thierry Marrx RECETTE_POUTARGUE-G.png

Boutargue et farce fine

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recette de grand chef alessandra Montagne Gaspacho-de-melon

Gaspacho de melon et boutargue

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Langoustine Royale recette de grand chef phillipe Labbé

Langoustine Royale

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» recipe_name= »Langoustine Royale » prep_time= »1 Heure » cook_time= »4H30″ instructions= »%5B%7B%22instruction%22%3A%22Cuisson%20langoustines%20%3A%20Portez%20%C3%A0%20%C3%A9bullition%201%20litre%20d%E2%80%99eau%20de%20source%20avec%20le%20sel%2C%20le%20persil%20et%20l%E2%80%99aneth.%20Pochez%20les%20langoustines%20jusqu%E2%80%99%C3%A0%20la%20reprise%20de%20l%E2%80%99%C3%A9bullition.%20V%C3%A9rifiez%20la%20temp%C3%A9rature%20%3A%2038%20%C2%B0C%20%C3%A0%20coeur%20des%20langoustines.%20%C3%89gouttez%20les%20langoustines%22%7D%2C%7B%22instruction%22%3A%22Mayonnaise%20%C3%A0%20l%E2%80%99eau%20%3A%20D%C3%A9layez%20la%20l%C3%A9cithine%20avec%204%20cuiller%C3%A9es%20%C3%A0%20soupe%20d%E2%80%99eau.%20Ajoutez%20la%20moutarde%2C%20la%20sauce%20soja%2C%20le%20sucre%2C%20le%20sel%20et%20le%20jus%20decitron.%20%C3%89mulsionnez%20au%20fouet%20le%20reste%20d%E2%80%99eau%20et%20l%E2%80%99huile%20d%E2%80%99olive.%22%7D%2C%7B%22instruction%22%3A%22Mayonnaise%20de%20boutargue%20%3A%20%C3%89mulsionnez%204%20cuiller%C3%A9es%20%C3%A0%20soupe%20de%20mayonnaise%20%C3%A0%20l%E2%80%99eau%20avec%20tous%20les%20ingr%C3%A9dients.%20R%C3%A9servez%20au%20frais.%22%7D%2C%7B%22instruction%22%3A%22Salade%20de%20langoustines%20royales%20D%C3%A9cortiquez%20les%20langoustines.%20%C3%89gouttez%20les%20queues%20sur%20du%20papier%20absorbant.%20M%C3%A9langez%20la%20mayonnaise%20%C3%A0%20la%20boutargue%20avec%20l%E2%80%99essence%20d%E2%80%99anchois%2C%20le%20Tabasco%2C%20le%20jus%20de%20citron%20et%20le%20sel.%20R%C3%A9servez.%22%7D%2C%7B%22instruction%22%3A%22Tomates%20confites%20Pr%C3%A9chauffez%20votre%20four%20%C3%A0%20105%20%C2%B0C%20(th.%203%2F4).%20Pelez%2C%20%C3%A9p%C3%A9pinez%20les%20tomates.%20Pr%C3%A9levez%20les%20quartiers%20de%20chair.%20M%C3%A9langez-les%20avec%20l%E2%80%99huile%20d%E2%80%99olive%2C%20le%20thym%20et%20le%20sel.%20%C3%89talez%20les%20p%C3%A9tales%20de%20tomate%20sur%20une%20plaque%20de%20cuisson%20sans%20les%20superposer.%20Enfournezles%204%20heures%20en%20les%20retournant%20toutes%20les%2030%20minutes.%20V%C3%A9rifiez%20le%20%C2%AB%20confisage%20%C2%BB.%20Elles%20doivent%20rester%20l%C3%A9g%C3%A8rement%20humides.%20Laissez-les%20refroidir.%20Placez-les%20dans%20une%20bo%C3%AEte%20herm%C3%A9tique%20couvertes%20d%E2%80%99huile%20de%20p%C3%A9pins%20de%20raisins.%20R%C3%A9servez%20au%20frais.%22%7D%2C%7B%22instruction%22%3A%22Salade%20de%20tomates%20confites%20M%C3%A9langez%20les%20tomates%20confites%20avec%20le%20reste%20des%20ingr%C3%A9dients.%20R%C3%A9servez.%22%7D%2C%7B%22instruction%22%3A%22Fougasse%20Coupez%20la%20fougasse%20en%20d%C3%A9s%20de%201%20x%201%20cm.%20Faites%20chauffer%20l%E2%80%99huile%20d%E2%80%99olive%20dans%20une%20sauteuse%20et%20faites%20dorer%20les%20d%C3%A9s%20de%20fougasse%20de%20tous%20c%C3%B4t%C3%A9s.%20%C3%89gouttez-les%20puis%20d%C3%A9posezles%20sur%20un%20papier%20absorbant%20pour%20%C3%A9liminer%20l%E2%80%99exc%C3%A8s%20de%20gras.%20Laissez-les%20refroidir.%22%7D%2C%7B%22instruction%22%3A%22Disques%20de%20tomates%20anciennes%20%3A%20Pelez%2C%20%C3%A9p%C3%A9pinez%20les%20tomates.%20Coupez-les%20en%20tranches%20fines%20et%20r%C3%A9guli%C3%A8res.%20D%C3%A9taillez-les%20en%20disques.%20Placez%20au%20centre%20un%20m%C3%A9daillon%20de%20langoustine.%22%7D%2C%7B%22instruction%22%3A%22Gel%20de%20citron%20%C3%A0%20l%E2%80%99eau%20%3A%20Faites%20un%20sirop%20avec%20100%20g%20de%20sucre%20et%2010%20cl%20d%E2%80%99eau.%20Chauffez%20le%20jus%20de%20citron%20avec%20le%20sirop%20obtenu.%20M%C3%A9langez%20%C3%A0%20chaud%20l%E2%80%99agar-agar%20avec%20%C2%BD%20verre%20d%E2%80%99eau.%20Portez%20%C3%A0%20%C3%A9bullition.%20Incorporez%20au%20m%C3%A9lange%20de%20citron.%20Ajoutez%20le%20sel.%20%C3%89talez%20le%20m%C3%A9lange%20sur%20une%20plaque%20m%C3%A9tallique%20froide.%20D%C3%A8s%20que%20le%20m%C3%A9lange%20est%20froid%2C%20mixez-le.%20Versez-le%20dans%20des%20pipettes.%20R%C3%A9servez%20au%20r%C3%A9frig%C3%A9rateur.%22%7D%2C%7B%22instruction%22%3A%22Vinaigrette%20%C3%A0%20la%20cr%C3%A8me%20%3A%20M%C3%A9langez%20l%E2%80%99ensemble%20des%20ingr%C3%A9dients%20de%20la%20vinaigrette.%22%7D%2C%7B%22instruction%22%3A%22Finition%20et%20dressage%20Couvrez%20les%20langoustines%20de%20mayonnaise%20%C3%A0%20la%20boutargue.%20R%C3%A9partissez%20les%20tomates%20confites.%20Ajoutez%20les%20disques%20de%20tomates%20anciennes%2C%20les%20copeaux%20de%20boutargue.%20Assaisonnez%20la%20salade%20de%20mesclun%20avec%20la%20vinaigrette%20%C3%A0%20la%20cr%C3%A8me.%20M%C3%A9langez%20d%C3%A9licatement.%20D%C3%A9posez-la%20ici%20et%20l%C3%A0%20ainsi%20que%20le%20gel%20de%20citron%20et%20des%20d%C3%A9s%20de%20fougasse.%20Terminez%20avec%20les%20fleurs%2C%20les%20herbes%20et%20la%20boutargue%20r%C3%A2p%C3%A9e.%20%22%7D%5D » notes= » » image= »4753″ name_2= »/ SALADE DE LANGOUSTINES ROYALES »]

La classique Prestige 100g

Pro sint falli definitiones no, vel ei verear intellegat. At pri civibus consequat efficiantur, sea altera alterum necessitatibus ea. Odio nostrud vel te, ex sit dicam persecuti. Ea adhuc zril cum, suas brute legimus mei at. At aliquam facilis minimum cum, eum noster dolores voluptatum ea, populo commodo est in. Nec id appareat facilisis. Per in habemus electram adolescens. Possit appellantur his ne, vel at albucius iracundia, quo at expetenda conceptam utamur conclusion.

boutargue à la cire d abeille

Yellow 100g

[qodef_image_gallery type= »slider » enable_image_shadow= »no » space_between_items= »normal » slider_loop= »yes » slider_autoplay= »yes » slider_auto_width= »no » slider_padding= »no » slider_navigation= »no » slider_pagination= »no » slider_pagination_skin= »qodef-light-skin » images= »6785″ image_size= »500×500″] Fin du fin, avec un poid fixe de 100 grammes, elle est recouverte de pure cire d’abeille, selon la recette traditionnelle grecque. Sa délicate saveur de miel plat aux fins connaisseurs. Oeufs de Mulet Sauvage, Sel de Mer non TraitéTous les produits…

La Prestige sans Cire sous Vide 100g

[qodef_image_gallery type= »slider » enable_image_shadow= »no » space_between_items= »normal » slider_loop= »yes » slider_autoplay= »yes » slider_auto_width= »no » slider_padding= »no » slider_navigation= »no » slider_pagination= »no » slider_pagination_skin= »qodef-light-skin » images= »6788″ image_size= »500×500″] Celle-ci est une évidente qui ne cache rien, ni sa forme, ni sa couleur. On peut presque distinguer à travers son emballage transparent et à l’oeil nu les millions d’oeufs microscopiques. Elle reste la préférée des Japonais et des Italiens Oeufs de…

coeur de poutargue

Coeur de Boutargue 40g

[qodef_image_gallery type= »slider » enable_image_shadow= »no » space_between_items= »normal » slider_loop= »yes » slider_autoplay= »yes » slider_auto_width= »no » slider_padding= »no » slider_navigation= »no » slider_pagination= »no » slider_pagination_skin= »qodef-light-skin » images= »6789″ image_size= »500×500″] Des tranches régulières de boutargue ont été prédécoupées dans le meilleur du produit. Cette présentation sous vide de 40 g met en valeur la couleur et laisse apparaître les millions d’oeufs microscopiques. Ce « prêt à déguster » permet aux néophytes de…

Boutargue Rapée 50g

[qodef_image_gallery type= »slider » enable_image_shadow= »no » space_between_items= »normal » slider_loop= »yes » slider_autoplay= »yes » slider_auto_width= »no » slider_padding= »no » slider_navigation= »no » slider_pagination= »no » slider_pagination_skin= »qodef-light-skin » images= »6787″ image_size= »500×500″] Prête à l’emploi avec son poids fixe de 50 g, elle se saupoudre sur les linguine, les spaghettis ou d’autres pâtes. C’est un plus à posséder en réserve dans son réfrigérateur pour parfumer ou relever de multiples préparations culinaires ou donner du…

Boutargue a la cire artisanale

Boutargue Classique

[qodef_pricing_table columns= »qodef-two-columns » space_between_items= »large »][/qodef_pricing_table][qodef_image_gallery type= »slider » enable_image_shadow= »no » space_between_items= »no » slider_loop= »yes » slider_autoplay= »yes » slider_auto_width= »no » slider_padding= »no » slider_navigation= »yes » slider_pagination= »no » slider_pagination_skin= » » images= »5522,5523″ image_size= »large »] Le fleuron de la collection, enrobée de cire de paraffine et de cire d’abeille, celle-ci est commercialisée selon son calibre au kilo. Existe en plusieurs calibres[qodef_icon_with_text type= »icon-top » icon_pack= »font_awesome » fa_icon= » » title_tag= » » custom_icon= »5310″ title= »M » text= »de 70g à 90g » custom_icon_size= »100″ title_color= »#dd3333″ title_top_margin= »-10″ text_top_margin= »10″][qodef_icon_with_text…