Recette faite au Cercle culinaire \u00e0 Rennes<\/p>\n\n\n\n
<\/p>\n\n\n\n
Ingr\u00e9dients court bouillon :<\/strong><\/em><\/p>\n\n\n\n 2 carottes<\/p>\n\n\n\n 1 blanc de poireau<\/p>\n\n\n\n 1 branche de c\u00e9l\u00e9ri<\/p>\n\n\n\n 1 oignon<\/p>\n\n\n\n 2 \u00e9chalotes<\/p>\n\n\n\n 1,25 l eau<\/p>\n\n\n\n 1 zeste de citron<\/p>\n\n\n\n 2 gousses d’ail<\/p>\n\n\n\n 1 clou de girofle<\/p>\n\n\n\n 25 grains de poivre vert<\/p>\n\n\n\n 1\/2 feuille de laurier<\/p>\n\n\n\n 1 petite branche de fenouil frais<\/p>\n\n\n\n 1 branche de thym<\/p>\n\n\n\n 1 l de vin blanc sec<\/p>\n\n\n\n Progression court bouillon :<\/strong><\/em><\/p>\n\n\n\n Cuire tous les ingr\u00e9dients 30 min puis verser le vin blanc et porter \u00e0 \u00e9bullition 30 sec.<\/p>\n\n\n\n Pour la cuisson des homards :<\/strong><\/em><\/p>\n\n\n\n Plonger les homards dans le court bouillon en \u00e9bullition et cuire selon taille (6-10 min). D\u00e9cortiquer et r\u00e9cup\u00e9rer corail.<\/p>\n\n\n\n Ingr\u00e9dients sauce Fernand Point :<\/em><\/strong><\/p>\n\n\n\n 1 cl de vinaigre de Xeres<\/p>\n\n\n\n 4 oeufs<\/p>\n\n\n\n 1 c\u00e0s de moutarde de Dijon<\/p>\n\n\n\n 10 cl de huile d’olive<\/p>\n\n\n\n 2 cl de huile de noisette<\/p>\n\n\n\n 5 cl de l’huile de colza<\/p>\n\n\n\n 6 tiges d’estragon frais<\/p>\n\n\n\n 1 botte de ciboulette<\/p>\n\n\n\n 1 botte de cerfeuil<\/p>\n\n\n\n sel, poivre<\/p>\n\n\n\n Progression sauce :<\/strong><\/em><\/p>\n\n\n\n R\u00e9aliser une mayonnaise et incorporer le vinaigre et les herbes. Jaunes d’oeufs et moutarde puis incorporer les huiles, consistance cr\u00e9meuse.<\/p>\n\n\n\n <\/p>\n\n\n\n Servir avec une salade de haricots verts, batavia et feuille de ch\u00eane.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Recette faite au Cercle culinaire \u00e0 Rennes Ingr\u00e9dients court bouillon : 2 carottes 1 blanc de poireau 1 branche de c\u00e9l\u00e9ri 1 oignon 2 \u00e9chalotes 1,25 l eau 1 zeste de citron 2 gousses d’ail 1 clou de girofle 25 grains de poivre vert 1\/2 feuille de laurier 1 petite branche de fenouil frais 1 … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1419","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1419","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/comments?post=1419"}],"version-history":[{"count":1,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1419\/revisions"}],"predecessor-version":[{"id":1420,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1419\/revisions\/1420"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=1419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=1419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=1419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}