{"id":10110,"date":"2015-12-29T08:45:30","date_gmt":"2015-12-29T07:45:30","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=10110"},"modified":"2018-03-29T11:32:52","modified_gmt":"2018-03-29T09:32:52","slug":"lhuitre-gillardeau-a-lavocat-et-son-granite-dalgues-wakame","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/lhuitre-gillardeau-a-lavocat-et-son-granite-dalgues-wakame","title":{"rendered":"L&rsquo;Hu\u00eetre Gillardeau \u00e0 l&rsquo;avocat et son granit\u00e9 d&rsquo;algues wakam\u00e9"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">D<\/span>\u00e9couvrez une recette toute en simplicit\u00e9 sign\u00e9e Laurent Martin. Facile \u00e0 r\u00e9aliser, elle enchantera les gastronomes et leurs invit\u00e9s les plus curieux&#8230; Ou quand l&rsquo;iode finement glac\u00e9e se marie \u00e0 la douceur de la noisette.<\/strong><\/p>\n<p style=\"text-align: right;\"><em>Par Joelle Rochette\u00a0<\/em><\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-10150 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2015\/12\/Hu\u00eetres-Gillardeau.png\" alt=\"life-magazine-huitres\" width=\"340\" height=\"453\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/12\/Hu\u00eetres-Gillardeau.png 480w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/12\/Hu\u00eetres-Gillardeau-315x420.png 315w\" sizes=\"auto, (max-width: 340px) 100vw, 340px\" \/><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Ingr\u00e9dients<\/strong><\/span><\/p>\n<ul>\n<li style=\"text-align: justify;\">Huitres Gillardeau<\/li>\n<li style=\"text-align: justify;\">1 L de Vichy<\/li>\n<li style=\"text-align: justify;\">100 g d\u2019algues Wakam\u00e9 frais<\/li>\n<li style=\"text-align: justify;\">20 gr de gingembre<\/li>\n<li style=\"text-align: justify;\">100 gr de jus de c\u00e9leri vert<\/li>\n<li style=\"text-align: justify;\">3 zestes de citron vert<\/li>\n<li style=\"text-align: justify;\">30 gr de wakam\u00e9 s\u00e9ch\u00e9<\/li>\n<li style=\"text-align: justify;\">1 avocat bien m\u00fbr<\/li>\n<li style=\"text-align: justify;\">1 citron jaune<\/li>\n<li style=\"text-align: justify;\">huile d\u2019olive<\/li>\n<li style=\"text-align: justify;\">sel et poivre<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Pr\u00e9paration du granit\u00e9<\/strong><\/span>\u00a0Tremper l\u2019algue dans l\u2019eau durant 24 h. Chauffer ensuite durant 10 minutes (compter ce temps \u00e0 partir du moment o\u00f9 l\u2019eau commence \u00e0 fr\u00e9mir). Ecumer, filtrer puis ajouter les autres \u00e9l\u00e9ments (gingembre, jus de c\u00e9leri vert, zestes) dans le liquide chaud. Filtrer une fois le liquide refroidi. Puis ajouter les 30 gr de Wakam\u00e9 s\u00e9ch\u00e9 et pulv\u00e9riser en poudre. Congeler dans des bacs pas trop haut afin de pouvoir gratter ceux-ci. Dans de l\u2019eau fr\u00e9missante, \u00e9chauder une hu\u00eetre Gillardeau enti\u00e8re (dans sa coquille) durant 1 minute puis la retirer. Ouvrir l\u2019huitre tout en veillant \u00e0 garder le jus pour une autre pr\u00e9paration. Retirer les impuret\u00e9s puis couper le pied de l\u2019hu\u00eetre afin que cela soit plus facile \u00e0 manger.<\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Pr\u00e9parer une pur\u00e9e d\u2019avocat<\/strong><\/span>\u00a0Choisir un avocat bien m\u00fbr, l\u2019\u00e9craser avec du jus de citron puis le passer au tamis tr\u00e8s fin. Assaisonner d\u2019un trait d\u2019huile d\u2019olive et ajouter sel et poivre. Dresser dans la coquille d\u2019hu\u00eetre un peu de pur\u00e9e d\u2019avocat. Placer l\u2019hu\u00eetre raidie et, \u00e0 la derni\u00e8re minute, ajouter le granit\u00e9 d\u2019algues.<\/p>\n<p style=\"text-align: center;\"><strong>Plus d&rsquo;informations:\u00a0<a href=\"http:\/\/www.joellerochette.com\/\" target=\"_blank\">http:\/\/www.joellerochette.com\/<\/a><\/strong><\/p>\n<hr \/>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Une divine mise en bouche facile \u00e0 r\u00e9aliser \u2026 qui laisse les papilles en \u00e9moi.<\/p>\n","protected":false},"author":2,"featured_media":10131,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[819,793,275],"class_list":["post-10110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-fetes","tag-joelle-rochette","tag-recette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La Gillardeau personnalis\u00e9e par un grand chef cuisinier<\/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:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/lhuitre-gillardeau-a-lavocat-et-son-granite-dalgues-wakame\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Gillardeau personnalis\u00e9e par un grand chef cuisinier\" \/>\n<meta property=\"og:description\" content=\"Reading Time:  2 minutesUne divine mise en bouche facile \u00e0 r\u00e9aliser \u2026 qui laisse les papilles en \u00e9moi.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/lhuitre-gillardeau-a-lavocat-et-son-granite-dalgues-wakame\" \/>\n<meta property=\"og:site_name\" content=\"Fifty &amp; 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