{"id":554,"date":"2012-11-06T16:07:18","date_gmt":"2012-11-06T15:07:18","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=554"},"modified":"2019-10-19T15:04:53","modified_gmt":"2019-10-19T13:04:53","slug":"medaillons-de-langouste-sur-bouillon-de-coquillages-safrane","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/medaillons-de-langouste-sur-bouillon-de-coquillages-safrane\/","title":{"rendered":"M\u00e9daillons de langouste sur bouillon de coquillages safran\u00e9"},"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\">2 ou 3 langoustes suivant la taille<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 litre de court bouillon<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">500g de coques<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 \u00e9chalotes-persil<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">5 graines de coriandre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">3 capsules de safran<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 l de vin blanc sec<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">20cl de cr\u00e8me fraiche enti\u00e8re liquide<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 citron-1 orange<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">Poivre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_1\">Cuire les langoustes dans le court-bouillon<\/p>\n<p class=\"paragraph_style_1\">pendant environ 6mn ou suivre le temps de<\/p>\n<p class=\"paragraph_style_1\">cuisson indiqu\u00e9 sur le sachet de langoustes, selon la grosseur. Refroidir et d\u00e9cortiquer.<\/p>\n<p class=\"paragraph_style_5\">Bouillon de coquillages:<\/p>\n<p class=\"paragraph_style_7\">nettoyer puis cuisiner les moules et les coquillages fa\u00e7on marini\u00e8re:<\/p>\n<p class=\"paragraph_style_7\">Dans un fait-tout, verser les moules + les coques. Les mettre sur feu moyen et surveiller.<\/p>\n<p class=\"paragraph_style_7\">D\u00e8s qu\u2019elles s\u2019ouvrent, ajouter dans le fait-tout le vin blanc<\/p>\n<p class=\"paragraph_style_7\">+le poivre + les \u00e9chalotes et le persil hach\u00e9, les graines de coriandre et de la coriandre hach\u00e9e.<\/p>\n<p class=\"paragraph_style_7\">Laisser mijoter 15mn puis retirer les coquillages.<\/p>\n<p class=\"paragraph_style_7\">Laisser r\u00e9duire le jus \u00e0 \u00e9bullition pendant 15mn. Filtrer.<\/p>\n<p class=\"paragraph_style_7\">Garder la chair de 24 moules et une louche de jus pour r\u00e9chauffer les moules<\/p>\n<p class=\"paragraph_style_7\">et les m\u00e9daillons de langouste Dans le jus des moules, ajouter le safran et la cr\u00e8me.<\/p>\n<p class=\"paragraph_style_7\">R\u00e9server au chaud.<\/p>\n<p class=\"paragraph_style_7\">Pr\u00e9lever les zestes du citron et de l\u2019orange. Les \u00e9bouillanter pendant 1mn.<\/p>\n<p class=\"paragraph_style_7\">R\u00e9server.<\/p>\n<p class=\"paragraph_style_7\">Couper les queues de langouste en m\u00e9daillon,les r\u00e9chauffer doucement au bain-marie.<\/p>\n<p class=\"paragraph_style_7\">Dans une assiette creuse chaude, poser sur le fond 4 moules<\/p>\n<p class=\"paragraph_style_7\">et par dessus un m\u00e9daillon de langouste.<\/p>\n<p class=\"paragraph_style_7\">Verser doucement le bouillon jusqu\u2019au 2\/3 de la hauteur du m\u00e9daillon.<\/p>\n<p class=\"paragraph_style_7\">Sur la langouste, d\u00e9poser quelques zestes et sur le bord de l\u2019assiette<\/p>\n<p class=\"paragraph_style_7\">une petite branche de coriandre.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes Ingr\u00e9dients : 2 ou 3 langoustes suivant la taille 1 litre de court bouillon 500g de coques 2 \u00e9chalotes-persil 5 graines de coriandre 3 capsules de safran&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/medaillons-de-langouste-sur-bouillon-de-coquillages-safrane\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":555,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-554","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\/554","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=554"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/554\/revisions"}],"predecessor-version":[{"id":1450,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/554\/revisions\/1450"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/555"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}