Boutargue et farce fine
[qodef_custom_font title_tag= »h3″ font_weight= » » subtitle_font_weight= » » font_style= »oblique » text_transform= » » text_decoration= » » text_align= » » title= »Recette Thierry Marx » color= »#e02d26″ subtitle= »Chef des restaurants Sur Mesure, Camélia, Bar 8 au Mandarin Oriental à Paris (France) »][qodef_recipe servings= »4 Personnes » ingredients_1= »%5B%7B%22ingredient%22%3A%2216%20palourdes%22%7D%2C%7B%22ingredient%22%3A%224%20verres%20d%E2%80%99eau%20min%C3%A9rale%22%7D%5D » ingredients_2= »%5B%7B%22ingredient%22%3A%2240%20g%20de%20beurre%22%7D%2C%7B%22ingredient%22%3A%22600%20g%20de%20blancs%20de%20poireaux%22%7D%5D » ingredients_3= »%5B%7B%22ingredient%22%3A%2212%20noix%20de%20saint-jacques%22%7D%2C%7B%22ingredient%22%3A%2280%20g%20de%20cr%C3%A8me%20fra%C3%AEche%22%7D%2C%7B%22ingredient%22%3A%22Sel%22%7D%5D » recipe_name= »Boutargue et farce fine » prep_time= »15 Minutes » cook_time= »15 Minutes » instructions= »%5B%7B%22instruction%22%3A%22Palourdes%3A%20Dans%20une%20casserole%2C%20versez%20l%E2%80%99eau%20et%20ajoutez%20les%20palourdes.%20Faites-les%20cuire%20%C3%A0%20fr%C3%A9missement%20jusqu%E2%80%99%C3%A0%20ce%20qu%E2%80%99elles%20s%E2%80%99ouvrent.%20Filtrez%20leur%20jus.%20Retirez%20les%20coquilles%20et%20r%C3%A9servez%20les%20palourdes.%22%7D%2C%7B%22instruction%22%3A%22Poireaux%3A%20%20%20Lavez%20et%20%C3%A9mincez%20finement%20les%20blancs%20de%20poireaux.%20Versezles%20dans%20la%20casserole%20et%20ajoutez%20le%20beurre.%20Faites%20les%20revenir%20quelques%20secondes%20afin%20qu%E2%80%99ils%20restent%20croquants.%22%7D%2C%7B%22instruction%22%3A%22Farce%20fine%3A%20%20%20Mixez%20les%20noix%20de%20saint-jacques%20avec%20la%20cr%C3%A8me%20fra%C3%AEche%20jusqu%E2%80%99%C3%A0%20l%E2%80%99obtention%20d%E2%80%99une%20pur%C3%A9e%20bien%20lisse.%20Salez%20et%20poivrez%20mod%C3%A9r%C3%A9ment.%20Fa%C3%A7onnez%204%20quenelles%20de%20forme%20r%C3%A9guli%C3%A8re%20en%20les%20tournant%20%C3%A0%20l%E2%80%99aide%20de%20deux%20cuill%C3%A8res%20%C3%A0%20soupe.%20Faites-les%20pochez%205%20%C3%A0%206%20minutes%20dans%20le%20jus%20des%20palourdes%20ramen%C3%A9%20%C3%A0%20temp%C3%A9rature.%22%7D%2C%7B%22instruction%22%3A%22Dressage%3A%20%20%20%C3%89mincez%20la%20boutargue%20en%20fines%20lamelles.%20Placez%20au%20fond%20de%20chaque%20bol%2C%20les%20blancs%20de%20poireaux%2C%201%20quenelle%20de%20farce%20fine%20et%204%20palourdes.%20R%C3%A9partissez%20le%20jus%20de%20cuisson.%20Parsemez%20de%20boutargue%20r%C3%A2p%C3%A9e.%20Ajoutez%20quelques%20feuilles%20de%20salade%20et%20terminez%20avec%20des%20lamelles%20de%20boutargue.%20Servez%20ti%C3%A8de.%22%7D%5D » notes= »Dressage 20 g de boutargue râpée 60 g de boutargue Salade au choix (mizuna,…