{"id":130,"date":"2017-05-03T21:44:36","date_gmt":"2017-05-03T19:44:36","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=130"},"modified":"2019-10-19T15:27:50","modified_gmt":"2019-10-19T13:27:50","slug":"koulibiac-de-saumon-2","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/koulibiac-de-saumon-2\/","title":{"rendered":"Koulibiac de saumon"},"content":{"rendered":"<div id=\"id1\" class=\"style_SkipStroke shape-with-text\">\n<div class=\"text-content Normal_External_613_37\">\n<div class=\"Normal\">\n<p class=\"paragraph_style\"><span style=\"font-size: 1rem;\">Pour 8 personnes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"style_SkipStroke_1 shape-with-text flowDefining\">\n<div class=\"text-content style_External_849_1215\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-133\" src=\"http:\/\/www.alcollot.fr\/Recettes\/wp-content\/uploads\/2018\/07\/IMG_1579.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p><span style=\"font-size: 1rem;\">Ingr\u00e9dients :<\/span><\/p>\n<div class=\"style\">\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">600g de saumon frais<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">600 g de p\u00e2te bris\u00e9e<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">200 g de champignons de Paris frais<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 barquette d\u2019\u00e9pinards en branche, \u00e0 la cr\u00e8me de Findus.<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">4 oeufs durs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">2 jaunes d\u2019oeuf + un peu d\u2019eau (dorure)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">150 g de riz basmati<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 cuill\u00e8re \u00e0 potage de mascarpone ou de cr\u00e8me \u00e9paisse<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">beurre-sel-poivre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_2\"><span class=\"style_1\">Sauce :<br \/>\n<\/span><\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 citron bio<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 \u00e9chalotte<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">15 cl de vin blanc sec<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">50 g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">15 cl de cr\u00e8me fraiche<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">sel-poivre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_2\"><span class=\"style_2\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_2\">Faire cuire les oeufs durs et les hacher grossi\u00e8rement. Faire cuire le riz dans de l\u2019eau sal\u00e9e ( 11mn).<\/p>\n<p class=\"paragraph_style_2\">Faire cuire les champignons dans 30 g de beurre pendant 5 mn sur feu vif en les remuant continuellement. Saler, poivrer. Ajouter une cuill\u00e8re de mascarpone, puis les hacher grossi\u00e8rement.<\/p>\n<p class=\"paragraph_style_2\">Etaler la p\u00e2te en 2 rectangles, un plus grand que l\u2019autre (un de 20cm x 30 cm, l\u2019autre de 28 cm par 30 cm)<\/p>\n<p class=\"paragraph_style_2\">pour recouvrir la pr\u00e9paration.<\/p>\n<p class=\"paragraph_style_2\">Garder un peu de p\u00e2te pour la d\u00e9co. D\u00e9poser le plus petit rectangle sur une plaque de four<\/p>\n<p class=\"paragraph_style_2\">recouverte de papier cuisson. Badigeonner le tour de la p\u00e2te avec la dorure sur 2 cm de large. \u00e9taler le riz<\/p>\n<p class=\"paragraph_style_2\">en laissant 2 cm de chaque c\u00f4t\u00e9. Le recouvrir avec le saumon sal\u00e9 et poivr\u00e9 puis une couche de<\/p>\n<p class=\"paragraph_style_2\">champignons puis les oeufs dur hach\u00e9s puis une couche d\u2019\u00e9pinards et recouvrir avec<\/p>\n<p class=\"paragraph_style_2\">le 2\u00e8me rectangle de p\u00e2te.<\/p>\n<p class=\"paragraph_style_2\">Appuyer tout autour avec les doigts pour bien souder les 2 \u00e9paisseurs de p\u00e2te.<\/p>\n<p class=\"paragraph_style_2\">Sur le dessus, percer 3 trous pour laisser la vapeur s\u2019\u00e9chapper et garnir avec des chutes de p\u00e2te.<\/p>\n<p class=\"paragraph_style_2\">Badigeonner le tout avec la dorure et r\u00e9server au frigo pendant au moins 1 h.<\/p>\n<p class=\"paragraph_style_2\">Enfourner pour 1h dans un four pr\u00e9chauff\u00e9 \u00e0 210\u00b0 ( th7).<\/p>\n<p class=\"paragraph_style_2\"><span class=\"style_1\">Faire la sauce<\/span>\u00a0: dans 15 cl de vin blanc, ajouter une \u00e9chalotte hach\u00e9e,<\/p>\n<p class=\"paragraph_style_2\">porter \u00e0 \u00e9bullition jusqu\u2019\u00e0 ce qu\u2019il ne reste plus que 2 cuill\u00e8res \u00e0 potage de liquide.<\/p>\n<p class=\"paragraph_style_2\">Passer \u00e0 travers une passoire et remettre sur le feu en y ajoutant 50 g de beurre<\/p>\n<p class=\"paragraph_style_5\"><span class=\"Puce\">+<\/span>15 cl de cr\u00e8me + 1 jus de citron + le zeste d\u2019un demi citron bio, sel, poivre.<\/p>\n<p class=\"paragraph_style_2\">Laisser cuire doucement pendant 5 mn. R\u00e9server et r\u00e9chauffer au dernier moment. Servir en sauci\u00e8re.<\/p>\n<p class=\"paragraph_style_2\">Variante : dans la sauce, remplacer le citron par de l\u2019aneth.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 8 personnes Ingr\u00e9dients : 600g de saumon frais 600 g de p\u00e2te bris\u00e9e 200 g de champignons de Paris frais 1 barquette d\u2019\u00e9pinards en branche, \u00e0 la cr\u00e8me de&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/koulibiac-de-saumon-2\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":132,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,12],"tags":[],"class_list":["post-130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poissons-et-crustaces-plats","category-tartes-tourtes-et-quiches"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=130"}],"version-history":[{"count":6,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/130\/revisions"}],"predecessor-version":[{"id":1480,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/130\/revisions\/1480"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/132"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}