{"id":552,"date":"2012-03-01T16:04:36","date_gmt":"2012-03-01T15:04:36","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=552"},"modified":"2019-10-19T15:04:24","modified_gmt":"2019-10-19T13:04:24","slug":"noix-de-saint-jacques-sur-compotee-dartichaut-et-jus-dagrume","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/noix-de-saint-jacques-sur-compotee-dartichaut-et-jus-dagrume\/","title":{"rendered":"Noix de Saint-Jacques sur compot\u00e9e d\u2019artichaut et jus d\u2019agrume"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 6 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">18 noix de Saint-Jacques sans corail<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">600g de fonds d\u2019artichauts (surgel\u00e9s)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">4 oranges<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuiller\u00e9e \u00e0 potage de cr\u00e8me \u00e9paisse<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">100g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 gousse de vanille<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel-fleur de sel-poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">3 cuiller\u00e9es d\u2019huile + 20g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuiller\u00e9e \u00e0 caf\u00e9 de ma\u00efzena ou plus, si besoin<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_5\">Compot\u00e9e d\u2019artichauts:<\/p>\n<p class=\"paragraph_style_6\">Cuire les fonds d\u2019artichaut dans de l\u2019eau sal\u00e9e pendant 20 mn. Egoutter puis<\/p>\n<p class=\"paragraph_style_6\">passer au mixer en y ajoutant 50g de beurre en petits morceaux + 1 cuill\u00e8re \u00e0 potage<\/p>\n<p class=\"paragraph_style_6\">de cr\u00e8me \u00e9paisse et passer au moulin \u00e0 l\u00e9gumes pour supprimer les fibres.<\/p>\n<p class=\"paragraph_style_6\">R\u00e9server au bain-marie.<\/p>\n<p class=\"paragraph_style_7\">Jus d\u2019agrume:<\/p>\n<p class=\"paragraph_style_6\">Presser les oranges, ajouter la gousse de vanille fendue en deux et porter sur le feu,<\/p>\n<p class=\"paragraph_style_6\">laisser fr\u00e9mir pendant 10mn.Lier avec la ma\u00efzena,<\/p>\n<p class=\"paragraph_style_6\">puis ajouter 50g de beurre en petits morceaux.<\/p>\n<p class=\"paragraph_style_6\">R\u00e9server au chaud.<\/p>\n<p class=\"paragraph_style_6\">Au moment du repas: po\u00ealer les noix de Saint-Jacques dans le m\u00e9lange huile + beurre.<\/p>\n<p class=\"paragraph_style_6\">Les retourner, saler, poivrer (2mn de chaque cot\u00e9).<\/p>\n<p class=\"paragraph_style_6\">Dresser au centre d\u2019une assiette chaude la compote d\u2019artichauts<\/p>\n<p class=\"paragraph_style_6\">en vous aidant d\u2019un cercle.<\/p>\n<p class=\"paragraph_style_6\">Disposer sur le dessus 3 noix de Saint-Jacques et cerner la compote<\/p>\n<p class=\"paragraph_style_6\">par un ruban de jus d\u2019agrume (en vous servant d\u2019une petite cruche).<\/p>\n<p class=\"paragraph_style_6\">Parsemer un peu de fleur de sel sur chaque noix de Saint-jacques.<\/p>\n<p class=\"paragraph_style_6\">Faire la m\u00eame pr\u00e9sentation sur les 5 assiettes restantes.<\/p>\n<p class=\"paragraph_style_6\">La compot\u00e9e d\u2019artichaut et le jus d\u2019agrumes peuvent tr\u00e8s bien se faire la veille<\/p>\n<p class=\"paragraph_style_6\">et se r\u00e9chauffer juste au moment de servir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes Ingr\u00e9dients : 18 noix de Saint-Jacques sans corail 600g de fonds d\u2019artichauts (surgel\u00e9s) 4 oranges 1 cuiller\u00e9e \u00e0 potage de cr\u00e8me \u00e9paisse 100g de beurre 1 gousse&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/noix-de-saint-jacques-sur-compotee-dartichaut-et-jus-dagrume\/\">[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-552","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\/552","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=552"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/552\/revisions"}],"predecessor-version":[{"id":1449,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/552\/revisions\/1449"}],"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=552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}