction-step\"><p>Pr\u00e9parez le liquide de saumure :<br>M\u00e9langer le vinaigre, le vin blanc, le sucre, l'eau, le thym et les grains de poivre dans une casserole et porter \u00e0 \u00e9bullition. Une fois l'\u00e9bullition atteinte, filtrer le m\u00e9lange. Ajouter les graines de moutarde et faire bouillir pendant 5 \u00e0 10 minutes suppl\u00e9mentaires. Transf\u00e9rer dans un r\u00e9cipient et laisser refroidir.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Pr\u00e9parez les pommes de terre au four :<br>\u00c0 l'aide d'une mandoline, couper les pommes de terre en tranches de 1 \u00e0 2 mm d'\u00e9paisseur. Couper les tranches en longs rectangles et les attacher ensemble avec de la ficelle de cuisine. Cuire au four \u00e0 180\u00b0C (356\u00b0F) pendant environ 20 minutes, en ajoutant du beurre, du thym et de l'ail pour la saveur.<\/p><\/li><li class=\"instruction-step\"><p>Coupez en petits d\u00e9s (brunoise) les pommes de terre restantes et faites-les blanchir dans de l'eau bouillante.<\/p><\/li><li class=\"instruction-step\"><p>Une fois les pommes de terre cuites au four, faites-les sauter \u00e0 la po\u00eale dans de l'huile avec de l'ail, du thym et du beurre suppl\u00e9mentaire.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Pr\u00e9parez la sauce de la blanquette :<br>Chauffer la cr\u00e8me juste en dessous du point d'\u00e9bullition. Faire fondre le beurre dans une casserole s\u00e9par\u00e9e. M\u00e9langer les jaunes d'\u0153ufs, la cr\u00e8me fra\u00eeche, le sel et le jus de citron \u00e0 l'aide d'un mixeur plongeant. Verser lentement le beurre fondu puis la cr\u00e8me chauff\u00e9e dans le m\u00e9lange de jaunes d'\u0153ufs.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Versez la sauce de la blanquette dans la casserole et faites cuire en remuant constamment jusqu'\u00e0 ce qu'elle atteigne 82\u00b0C (179,6\u00b0F).<br><br><\/p><\/li><li class=\"instruction-step\"><p>Enfin, incorporez la ciboulette et l'oseille finement cisel\u00e9es dans la sauce.<\/p><\/li><\/ol><\/div><\/div>\n<div class=\"nc-recipe-notes\"><h4 data-start=\"148\" data-end=\"164\"><strong data-start=\"153\" data-end=\"164\">Service<\/strong><\/h4>\r\n<p data-start=\"166\" data-end=\"401\">Servir les pommes de terre au four avec la sauce pr\u00e9par\u00e9e, d\u00e9corer avec les noisettes et les jaunes d'\u0153ufs confits \u00e0 l'aide d'une pipette. Si vous le souhaitez, arrosez le tout d'un filet de liquide de saumurage infus\u00e9 de graines de moutarde. Savourez ce plat d\u00e9licat et savoureux !<\/p>\r\n\r\n<h4 data-start=\"403\" data-end=\"421\"><strong data-start=\"408\" data-end=\"419\">Par le chef<\/strong><\/h4>\r\n<p data-start=\"422\" data-end=\"458\" data-is-last-node=\"\" data-is-only-node=\"\">Par le chef\u00a0<a href=\"https:\/\/www.instagram.com\/lbyrsting\">Luna Byrsting<\/a><br data-start=\"440\" data-end=\"443\" \/>Chef de cuisine\u00a0<a href=\"https:\/\/www.instagram.com\/treetop_restauranten\">Cimeti\u00e8re<\/a><\/p><\/div>\n<\/div>\n<!-- nc-rendered-recipe-fallback-end -->","protected":false},"featured_media":5738,"parent":0,"template":"","meta":{"_acf_changed":true,"_seopress_titles_title":"Confit Egg Yolks & Baked Potatoes \u2013 Fine Dining Recipe","_seopress_titles_desc":"A fine dining recipe with confit egg yolks, baked potatoes, mustard seeds and hazelnuts. A delicate dish combining texture, richness and acidity.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[{"_seopress_pro_rich_snippets_article_author":"","_seopress_pro_rich_snippets_article_coverage_end_date":"","_seopress_pro_rich_snippets_article_coverage_end_time":"","_seopress_pro_rich_snippets_article_coverage_start_date":"","_seopress_pro_rich_snippets_article_coverage_start_time":"","_seopress_pro_rich_snippets_article_desc":"","_seopress_pro_rich_snippets_article_img":"","_seopress_pro_rich_snippets_article_speakable_css_selector":"","_seopress_pro_rich_snippets_article_title":"","_seopress_pro_rich_snippets_article_type":"Article","_seopress_pro_rich_snippets_recipes_calories":"","_seopress_pro_rich_snippets_recipes_cat":"Fine dining recipe","_seopress_pro_rich_snippets_recipes_cook_time":"","_seopress_pro_rich_snippets_recipes_cuisine":"","_seopress_pro_rich_snippets_recipes_img":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2023\/07\/Confit-Egg-Yolks-and-Baked-Potatoes-with-Mustard-Seeds-and-Hazelnuts.webp","_seopress_pro_rich_snippets_recipes_ingredient":"Potatoes\nButter\nMustard seeds\nGarlic\nThyme\nChives\nSorrel\nCream\nEgg yolks\nLemon\nHazelnuts\nOil\nVinegar\nWhite wine\nSugar\nSalt\/pepper\nCreme fraiche 38% (or substitute with sour cream)","_seopress_pro_rich_snippets_recipes_instructions":"Confit the egg yolks:\r\nSet the sous vide or a digital immersion circulator to 65\u00b0C (149\u00b0F). Place the egg yolks in a sealable bag and cook for 2 hours. Remove the outer membrane of the confit egg yolks. Mix the yolks together, and season with salt and lemon zest. Transfer the mixture into a piping bag. Prepare the hazelnuts:\r\nCut the hazelnuts in half and fry in butter until golden. Prepare the pickling liquid:\r\nCombine vinegar, white wine, sugar, water, thyme, and peppercorns in a pot and bring to a boil. Once boiling, strain the mixture. Add the mustard seeds and boil for an additional 5-10 minutes. Transfer to a container and allow to cool.\r\n\r\n Prepare the baked potatoes:\r\nUsing a mandoline, slice the potatoes 1-2 mm thick. Cut the slices into long rectangles and tie together with kitchen string. Bake in the oven at 180\u00b0C (356\u00b0F) for about 20 minutes, adding butter, thyme, and garlic for flavor. Dice any remaining potato into small cubes (brunoise) and blanch in boiling water. Once the potatoes are baked, pan-fry in oil with garlic, thyme, and additional butter.\r\n\r\n Prepare the blanquette sauce:\r\nHeat the cream until it\u2019s just below the boiling point. Melt the butter in a separate pan. Blend egg yolks, creme fraiche, salt, and lemon juice using an immersion blender. Slowly pour the melted butter and then the heated cream into the egg yolk mixture.\r\n\r\n Pour the blanquette sauce back into the saucepan and cook, stirring constantly, until it reaches 82\u00b0C (179.6\u00b0F).\r\n\r\n Finally, incorporate finely chopped chives and sorrel into the sauce.","_seopress_pro_rich_snippets_recipes_keywords":"","_seopress_pro_rich_snippets_recipes_name":"Confit Egg Yolks and Baked Potatoes with Mustard Seeds and Hazelnuts","_seopress_pro_rich_snippets_recipes_notes":"Serving Serve the baked potatoes with the prepared sauce, garnish with the hazelnuts and the confit egg yolks piped from the bag. Drizzle the pickling liquid infused with mustard seeds on top as desired. Enjoy this delicate and flavorful dish! By Chef By Chef Luna Byrsting Chef at Treetop","_seopress_pro_rich_snippets_recipes_prep_time":"","_seopress_pro_rich_snippets_recipes_rating":"","_seopress_pro_rich_snippets_recipes_rating_max":"","_seopress_pro_rich_snippets_recipes_rating_min":"","_seopress_pro_rich_snippets_recipes_video":"","_seopress_pro_rich_snippets_recipes_yield":"","_seopress_pro_rich_snippets_type":"recipes","_seopress_pro_rich_snippets_recipes_desc":"Confit egg yolks with baked potatoes, pickled mustard seeds and toasted hazelnuts by Chef Luna Byrsting."}],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252],"class_list":["post-17151","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/inspirations\/17151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/media\/5738"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/media?parent=17151"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/tags?post=17151"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/inspiration-type?post=17151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}