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Une Saveur d’avance - 23 février 2011 - Région Nord-Pas de Calais Details
Une Saveur d’avance - 23 février 2011 - Région Nord-Pas de Calais
Emissions culinaire consacrée à la découverte des régions de France, présentée par Eric Léautey Produit : Le Cresson Invité : Betrand Bouclet - Producteur de Cresson La recette : Quiche au cresson et saint jacques Ingrédients : pâte brisée : 150g de farine 75g de beurre 1oeuf sel un peu d’eau appareil : 2 bottes de cressons 10cl de lait 20cl crème fraîche 3oeufs sel et poivre 70g de gruyère. noix de saint jacque, sole etc...Mélanger les ingrédients de la pâte brisée en commençant par la farine et le beurre froid, bien sabler l’ensemble et ajouter l'œuf et l'eau, finir avec le sel. Laisser reposer la pâte dans un film alimentaire. Couper le cresson grossièrement au couteau, garder quelques belles feuilles pour la présentation, laver le cresson. Mettez un peu de beurre dans un sautoir et cuire le cresson, assaisonner. Dans un saladier mélanger le lait, la crème les oeufs le sel et le poivre. le gruyère. Foncer la pâte dans le moule et précuire au four à 180°c, 10 minutes. Bien égoutter le cresson et le déposer sur le fond de pâte puis verser l'appareil dessus. On peut ajouter quelques noix de saint jacques ou ajouter un filet de poisson comme de la sole etc.Cuire au four 20 minutes, servir tiède avec une salade.
Channel:
teleAlsace
Video Length:
13m 17s
Date Found:
Sat, Feb 26 2011 6:59 AM
Category:
Food
Date Produced:
Thu, Feb 24 2011 4:15 AM
View Count:
0
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