{"id":7021,"date":"2024-09-09T10:29:51","date_gmt":"2024-09-09T10:29:51","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7021"},"modified":"2024-09-09T10:33:12","modified_gmt":"2024-09-09T10:33:12","slug":"recette-de-saint-jacques-et-huile-de-berce","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-saint-jacques-et-huile-de-berce","title":{"rendered":"Recette de Saint Jacques et huile de berce"},"content":{"rendered":"\t\t
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Noix de Saint Jacques avec une pur\u00e9e de c\u00e9leri au miel, huile de berce et vinaigrette au citron vert<\/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<\/b>\u00a0et de Yoann Hue<\/strong><\/span><\/p>

tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche”<\/span><\/strong>.<\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Noix\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\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 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

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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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Vinaigrette au citron vert :<\/p>

  • 20 g de zestes r\u00e2p\u00e9s de citrons verts<\/li>
  • 80 ml d’huile de tournesol<\/li>
  • Sel<\/li>
  • 50 m d’eau<\/li>
  • 20 ml de jus de citron vert<\/li><\/ul>

    Pur\u00e9e de c\u00e9leri au miel\u00a0:<\/p>

    • 200 g de c\u00e9leri-rave<\/li>
    • 10 g de miel<\/li>
    • Sel<\/li>
    • 50 g de beurre<\/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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      Huile de berce :<\/p>

      • 25 g de graines de berce bien vertes<\/li>
      • Sel<\/li>
      • 50 ml d’huile de tournesol<\/li><\/ul>

        Noix de Saint-Jacques\u00a0:<\/p>

        • 2 c \u00e0 s d’huile de tournesol<\/li>
        • 400 g de noix de Saint-Jacques pr\u00eates \u00e0 cuire<\/li><\/ul>

          Dressage\u00a0:<\/p>

          • 100 g de c\u00e9leri-branche<\/li>
          • 50 g de c\u00e9leri-rave, taill\u00e9 en fin filaments<\/li>
          • Feuilles tendres de c\u00e9leri-branche et de berce<\/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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            Ajouter les zestes r\u00e2p\u00e9s de citrons verts dans l’huile et laisser mac\u00e9rer 2 jours. M\u00e9langer ensemble le sel, l’eau et le jus de citron vert jusqu’\u00e0 ce que le sel soit dissout. Ajouter alors l’huile mac\u00e9r\u00e9e de citron vert et v\u00e9rifier l’assaisonnement.

            Pr\u00e9chauffer le four \u00e0 200 \u00b0C. Bien laver le c\u00e9leri-rave en brossant la peau dans l’eau. Envelopper le c\u00e9leri avec sa peau dans du papier aluminium, et le cuire environ 2 heures au four.
            Eplucher le c\u00e9leri, mixer en pur\u00e9e avec le sel et le miel, et monter avec le beurre en morceaux. Passer la pur\u00e9e au tamis fin et v\u00e9rifier l’assaisonnement.

            Hacher finement les graines de berce, assaisonner de sel, puis mixer en ajoutant l’huile petit \u00e0 petit. Passer au travers d’une passoire fine et v\u00e9rifier l’assaisonnement.

            Chauffer l’huile de tournesol dans une po\u00eale T\u00e9fal, et y saisir les noix de Saint-Jacques de chaque c\u00f4t\u00e9. Laver le c\u00e9leri-branche. Le tailler en tron\u00e7ons de 10 cm, puis en tagliatelles fines et r\u00e9guli\u00e8res \u00e0 l’aide d’une trancheuse. Les plonger dans de l’eau glac\u00e9e durant environ 1 heure.

            Disposer harmonieusement une cuill\u00e8re \u00e0 soupe de pur\u00e9e de c\u00e9leri sur chaque assiette. Verser alors une cuill\u00e8re \u00e0 caf\u00e9 d’huile de berce et une cuill\u00e8re \u00e0 soupe de vinaigrette au citron vert. Placer les noix de Saint-Jacques sur l’assiette. Bien \u00e9goutter les tagliatelles de c\u00e9leri, les d\u00e9poser sur chaque assiette puis les assaisonner d’un peu de vinaigrette au citron vert. Poser quelques filaments de c\u00e9leri-rave. Frire 4 feuilles de c\u00e9leri et les d\u00e9poser sur les Saint-Jacques.<\/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 avec une pur\u00e9e de c\u00e9leri au miel, huile de berce et vinaigrette au citron vert Recette de Jean-Marie Dumaine\u00a0et de Yoann Hue tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche”. Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Vinaigrette au citron vert : 20 g de zestes r\u00e2p\u00e9s de […]<\/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":11,"footnotes":""},"class_list":["post-7021","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Saint Jacques et huile de berce - 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