[{"data":1,"state":284,"_errors":285},{"page/fr/magazin/recette/chain-steak-avec-creme-de-courgette-gnocchis-raisins-au-calvados-et-salade-dherbes-sauvages":2},{"id":3,"meta":4,"title":24,"data":25,"breadcrumbs":32,"tags":42,"body":52,"form_fields":282,"open_graph_image_url":29,"robots_meta_tag":283},3792,{"type":5,"detail_url":6,"html_url":7,"slug":8,"show_in_menus":9,"seo_title":10,"search_description":10,"first_published_at":11,"alias_of":12,"parent":13,"locale":20,"url":21,"hreflang":22},"cms.MagazineContentPage","https://api.luma-delikatessen.ch/api/v2/pages/3792/","https://luma-delikatessen.ch/fr/magazin/recette/chain-steak-avec-creme-de-courgette-gnocchis-raisins-au-calvados-et-salade-dherbes-sauvages/","chain-steak-avec-creme-de-courgette-gnocchis-raisins-au-calvados-et-salade-dherbes-sauvages",false,"","2024-01-11T09:17:34.090812+01:00",null,{"id":14,"meta":15,"title":19},3529,{"type":16,"detail_url":17,"html_url":18},"cms.MagazineCategoryPage","https://api.luma-delikatessen.ch/api/v2/pages/3529/","https://luma-delikatessen.ch/fr/magazin/recette/","Recettes","fr","/fr/magazin/recette/chain-steak-avec-creme-de-courgette-gnocchis-raisins-au-calvados-et-salade-dherbes-sauvages/",{"de":23,"fr":21},"/de/magazin/rezepte/chain-steak-mit-zucchini-creme-gnocchis-calvados-trauben-und-krautersalat-nach-tarik-lange/","Chain 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La sortir une heure avant la préparation et la laisser revenir à température ambiante.\u003C/p>","\u003Cp data-block-key=\"i77d9\">Faire cuire les pommes de terre au four à 150 °C pendant 1 heure, les laisser refroidir quelques instants et les peler. Les presser en purée, mélanger avec le reste des ingrédients et assaisonner. Former des bâtonnets avec la pâte, couper des gnocchis de 3 g et les rouler sur une fourchette. Les faire blanchir quelques instants et les refroidir dans de l'eau froide. Les faire revenir uniformément dans une poêle avec du beurre.\u003C/p>","\u003Cp data-block-key=\"g5kbl\">Peler les raisins et les saupoudrer de sucre glace. Faire revenir les raisins un court instant dans une poêle chaude, les déglacer avec du calvados et les réserver au chaud sur du papier sulfurisé.\u003C/p>","\u003Cp data-block-key=\"lw084\">Pour la crème de courgette, faire sauter tous les ingrédients, sauf les feuilles de basilic, dans une poêle, ajouter les feuilles de basilic et mixer finement. Étaler la crème de courgette sur une assiette avec une cuillère.\u003C/p>","\u003Cp data-block-key=\"dnfk7\">Saler le Chain steak et le saisir de chaque côté uniformément, puis ajouter le beurre et les herbes.\u003C/p>",0,"0d7c9d81-cf6c-4b21-934b-3565d784b844",{"type":226,"value":227,"id":228},"text","\u003Ch4 class=\"scale-1\" data-block-key=\"zm8a1\">Présentation\u003C/h4>\u003Cp data-block-key=\"16vbn\">Laisser reposer quelques instants et couper le steak en tranches fines. Dresser avec le reste des ingrédients. 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Ensuite, couper avec un couteau ou une spatule. \\nLes herbes sauvages peuvent être remplacées par du cerfeuil, du persil, de la ciboulette ou de la marjolaine.",{"image":272,"name":275,"function":276,"description":277,"email":278,"phone":279,"website":280},{"id":273,"src":274,"alt":275,"focal_point_x":12,"focal_point_y":12},359,"https://storage.googleapis.com/luma-du-shop-production/original_images/_DSF0582_low.jpg","Tarik Lange","Chef de cuisine","\u003Cp data-block-key=\"bj327\">Tarik Lange a effectué sa formation de cuisinier au The Westin à Leipzig. Il a ensuite travaillé au Victoria-Jungfrau Grand Hotel à Interlaken. Puis, il est passé de chef de partie à sous-chef à l'hôtel Bad Bubendorf. En 2016, il a remporté le «Battle of Zagg». Il a suivi une formation de chef et a travaillé comme chef au restaurant Pur de l'hôtel Seedamm Plaza.\\nAujourd'hui, il est chef du restaurant Parkhuus au Park Hyatt à Zurich.\u003C/p>","parkhuus@hyatt.com","+41 43 883 10 75","https://www.parkhuus.ch/en/index.php","59ff9460-97a6-48fc-a210-efc50cd39e31",[],"index,follow",{},{}]