{"id":597,"date":"2017-01-09T18:09:10","date_gmt":"2017-01-09T17:09:10","guid":{"rendered":"http:\/\/www.terratair.com\/Blog\/?page_id=597"},"modified":"2017-01-09T18:11:02","modified_gmt":"2017-01-09T17:11:02","slug":"veau-en-tartare-au-citron-confit-et-safran","status":"publish","type":"page","link":"https:\/\/www.terratair.com\/Blog\/veau-en-tartare-au-citron-confit-et-safran\/","title":{"rendered":"Veau en tartare au citron confit et safran"},"content":{"rendered":"<p><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\"><b>Recette de cuisine pour 4 personnes<\/b><\/span><\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\"><b>Pr\u00e9paration : 1h<\/b><\/span><\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\"><b>Cuisson : &#8211;<\/b><\/span><\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\"><b>Ingr\u00e9dients :<\/b> <\/span><\/span><\/p>\n<ul>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">400g de longe de veau<\/span><\/span><\/p>\n<\/li>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">1\/8 de botte de ciboulette<\/span><\/span><\/p>\n<\/li>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">sel et poivre du moulin<\/span><\/span><\/p>\n<\/li>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">0.1g de safran en pistil<\/span><\/span><\/p>\n<\/li>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">1\/2 citron confit au sel<\/span><\/span><\/p>\n<\/li>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">3g de s\u00e9same dor\u00e9<\/span><\/span><\/p>\n<\/li>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">5g d\u2019huile de s\u00e9same grill\u00e9<\/span><\/span><\/p>\n<\/li>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">20g d\u2019huile de p\u00e9pins de raisin.<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\"><b>Pour la salade<\/b><\/span><\/span><\/p>\n<ul>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">1 fris\u00e9e c\u00f4tes fines bien blanche<\/span><\/span><\/p>\n<\/li>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">1\/8 de botte de ciboulette<\/span><\/span><\/p>\n<\/li>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">5g de s\u00e9same dor\u00e9.<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\"><b>Pour la vinaigrette<\/b><\/span><\/span><\/p>\n<ul>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">10g de vinaigre de vin vieux<\/span><\/span><\/p>\n<\/li>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">10g d\u2019huile de s\u00e9same<\/span><\/span><\/p>\n<\/li>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">20g d\u2019huile de p\u00e9pins de raisin<\/span><\/span><\/p>\n<\/li>\n<li>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">sel et poivre du moulin<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\"><b>En cuisine :<\/b> <\/span><\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">Tartare :<\/span><\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">Parer la longe, la d\u00e9tailler en brunoise (petit d\u00e9s), r\u00e9server au frais et sur glace.<\/span><\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">Garniture : tailler le citron confit en brunoise, ciseler finement la ciboulette, r\u00e9unir tous les ingr\u00e9dients, puis au moment de passer \u00e0 table assaisonner, servir aussit\u00f4t.<\/span><\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">Salade : effeuiller la fris\u00e9e pour enlever les grosses c\u00f4tes, \u00e9mincer la salade, ciseler la ciboulette, r\u00e9unir tous les ingr\u00e9dients, r\u00e9server.<\/span><\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">Vinaigrette : r\u00e9unir tous les ingr\u00e9dients.<\/span><\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-family: Vijaya, sans-serif;\"><span style=\"font-size: large;\">Dresser harmonieusement.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de cuisine pour 4 personnes Pr\u00e9paration : 1h Cuisson : &#8211; Ingr\u00e9dients : 400g de longe de veau 1\/8 de botte de ciboulette sel et poivre du moulin 0.1g de safran en pistil 1\/2 citron confit au sel 3g de s\u00e9same dor\u00e9 5g d\u2019huile de s\u00e9same grill\u00e9 20g d\u2019huile\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.terratair.com\/Blog\/veau-en-tartare-au-citron-confit-et-safran\/\">en savoir +<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/template-twocolumns-right.php","meta":{"om_disable_all_campaigns":false,"sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","_exactmetrics_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"class_list":["post-597","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Recette de cuisine pour 4 personnes Pr\u00e9paration : 1h Cuisson : - Ingr\u00e9dients : 400g de longe de veau 1\/8 de botte de ciboulette sel et poivre du moulin 0.1g de safran en pistil 1\/2 citron confit au sel 3g de s\u00e9same dor\u00e9 5g d\u2019huile 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