{"id":11331,"date":"2020-11-23T17:45:04","date_gmt":"2020-11-23T15:45:04","guid":{"rendered":"https:\/\/www.sabarot.com\/actualites-et-recettes\/?p=11331"},"modified":"2024-07-29T10:32:44","modified_gmt":"2024-07-29T08:32:44","slug":"finger-aux-escargots","status":"publish","type":"post","link":"https:\/\/www.sabarot.com\/actualites-et-recettes\/finger-aux-escargots\/","title":{"rendered":"Finger aux escargots"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.16&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbSabarot Titre||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000&Prime; text_font_size=\u00a0\u00bb26px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p style=\"text-align: center;\"><strong>D\u00e9couvrez cette nouvelle fa\u00e7on de cuisiner les escargots ! Une recette id\u00e9ale pour les f\u00eates qui en fera changer d&rsquo;avis plus d&rsquo;un !<\/strong><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2&Prime;][et_pb_column _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2020\/11\/Finger-aux-escargots-500-x-750.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbSabarot Corps||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000&Prime; text_font_size=\u00a0\u00bb33px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p><strong>Ingr\u00e9dients pour 4 personnes :<\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<ul>\n<li>8 feuilles de brick<\/li>\n<li>300 g de poisson blanc de votre choix<\/li>\n<li>1 blanc d&rsquo;oeuf<\/li>\n<li>1 botte de persil\u00a0<\/li>\n<li>1 botte de ciboulette\u00a0<\/li>\n<li>1 gousse d&rsquo;ail\u00a0<\/li>\n<li>6 <a href=\"https:\/\/www.sabarot.com\/62-escargots\" target=\"_blank\" rel=\"noopener\">douzaines d&rsquo;escargots<\/a><\/li>\n<li>Beurre ou huile d&rsquo;olive\u00a0<\/li>\n<li>3 carottes<\/li>\n<li>1 oignon\u00a0<\/li>\n<li>\u00c9pices\u00a0<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_button button_text=\u00a0\u00bbJE COMMANDE MES ESCARGOTS \u00a0\u00bb _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb button_alignment=\u00a0\u00bbcenter\u00a0\u00bb button_url=\u00a0\u00bbhttps:\/\/www.sabarot.com\/62-escargots\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb custom_button=\u00a0\u00bbon\u00a0\u00bb button_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb button_bg_color=\u00a0\u00bb#c39d63&Prime; button_bg_enable_color=\u00a0\u00bbon\u00a0\u00bb button_font=\u00a0\u00bbSabarot Titre||||||||\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb type=\u00a0\u00bb4_4&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb text_font=\u00a0\u00bbSabarot Corps||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000&Prime; text_font_size=\u00a0\u00bb36px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p style=\"text-align: center;\"><strong>La recette\u00a0<\/strong><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<ul>\n<li>Mixez la chair du poisson avec la cr\u00e8me bien froide et le blanc d&rsquo;oeuf. Assaisonnez. Ajoutez des herbes et une gousse d&rsquo;ail d\u00e9germ\u00e9e et mixez \u00e0 nouveau.<\/li>\n<li>Graissez les feuilles de brick avec de l&rsquo;huile d&rsquo;olive ou du beurre clarifi\u00e9. Superposez deux feuilles de brick, \u00e9talez la mousseline de poisson sur 8 mm d&rsquo;\u00e9paisseur. Ajoutez des escargots apr\u00e8s les avoir et fa\u00e7onnez des rouleaux bien serr\u00e9s.<\/li>\n<li>Faites cuire dans un four \u00e0 180\u00b0C pendant 20 minutes environ, la feuille de brick doit \u00eatre croustillante.<\/li>\n<li>Servez avec une pur\u00e9e de carottes aux \u00e9pices pour apporter de la puissance au plat.\u00a0<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2&Prime;][et_pb_column _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2020\/11\/1-2-helix-4-5-parts.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbSabarot Corps||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000&Prime; text_font_size=\u00a0\u00bb41px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p style=\"text-align: center;\"><strong>Escargots<\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p>L&rsquo;escargot de Bourgogne est g\u00e9n\u00e9ralement consid\u00e9r\u00e9 comme le meilleur des escargots par les gastronomes. Cette boite ne contient pas moins de 60 pi\u00e8ces de belle grosseur (sans coquille).<\/p>\n<p>[\/et_pb_text][et_pb_button button_text=\u00a0\u00bbJE COMMANDE MES ESCARGOTS \u00a0\u00bb _builder_version=\u00a0\u00bb4.27.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb button_alignment=\u00a0\u00bbcenter\u00a0\u00bb button_url=\u00a0\u00bbhttps:\/\/www.sabarot.com\/62-escargots\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb custom_button=\u00a0\u00bbon\u00a0\u00bb button_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb button_bg_color=\u00a0\u00bb#c39d63&Prime; button_bg_enable_color=\u00a0\u00bbon\u00a0\u00bb button_font=\u00a0\u00bbSabarot Titre||||||||\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes | Dur\u00e9e : De 30 \u00e0 45 minutes | Difficult\u00e9 : Facile<\/p>\n","protected":false},"author":3,"featured_media":24816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[76,1232,1231,188],"tags":[],"class_list":["post-11331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","category-plat","category-entree","category-escargots","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Finger aux escargots - Sabarot - Des produits bons, sains, naturels<\/title>\n<meta name=\"description\" content=\"Une nouvelle fa\u00e7on de cuisiner les escargots ! 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