{"id":20766,"date":"2019-08-28T07:31:58","date_gmt":"2019-08-28T07:31:58","guid":{"rendered":"https:\/\/horecamagazine.be\/carpaccio-de-langoustines\/"},"modified":"2019-08-28T07:31:59","modified_gmt":"2019-08-28T07:31:59","slug":"carpaccio-de-langoustines","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/carpaccio-de-langoustines\/","title":{"rendered":"Carpaccio de langoustines"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_row _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_text _builder_version=\u00a0\u00bb3.22.5&Prime;]<strong>Ingr\u00e9dients (Pour 8 personnes)<\/strong><\/p>\n<ul>\n<li>16 langoustines, 1 concombre, 1 cs de cr\u00e8me aigre,<\/li>\n<li>1 cc d\u2019\u0153ufs de truite, 2 cs d\u2019huile d\u2019olive,<\/li>\n<li>1 cc de vinaigre de sushi, jus d\u2019un demi-citron vert<\/li>\n<li>2 tranches de pain pumpernickel, xanthane<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<p>D\u00e9cortiquez les langoustines, nettoyez 8 t\u00eates. Aplatissez 8 langoustines entre deux feuilles fraicheur et d\u00e9taillez le reste en tartare. Finalisez le tartare avec un filet d\u2019huile d\u2019olive et le jus du citron vert, assaisonnez de poivre du moulin et de fleur de sel. A l\u2019aide d\u2019un \u00e9conome, coupez quelques lamelles de concombre et enroulez-les. Pelez le reste du concombre et extrayez-en de petites billes \u00e0 l\u2019aide d\u2019une cuill\u00e8re parisienne. Mixez le reste avec le vinaigre de sushi, une pointe de couteau de xanthane, l\u2019huile d\u2019olive et du poivre du moulin.<\/p>\n<p>S\u00e9chez le pumpernickel et mixez-le jusqu\u2019\u00e0 obtention d\u2019un crumble. Disposez le carpaccio sur une assiette froide, d\u00e9posez une quenelle de tartare \u00e0 c\u00f4t\u00e9 et d\u00e9corez avec le crumble, la cr\u00e8me aigre et les \u0153ufs de truite.<\/p>\n<p><strong>Suggetion de vins<\/strong><\/p>\n<p>DOMAINE D\u2019AUBARET &#8211; CHARDONNAY<br \/>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/08\/2_Wijnen_Schaduw-1.jpg\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.5&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (Pour 8 personnes) 16 langoustines, 1 concombre, 1 cs de cr\u00e8me aigre, 1 cc d\u2019\u0153ufs de truite, 2 cs d\u2019huile d\u2019olive, 1 cc de vinaigre de sushi, jus d\u2019un demi-citron vert 2 tranches de pain pumpernickel, xanthane Pr\u00e9paration D\u00e9cortiquez les langoustines, nettoyez 8 t\u00eates. Aplatissez 8 langoustines entre deux feuilles fraicheur et d\u00e9taillez le [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":20710,"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-20766","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>Carpaccio de langoustines | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Carpaccio de langoustines\" \/>\n<meta name=\"robots\" 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