{"id":19401,"date":"2019-04-17T08:52:30","date_gmt":"2019-04-17T08:52:30","guid":{"rendered":"https:\/\/horecamagazine.be\/noix-de-saint-jacques-snackees-poelee-de-champignons\/"},"modified":"2019-04-17T08:52:33","modified_gmt":"2019-04-17T08:52:33","slug":"noix-de-saint-jacques-snackees-poelee-de-champignons","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/noix-de-saint-jacques-snackees-poelee-de-champignons\/","title":{"rendered":"Noix de Saint-Jacques snack\u00e9es &#038; po\u00eal\u00e9e de champignons"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_row _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb3.20.2&Prime;]<strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li>4 noix de Saint-Jacques<\/li>\n<li>80 g de champignons des bois<\/li>\n<li>20 g de noisettes torr\u00e9fi\u00e9es<\/li>\n<li>20 g de beurre, 20 g d\u2019huile d\u2019olive<\/li>\n<li>persil, 1 \u00e9chalote<\/li>\n<li>t\u00eates de homard<\/li>\n<li>1 carotte, 1 oignon<\/li>\n<li>jets d\u20191 poireau, anis \u00e9toil\u00e9<\/li>\n<li>cognac, sel, cr\u00e8me<\/li>\n<li>bouillon de crustac\u00e9s<\/li>\n<li>bouquet garni<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<p>Snacker 1 min. de chaque c\u00f4t\u00e9 les noix de Saint-Jacques, po\u00ealer les champignons avec le beurre, l\u2019huile, l\u2019\u00e9chalote et ajouter le persil au dernier moment. Faire revenir les t\u00eates de homard dans de l\u2019huile d\u2019olive, ajouter la garniture aromatique, suer et flamber au cognac. R\u00e9duire et mouiller l\u00e9g\u00e8rement au bouillon de crustac\u00e9s, anis \u00e9toil\u00e9e, cr\u00e9mer, mixer et passer au chinois, rectifier l\u2019assaisonnement.<\/p>\n<p><strong>Suggestion de vins<\/strong><\/p>\n<p>CHATEAU LANEGLY \u2018LA BRISE MARINE\u2019<br \/>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_image align=\u00a0\u00bbcenter\u00a0\u00bb src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/04\/Wijnen_5-1.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.20.2&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 4 noix de Saint-Jacques 80 g de champignons des bois 20 g de noisettes torr\u00e9fi\u00e9es 20 g de beurre, 20 g d\u2019huile d\u2019olive persil, 1 \u00e9chalote t\u00eates de homard 1 carotte, 1 oignon jets d\u20191 poireau, anis \u00e9toil\u00e9 cognac, sel, cr\u00e8me bouillon de crustac\u00e9s bouquet garni Pr\u00e9paration Snacker 1 min. de chaque c\u00f4t\u00e9 les [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":19365,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-19401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Noix de Saint-Jacques snack\u00e9es &amp; 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