{"id":4719,"date":"2021-10-02T19:32:27","date_gmt":"2021-10-02T18:32:27","guid":{"rendered":"https:\/\/recettes.keke-geek.fr\/?p=4719"},"modified":"2021-10-02T19:33:14","modified_gmt":"2021-10-02T18:33:14","slug":"noix-de-saint-jacques-sur-lit-de-fondue-de-poireaux","status":"publish","type":"post","link":"https:\/\/recettes.keke-geek.fr\/?p=4719","title":{"rendered":"Noix de Saint-Jacques sur lit de fondue de poireaux"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>Pr\u00e9paration : 30 mn<\/p>\n\n\n\n<p>Cuisson : 25 mn<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (pour 4 personnes) :<\/h2>\n\n\n\n<p>\u00a0<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>180 grs de blanc de\u00a0<a href=\"https:\/\/cuisine.journaldesfemmes.fr\/encyclopedie-produits\/1955686-poireau\/\">poireaux<\/a><\/li><li>1\u00a0<a href=\"https:\/\/cuisine.journaldesfemmes.fr\/encyclopedie-produits\/1957704-echalote\/\">\u00e9chalote<\/a><\/li><li>1\/2 verre de\u00a0<a href=\"https:\/\/cuisine.journaldesfemmes.fr\/encyclopedie-produits\/2410962-vin-blanc\/\">vin blanc<\/a><\/li><li>25 cl de\u00a0<a href=\"https:\/\/cuisine.journaldesfemmes.fr\/encyclopedie-produits\/1958660-creme-liquide\/\">cr\u00e8me liquide<\/a><\/li><li>20 petites\u00a0<a href=\"https:\/\/cuisine.journaldesfemmes.fr\/encyclopedie-produits\/1956672-saint-jacques\/\">noix de Saint-Jacques<\/a><\/li><li><a href=\"https:\/\/cuisine.journaldesfemmes.fr\/encyclopedie-produits\/1958548-sel\/\">sel<\/a><\/li><li><a href=\"https:\/\/cuisine.journaldesfemmes.fr\/encyclopedie-produits\/1956473-poivre\/\">poivre<\/a><\/li><li>un peu de\u00a0<a href=\"https:\/\/cuisine.journaldesfemmes.fr\/encyclopedie-produits\/1956643-beurre\/\">beurre<\/a>\u00a0pour la\u00a0<a href=\"https:\/\/cuisine.journaldesfemmes.fr\/gastronomie\/2740653-cuisson-techniques-et-astuces-pour-bien-cuire-les-aliments\/\">cuisson<\/a><\/li><\/ul>\n\n\n\n<p>Pr\u00e9paration : <br>1 Pour des noix de Saint-Jacques plus moelleuses, faites-les tremper dans du lait chaud. Pendant ce temps,\u00a0<a href=\"https:\/\/cuisine.journaldesfemmes.fr\/astuces-termes-et-tours-de-main\/1957987-emincer-definition\/\">\u00e9mincez<\/a>\u00a0une \u00e9chalote et faites-la revenir dans une po\u00eale avec une noix de beurre.<\/p>\n\n\n\n<p><strong>2<\/strong><a href=\"https:\/\/cuisine.journaldesfemmes.fr\/astuces-termes-et-tours-de-main\/1957987-emincer-definition\/\"> \u00c9mincez<\/a>\u00a0vos blancs de poireaux. Quand l&rsquo;\u00e9chalote commence \u00e0\u00a0<a href=\"https:\/\/cuisine.journaldesfemmes.fr\/astuces-termes-et-tours-de-main\/1958204-blondir-definition\/\">blondir<\/a>, ajoutez les poireaux. Faites les revenir, \u00e0 feu doux, quelques instants. Puis\u00a0<a href=\"https:\/\/cuisine.journaldesfemmes.fr\/astuces-termes-et-tours-de-main\/1957062-deglacer-definition\/\">d\u00e9glacez<\/a>\u00a0avec le vin blanc.<\/p>\n\n\n\n<p><strong>3<\/strong> Ajoutez la cr\u00e8me et laissez\u00a0<a href=\"https:\/\/cuisine.journaldesfemmes.fr\/astuces-termes-et-tours-de-main\/1958013-mijoter-definition\/\">mijoter<\/a>, \u00e0 couvert, pendant environ 20min.<\/p>\n\n\n\n<p><strong>4<\/strong> \u00c9gouttez vos noix de Saint-Jacques et faites-les revenir dans du beurre, 1 minute sur chaque face.<\/p>\n\n\n\n<p>5 Pour finir, <a href=\"https:\/\/cuisine.journaldesfemmes.fr\/astuces-termes-et-tours-de-main\/1958469-dresser-definition\/\">dressez<\/a>\u00a0vos assiettes avec la fondue de poireaux sur laquelle vous ajouterez 3 petites Saint-Jacques. Servez chaud.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9paration : 30 mn Cuisson : 25 mn Ingr\u00e9dients (pour 4 personnes) : \u00a0 180 grs de blanc de\u00a0poireaux 1\u00a0\u00e9chalote 1\/2 verre de\u00a0vin blanc 25 cl de\u00a0cr\u00e8me liquide 20 petites\u00a0noix de Saint-Jacques sel poivre un peu de\u00a0beurre\u00a0pour la\u00a0cuisson Pr\u00e9paration : 1 Pour des noix de Saint-Jacques plus moelleuses, faites-les tremper dans du lait chaud. Pendant [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-4719","post","type-post","status-publish","format-standard","hentry","category-crustaces"],"_links":{"self":[{"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=\/wp\/v2\/posts\/4719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4719"}],"version-history":[{"count":3,"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=\/wp\/v2\/posts\/4719\/revisions"}],"predecessor-version":[{"id":4722,"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=\/wp\/v2\/posts\/4719\/revisions\/4722"}],"wp:attachment":[{"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}