{"id":33340,"date":"2021-12-01T09:35:28","date_gmt":"2021-12-01T09:35:28","guid":{"rendered":"https:\/\/horecamagazine.be\/salpicon-de-homard\/"},"modified":"2021-12-01T09:35:33","modified_gmt":"2021-12-01T09:35:33","slug":"salpicon-de-homard","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/salpicon-de-homard\/","title":{"rendered":"Salpicon de homard"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.2.2″]<\/p>\n

Ingr\u00e9dients\u00a0<\/span><\/b><\/h4>\n
    \n
  • Un homard europ\u00e9en de 600 \u2013 700 g<\/li>\n
  • Estragon<\/li>\n
  • \u00c9chalote<\/li>\n
  • Huile de ciboulette (500 g de ciboulette,
    300 g d\u2019huile de ma\u00efs, 70\u00b0C 20 min).<\/li>\n
  • Tomates concass\u00e9es<\/li>\n
  • Olives noires<\/li>\n
  • Citron vert<\/li>\n
  • Poivre<\/li>\n
  • Sel\u00a0<\/span><\/li>\n
  • Herbes aromatiques vertes : ciboulette, estragon<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″]<\/p>\n

    Pr\u00e9paration<\/b><\/h4>\n

    Faire cuire le homard pendant 6 min. dans un bouillon de l\u00e9gumes. D\u00e9cortiquer le homard. D\u00e9tailler la queue en lamelles. Couper le reste du homard en tartare. Incorporer les herbes aromatiques. Incorporer \u00e0 pr\u00e9sent les tomates, les olives, le citron vert et le zeste du citron vert. Assaisonner de poivre et de sel. Disposer le tartare dans un anneau.\u00a0<\/span>D\u00e9poser les lamelles dans l\u2019anneau, et d\u00e9corer avec les herbes fraiches. Finaliser avec la ciboulette.<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″]<\/p>\n

    SUGGESTION DE VIN<\/h4>\n

    Saint-V\u00e9ran, Les Ch\u00eanes, Domaine Auvigue<\/b><\/p>\n

    [\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/12\/0130b_BT_77_358.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ title_text=\u00a0\u00bb0130b_BT_77_358″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingr\u00e9dients\u00a0 Un homard europ\u00e9en de 600 \u2013 700 g Estragon \u00c9chalote Huile de ciboulette (500 g de ciboulette, 300 g d\u2019huile de ma\u00efs, 70\u00b0C 20 min). Tomates concass\u00e9es Olives noires Citron vert Poivre Sel\u00a0 Herbes aromatiques vertes : ciboulette, estragon Pr\u00e9paration Faire cuire le homard pendant 6 min. dans un bouillon de l\u00e9gumes. D\u00e9cortiquer le […]<\/p>\n","protected":false},"author":5,"featured_media":33313,"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-33340","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":"\nSalpicon de homard | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Salpicon de homard\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/salpicon-de-homard\/\" \/>\n<meta property=\"og:locale\" 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