{"id":3320,"date":"2016-11-23T12:32:09","date_gmt":"2016-11-23T11:32:09","guid":{"rendered":"http:\/\/trebla.ch\/st-jakobsmuscheln-mit-amur-caviar-imperial\/?lang=fr"},"modified":"2017-05-19T14:58:44","modified_gmt":"2017-05-19T12:58:44","slug":"st-jakobsmuscheln-mit-amur-caviar-imperial","status":"publish","type":"post","link":"https:\/\/trebla.ch\/fr\/recettes\/st-jakobsmuscheln-mit-amur-caviar-imperial\/","title":{"rendered":"Coquilles St. Jacques au caviar AMUR, IMPERIAL"},"content":{"rendered":"

Pour 4 personnes<\/h3>\n<\/table>\n
\n
\n
\n\n\n\n\n\n\n\n\n\n\n
50 g<\/strong><\/td>\n<\/td>\nCiboulette finement hach\u00e9e<\/strong><\/td>\n<\/tr>\n
16<\/strong><\/td>\n<\/td>\nCoquilles St. jacques fra\u00eeches<\/strong><\/td>\n<\/tr>\n
100 g<\/strong><\/td>\n<\/td>\nCaviar AMUR, IMPERIAL<\/strong><\/td>\n<\/tr>\n
2,5 dl<\/strong><\/td>\n<\/td>\nCr\u00e8me<\/strong><\/td>\n<\/tr>\n
80 g<\/strong><\/td>\n<\/td>\nBeurre<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nJus de 2 citrons<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nZestes de 2 citrons<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nSel de Gu\u00e9rande et poivre<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h3>\n

Pr\u00e9paration<\/h3>\n
    \n
  1. Beurrer l\u00e9g\u00e8rement 4 assiettes. Couper les coquilles St. Jacques en fines tranches et d\u00e9poser \u00e0 plat 10 tranches dans chaque assiette.
    \nPuis d\u00e9poser env. 1 g de caviar sur chaque coquille St. Jacques. Couvrir d\u00e9licatement le caviar avec le reste des tranches de coquilles St. Jacques. Enduire l\u00e9g\u00e8rement la couche sup\u00e9rieure des tranches avec du beurre.
     <\/li>\n
  2. Dans une petite casserole porter \u00e0 \u00e9bullition des zestes d\u2019un citron dans le jus d\u2019un citron additionn\u00e9 d\u2019un peu d\u2019eau. Retirer la casserole du feu et la plonger dans de l\u2019eau froide pour la refroidir rapidement puis filtrer.
     <\/li>\n
  3. Ensuite r\u00e9chauffer jusqu\u2019\u00e0 br\u00e8ve \u00e9bullition 2,5dl de cr\u00e8me dans une sauteuse, ajouter le jus du deuxi\u00e8me citron, saler, poivrer, incorporer 50 gr de beurrer et battre bri\u00e8vement ce m\u00e9lange pour l\u2019obtention d\u2019une sauce.
     <\/li>\n
  4. Juste avant de servir incorporer d\u00e9licatement le reste du caviar AMUR, IMPERIAL dans la sauce ainsi obtenue. Enfourner les 4 assiettes contenant les tranches de coquilles St. Jacques dans un four pr\u00e9chauff\u00e9 \u00e0 150\u00b0C pour une dur\u00e9e de 4 minutes pour les r\u00e9chauffer bri\u00e8vement. Attention NE PAS faire cuire.
     <\/li>\n
  5. Verser la sauce obtenue comme d\u00e9crit ci-dessus un peu r\u00e9chauff\u00e9e sur les coquilles St. Jacques \u00e0 la sortie des assiettes du four. Parsemer d\u2019un peu de sel de Gu\u00e9rande, de zestes de citrons et de ciboulette hach\u00e9e.
     <\/li>\n<\/ol>\n

    Bon app\u00e9tit.<\/p>\n

    Patrick Zimmermann<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"Pour 4 personnes 50 g Ciboulette finement hach\u00e9e 16 Coquilles St. jacques fra\u00eeches 100 g Caviar Lire la suite","protected":false},"author":68,"featured_media":3520,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[151],"tags":[],"class_list":["post-3320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","cat-151-id"],"yoast_head":"\nCoquilles St. Jacques au caviar AMUR, IMPERIAL | Trebla AG<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/trebla.ch\/rezepte\/st-jakobsmuscheln-mit-amur-caviar-imperial\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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