{"id":41712,"date":"2023-06-14T17:18:06","date_gmt":"2023-06-14T15:18:06","guid":{"rendered":"https:\/\/horecamagazine.be\/pates-au-homard-epinards-a-letouffee-sauce-homardine\/"},"modified":"2023-06-14T17:21:57","modified_gmt":"2023-06-14T15:21:57","slug":"pates-au-homard-epinards-a-letouffee-sauce-homardine","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/pates-au-homard-epinards-a-letouffee-sauce-homardine\/","title":{"rendered":"P\u00e2tes au homard – \u00e9pinards \u00e0 l\u2019\u00e9touff\u00e9e – sauce homardine"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Une recette de Elien Verhulst<\/strong>\u00a0<\/span>de restaurant Vlass<\/a><\/strong><\/p>\n

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Ingr\u00e9dients <\/b><\/span><\/h4>\n

Pour 4 personnes<\/p>\n

Appareil \u00e0 p\u00e2tes 1
<\/strong>900 g de farine (00) \/ <\/span>9 \u0153ufs \/ <\/span>15 g d\u2019huile d\u2019olive<\/p>\n

Appareil \u00e0 p\u00e2tes 2
<\/strong>900 g de farine (00) \/ <\/span>8 \u0153ufs \/ <\/span>15 g d\u2019huile de truffes \/ <\/span>30 g d\u2019encre de seiche<\/span> \/ <\/span>un peu de farine suppl\u00e9mentaire selon le go\u00fbt<\/span><\/p>\n

\u00c9pinards
<\/strong>1 poign\u00e9e d\u2019\u00e9pinards \/ <\/span>1 \u00e9chalote \/ <\/span>1 gousse d\u2019ail<\/p>\n

Homards
<\/strong>2 homards \/ <\/span>court-bouillon \/ <\/span>2 l d\u2019eau \/ <\/span>3 c\u00e9leris \/ <\/span>1 oignon \/ <\/span>1 carotte \/ <\/span>\u00bd poireau \/ <\/span>1 gousse d\u2019ail \/ <\/span>\u00bd citron \/ <\/span>thym \/ <\/span>tiges de persil \/ <\/span>sel \/ <\/span>poivre de cayenne \/ <\/span>graines de poivre<\/p>\n

Sauce
<\/strong>carapace et t\u00eate du homard<\/span> \/ <\/span>huile<\/span> \/ <\/span>4 longues \u00e9chalotes, \u00e9minc\u00e9es<\/span> \/ <\/span>
<\/span>1 carotte, \u00e9minc\u00e9e \/ <\/span>3 c\u00e9leris, \u00e9minc\u00e9s \/ <\/span>6 tomates pomodori, concass\u00e9es finement<\/span> \/ <\/span>3 cs de pur\u00e9e de tomate<\/span> \/ <\/span>
<\/span>quelques branches de persil plat \/ <\/span>quelques branches d\u2019estragon \/
<\/span>100 ml de cognac \/ <\/span>un filet de Ricard \/ <\/span>150 ml de vin blanc sec \/
<\/span>100 ml de fumet de poisson \/ <\/span>200 ml de cr\u00e8me fraiche \/
<\/span>beurre \/ <\/span>beurre cr\u00e9meux<\/p>\n

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

Pour les p\u00e2tes, pr\u00e9parez deux appareils diff\u00e9rents (p\u00e9trissez-les chacun pendant 10 min.) et passez les deux appareils dans la machine \u00e0 p\u00e2tes. Coupez les p\u00e2tes noires en fines lani\u00e8res, collez-les aux p\u00e2tes blanches, repassez dans la machine \u00e0 p\u00e2tes, d\u00e9coupez-y des cercles et faites cuire al dente.<\/p>\n

Lavez les \u00e9pinards. Faites revenir les \u00e9chalotes et l\u2019ail et ajoutez les \u00e9pinards, faites tomber.<\/p>\n

Pour les homards, portez \u00e0 \u00e9bullition le court-bouillon, faites-y cuire les homards pendant environ 10 min., retirez-les, laissez-les refroidir et retirez la chair de la carapace.<\/p>\n

Pour la sauce, faites cuire la carapace et la t\u00eate du homard dans une huile bouillante. Ajoutez les l\u00e9gumes et les herbes en cours de cuisson, ajoutez la pur\u00e9e de tomate et d\u00e9glacez au Ricard et Cognac. Ajoutez le fumet de poisson et faites cuire pendant quelques heures \u00e0 feu doux. Faites ensuite r\u00e9duire, ajoutez la cr\u00e8me, lorsque le jus est au point d\u2019\u00e9bullition, montez au beurre et assaisonnez.<\/p>\n

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Une recette de Elien Verhulst\u00a0de restaurant VlassIngr\u00e9dients Pour 4 personnes Appareil \u00e0 p\u00e2tes 1900 g de farine (00) \/ 9 \u0153ufs \/ 15 g d\u2019huile d\u2019olive Appareil \u00e0 p\u00e2tes 2900 g de farine (00) \/ 8 \u0153ufs \/ 15 g d\u2019huile de truffes \/ 30 g d\u2019encre de seiche \/ un peu de farine suppl\u00e9mentaire […]<\/p>\n","protected":false},"author":5,"featured_media":41689,"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-41712","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":"\nP\u00e2tes au homard - \u00e9pinards \u00e0 l\u2019\u00e9touff\u00e9e - 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