{"id":24971,"date":"2020-06-16T07:02:13","date_gmt":"2020-06-16T07:02:13","guid":{"rendered":"https:\/\/horecamagazine.be\/cassolette-de-couteaux-de-mer\/"},"modified":"2020-06-16T07:02:14","modified_gmt":"2020-06-16T07:02:14","slug":"cassolette-de-couteaux-de-mer","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/cassolette-de-couteaux-de-mer\/","title":{"rendered":"Cassolette de couteaux de mer"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb1_4,1_2,1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><b>Ingr\u00e9dients <\/b><\/h4>\n<p class=\"p1\"><strong>pour 4 personnes<\/strong><\/p>\n<ul>\n<li class=\"p2\">2 kg de couteaux de mer<\/li>\n<li class=\"p2\">100 g de beurre de ferme sal\u00e9<\/li>\n<li class=\"p2\">50 g de laitue de mer cisel\u00e9e finement<\/li>\n<li class=\"p2\">1 cs \u00e0 s de gingembre press\u00e9 (pur\u00e9e)<\/li>\n<li class=\"p2\">12 branches de jeunes poireaux<\/li>\n<li class=\"p2\">1 citron vert en fins zestes<\/li>\n<\/ul>\n<p class=\"p2\"><b>Pour le jus : <\/b><\/p>\n<ul>\n<li class=\"p2\">Les coquilles de couteaux<\/li>\n<li class=\"p2\">100 ml de bouillon (poisson ou l\u00e9gumes)<\/li>\n<li class=\"p2\">100 ml de cr\u00e8me fraiche 40%<\/li>\n<li class=\"p2\">1 botte de feuilles de citronnelle<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4 class=\"p1\"><b>pr\u00e9paration<\/b><\/h4>\n<p class=\"p2\">Presser les couteaux du bout des doigts afin d\u2019en faire apparaitre le \u2018pied\u2019et le d\u00e9tacher d\u00e9licatement de sa coquille.<\/p>\n<p class=\"p2\">Blanchir les jeunes poireaux taill\u00e9s en biseaux dans de l\u2019eau bouillante sal\u00e9e durant 3 minutes et les rafraichir dans de l\u2019eau glac\u00e9e.<\/p>\n<p class=\"p2\">R\u00e9aliser un beurre noisette, c\u2019est \u00e0 dire entre le beurre fondu et le beurre noir.<\/p>\n<p class=\"p2\">Incorporer la laitue de mer hach\u00e9e, le gingembre press\u00e9 en pur\u00e9e, les zestes de citron vert et un filet de jus de citron vert.<\/p>\n<p class=\"p2\">Jeter dans le beurre d\u2019algues les poireaux blanchis et les r\u00e9chauffer.<\/p>\n<p class=\"p2\">A la derni\u00e8re minute, ajouter les pieds de couteaux et les r\u00e9chauffer \u00e0 peine 20 secondes dans le beurre chaud.<\/p>\n<p class=\"p2\">Attention de ne pas surcuire les couteaux au risque qu\u2019ils deviennent caoutchouteux. Ils doivent \u00eatre \u2018nacr\u00e9s\u2019, c\u2019est \u00e0 dire \u00e0 peine cuits.<\/p>\n<p class=\"p2\">R\u00e9aliser un jus avec les coquilles des couteaux en les faisant revenir avec un filet d\u2019huile d\u2019olive. D\u00e9glacer avec 100 ml de bouillon et 100 ml de cr\u00e8me fraiche.<\/p>\n<p class=\"p2\">Laisser mijoter une vingtaine de minutes et infuser 30 minutes avec quelques feuilles de citronnelle. Passer au tamis fin et laisser r\u00e9duire le jus jusqu\u2019\u00e0 consistance souhait\u00e9e.<\/p>\n<p class=\"p2\">Rectifier l\u2019assaisonnement. Attention de ne pas saler les couteaux en cours de cuisson car ceux-ci vont d\u00e9j\u00e0 rel\u00e2cher beaucoup de sel. D\u00e9poser les couteaux et les poireaux r\u00e9chauff\u00e9s au beurre dans une assiette creuse et verser le jus par-dessus.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE VIN<\/h4>\n<p class=\"p1\">Falerio Pecorino DOC,<br \/>\nFazi Battaglia<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/06\/Schermafbeelding-2020-06-16-om-08.59.25.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bbSchermafbeelding 2020-06-16 om 08.59.25&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 4 personnes 2 kg de couteaux de mer 100 g de beurre de ferme sal\u00e9 50 g de laitue de mer cisel\u00e9e finement 1 cs \u00e0 s de gingembre press\u00e9 (pur\u00e9e) 12 branches de jeunes poireaux 1 citron vert en fins zestes Pour le jus : Les coquilles de couteaux 100 ml de [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":24928,"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-24971","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>Cassolette de couteaux de mer | 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