\u2022 \u00a0Carapace de homard ( t\u00eate, queue, pattes et pinces )<\/p>\n
\u2022 \u00a01\/2 litre d’huile de p\u00e9pins de raisin<\/p>\n
\u2022 \u00a02 belles carottes en d\u00e9s<\/p>\n
\u2022 \u00a02 \u00e9chalotes hach\u00e9es<\/p>\n
\u2022 1 gousse d’ail juste \u00e9cras\u00e9e<\/p>\n
\u2022 \u00a0Thym et laurier<\/p>\n
\u2022 \u00a0Sel fin<\/p>\n
<\/p>\n
C<\/b>oncasser les carapaces en petits morceaux.<\/p>\n
F<\/strong>aire chauffer un peu d’huile dans une cocotte, y mettre les morceaux de carapace.<\/p>\n L<\/strong>es laisser se colorer puis ajouter les carottes, les \u00e9chalotes hach\u00e9es, thym, laurier et la gousse d’ail \u00e9cras\u00e9e.<\/p>\n M<\/strong>\u00e9langer le tout.<\/p>\n V<\/strong>erser l’ensemble dans un bocal ( conserve ), ajouter l’huile restante.<\/p>\n F<\/strong>ilmer l’ouverture du bocal.<\/p>\n F<\/strong>aire bouillir de l’eau dans une casserole, y d\u00e9poser le bocal.<\/p>\n R<\/strong>\u00e9duire le feu, laisser \u00e0 fr\u00e9missement pendant 1 heure.<\/p>\n A<\/strong>pr\u00e8s refroidissement, filtrer pour r\u00e9cup\u00e9rer cette huile de homard bien color\u00e9e.<\/p>\n C<\/b>hoisir un joli flacon pour pr\u00e9senter l’huile de homard.<\/p>\n D<\/strong>\u00e9licieuse sur des coquilles Saint-Jacques en carpaccio, des p\u00e2tes, du riz, du poisson blanc…<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" \u2022 \u00a0Carapace de homard ( t\u00eate, queue, pattes et pinces ) \u2022 \u00a01\/2 litre d’huile de p\u00e9pins de raisin \u2022 \u00a02 belles carottes en d\u00e9s \u2022 \u00a02 \u00e9chalotes hach\u00e9es \u2022 1 gousse d’ail juste \u00e9cras\u00e9e \u2022 \u00a0Thym et laurier \u2022 \u00a0Sel fin Concasser les carapaces en petits morceaux. Faire chauffer un peu d’huile dans une cocotte, y mettre les morceaux de carapace. Les laisser se colorer puis ajouter les carottes, les \u00e9chalotes hach\u00e9es, thym, laurier et la gousse d’ail \u00e9cras\u00e9e. M\u00e9langer le tout. Verser l’ensemble dans un bocal ( conserve ), ajouter l’huile restante. Filmer l’ouverture du bocal. Faire bouillir de l’eau dans une casserole, y d\u00e9poser le bocal. R\u00e9duire le feu, laisser \u00e0 fr\u00e9missement pendant 1 heure. Apr\u00e8s refroidissement, filtrer pour r\u00e9cup\u00e9rer cette huile de homard bien color\u00e9e. Choisir un joli flacon pour pr\u00e9senter l’huile de homard. D\u00e9licieuse sur des coquilles Saint-Jacques en carpaccio, des p\u00e2tes, du riz, du poisson blanc… <\/p>\n","protected":false},"author":1,"featured_media":4112,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475,30,29,31,27,120,136],"tags":[765,362,5,678,43,14,4,766,15,47,157,39,19,491,602,194,769,33,36,6,37,763,328,22,279],"class_list":["post-4111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-accommoder-les-restes","category-accompagnement","category-assaisonnement","category-condiments","category-crustace-non-classe","category-les-petites-astuces-de-christiane","category-marinade","tag-accompagnement","tag-ail","tag-blog-cuisine","tag-carapace-de-homard","tag-carottes","tag-christiane","tag-christiane-cuisine","tag-condiments","tag-cuisine","tag-cuisson-simple","tag-echalote","tag-elegant","tag-facile","tag-homard","tag-huile-de-pepins-de-raisin","tag-laurier","tag-legumes","tag-poisson","tag-recette-bistrot","tag-recettes","tag-repas-entre-amis","tag-salade","tag-sel","tag-simple","tag-thym"],"_links":{"self":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/4111"}],"collection":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4111"}],"version-history":[{"count":3,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/4111\/revisions"}],"predecessor-version":[{"id":4115,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/4111\/revisions\/4115"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/media\/4112"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}