R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 10 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Faites les sauter vivement quelques secondes dans une po\u00eale avec 2 cuill\u00e8res \u00e0 soupe d’huile d’olive.<\/p>\n\n\n\n D\u00e9posez les ensuite dans le panier du cuit vapeur. Dans une casserole, m\u00e9langez la cr\u00e8me et la mandarine. Ciselez les feuilles de basilic et de coriandre.<\/p>\n\n\n\n Dressage<\/strong>: Breuvage<\/strong>: R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 10 minutes Ingr\u00e9dients:16 noix de St Jacques2 cuillers \u00e0 soupe de farine2 cuillers \u00e0 soupe d’huile d’olive20 cl de fumet de poisson\u00bd verre de mandarine royalebasilic, coriandrecr\u00e8me fra\u00eeche … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7623","post","type-post","status-publish","format-standard","hentry","category-fruits-de-mer"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=7623"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7623\/revisions"}],"predecessor-version":[{"id":7624,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7623\/revisions\/7624"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
16 noix de St Jacques
2 cuillers \u00e0 soupe de farine
2 cuillers \u00e0 soupe d’huile d’olive
20 cl de fumet de poisson
\u00bd verre de mandarine royale
basilic, coriandre
cr\u00e8me fra\u00eeche<\/p>\n\n\n\n
Rincez les noix de St Jacques.
Epongez-les.<\/p>\n\n\n\n
Faites les cuire \u00e0 la vapeur du fumet de poisson.
R\u00e9servez au chaud.<\/p>\n\n\n\n
Poivrez.
Portez \u00e0 \u00e9bullition.
Baissez et laissez \u00e9paissir.<\/p>\n\n\n\n
Dressez sur assiettes chaudes en nappant de cr\u00e8me \u00e0 la mandarine.
Parsemez de basilic et de coriandre cisel\u00e9s.<\/p>\n\n\n\n
Graves blanc (Bordeaux)<\/p>\n","protected":false},"excerpt":{"rendered":"