{"id":29409,"date":"2021-02-16T16:02:48","date_gmt":"2021-02-16T16:02:48","guid":{"rendered":"https:\/\/horecamagazine.be\/homard-et-saint-jacques-aux-petits-legumes-dhiver\/"},"modified":"2021-02-16T16:02:52","modified_gmt":"2021-02-16T16:02:52","slug":"homard-et-saint-jacques-aux-petits-legumes-dhiver","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/homard-et-saint-jacques-aux-petits-legumes-dhiver\/","title":{"rendered":"HOMARD ET SAINT-JACQUES AUX PETITS L\u00c9GUMES D\u2019HIVER"},"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_3,1_3,1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4>INGR\u00c9DIENTS<\/h4>\n<p>Pour 4 personnes<\/p>\n<ul>\n<li>1 homard (800 g)<\/li>\n<li>Bisque de homard<\/li>\n<li>4 Saint-Jacques<\/li>\n<li>Petits l\u00e9gumes\u00a0:<\/li>\n<li>1 carotte<\/li>\n<li>1 branche de c\u00e9leri vert<\/li>\n<li>1 \u00e9chalotte<\/li>\n<li>1 chou de Bruxelles (utilisation des feuilles pour d\u00e9coration)<\/li>\n<li>4 coquillages Bulots<\/li>\n<li>Cr\u00e8me fra\u00eeche culinaire<\/li>\n<li>Beurre<\/li>\n<li>Huile d\u2019olive<\/li>\n<li>Sel, poivre<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&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>PR\u00c9PARATION<\/h4>\n<p>Cuire le homard \u00e0 l\u2019eau sal\u00e9e durant 5 \u00e0 6 minutes maximum pour lui garder sa fermet\u00e9. Cuire les bulots \u00e0 l\u2019huile d\u2019olive et un peu d\u2019eau. Snacker les Saint-Jacques. Blanchir les l\u00e9gumes puis les couper en brunoise. Lever les p\u00e9tales du chou de Bruxelles pour la d\u00e9coration finale du plat. Ajouter la cr\u00e8me \u00e0 la bisque. R\u00e9duire et assaisonner. D\u00e9cortiquer le homard. Ensuite le \u2018snacker\u2019 dans de l\u2019huile d\u2019olive. Emulsionner la sauce. Dresser harmonieusement dans une jolie assiette en finalisant par l\u2019ajout des p\u00e9tales du chou de Bruxelles.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&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>Chardonnay \u201cMax Reserva\u201d, Errazuriz<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/02\/1-Recette-Homard-Errazuriz_MAX_CH.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb100px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bb1-Recette Homard-Errazuriz_MAX_CH\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS Pour 4 personnes 1 homard (800 g) Bisque de homard 4 Saint-Jacques Petits l\u00e9gumes\u00a0: 1 carotte 1 branche de c\u00e9leri vert 1 \u00e9chalotte 1 chou de Bruxelles (utilisation des feuilles pour d\u00e9coration) 4 coquillages Bulots Cr\u00e8me fra\u00eeche culinaire Beurre Huile d\u2019olive Sel, poivre PR\u00c9PARATION Cuire le homard \u00e0 l\u2019eau sal\u00e9e durant 5 \u00e0 6 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":29355,"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-29409","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 v27.8 - 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