{"id":5353,"date":"2024-04-15T14:41:10","date_gmt":"2024-04-15T14:41:10","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5353"},"modified":"2024-07-02T10:02:14","modified_gmt":"2024-07-02T10:02:14","slug":"recette-de-noix-de-saint-jacques-poelee-et-pesto-a-lail-des-ours","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-noix-de-saint-jacques-poelee-et-pesto-a-lail-des-ours","title":{"rendered":"Recette de Noix de Saint Jacques po\u00eal\u00e9e et pesto \u00e0 l’ail des ours"},"content":{"rendered":"\t\t
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Noix de Saint Jacques po\u00eal\u00e9e et pesto \u00e0 l'ail des ours,\nsalade d'avocat et mangue \u00e0 la cardamine des pr\u00e9s<\/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 Yoann Hue au restaurant \"Der Vierte K\u00f6nig\" \u00e0 Cologne (Allemagne)<\/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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Photo de Yoann Hue<\/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 12 personnes (portions amuse-bouche)<\/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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Pesto \u00e0 l’ail des ours<\/span><\/p>

  • 100 g de feuilles d’ail des ours<\/span><\/li>
  • 100 g de parmesan<\/span><\/li>
  • 40 g de graines de tournesol l\u00e9g\u00e8rement grill\u00e9es<\/span><\/li>
  • 180 ml d’huile de tournesol<\/span><\/li>
  • 180 ml d’huile d’olive<\/span><\/li>
  • Sel et poivre<\/span><\/li><\/ul>

    Salade d’avocat et mangue<\/span><\/p>

    • 1 mangue<\/span><\/li>
    • 1 avocat<\/span><\/li>
    • 2 c. \u00e0 s. de jus de citron vert<\/span><\/li>
    • 4 c. \u00e0 s. d’huile d’olive<\/span><\/li>
    • 2 c. \u00e0 s. de cardamine des pr\u00e9s hach\u00e9e<\/span><\/li>
    • Sel et poivre<\/span><\/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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      Cro\u00fbtes au miel<\/span><\/p>

      • 1 feuille de p\u00e2te filo<\/span><\/li>
      • 50 g de miel temp\u00e9r\u00e9<\/span><\/li>
      • 10 ml de jus de citron<\/span><\/li>
      • 10 ml d’huile d’olive<\/span><\/li>
      • Fleur de sel<\/span><\/li>
      • Origan s\u00e9ch\u00e9<\/span><\/li>
      • Paprika en poudre<\/span><\/li>
      • Graines de nigelle<\/span><\/li><\/ul>

        Divers<\/span><\/p>

        • 12 noix de Saint Jacques<\/span><\/li>
        • 12 petites feuilles de barbar\u00e9e<\/span><\/li>
        • 12 fleurs d’ail des ours<\/span><\/li>
        • 12 fleurs de cardamine des pr\u00e9s<\/span><\/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 pesto \u00e0 l’ail des ours, ajoutez tous les ingr\u00e9dients sauf l’huile d’olive dans un mixeur. R\u00e9duisez finement en pur\u00e9e. Ajoutez l’huile d’olive petit \u00e0 petit. V\u00e9rifier l’assaisonnement.<\/span><\/p>

          Pour la salade d’avocat et mangue, coupez l’avocat et la mangue en cubes de 1\/2 cm d’\u00e9paisseur. Ajoutez les autres ingr\u00e9dients et assaisonner.<\/span><\/p>

          Pour les cro\u00fbtes au miel, m\u00e9langez le miel avec le jus de citron et l’huile d’olive et \u00e9talez-le sur la feuille de p\u00e2te filo \u00e0 l’aide d’un pinceau. Coupez la p\u00e2te filo en petits triangles et d\u00e9posez-la sur une plaque \u00e0 p\u00e2tisserie. Saupoudrer de graines de nigelle, de paprika en poudre, d’origan s\u00e9ch\u00e9 et de fleur de sel. Cuire au four \u00e0 150\u00b0C pendant environ 10 minutes.<\/span><\/p>

          Po\u00ealer les noix de Saint Jacques dans une po\u00eale bien chaude l\u00e9g\u00e8rement huil\u00e9e, environ 30 sec de chaque c\u00f4t\u00e9. Assaisonner de sel et poivre et finir de cuire quelques minutes au four \u00e0 150 \u00b0C jusqu’\u00e0 ce qu’elles soient ti\u00e8des \u00e0 c\u0153ur.<\/span><\/p>

          Dresser les diff\u00e9rents ingr\u00e9dients dans des coquilles de coquille Saint Jacques comme vous pouvez le voir sur la photo.<\/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\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":"

          Noix de Saint Jacques po\u00eal\u00e9e et pesto \u00e0 l’ail des ours, salade d’avocat et mangue \u00e0 la cardamine des pr\u00e9s Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Pesto \u00e0 l’ail des ours 100 g de feuilles d’ail des ours 100 […]<\/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":"","ocean_second_sidebar":"","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":"","ocean_custom_header_template":"","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":"","ocean_menu_typo_font_family":"","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":"","iawp_total_views":23,"footnotes":""},"class_list":["post-5353","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Noix de Saint Jacques po\u00eal\u00e9e et pesto \u00e0 l'ail des ours - 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