{"id":7977,"date":"2026-06-17T19:03:08","date_gmt":"2026-06-17T19:03:08","guid":{"rendered":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2026\/?page_id=7977"},"modified":"2026-06-18T17:39:39","modified_gmt":"2026-06-18T17:39:39","slug":"recettes-suite","status":"publish","type":"page","link":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2026\/recettes-suite\/","title":{"rendered":"Recettes de l’Aquap\u00eache (suite)"},"content":{"rendered":"\t\t
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Recettes de l'Aquap\u00eache (suite)<\/h2>\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
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Verrines de tartare de saumon \u00e0 la m\u00e9diterran\u00e9enne <\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • 5 ml (1 c. \u00e0 th\u00e9) d\u2019huile d\u2019olive<\/li>
  • 80 ml (\u2153 de tasse) de fenouil coup\u00e9 en brunoise<\/li>
  • 2 tranches de prosciutto<\/li>
  • 250 g de filet de saumon de qualit\u00e9 tartare sans peau coup\u00e9 en petits cubes<\/span><\/li>
  • 30 ml (2 c. \u00e0 soupe) de concombre coup\u00e9 en brunoise<\/li>
  • 30 ml (2 c. \u00e0 soupe) de tomates s\u00e9ch\u00e9es dans l\u2019huile, hach\u00e9es<\/span><\/li>
  • 30 ml (2 c. \u00e0 soupe) de c\u00e2pres hach\u00e9es<\/li>
  • 30 ml (2 c. \u00e0 soupe) d\u2019aneth frais hach\u00e9<\/li>
  • 30 ml (3 c. \u00e0 soupe) de mayonnaise<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Directives<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • 1. Dans une po\u00eale antiadh\u00e9sive chaude, chauffer l\u2019huile et faire revenir le fenouil \u00e0 feu moyen de 2 \u00e0 3 minutes. R\u00e9server.<\/li>
    • 2. Mettre les tranches de prosciutto dans une assiette et les recouvrir de papier absorbant. Cuire de 1 \u00e0 2 minutes au micro-ondes ou jusqu\u2019\u00e0 ce qu\u2019elles soient croustillantes. R\u00e9server.<\/li>
    • 3. R\u00e9server quelques morceaux de concombre et d\u2019aneth frais pour la garniture. D\u00e9poser un bol sur un autre un bol rempli de gla\u00e7ons. Dans le bol du dessus, d\u00e9poser le saumon, les concombres, les tomates s\u00e9ch\u00e9es, les c\u00e2pres, l\u2019aneth et la mayonnaise. Ajouter la moiti\u00e9 du fenouil po\u00eal\u00e9 et une croustille de prosciutto \u00e9grain\u00e9e. Bien m\u00e9langer.<\/li>
    • 4. Dans chaque verrine, d\u00e9poser une portion de tartare et d\u00e9corer du reste de fenouil, de morceaux de prosciutto, de concombres et d\u2019aneth.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Source\u00a0: iga.ca <\/i><\/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\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Crabe des neiges et p\u00e2tes au pesto maison<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Ingr\u00e9dients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • 350 g oz linguines<\/li>\n
      • 4 sections de crabe des neiges frais, cuit (1,35 kg; 3 lb) <\/span> <\/li>\n
      • 125 ml (\u00bd tasse) de persil plat frais, grossi\u00e8rement hach\u00e9<\/li>\n
      • \u00bd bouquet d\u2019estragon, grossi\u00e8rement hach\u00e9<\/li>\n
      • 1 paquet de sarriette, grossi\u00e8rement hach\u00e9e<\/li>\n
      • 2 gousses d\u2019ail<\/li>\n
      • 1 citron, zest\u00e9 et press\u00e9<\/li>\n
      • 80 ml (\u2153 de tasse) de noix de cajou, grill\u00e9es et hach\u00e9es<\/span><\/li>\n
      • 125 ml (\u00bd tasse) de pecorino romano r\u00e2p\u00e9<\/li>\n
      • 80 ml (\u2153 de tasse) d’huile d\u2019olive<\/span><\/li>\n
      • Poivre au go\u00fbt<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • 1. Pr\u00e9chauffer le four \u00e0 160 \u00b0C  (325 \u00b0F).<\/li>
        • 2. Dans une grande casserole d’eau bouillante, faire cuire les p\u00e2tes selon les indications sur l’emballage.<\/li>
        • 3. Pendant ce temps, au robot culinaire, r\u00e9duire en pur\u00e9e les fines herbes, l’ail, le zeste et le jus de citron, 45 ml (3 c. \u00e0 soupe) de noix de cajou et 60 ml (\u00bc de tasse) de pecorino.<\/li>
        • 4. Le robot encore en marche, incorporer l’huile en un mince filet jusqu’\u00e0 ce que la texture du pesto soit homog\u00e8ne et l\u00e9g\u00e8rement granuleuse. Assaisonner au go\u00fbt.<\/li>
        • 5. R\u00e9chauffer les sections de crabe environ 10 minutes sur une plaque de cuisson.<\/li>
        • 6. Incorporer le pesto et le reste des noix aux p\u00e2tes, puis bien m\u00e9langer.<\/li>
        • 7. Servir chaque section de crabe sur un nid de p\u00e2tes au pesto garni du reste du pecorino.<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          Source\u00a0: iga.ca <\/i><\/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\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Recettes de l’Aquap\u00eache (suite) Verrines de tartare de saumon \u00e0 la m\u00e9diterran\u00e9enne  Ingr\u00e9dients 5 ml (1 c. \u00e0 th\u00e9) d\u2019huile d\u2019olive 80 ml (\u2153 de tasse) de fenouil coup\u00e9 en brunoise 2 tranches de prosciutto 250 g de filet de saumon de qualit\u00e9 tartare sans peau coup\u00e9 en petits cubes 30 ml (2 c. \u00e0 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":15,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","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":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","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":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"page-categories":[],"class_list":["post-7977","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2026\/wp-json\/wp\/v2\/pages\/7977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2026\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2026\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2026\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2026\/wp-json\/wp\/v2\/comments?post=7977"}],"version-history":[{"count":25,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2026\/wp-json\/wp\/v2\/pages\/7977\/revisions"}],"predecessor-version":[{"id":8069,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2026\/wp-json\/wp\/v2\/pages\/7977\/revisions\/8069"}],"wp:attachment":[{"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2026\/wp-json\/wp\/v2\/media?parent=7977"}],"wp:term":[{"taxonomy":"page-categories","embeddable":true,"href":"https:\/\/kiosque.acadienouvelle.com\/aquapeche-02-2026\/wp-json\/wp\/v2\/page-categories?post=7977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}