{"id":6322,"date":"2024-06-29T21:45:11","date_gmt":"2024-06-29T21:45:11","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=6322"},"modified":"2024-07-02T10:00:32","modified_gmt":"2024-07-02T10:00:32","slug":"recette-de-gambas-marinee-a-lorigan-et-au-curry","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-gambas-marinee-a-lorigan-et-au-curry","title":{"rendered":"Recette de Gambas marin\u00e9e \u00e0 l’origan et au curry"},"content":{"rendered":"\t\t
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Gambas marin\u00e9e \u00e0 l'origan et au curry, salade de boulgour \u00e0 l'achill\u00e9e millefeuille et mayonnaise \u00e0 l'orange et au safran<\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Gambas\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 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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Gambas<\/p>

  • 12 Gambas<\/li>
  • 4 c. \u00e0 s. d’huile d’olive<\/li>
  • 1 gousse d’ail<\/li>
  • 1\/2 c. \u00e0 c. de curry<\/li>
  • 1 c. \u00e0 s. de feuilles d’origan hach\u00e9es<\/li><\/ul>

    Mayonnaise \u00e0 l’orange et au safran<\/p>

    • 1 \u0153uf mollet (cuit 5 min)<\/li>
    • 100 ml de jus d’orange r\u00e9duit de moiti\u00e9<\/li>
    • 1\/2 c. \u00e0 c. de moutarde<\/li>
    • 15 pistils de safran<\/li>
    • 150 ml d’huile de tournesol<\/li>
    • Sel<\/li>
    • le zeste r\u00e2p\u00e9 d’une demie orange<\/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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      Salade de boulgour \u00e0 l’achill\u00e9e millefeuille<\/span><\/p>

      • 200 g de boulgour<\/span><\/li>
      • 1\/2 oignon<\/span><\/li>
      • 1\/2 concombre<\/span><\/li>
      • 1 tomate \u00e9p\u00e9pin\u00e9e<\/span><\/li>
      • Sel, poivre<\/span><\/li>
      • 1\/2 c. \u00e0 c. de Ras el hanout<\/span><\/li>
      • 3 c. \u00e0 s. de jus de citron<\/span><\/li>
      • 6 c. \u00e0 s. d’huile d’olive<\/span><\/li>
      • 1 poign\u00e9e de feuilles d’achill\u00e9e millefeuille hach\u00e9es finement<\/li><\/ul>

        Huile d’origan<\/p>

        • 30 g de feuilles d’origan<\/li>
        • 60 g d’huile de tournesol<\/li>
        • Sel<\/li><\/ul>

          D\u00e9cor<\/span><\/p>

          • 12 tiges fleuries d’achill\u00e9e millefeuille<\/span><\/li>
          • 24 petites feuilles d’achill\u00e9e millefeuille<\/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 la salade de boulgour, couper l’oignon, le concombre et la tomate en petits d\u00e9s, les saler et laisser mac\u00e9rer quelques heures. \u00c9goutter l’eau des l\u00e9gumes. Porter de l’eau \u00e0 \u00e9bullition dans une casserole, y verser le boulgour et cuire 10 minutes. \u00c9goutter et rafra\u00eechir. \u00c9grener le boulgour, ajouter la brunoise de l\u00e9gumes \u00e9goutt\u00e9e ainsi que l’achill\u00e9e millefeuille hach\u00e9e puis assaisonner de ras el hanout, de jus de citron et d’huile d’olive. V\u00e9rifier l’assaisonnement.<\/span><\/p>

            Pour l’huile d’origan, hacher finement les feuilles d’origan, les mixer finement avec l’huile et assaisonner de sel.<\/p>

            Pour la mayonnaise, r\u00e9duire le safran en poudre dans un mortier et le mettre \u00e0 infuser dans le jus d’orange r\u00e9duit. Mixer ensemble l’\u0153uf, le jus d’orange, la moutarde, le sel et les zestes d’orange. Ajouter petit \u00e0 petit l’huile tout en continuant de mixer pour homog\u00e9n\u00e9iser l’\u00e9mulsion. V\u00e9rifier l’assaisonnement.<\/p>

            Pour les gambas, mixer ensemble l’origan hach\u00e9, l’ail, le curry, le sel et l’huile d’olive. D\u00e9cortiquer les gambas et les m\u00e9langer \u00e0 la marinade. Laisser mariner quelques heures. Saisir alors les gambas dans une po\u00eale chaude 1 minute de chaque c\u00f4t\u00e9.<\/p>

            Dresser les diff\u00e9rents ingr\u00e9dients dans des petits ramequins 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":"

            Gambas marin\u00e9e \u00e0 l’origan et au curry, salade de boulgour \u00e0 l’achill\u00e9e millefeuille et mayonnaise \u00e0 l’orange et au safran 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) Gambas 12 Gambas 4 c. \u00e0 s. d’huile d’olive 1 gousse d’ail 1\/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":"","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":17,"footnotes":""},"class_list":["post-6322","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Gambas marin\u00e9e \u00e0 l'origan et au curry - 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