{"id":405,"date":"2016-01-18T20:59:55","date_gmt":"2016-01-18T19:59:55","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=405"},"modified":"2019-10-19T15:12:57","modified_gmt":"2019-10-19T13:12:57","slug":"royale-dasperges-noix-de-saint-jacques","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/royale-dasperges-noix-de-saint-jacques\/","title":{"rendered":"Royale d\u2019asperges, noix de Saint-Jacques"},"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\">lundi 18 janvier 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_1204\">\n<div class=\"style\">\n<p class=\"paragraph_style_1\">Pour 8 personnes<\/p>\n<p class=\"paragraph_style_1\">Ingr\u00e9dients :<\/p>\n<p class=\"paragraph_style_1\">Royale :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">8 oeufs entiers<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">10 asperges vertes surgel\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">3 branches de persil<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">6 brins d\u2019estragon ou 2 cuill\u00e8res \u00e0 caf\u00e9 (surgel\u00e9es)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">25 cl de cr\u00e8me liquide enti\u00e8re<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1 petite gousse d\u2019ail, sel, poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1 goutte de colorant alimentaire vert (facultatif)<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_3\">Sauce :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">3 \u00e9chalotes hach\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1 cuill\u00e8re \u00e0 potage de gingembre hach\u00e9, frais ou surgel\u00e9s<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">5 cl de vinaigre de cidre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">10 cl de vin blanc d\u2019Alsace<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1\/2 tablette de bouillon de volaille + 25cl d\u2019eau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">130g de beurre ramolli<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1\/2 cuill\u00e8re \u00e0 caf\u00e9 de curcuma<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1 cuill\u00e8re \u00e0 caf\u00e9 de Massal\u00e9 (massala), sel, poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">24 noix de Saint-Jacques<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">beurre-huile-sel<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_3\">D\u00e9cor : 12 \u00e0 18 asperges vertes, 16 tomates cerise<\/p>\n<p class=\"paragraph_style_3\">Pr\u00e9paration :<\/p>\n<p class=\"paragraph_style_3\">Plongez les asperges (10 + 18) dans de l\u2019eau bouillante sal\u00e9e pendant 4 mn<\/p>\n<p class=\"paragraph_style_3\">(8 mn si les asperges sont fraiches). Egoutter, couper les 18 asperges en deux<\/p>\n<p class=\"paragraph_style_3\">pour ne garder que les pointes pour la garniture, le reste servant \u00e0 la royale.<\/p>\n<p class=\"paragraph_style_4\">La Royale :<\/p>\n<p class=\"paragraph_style_3\">Pr\u00e9chauffer le four \u00e0 180\u00b0 (th6).<\/p>\n<p class=\"paragraph_style_3\">Dans le bol du mixer ou blender, mettre les oeufs + 10 asperges coup\u00e9es en petits morceaux<\/p>\n<p class=\"paragraph_style_5\"><span class=\"Puce\">+<\/span>les 18 moiti\u00e9s + le persil hach\u00e9 + l\u2019estragon hach\u00e9 + la cr\u00e8me + l\u2019ail hach\u00e9 + le sel + le poivre<\/p>\n<p class=\"paragraph_style_5\"><span class=\"Puce\">+<\/span>le colorant alimentaire. Mixer puis passer la pr\u00e9paration au travers d\u2019un chinois (moulinette)<\/p>\n<p class=\"paragraph_style_3\">ou une passoire pour supprimer les fibres des asperges.<\/p>\n<p class=\"paragraph_style_3\">Verser dans des ramequins chemis\u00e9s de film alimentaire. Placer les ramequins ,<\/p>\n<p class=\"paragraph_style_3\">dans un bain-marie chaud, recouvrir d\u2019alu, et enfourner dans le four pr\u00e9chauff\u00e9 \u00e0 180\u00b0}<\/p>\n<p class=\"paragraph_style_3\">pendant 20 \u00e0 30 mn en surveillant, la royale doit \u00eatre prise comme un flan.<\/p>\n<p class=\"paragraph_style_3\">R\u00e9server pour r\u00e9chauffer au moment de servir.<\/p>\n<p class=\"paragraph_style_3\"><span class=\"style_2\">La sauce\u00a0<\/span>:<\/p>\n<p class=\"paragraph_style_3\">Hacher les \u00e9chalotes, les faire fondre (et non colorer) dans 30 g de beurre, puis ajouter<\/p>\n<p class=\"paragraph_style_3\">le gingembre hach\u00e9 + le sel + le poivre + le vinaigre + le vin.<\/p>\n<p class=\"paragraph_style_3\">Faire r\u00e9duire de moiti\u00e9 puis ajouter le bouillon : 1\/2 tablette de bouillon + 25 cl d\u2019eau +<\/p>\n<p class=\"paragraph_style_3\">le curcuma + le massal\u00e9. Faire r\u00e9duire de moiti\u00e9 puis passer cette pr\u00e9paration.<\/p>\n<p class=\"paragraph_style_3\">Au moment de servir, incorporer, sur feu doux, 100 g de beurre coup\u00e9 en petits morceaux<\/p>\n<p class=\"paragraph_style_3\">en fouettant la sauce puis \u00e9mulsionner avec un robot plongeant. R\u00e9server sur feu tr\u00e8s doux.<\/p>\n<p class=\"paragraph_style_3\">Faire revenir les noix de Saint-Jacques sal\u00e9es dans une po\u00eale dans le m\u00e9lange beurre, huile,<\/p>\n<p class=\"paragraph_style_3\">2 mn de chaque cot\u00e9. Faire r\u00e9chauffer les asperges au micro ondes ou au bain-marie.<\/p>\n<p class=\"paragraph_style_3\">Sur une assiette chaude, disposer la royale, les 3 noix de Saint-Jacques, garnir avec les 2 ou 3 pointes d\u2019asperges et des demi tomates cerise. Recommencer la pr\u00e9sentation sur les 7 autres assiettes.<\/p>\n<p class=\"paragraph_style_3\">Servir la sauce en sauci\u00e8re ou dans des petites cruches.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>lundi 18 janvier 2016 Pour 8 personnes Ingr\u00e9dients : Royale : 8 oeufs entiers 10 asperges vertes surgel\u00e9es 3 branches de persil 6 brins d\u2019estragon ou 2 cuill\u00e8res \u00e0 caf\u00e9&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/royale-dasperges-noix-de-saint-jacques\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":406,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-405","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\/405","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=405"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/405\/revisions"}],"predecessor-version":[{"id":1460,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/405\/revisions\/1460"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/406"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}