{"id":402,"date":"2016-08-14T20:59:07","date_gmt":"2016-08-14T18:59:07","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=402"},"modified":"2019-10-19T15:15:10","modified_gmt":"2019-10-19T13:15:10","slug":"noix-de-saint-jacques-emusion-de-celeri","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/noix-de-saint-jacques-emusion-de-celeri\/","title":{"rendered":"Noix de Saint-Jacques, \u00e9musion de c\u00e9leri"},"content":{"rendered":"<div id=\"id1\" class=\"style_SkipStroke shape-with-text\">\n<div class=\"text-content Normal_External_582_37\">\n<div class=\"Normal\">\n<p class=\"paragraph_style\">dimanche 14 ao\u00fbt 2016<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div id=\"id2\" class=\"style_SkipStroke_1 shape-with-text\">\n<div id=\"generic-datefield-attributes\" class=\"Date\"><\/div>\n<\/div>\n<div class=\"tinyText\"><\/div>\n<div class=\"style_SkipStroke_2 shape-with-text flowDefining\">\n<div class=\"text-content style_External_882_996\">\n<div class=\"style\">\n<p class=\"paragraph_style_1\">Pour 8 personnes<\/p>\n<p class=\"paragraph_style_1\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">16 ou 24 noix de Saint-Jacques<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">300g de c\u00e9leri rave<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">250g de cr\u00e8me liquide<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">10cl d\u2019eau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">sel<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_3\">Pr\u00e9paration :<\/p>\n<p class=\"paragraph_style_3\">Faire cuire doucement pendant 20 minutes le c\u00e9leri coup\u00e9 en lamelles (mandoline)<\/p>\n<p class=\"paragraph_style_3\">+ l\u2019eau + la cr\u00e8me + le sel (pas de poivre car il boucherait l\u2019orifice du syphon).<\/p>\n<p class=\"paragraph_style_3\">puis mixer au blender ou avec un mixeur plongeant pour obtenir une pur\u00e9e liquide,<\/p>\n<p class=\"paragraph_style_3\">tr\u00e8s fine sans aucun grumeau.<\/p>\n<p class=\"paragraph_style_3\">Si la pur\u00e9e est trop \u00e9paisse, ajouter un peu de lait.<\/p>\n<p class=\"paragraph_style_3\">Garder la pur\u00e9e au bain-marie jusqu\u2019au moment de servir, dans le syphon non couvert.<\/p>\n<p class=\"paragraph_style_3\">Au moment de servir, fermer le syphon et injecter 2 cartouches de gaz.<\/p>\n<p class=\"paragraph_style_3\">Remuer \u00e9nergiquement.<\/p>\n<p class=\"paragraph_style_3\">Amorcer toujours le syphon dans un verre avant de vous en servir sur des assiettes,<\/p>\n<p class=\"paragraph_style_3\">cela \u00e9vitera les projections.<\/p>\n<p class=\"paragraph_style_3\">Faire dorer les noix de Saint-Jacques de chaque c\u00f4t\u00e9 dans une sauteuse<\/p>\n<p class=\"paragraph_style_3\">pendant 3 \u00e0 4 mn avec un peu de beurre sal\u00e9.<\/p>\n<p class=\"paragraph_style_3\">Les disposer sur une assiette et ajouter une rosace de pur\u00e9e de c\u00e9leri.<\/p>\n<p class=\"paragraph_style_3\">Cette \u00e9mulsion au c\u00e9leri peut \u00e9galement accompagner un filet de poisson<\/p>\n<p class=\"paragraph_style_3\">(dos de cabillaud&#8230;) ou une viande blanche (poulet, veau&#8230;)<\/p>\n<p class=\"paragraph_style_3\">Nota Bene :<\/p>\n<p class=\"paragraph_style_3\">si vous achetez un syphon, je vous conseille de prendre un syphon sp\u00e9cial<\/p>\n<p class=\"paragraph_style_3\">pour pr\u00e9parations chaudes. Il vous servira \u00e9galement pour les pr\u00e9parations froides.<\/p>\n<p class=\"paragraph_style_3\">L\u2019inverse n\u2019est pas possible.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>dimanche 14 ao\u00fbt 2016 Pour 8 personnes Ingr\u00e9dients : 16 ou 24 noix de Saint-Jacques beurre 300g de c\u00e9leri rave 250g de cr\u00e8me liquide 10cl d\u2019eau sel Pr\u00e9paration : Faire&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/noix-de-saint-jacques-emusion-de-celeri\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":403,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-402","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poissons-et-crustaces"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/402","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=402"}],"version-history":[{"count":3,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/402\/revisions"}],"predecessor-version":[{"id":1462,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/402\/revisions\/1462"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/403"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}