{"id":44361,"date":"2024-01-23T15:51:57","date_gmt":"2024-01-23T14:51:57","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=44361"},"modified":"2024-01-23T15:51:57","modified_gmt":"2024-01-23T14:51:57","slug":"saint-jacques-poelees-aux-aromates","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/saint-jacques-poelees-aux-aromates\/","title":{"rendered":"Saint-Jacques po\u00eal\u00e9es aux aromates"},"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″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Recette de<\/span>\u00a0Destin Cannaert<\/strong><\/a>\u00a0<\/span>de restaurant Bar Bulot<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,2_3″ _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_column type=\u00a0\u00bb1_3″ _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 ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Ingr\u00e9dients\u00a0<\/b><\/h4>\n

Pour 4 personnes<\/strong><\/p>\n

    \n
  • 12 noix de Saint-Jacques<\/li>\n
  • 140 g de beurre fermier<\/li>\n
  • 80 g d\u2019\u00e9chalotes \u00e9minc\u00e9es<\/li>\n
  • 10 g d\u2019ail \u00e9minc\u00e9<\/li>\n
  • 100 g de tomates concass\u00e9es<\/li>\n
  • 10 g de jus de citron frais<\/li>\n
  • 20 g de ciboulette cisel\u00e9e<\/li>\n
  • Sel de mer (Fleur de sel)<\/li>\n
  • Petits cro\u00fbtons de pain<\/li>\n
  • Zeste de citron<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _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 ul_line_height=\u00a0\u00bb1.1em\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

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

    Dans une po\u00eale, r\u00e9chauffez le beurre fermier \u00e0 feu moyen, faites-y dorer les noix de Saint-Jacques et retirez-les. Saisissez les \u00e9chalotes et l\u2019ail dans la po\u00eale et faites-les fondre \u00e0 feu doux dans le beurre. Au dernier moment, ajoutez les tomates concass\u00e9es, le jus de citron, la ciboulette et une pinc\u00e9e de sel de mer. M\u00e9langez soigneusement le tout.<\/p>\n

    Finition<\/b><\/h4>\n

    D\u00e9posez les noix de Saint-Jacques au centre des assiettes, ajoutez quelques cuill\u00e8res d\u2019aromates, r\u00e9partissez les cro\u00fbtons de pain et r\u00e2pez dessus le zeste de citron pour une touche de fraicheur.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Recette de\u00a0Destin Cannaert\u00a0de restaurant Bar BulotIngr\u00e9dients\u00a0 Pour 4 personnes 12 noix de Saint-Jacques 140 g de beurre fermier 80 g d\u2019\u00e9chalotes \u00e9minc\u00e9es 10 g d\u2019ail \u00e9minc\u00e9 100 g de tomates concass\u00e9es 10 g de jus de citron frais 20 g de ciboulette cisel\u00e9e Sel de mer (Fleur de sel) Petits cro\u00fbtons de pain Zeste de […]<\/p>\n","protected":false},"author":5,"featured_media":44365,"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":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[],"tags":[],"class_list":["post-44361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nSaint-Jacques 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