{"id":7519,"date":"2022-09-20T22:38:05","date_gmt":"2022-09-20T20:38:05","guid":{"rendered":"https:\/\/www.mourguesdugres.com\/?p=7519"},"modified":"2022-09-20T22:39:05","modified_gmt":"2022-09-20T20:39:05","slug":"les-langoustines-de-michel-sarran","status":"publish","type":"post","link":"https:\/\/www.mourguesdugres.com\/en\/les-langoustines-de-michel-sarran","title":{"rendered":"Michel Sarran\u2019s Dublin Bay Prawns"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"7519\" class=\"elementor elementor-7519\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d44ba39 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d44ba39\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-top-column elementor-element elementor-element-59422cc\" data-id=\"59422cc\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-aa994ec elementor-widget elementor-widget-text-editor\" data-id=\"aa994ec\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Recette du\u00a0<em>Guide Thiri\u00e8s<\/em>\u00a0\u2013 Id\u00e9e originale de<em>\u00a0Michel Sarran :<\/em><\/p><p>\u201cSaveurs fra\u00eeches de la langoustine marin\u00e9e au yuzu et risotto glac\u00e9 m\u00e9l\u00e9es \u00e0 la droiture de cette cuv\u00e9e de fruits \u00e0 chair blanche sign\u00e9e Fran\u00e7ois Collard.\u201d<\/p><p>L\u2019accord parfait :\u00a0<a href=\"https:\/\/mourguesdugres.local\/galets-dores\/\">Galets dor\u00e9s<\/a><\/p><hr \/><p><strong>Pr\u00e9paration :<\/strong><\/p><ul><li>50 gr de carottes<\/li><li>30gr d\u2019oignon<\/li><li>20 gr de blanc de poireau<\/li><li>1 gousse d\u2019ail<\/li><li>QS Grains de poivre<\/li><li>12 Langoustines (10\/15)<\/li><\/ul><p>S\u00e9parer t\u00eates et queues des langoustines, d\u00e9cortiquer les queues puis r\u00e9aliser un consomm\u00e9 avec les t\u00eates et les ingr\u00e9dients cit\u00e9s.<\/p><p><strong>Tempura :<\/strong><\/p><ul><li>100 gr de farine T.55<\/li><li>1 cuill\u00e8re \u00e0 caf\u00e9 de levure chimique<\/li><li>1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019arachide<\/li><li>5 gr de sel<\/li><li>100 gr d\u2019eau glac\u00e9<\/li><\/ul><p>M\u00e9langer les ingr\u00e9dients dans l\u2019ordre cit\u00e9, r\u00e9serv\u00e9 au froid pendant environ 1 heure.<\/p><p><strong>Risotto :<\/strong><\/p><ul><li>5 gr d\u2019\u00e9chalotte cisel\u00e9e<\/li><li>40 gr de riz (Arborio)<\/li><li>QS de vin blanc<\/li><li>35 gr de brunoise de tomate<\/li><li>25 gr de brunoise de concombre<\/li><li>5 feuilles de basilic cisel\u00e9es<\/li><li>25 gr de Cr\u00e8me fouett\u00e9e<\/li><li>15 gr de Parmesan<\/li><\/ul><p>Suer l\u2019\u00e9chalote cisel\u00e9e, ajouter le riz et le nacrer puis d\u00e9glacer avec le vin blanc. Mouiller petit \u00e0 petit avec le consomm\u00e9 de langoustine. Hors du feu, ajouter les brunoises et le basilic cisel\u00e9 puis lier avec la cr\u00e8me fouett\u00e9e et le parmesan. Rectifier l\u2019assaisonnement.<\/p><p><strong>Marinade :<\/strong><\/p><ul><li>200 gr d\u2019huile d\u2019olive (de Plomari)<\/li><li>50 gr de jus de yuzu<\/li><li>QS de zestes de citron vert r\u00e2p\u00e9, sel, poivre<\/li><\/ul><p>M\u00e9langer les ingr\u00e9dients cit\u00e9s.<br \/>Tailler les langoustines finement dans la longueur, les mariner au moment pendant environ 5 minutes.<\/p><p><strong>Cr\u00e8me de moutarde :<\/strong><\/p><ul><li>20 gr de cr\u00e8me<\/li><li>1 cuill\u00e8re \u00e0 caf\u00e9 de moutarde de Meaux<\/li><\/ul><p>Monter l\u00e9g\u00e8rement la cr\u00e8me, ajouter la moutarde des Meaux, assaisonner.<\/p><p><strong>Finition :<\/strong><\/p><ul><li>2 mini-courgettes<\/li><li>2 mini-carottes<\/li><\/ul><p>Dans l\u2019appareil \u00e0 tempura, enrober une demi courgette, une demi carotte et une demi langoustine, les frire \u00e0 180\u00b0.<\/p><p><strong>Pr\u00e9sentation :<\/strong><\/p><ul><li>4 rectangles de feuillages (de 15 * 1,5 cm) cuits entre deux plaques<\/li><li>12 gr de caviar d\u2019Aquitaine<\/li><li>QS de feuilles de salade, aneth, fleur de sel (de Camargue)<\/li><\/ul><p>Dans une assiette, verser la marinade, poser dessus un rectanglede feuilletage puis un emporte-pi\u00e8ce de m\u00eames dimensions. Garnir avec le risotto, recouvrir avec 2 langoustines marin\u00e9es et d\u2019un trait de caviar.<br \/>Dresser les l\u00e9gumes en tempura agr\u00e9ment\u00e9s de pousses de salade. Dresser une quenelle de cr\u00e8me de moutarde.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-50d782e\" data-id=\"50d782e\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-072d774 elementor-widget elementor-widget-image\" data-id=\"072d774\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"185\" height=\"600\" src=\"https:\/\/www.mourguesdugres.com\/wp-content\/uploads\/2022\/05\/bouteille_gd_ombre.webp\" class=\"attachment-large size-large wp-image-2171\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Recette du\u00a0Guide Thiri\u00e8s\u00a0\u2013 Id\u00e9e originale de\u00a0Michel Sarran : \u201cSaveurs fra\u00eeches de la langoustine marin\u00e9e au yuzu et risotto glac\u00e9 m\u00e9l\u00e9es \u00e0 la droiture de cette cuv\u00e9e de fruits \u00e0 chair blanche sign\u00e9e Fran\u00e7ois Collard.\u201d L\u2019accord parfait :\u00a0Galets dor\u00e9s Pr\u00e9paration : 50 gr de carottes 30gr d\u2019oignon 20 gr de blanc de poireau 1 gousse d\u2019ail [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7509,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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