{"id":1834,"date":"2023-06-20T19:21:11","date_gmt":"2023-06-20T19:21:11","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=1834"},"modified":"2023-06-20T21:00:20","modified_gmt":"2023-06-20T21:00:20","slug":"carpaccio-de-saint-jacques-a-la-poule-grasse","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/carpaccio-de-saint-jacques-a-la-poule-grasse","title":{"rendered":"Recette de carpaccio de Saint Jacques \u00e0 la poule grasse"},"content":{"rendered":"\t\t
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Carpaccio et tartare de Saint Jacques \u00e0 la poule grasse<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recette de Jean-Marie Dumaine tir\u00e9e du livre \"Kochen mit Wildpflanzen\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"recette\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Photo d’Andreas Thumm<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingr\u00e9dients pour 4 personnes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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  • 16 Saint Jacques nettoy\u00e9es<\/li>
  • 4 c \u00e0 s d’huile de p\u00e9pins de raisins<\/li>
  • Sel de mer, poivre du moulin<\/li>
  • 10 g de ciboulette des vignes, cisel\u00e9e fine<\/li>
  • 2 c \u00e0 s de jus de citron<\/li>
  • 40 grosses feuilles de poule grasse, d\u00e9barrass\u00e9es de leurs peaux fines<\/li>
  • 4 c \u00e0 c de caviar de truite<\/li><\/ul>

    Huile de ciboulette des vignes\u00a0:<\/p>

    • 10 g de ciboulette des vignes, cisel\u00e9e fine<\/li>
    • 3 c \u00e0 s d’huile de p\u00e9pins de raisins<\/li>
    • 1 c \u00e0 s d’eau<\/li>
    • Sel de mer<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Tempura :<\/p>

      • 12 petites feuilles de poule grasse<\/li>
      • 1 jaune d’oeuf<\/li>
      • 100 ml d’eau<\/li>
      • 60 g de farine tamis\u00e9e<\/li>
      • 1\/2 c \u00e0 c de levure chimique<\/li>
      • 1 c \u00e0 s de ma\u00efzena<\/li>
      • Huile pour frire<\/li>
      • Sel de mer<\/li><\/ul>

        Garniture\u00a0:<\/p>

        • 12 brins de ciboulette des vignes<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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          Pr\u00e9paration de la recette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Pour le carpaccio, tailler 8 Saint Jacques en tranches fines et les poser en rosette sur les assiettes. Lustrer avec 2 c \u00e0 s d’huile de p\u00e9pins de raisins et assaisonner.
          Tailler les 8 Saint Jacques restantes en petits d\u00e9s. Ajouter la ciboulette cisel\u00e9e. Assaisonner de sel, poivre, 2 c \u00e0 s d’huile de p\u00e9pins de raisins et de jus de citron.
          Poser les feuilles de poule grasse en couronne sur le carpaccio. Remplir le tartare dans des petits cercles et les poser dans le milieu des assiettes. Mettre un point de caviar dessus.
          Pour l’huile de ciboulette, mixer tous les ingr\u00e9dients ensemble. Passer au travers d’une passoire fine.
          Pour la tempura, m\u00e9langer juste avant de frire tous les ingr\u00e9dients bien froids en une p\u00e2te liquide homog\u00e8ne. Tremper les feuilles de poule grasse dans la p\u00e2te et frire \u00e0 l’huile chaude ; elles se gonflent alors. Egoutter sur du papier absorbant et assaisonner de sel. En d\u00e9poser 3 sur chaque assiette. Garnir d’huile de ciboulette et de brins de ciboulette.


          <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Carpaccio et tartare de Saint Jacques \u00e0 la poule grasse Recette de Jean-Marie Dumaine tir\u00e9e du livre “Kochen mit Wildpflanzen” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes 16 Saint Jacques nettoy\u00e9es 4 c \u00e0 s d’huile de p\u00e9pins de raisins Sel de mer, poivre du moulin 10 g de ciboulette des vignes, cisel\u00e9e fine 2 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","iawp_total_views":11,"footnotes":""},"class_list":["post-1834","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de carpaccio de Saint Jacques \u00e0 la poule grasse - 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