{"id":16778,"date":"2016-05-14T12:04:20","date_gmt":"2016-05-14T10:04:20","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=16778"},"modified":"2018-03-07T16:53:47","modified_gmt":"2018-03-07T15:53:47","slug":"recette-entree-joelle-rochette","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-entree-joelle-rochette","title":{"rendered":"Recette: Coquilles Saint-Jacques marin\u00e9es et en tartare au yuzu, sansho vert et curry madras"},"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>ans le cadre des festivit\u00e9s autour de son 90e anniversaire, le Comme chez Soi met le champagne Mo\u00ebt &amp; Chandon \u00e0 l\u2019honneur d\u2019un menu exclusif concoct\u00e9 en duo par Lionel Rigolet et Bernard Dance (Chef de Mo\u00ebt &amp; Chandon). Et ce tout au long du mois de mai. En voici l&rsquo;entr\u00e9e&#8230;<br \/>\n<\/strong><\/p>\n<p style=\"text-align: right;\"><em>Par Jo\u00eblle Rochette<\/em><\/p>\n<h1 style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-16782 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/05\/St-Jacques.png\" alt=\"Entr\u00e9e Coquilles Saint-Jacques Jo\u00eblle Rochette\" width=\"216\" height=\"315\" \/><\/h1>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Ingr\u00e9dients<\/strong><\/span><\/h1>\n<ul style=\"text-align: justify;\">\n<li>60 g de coquilles par personne<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Marinade coquilles<\/span><\/h3>\n<ul style=\"text-align: justify;\">\n<li>15 g de jus de citron jaune<\/li>\n<li>5 g de jus de yuzu<\/li>\n<li>10 g d&rsquo;huile de noisettes<\/li>\n<li>2 g de zestes d&rsquo;orange<\/li>\n<li>2 g de zestes de citron<\/li>\n<li>0,2 g de sansho vert entier<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Tartare de coquilles : (3 cvts)<\/span><\/h3>\n<ul style=\"text-align: justify;\">\n<li>60 g de parures de coquilles marin\u00e9es en brunoise<\/li>\n<li>15 g d&rsquo;oignons verts cisel\u00e9s<\/li>\n<li>10 g de noisettes grill\u00e9es concass\u00e9es<\/li>\n<li>5 g d&rsquo;\u0153ufs de poisson volant au wasabi<\/li>\n<li>10 g de jus de citron jaune<\/li>\n<li>12 g de fruit de la passion frais<\/li>\n<li>5 g d&rsquo;huile de noisettes<\/li>\n<li>10 g d&rsquo;huile d&rsquo;olive<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Mayonnaise citron<\/span><\/h3>\n<ul style=\"text-align: justify;\">\n<li>250 g d&rsquo;huile d&rsquo;arachide<\/li>\n<li>50 g d&rsquo;\u00e9pinards crus<\/li>\n<li>100 g d&rsquo;huile citron<\/li>\n<li>1 jaune d&rsquo;\u0153uf<\/li>\n<li>1 \u0153uf entier<\/li>\n<li>20 g de moutarde gantoise<\/li>\n<li>2,5 g de sel<\/li>\n<li>0,5 g de poudre de curry madras<\/li>\n<li>1 g de gel espessa<\/li>\n<li>10 g de vinaigre de citron<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Garnitures<\/span><\/h3>\n<ul style=\"text-align: justify;\">\n<li>triangle de p\u00e2te \u00e0 brick + poudre de piment d&rsquo;Espelette et fleur de sel<\/li>\n<li>feuille d&rsquo;oseille rouge<\/li>\n<li>branche de salade moutarde frite<\/li>\n<li>poudre de persil<\/li>\n<li>sel et poivre du moulin<\/li>\n<\/ul>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Pr\u00e9paration<\/strong><\/span><\/h1>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Coquilles<\/span><\/h3>\n<ul>\n<li style=\"text-align: justify;\">Tailler les coquilles en rondelles de +\/- 0,5 cm et les d\u00e9poser dans la marinade.<\/li>\n<li style=\"text-align: justify;\">Laisser mariner 3 heures puis \u00e9goutter.<\/li>\n<li style=\"text-align: justify;\">Tailler \u00e0 l&#8217;emporte-pi\u00e8ce rond.<\/li>\n<li style=\"text-align: justify;\">Couper les parures en brunoise et les garder pour le tartare.<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Marinade coquilles<\/span><\/h3>\n<ul>\n<li style=\"text-align: justify;\">M\u00e9langer au fouet dans un bol : le jus de citron jaune, le jus de yuzu, l&rsquo;huile de noisette, les zestes d&rsquo;orange, les zestes de citron et le sansho vert.<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Tartare de coquilles<\/span><\/h3>\n<ul>\n<li style=\"text-align: justify;\">Rassembler dans un bol : les parures de coquilles, les oignons verts, les noisettes grill\u00e9es, les \u0153ufs de poisson volant au wasabi, le jus de citron, les fruits de la passion, l&rsquo;huile de noisette, l&rsquo;huile d&rsquo;olive, assaisonner.<\/li>\n<li style=\"text-align: justify;\">Bien m\u00e9langer et rectifier l&rsquo;assaisonnement.<\/li>\n<li style=\"text-align: justify;\">Partager dans des emporte-pi\u00e8ce, bien tasser et \u00e9goutter.<\/li>\n<li style=\"text-align: justify;\">D\u00e9poser au centre de l&rsquo;assiette.<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Mayonnaise citron<\/span><\/h3>\n<ul>\n<li style=\"text-align: justify;\">Passer l&rsquo;huile d&rsquo;arachide au thermomix avec les feuilles d&rsquo;\u00e9pinards. Mixer le plus fin possible.<\/li>\n<li style=\"text-align: justify;\">Dans une mesure, d\u00e9poser dans le fond : le jaune d&rsquo;\u0153uf, l&rsquo;\u0153uf entier, la moutarde, le sel, la poudre de curry, ajouter le vinaigre de citron, l&rsquo;huile de citron, l&rsquo;huile d&rsquo;arachide (mix\u00e9e avec les \u00e9pinards) et le gelespessa.<\/li>\n<li style=\"text-align: justify;\">Monter avec le bamix et rectifier l&rsquo;assaisonnement.<\/li>\n<li style=\"text-align: justify;\">Verser dans une pipette.<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Dressage<\/span><\/h3>\n<ul>\n<li style=\"text-align: justify;\">Au centre, le tartare de coquilles, en garniture : une feuille d&rsquo;oseille rouge, la branche de salade moutarde frite.<\/li>\n<li style=\"text-align: justify;\">D\u00e9poser 5 tranches de coquilles marin\u00e9es autour, assaisonner de fleur de sel et de poivre.<\/li>\n<li style=\"text-align: justify;\">Faire de beaux points de mayonnaise citron entre chaque coquille et terminer avec 3 triangles de p\u00e2te \u00e0 brick piqu\u00e9s.<\/li>\n<\/ul>\n<hr \/>\n<p style=\"text-align: center;\"><em>Article parut sur le site de Jo\u00eblle Rochette<br \/>\n<a href=\"http:\/\/www.joellerochette.com\/\" target=\"_blank\">www.joellerochette.com<\/a><br \/>\n<\/em><\/p>\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>Dans le cadre des festivit\u00e9s autour de son 90e anniversaire, le Comme chez Soi met le champagne Mo\u00ebt &#038; Chandon \u00e0 l\u2019honneur d\u2019un menu exclusif tout au long de ce mois de mai. En voici l&rsquo;entr\u00e9e&#8230;<\/p>\n","protected":false},"author":2,"featured_media":16858,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[790,793],"class_list":["post-16778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-gastronomie-vin","tag-joelle-rochette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette: Coquilles Saint-Jacques marin\u00e9es et en tartare au yuzu, sansho vert et curry madras - Fifty &amp; Me MAGAZINE<\/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\/recette-entree-joelle-rochette\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette: Coquilles Saint-Jacques marin\u00e9es et en tartare au yuzu, sansho vert et curry madras - Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Reading Time:  2 minutesDans le cadre des festivit\u00e9s autour de son 90e anniversaire, le Comme chez Soi met le champagne Mo\u00ebt &amp; Chandon \u00e0 l\u2019honneur d\u2019un menu exclusif tout au long de ce mois de mai. 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