{"id":65,"date":"2015-01-20T17:50:29","date_gmt":"2015-01-20T17:50:29","guid":{"rendered":"http:\/\/pradineslebas.com\/?p=65"},"modified":"2019-10-31T06:47:59","modified_gmt":"2019-10-31T06:47:59","slug":"st-jacques-coquille-en-puree-de-pois-chiche","status":"publish","type":"post","link":"https:\/\/pradineslebas.com\/fr\/st-jacques-coquille-en-puree-de-pois-chiche\/","title":{"rendered":"St-Jacques coquille en pur\u00e9e de pois chiche"},"content":{"rendered":"<p><strong>Ingr\u00e9dients pour 4 personnes<\/strong><\/p>\n<ul>\n<li>12 pi\u00e8ces de coquilles St Jacques (Soit 4 noix par pers, sur un calibre de 4\/5 kg)<\/li>\n<li>500 g de pois chiches<\/li>\n<li>3 g de m\u00e9lange 4 \u00e9pices<\/li>\n<li>2 g de dattes confites &#8211; Sel et poivre<\/li>\n<li>20 cl d\u2019huile d\u2019olive go\u00fbt subtil ( vari\u00e9t\u00e9s Lucques -picholine ou Bouteillan)<\/li>\n<li>gousses d\u2019ail<\/li>\n<li>2 cuill\u00e8res de Thahin\u00e9\u00b4<\/li>\n<li>150 g de gros sel et \u00e9pices enti\u00e8res pour le de\u00b4cor de l\u2019assiette<\/li>\n<li>1 l de bouillon de volaille<\/li>\n<li>1 jus de citron<\/li>\n<li>Garniture aromatiques (Carotte, oignon, poireau, thym, laurier)<\/li>\n<li>4 pluches de cerfeuil Vinaigrette de homard<\/li>\n<li>3 t\u00eates de homard (Int\u00e9rieur et corail)<\/li>\n<li>2 oignons<\/li>\n<li>1 gousse d\u2019ail<\/li>\n<li>2 carottes<\/li>\n<li>1 branche de c\u00e9leri<\/li>\n<li>1 tomate<\/li>\n<li>Persil \/ estragon<\/li>\n<li>10 cl de Cognac<\/li>\n<li>1 l de vin blanc<\/li>\n<li>10 cl de jus de veau Noix de coquille St-Jacques en coquille pure\u00b4e onctueuse de pois chiches aux \u00e9pices, vinaigrette de homard Pr\u00e9paration<\/li>\n<\/ul>\n<p><strong>La recette :<\/strong><\/p>\n<ul>\n<li>Ouvrir les coquilles St Jacques, r\u00e9cup\u00e9rer les noix, les \u00e9barber et les plonger dans de l\u2019eau glac\u00e9e quelques minutes pour les faire raidir.<\/li>\n<li>Les ranger dans une plaque sur papier absorbant, r\u00e9server. Garder les coquilles vides nettoy\u00e9es. La pur\u00e9e<\/li>\n<li>Faire tremper les pois chiches la veille dans de l\u2019eau froide. &#8211; Les cuire dans un fond blanc de volaille avec une garniture aromatique.<\/li>\n<li>Les \u00e9goutter, r\u00e9server le bouillon de cuisson.<\/li>\n<li>Mixer les pois chiches au robot coupe avec 2 gousses d\u2019ail, rajouter 2 1\/2 cuill\u00e8res de Thahin\u00e9.<\/li>\n<li>Rajouter un peu de bouillon a` consistance souhait\u00e9e, jus de citron puis monter a` l\u2019huile d\u2019olive.<\/li>\n<li>Rajouter une petite brunoise de datte confite. Rectifier l\u2019assaisonnement. La vinaigrette de homard<\/li>\n<li>Faire revenir la garniture avec un peu d\u2019huile d\u2019olive, puis ajouter les carcasses de homards pil\u00e9es. Bien faire revenir et colorer.<\/li>\n<li>Flamber le tout avec 10 cl de cognac puis mouiller avec 1\/2 L de vin blanc.<\/li>\n<li>Faire r\u00e9duire pendant 10 mn, puis mouiller a` hauteur.<\/li>\n<li>Laisser r\u00e9duire a` feu moyen environ 1h00.<\/li>\n<li>Passer le fond au chinois \u00e9tamine sans fouler ; si n\u00e9cessaire, le faire r\u00e9duire a` nouveau pour le corser.<\/li>\n<li>Additionner a` 2\/3 de jus de homard, 1\/3 de jus de veau et 2 cl d\u2019huile d\u2019olive. Service Disposer dans le centre de l\u2019assiette une poign\u00e9e de gros sel et quelques \u00e9pices m\u00e9lang\u00e9es. Poser sur le gros sel deux coquilles St Jacques, les remplir chacune d\u2019une cuill\u00e8re \u00e0 potage de pur\u00e9e de pois chiches aux \u00e9pices bien chaude ; disposer une \u00e0 deux noix de St Jacques r\u00f4ties dans chaque coquilles. Verser une cuill\u00e8re de vinaigrette de homard au bord de chaque coquille. D\u00e9corer les coquilles vinaigrette de homard ?avec un brin de cerfeuil frais.<\/li>\n<\/ul>\n<p><strong>D\u00e9guster.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 4 personnes 12 pi\u00e8ces de coquilles St Jacques (Soit 4 noix par pers, sur un calibre de 4\/5 kg) 500 g de pois chiches 3 g de m\u00e9lange 4 \u00e9pices 2 g de dattes confites &#8211; Sel et poivre 20 cl d\u2019huile d\u2019olive go\u00fbt subtil ( vari\u00e9t\u00e9s Lucques -picholine ou Bouteillan) gousses d\u2019ail [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-65","post","type-post","status-publish","format-standard","hentry","category-recettes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ 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