{"id":504,"date":"2010-05-15T15:28:52","date_gmt":"2010-05-15T13:28:52","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=504"},"modified":"2019-10-19T14:48:53","modified_gmt":"2019-10-19T12:48:53","slug":"terrine-de-saint-jacques-au-poireau","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/terrine-de-saint-jacques-au-poireau\/","title":{"rendered":"Terrine de Saint Jacques au poireau"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 6\/8 personnes (dans un petit moule \u00e0 cake)<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">12 noix de St Jacques<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 gros blancs de poireaux<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">6 oeufs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">40 cl de cr\u00e8me liquide<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">50g de beurre, huile d\u2019olive<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel, poivre, curry<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">200g de mayonnaise<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">20 cl de cr\u00e8me fouett\u00e9e<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_1\">Couper les poireaux en rondelles.<\/p>\n<p class=\"paragraph_style_1\">Dans une casserole, faire fondre 30g de beurre, y ajouter les poireaux + 10cl d\u2019eau + sel. Laisser cuire 10mn. Egoutter. Dans une po\u00eale, faire chauffer l\u2019huile. Saisir les noix de St Jacques 1 mn de chaque c\u00f4t\u00e9. Laisser refroidir et couper les noix en 4 morceaux.<\/p>\n<p class=\"paragraph_style_1\">M\u00e9langer les \u0153ufs + la cr\u00e8me + sel + poivre + 1 pointe de curry. Ajouter les poireaux + les noix de St Jacques. Beurrer un moule \u00e0 cake, le tapisser de papier film. Remplir le moule avec la pr\u00e9paration. Recouvrir d\u2019alu. Mettre dans un bain- marie et enfourner dans un four pr\u00e9chauff\u00e9 \u00e0 160\u00b0, pendant 1 heure. V\u00e9rifier la cuisson avec un couteau et prolonger si n\u00e9cessaire.<\/p>\n<p class=\"paragraph_style_1\">R\u00e9server au frigo jusqu\u2019au lendemain. Servir avec une sauce mousseline : m\u00e9langer d\u00e9licatement la mayonnaise \u00e0 la cr\u00e8me fouett\u00e9e, v\u00e9rifier l\u2019assaisonnement.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6\/8 personnes (dans un petit moule \u00e0 cake) Ingr\u00e9dients : 12 noix de St Jacques 2 gros blancs de poireaux 6 oeufs 40 cl de cr\u00e8me liquide 50g de&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/terrine-de-saint-jacques-au-poireau\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-504","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\/504","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=504"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/504\/revisions"}],"predecessor-version":[{"id":1428,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/504\/revisions\/1428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}