{"id":3220,"date":"2021-11-28T11:49:02","date_gmt":"2021-11-28T11:49:02","guid":{"rendered":"https:\/\/bodysano.com\/info\/?p=3220"},"modified":"2022-11-18T17:43:37","modified_gmt":"2022-11-18T17:43:37","slug":"un-menu-de-fete-3-services-leger-et-succulent","status":"publish","type":"post","link":"https:\/\/bodysano.com\/info\/un-menu-de-fete-3-services-leger-et-succulent\/","title":{"rendered":"Un Menu de F\u00eate 3 services, l\u00e9ger et succulent !"},"content":{"rendered":"\n

Entr\u00e9es<\/h2>\n\n\n\n

Minestrone de la mer<\/p>\n\n\n\n

ou<\/p>\n\n\n\n

Verrines au tartare de saumon avocat et mangue<\/p>\n\n\n\n

Plats<\/h2>\n\n\n\n

Pintade en cocotte au four sauce miel et piment<\/p>\n\n\n\n

ou<\/p>\n\n\n\n

Dos de cabillaud fruits de la passion<\/p>\n\n\n\n

<\/p>\n\n\n\n

Dessert<\/h2>\n\n\n\n

Tiramisu \u00e0 la mangue<\/p>\n\n\n\n

\"repas<\/figure><\/div>\n\n\n\n

Verrines au tartare de saumon avocat et mangue<\/h2>\n\n\n\n

Pr\u00e9paration : sans pr\u00e9paration
Cuisson : sans cuisson
Niveau : facile<\/p>\n\n\n\n

Ingr\u00e9dients (4 PERSONNES<\/strong>)<\/h3>\n\n\n\n

100 g saumon (ou truite cru)
1 avocat
50 g de mangue fra\u00eeche (ou congel\u00e9e)
1 filet d’huile d\u2019olive
1 citron
2 cuil. \u00e0 soupe de sauce soja sal\u00e9e
1 cuil. \u00e0 soupe d\u2019ail en poudre
1 pinc\u00e9e de sel
Poivre
1 brin de persil frais
1 oignon
1 cuil. \u00e0 soupe de graines germ\u00e9es ou de s\u00e9same (en option)<\/p>\n\n\n\n

Pr\u00e9paration<\/h3>\n\n\n\n

<\/p>\n\n\n\n

  • Allumez votre four \u00e0 180\u00b0.<\/li>
  • Coupez finement 1 oignon et placez-le dans un bol. Ajoutez 1 c\u00e0s d\u2019huile d\u2019olive et m\u00e9langez.<\/li>
  • Placez la pr\u00e9paration sur une plaque de four recouverte de papier sulfuris\u00e9 et enfournez pour 10 \u00e0 15 minutes. Les oignons doivent \u00eatre bien croustillants.<\/li>
  • Coupez 100g de saumon ou de truite cru en petits cubes et placez-les dans un saladier.<\/li>
  • Ajoutez-y 1 avocat coup\u00e9 \u00e9galement en petits cubes ainsi que 50g environ de mangue coup\u00e9e de la m\u00eame fa\u00e7on.<\/li>
  • Ajoutez \u00e0 cette pr\u00e9paration 1 c\u00e0c d\u2019huile d\u2019olive, 1 c\u00e0s de jus de citron, 1 c\u00e0c de sauce soja sal\u00e9e, de l\u2019ail en poudre, du persil frais, du sel et du poivre. M\u00e9langez le tout et go\u00fbtez pour rectifier l\u2019assaisonnement si besoin.<\/li>
  • R\u00e9partissez la pr\u00e9paration dans les verrines et ajoutez sur le dessus les oignons croustillants et si vous le souhaitez, quelques graines germ\u00e9es et du s\u00e9same.<\/li>
  • R\u00e9servez au frais.<\/li><\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    Minestrone de la mer<\/h2>\n\n\n\n

    <\/p>\n\n\n\n

    Pr\u00e9paration : 10 minutes
    Cuisson : 45 minutes
    Niveau : facile
    <\/p>\n\n\n\n

    Ingr\u00e9dients (4 PERSONNES)<\/h3>\n\n\n\n

    <\/p>\n\n\n\n

    800 g de cocktail de fruits de mer (surgel\u00e9s)
    250 g de carottes soit (environ 2 carottes enti\u00e8res)
    250 g de courgette (environ 1 courgette enti\u00e8re)
    150 g de poireau (environ 1 poireau entier)
    100 g de haricots verts
    100 g de coquillettes
    100 g de tomates concass\u00e9es
    20 g de copeaux de parmesan
    3 g de basilic
    1 g de sel
    0,50 g de poivre<\/p>\n\n\n\n

    Pr\u00e9paration<\/h3>\n\n\n\n
    • Laver, peler et d\u00e9couper les carottes, la courgette et le poireau.<\/li>
    • Porter un demi-litre d’eau \u00e0 \u00e9bullition. Faire cuire les l\u00e9gumes avec les tomates concass\u00e9es et la tablette de bouillon de l\u00e9gumes pendant 30 minutes \u00e0 couvert.<\/li>
    • Ajouter ensuite le cocktail de fruits de mer surgel\u00e9s et les coquillettes, l’huile d’olive et le basilic. M\u00e9langer et laisser cuire \u00e0 couvert \u00e0 nouveau pendant 15 minutes \u00e0 feu doux.<\/li>
    • Saler et poivrer. Parsemer de copeaux de parmesan et servir bien chaud.<\/li><\/ul>\n\n\n\n

      Pintade en cocotte au four, sauce miel et piment<\/h2>\n\n\n\n

      Cuisson : 1h20
      Niveau : facile<\/p>\n\n\n\n

      Ingr\u00e9dients (6 PERSONNES)<\/h3>\n\n\n\n

      1 pintade
      25 g de beurre
      1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive
      50 g de miel
      1 cuill\u00e8re \u00e0 soupe de sauce Sriracha
      1 cuill\u00e8re \u00e0 caf\u00e9 de petites feuilles de thym
      150 ml de bouillon de volaille<\/p>\n\n\n\n

      Pr\u00e9paration<\/h3>\n\n\n\n
      • M\u00e9langez le miel et la sauce Sriracha. Ajoutez les feuilles de thym.<\/li>
      • Faites fondre le beurre additionn\u00e9 d\u2019huile dans une cocotte. Faites dorer la pintade sur toutes ses faces (environ 2 minutes de chaque c\u00f4t\u00e9). Badigeonnez-la ensuite de miel parfum\u00e9 et mouillez avec 150 ml de bouillon de volaille.<\/li>
      • Enfournez dans un four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C pour 1h \u00e0 1h 15 de cuisson.<\/li><\/ul>\n\n\n\n

        Dos de cabillaud aux fruits de la passion<\/h2>\n\n\n\n

        Pr\u00e9paration : 15 minutes
        Cuisson : 20 minutes
        Niveau : facile<\/p>\n\n\n\n

        Ingr\u00e9dients (4 PERSONNES)<\/h3>\n\n\n\n

        Pour le poisson :
        4 dos de cabillaud
        3 fruits de la passion
        3 oranges \u00e0 jus
        Huile d\u2019olive
        Sel, poivre du moulin
        1 c. \u00e0 s. rase de ma\u00efzena.<\/p>\n\n\n\n

        Pour l’accompagnement :
        8 endives
        3 fruits de la passion
        3 oranges \u00e0 jus.<\/p>\n\n\n\n

        Pr\u00e9paration<\/h3>\n\n\n\n

        Pr\u00e9paration de l’accompagnement :
        <\/p>\n\n\n\n

        • Coupez la base des endives et d\u00e9taillez-les en lani\u00e8res (dans le sens de la longueur). R\u00e9servez.<\/li>
        • Coupez 3 fruits de la passion en deux et grattez la pulpe au-dessus d\u2019un bol en r\u00e9cup\u00e9rant \u00e9galement le jus.<\/li>
        • Pressez 3 oranges.<\/li>
        • Versez le jus d’orange dans une sauteuse, ajoutez les lani\u00e8res d\u2019endive, le jus et la pulpe des fruits de la passion et 300 ml d’eau. Poivrez et laissez cuire sur feu doux environ 20 min.<\/li><\/ul>\n\n\n\n

          Pr\u00e9paration du poisson et de sa sauce :<\/p>\n\n\n\n

          • Salez et poivrez les dos de cabillaud.<\/li>
          • Dans une po\u00eale, faites chauffer l\u2019huile d\u2019olive et cuire les dos de cabillaud.<\/li>
          • Coupez 3 fruits de la passion en deux et grattez la pulpe au-dessus d’une casserole en r\u00e9cup\u00e9rant \u00e9galement le jus. Pressez les 3 oranges restantes et ajoutez leur jus dans la casserole avec les fruits de la passion.<\/li>
          • Faites chauffer ce jus. Pendant ce temps, d\u00e9layez la ma\u00efzena dans un peu d’eau froide. Quand le jus de fruit bout, ajoutez-y la ma\u00efzena d\u00e9lay\u00e9e en m\u00e9langeant. Poursuivez la cuisson quelques minutes.<\/li><\/ul>\n\n\n\n

            Dressage :
            <\/p>\n\n\n\n

            Une fois tous les \u00e9l\u00e9ments cuits, disposez aussit\u00f4t les endives confites dans 4 assiettes et r\u00e9partissez les poissons au-dessus, avec de la sauce.
            Servez imm\u00e9diatement.<\/p>\n\n\n\n

            Tiramisu \u00e0 la mangue<\/h2>\n\n\n\n

            Pr\u00e9paration : 10 minutes
            Cuisson : sans cuisson
            Niveau : facile<\/p>\n\n\n\n

            Ingr\u00e9dients (4 PERSONNES)
            <\/h3>\n\n\n\n

            Un petit verre de jus de pamplemousse ou d’orange (100% pur jus)
            10 biscuits \u00e0 la cuill\u00e8re
            1 belle mangue mure
            30 ou 40 g de sucre (pour le jus d’orange ou de pamplemousse) ou de stevia en poi
            100 g de mascarpone
            200 g de fromage blanc \u00e0 3,2% (20 %)
            3 \u0153ufs frais.<\/p>\n\n\n\n

            Pr\u00e9paration<\/h3>\n\n\n\n
            • Posez les biscuits dans une assiette creuse et arrosez-les avec le jus de fruit (doucement car ils doivent rester un peu fermes).<\/li>
            • S\u00e9parez les jaunes des blancs d’\u0153ufs.<\/li>
            • Battez les jaunes avec le sucre jusqu’\u00e0 ce que le m\u00e9lange devienne mousseux.<\/li>
            • Ajoutez au m\u00e9lange jaune-sucre, le mascarpone, le fromage blanc et m\u00e9langez jusqu’\u00e0 obtenir une cr\u00e8me lisse.<\/li>
            • Ajoutez enfin les blancs battus en neige bien fermes et m\u00e9langez d\u00e9licatement.<\/li>
            • \u00c9pluchez la mangue et coupez-la en petites tranches fines ou en petits cubes.<\/li>
            • Versez la moiti\u00e9 de la cr\u00e8me dans le fond de 4 verres ou verrines ou dans un plat avec bord haut.<\/li>
            • Posez les biscuits, la mangue coup\u00e9e (conservez quelques morceaux pour le d\u00e9cor), le tout r\u00e9parti dans les verres puis recouvrez avec le reste de la cr\u00e8me.<\/li>
            • D\u00e9corez le dessus des verrines avec les quelques morceaux de mangue restants.<\/li><\/ul>\n\n\n\n

              <\/p>\n\n\n\n

              Cette recette peut s’adapter avec d’autres fruits : p\u00eache, fraises, kiwi ou framboise. A vous de jouer et d’innover en mariant fruits et jus.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

              Entr\u00e9es Minestrone de la mer ou Verrines au tartare de saumon avocat et mangue Plats Pintade en cocotte au four sauce miel et piment ou Dos de cabillaud fruits de la passion Dessert Tiramisu \u00e0 la mangue Verrines au tartare de saumon avocat et mangue Pr\u00e9paration : sans pr\u00e9parationCuisson : sans cuissonNiveau : facile Ingr\u00e9dients […]<\/p>\n","protected":false},"author":1,"featured_media":3222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-3220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conseils"],"acf":[],"yoast_head":"\nUn Menu de F\u00eate, l\u00e9ger et succulent !<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez notre suggestion de menu de f\u00eate, tout en l\u00e9g\u00e8ret\u00e9.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/bodysano.com\/info\/un-menu-de-fete-3-services-leger-et-succulent\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/bodysano.com\/info\/un-menu-de-fete-3-services-leger-et-succulent\/\"},\"author\":{\"name\":\"frederick\",\"@id\":\"https:\/\/bodysano.com\/info\/#\/schema\/person\/85ba152516f8158ce03504ef30d3e3dc\"},\"headline\":\"Un Menu de F\u00eate 3 services, l\u00e9ger et succulent 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