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Recette de Tartine de crabe, pamplemousse et avocat
Chaud-froid de tartare de crabe au pamplemousse et à l'avocat, servi sur une tranche de pain de campagne grillée.
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30mn
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0mn
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Les ingrédients (quantités pour 6 personne(s))
- Tranche(s) de pain de campagne : 6 pièce(s)
- Oignon(s) nouveau(x) : 3 pièce(s)
- Chair de crabe : 400 g
- Pamplemousse(s) rouge(s) : 1 pièce(s)
- Avocat(s) : 2 pièce(s)
- Pousse(s) d'épinard : 100 g
- Sauce Soja : 5 cl
- Huile de sésame : 3 cl
- Vinaigre de riz : 3 cl
- Crème liquide entière : 5 cl
- Wasabi : 5 g
- Graines de sésame blanches : 20 g
- Sel fin : 6 pincée(s)
- Moulin à poivre : 6 tour(s)
Description de la recette
Préchauffer le four en position gril.
Laver les oignons, ciseler finement le blanc et émincer le vert. Peler le pamplemousse à vif et ne garder que le quartier de chair, puis le tailler en brunoise (petits cubes). Éplucher l'avocat et le tailler également en brunoise.
Mélanger ensuite tous ces ingrédients dans un bol.
Effeuiller la chair de crabe (bien vérifier le cartilage), puis la mélanger avec les petits légumes dans un bol. Assaisonner le tout de sauce soja, de vinaigre, de crème liquide, d'huile de sésame et de wasabi. Rectifier ensuite l'assaisonnement en sel et en poivre.
Griller les tranches de pain au gril.
Laver les pousses d'épinard et les tailler en fines lamelles (en chiffonnade), puis les disposer sur le pain grillé. Dresser ensuite le tartare de crabe, puis parsemer le tout de graines de sésame.
Le + du Chef
" Vous pouvez remplacer le wasabi par du raifort (le wasabi est une racine de raifort japonais). "
Les techniques associées en vidéo
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[paragraphe] => Préchauffer le four en position gril.
Laver les oignons, ciseler finement le blanc et émincer le vert. Peler le pamplemousse à vif et ne garder que le quartier de chair, puis le tailler en brunoise (petits cubes). Éplucher l'avocat et le tailler également en brunoise.
Mélanger ensuite tous ces ingrédients dans un bol.
Effeuiller la chair de crabe (bien vérifier le cartilage), puis la mélanger avec les petits légumes dans un bol. Assaisonner le tout de sauce soja, de vinaigre, de crème liquide, d'huile de sésame et de wasabi. Rectifier ensuite l'assaisonnement en sel et en poivre.
Griller les tranches de pain au gril.
Laver les pousses d'épinard et les tailler en fines lamelles (en chiffonnade), puis les disposer sur le pain grillé. Dresser ensuite le tartare de crabe, puis parsemer le tout de graines de sésame.
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[bio] => La créativité de Philippe, la justesse de ses gestes en font l'un des chefs les plus talentueux de sa génération. C'est donc logiquement qu'après avoir quitté sa Lorraine natale, il intègre les brigades des meilleurs restaurants et rafle les prix de prestigieux concours (Chef espoir de l'année 2001, Trophée national de cuisine et pâtisserie 2003). Sa grande qualité est, que malgré tout cela, il ne se prend jamais au sérieux et aime plus que tout vous faire partager ses tours de mains et ses dernières créations.
[parcours] => Avant de rejoindre l'atelier, je suis passé par l'île de Porquerolles pour démarrer mon métier. Puis une maison bourgeoise près de Callas dans le Var et ensuite La Lorraine pour codiriger un restaurant/bistro. Je suis ensuite venu à Paris, chez « Lasserre » dans un premier temps (moins d'un an) puis « le Ritz » pendant 4 ans. Cela m'a permis de participer à quelques concours que j'ai remportés: « Espoir de l'année » et « Trophée National de Cuisine et de Pâtisserie ».
[pourquoi] => Pour la qualité des Chefs, leur savoir et leur plaisir de transmettre. Pour l'aventure hors du commun où j'ai souhaité apporter une pierre à l'édifice, il y a 4 ans, c'était un vrai défi.
[cuisine_favorite] => La cuisine française : des bases classiques mais revisitées de manière plus contemporaine.
La cuisine thaïlandaise, pour ses saveurs et l'italienne, pour la richesse des produits.
[cours_prefere] => Le cours Tradition : cours technique et très participatif. On peut rendre plus abordables des techniques qui ont l'air très compliquées. Ce cours est idéal pour transmettre à nos clients notre savoir culinaire.
[message_eleves] => Décomplexez vous, les Chefs sont là pour vous transmettre leur savoir d'une manière simple et abordable. La cuisine ne vaut que si elle est partagée.
[id_atelier_compte] => 1
[id_site] => 1
[adresse] => L'atelier des Chefs Paris Penthièvre
10 rue de Penthièvre
75008 Paris
Ouvert du lundi au samedi de 10h à 19h
[adresse_1] => 10 rue de Penthièvre
75008 Paris
[ouverture] => Ouvert du lundi au samedi de 10h à 19h
[ville] => Paris
[image1] => penthievre.jpg
[boutique] => 1
[telephone] => 01 53 30 05 82
[emailcontact] => accueil-penthievre@atelierdeschefs.com
[emailreservation] => accueil-penthievre@atelierdeschefs.com
[emailcontactb2b] => commercial@atelierdeschefs.com
[emailcontactce] => commercial@atelierdeschefs.com
[nb_jours_open_calendrier] => 29
[latitude] => 48.8729703
[longitude] => 2.3166640
[url_carte] => http://maps.google.fr/maps?q=10+rue+de+Penthievre+75008+Paris&oe=utf-8&rls=org.mozilla:fr:official&client=firefox-a&um=1&ie=UTF-8&hq=&hnear=10+Rue+de+Penthi%C3%A8vre,+75008+Paris&gl=fr&ei=mIjRS4X1CIiynQOm2dTBDw&sa=X&oi=geocode_result&ct=title&resnum=
[code_cegid] => 001
)
[recetteliee] => Array
(
)
[techniqueliee] => Array
(
[0] => Array
(
[texte] => Peler à vif un fruit
[image] => http://1.media.atelierdeschefs.com/techniques-a9-peler-a-vif-un-fruit.jpg
[lien] => /fr/techniques-de-cuisine/9-peler-a-vif-un-fruit.php
)
[1] => Array
(
[texte] => Glacer des légumes
[image] => http://1.media.atelierdeschefs.com/techniques-a146-glacer-des-legumes.jpg
[lien] => /fr/techniques-de-cuisine/146-glacer-des-legumes.php
)
[2] => Array
(
[texte] => Réaliser des frites
[image] => http://1.media.atelierdeschefs.com/techniques-a248-realiser-des-frites.jpg
[lien] => /fr/techniques-de-cuisine/248-realiser-des-frites.php
)
[3] => Array
(
[texte] => Réaliser une sauce caramel ou une garniture de caramel mou
[image] => http://1.media.atelierdeschefs.com/techniques-a241-realiser-une-sauce-caramel-ou-une-garniture-de-caramel-mou.jpg
[lien] => /fr/techniques-de-cuisine/241-realiser-une-sauce-caramel-ou-une-garniture-de-caramel-mou.php
)
[4] => Array
(
[texte] => Ciseler un oignon
[image] => http://1.media.atelierdeschefs.com/techniques-a2-ciseler-un-oignon.jpg
[lien] => /fr/techniques-de-cuisine/2-ciseler-un-oignon.php
)
[5] => Array
(
[texte] => Faire sauter des légumes
[image] => http://1.media.atelierdeschefs.com/techniques-a181-faire-sauter-des-legumes.jpg
[lien] => /fr/techniques-de-cuisine/181-faire-sauter-des-legumes.php
)
[6] => Array
(
[texte] => Saler
[image] => http://1.media.atelierdeschefs.com/techniques-a135-saler.jpg
[lien] => /fr/techniques-de-cuisine/135-saler.php
)
[7] => Array
(
[texte] => Préparer un avocat
[image] => http://1.media.atelierdeschefs.com/techniques-a141-preparer-un-avocat.jpg
[lien] => /fr/techniques-de-cuisine/141-preparer-un-avocat.php
)
[8] => Array
(
[texte] => Tailler de la laitue en chiffonnade
[image] => http://1.media.atelierdeschefs.com/techniques-a45-tailler-de-la-laitue-en-chiffonnade.jpg
[lien] => /fr/techniques-de-cuisine/45-tailler-de-la-laitue-en-chiffonnade.php
)
[9] => Array
(
[texte] => Couper en brunoise
[image] => http://1.media.atelierdeschefs.com/techniques-a4-couper-en-brunoise.jpg
[lien] => /fr/techniques-de-cuisine/4-couper-en-brunoise.php
)
[10] => Array
(
[texte] => Décortiquer un crabe
[image] => http://1.media.atelierdeschefs.com/techniques-a266-decortiquer-un-crabe.jpg
[lien] => /fr/techniques-de-cuisine/266-decortiquer-un-crabe.php
)
[11] => Array
(
[texte] => Réaliser une sauce américaine
[image] => http://1.media.atelierdeschefs.com/techniques-a296-realiser-une-sauce-americaine.jpg
[lien] => /fr/techniques-de-cuisine/296-realiser-une-sauce-americaine.php
)
)
[recettesousrubrique] => Array
(
)
[repmedia] => recette
[commentaires] => Array
(
)
[prix] => Array
(
)
[recettes_suggestion] => Array
(
[16] => Array
(
[recette_id] => 4761
[makereadytime] => 1800
[tps_cuisson] => 0
[tps_repos] => 0
[image] => rep_4761_tartine_jambon_tomate_roquette.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 4
[etoiles_moyenne] => 2.875
[id_recette_description] => 3014
[id_recette] => 4761
[id_langue] => 4
[libelle] => Tartine à la tomate, jambon ibérique et copeaux de parmesan
[libelle_court] => Tartine à la tomate, jambon et copeaux de parmesan
[trucduchef] => Servez ces belles tartines avec une belle salade de roquette assaisonnée d'huile d'olive.
[commercial] => Des saveurs simples mais irrésistibles : des tartines grillées et frottées à l'ail, garnies de tomates et de jambon Serrano, comme en Espagne !
[video] =>
[search] => tartine a la tomate jambon iberique et copeau de parmesan de saveur simple mai irresistible tartine grillee frottee l ail garnie tomate serrano comme en espagne || espagne
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 65
[ponderation] => 5.0
)
[17] => Array
(
[recette_id] => 3193
[makereadytime] => 1800
[tps_cuisson] => 0
[tps_repos] => 0
[image] => rep_3193_tartine_provencale_sardine_tapenade_roquette_tomates_poivron_oignon.jpg
[niveau_moyenne] => 1.25
[niveau_nb_clics] => 4
[etoiles_nb_clic] => 4
[etoiles_moyenne] => 3.75
[id_recette_description] => 1947
[id_recette] => 3193
[id_langue] => 4
[libelle] => Tartine provençale aux sardines fraîches marinées
[libelle_court] => Tartine provençale aux sardines fraîches marin&
[trucduchef] => Prenez des petites sardines, ce qui vous évitera d'avoir à les désarêter.
[commercial] => Tranche de pain de campagne toastée, garnie d'une compotée de poivrons à l'ail et au thym frais, servie avec des filets de sardine marinés au citron et de feuilles de roquette.
[video] =>
[search] => tartine provencale au sardine fraiche marinee tranche de pain campagne toastee garnie d une compotee poivron a l ail et au thym frai servie avec de filet sardine marine citron feuille roquette || enca
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 65
[ponderation] => 5.0
)
[18] => Array
(
[recette_id] => 16719
[makereadytime] => 1200
[tps_cuisson] => 0
[tps_repos] => 0
[image] => rep_16719_tartine_chevre_frais_mangue_anguille_fumee_roquette_mangue.jpg
[niveau_moyenne] => 2
[niveau_nb_clics] => 2
[etoiles_nb_clic] => 1
[etoiles_moyenne] => 5
[id_recette_description] => 30530
[id_recette] => 16719
[id_langue] => 4
[libelle] => Tartine de chèvre frais, mangue et anguille fumée
[libelle_court] => Tartine de chèvre, mangue et anguille
[trucduchef] => Remplacez l'anguille fumée par du saumon fumé. Garnissez les tartines peu avant de les déguster pour éviter qu'elles ne ramollissent.
[commercial] => Des tartines fraîcheur très parfumées, croustillantes et moelleuses à la fois.
[video] =>
[search] => tartine de chevre frai mangue et anguille fumee de tartine fraicheur tre parfumee croustillante moelleuse a la foi || lesieur
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 0
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-12-22 15:52:25
[id_createur] => 43
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 65
[ponderation] => 5.0
)
[19] => Array
(
[recette_id] => 16146
[makereadytime] => 1500
[tps_cuisson] => 1200
[tps_repos] => 0
[image] => rep_16146_tarte_feuilletee_figues_chevre_miel_magret_canard.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 3
[etoiles_moyenne] => 3.33333
[id_recette_description] => 28414
[id_recette] => 16146
[id_langue] => 4
[libelle] => Tartine feuilletée de chèvre, miel, figues et magret de canard
[libelle_court] => Tartine chèvre, miel et magret de canard
[trucduchef] => Vous pouvez mettre le fromage de chèvre tranché à mariner dans une huile d'olive de qualité avec quelques feuilles de basilic.
[commercial] => Comme une tartine, une pâte feuilletée précuite garnie de fromage de chèvre et agrémentée de miel, de gros morceaux de figues fraîches, de tranches fines de magret de canard séché ainsi que de quelques pousses de roquette.
[video] =>
[search] => tartine feuilletee de chevre miel figue et magret canard comme une pate precuite garnie fromage agrementee gro morceau fraiche tranche fine seche ainsi que quelque pousse roquette || croustipate
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 0
[validation_web] => 1
[validation_conseil] => 1
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-10-03 22:13:33
[id_createur] => 18
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 65
[ponderation] => 5.0
)
[20] => Array
(
[recette_id] => 15877
[makereadytime] => 900
[tps_cuisson] => 300
[tps_repos] => 0
[image] => rep_15877_tartine_briardre_brie_epinard_pain_poires.jpg
[niveau_moyenne] => 2
[niveau_nb_clics] => 1
[etoiles_nb_clic] => 1
[etoiles_moyenne] => 5
[id_recette_description] => 29376
[id_recette] => 15877
[id_langue] => 4
[libelle] => Tartine briarde gratinée
[libelle_court] => Tartine gratinée au brie
[trucduchef] => Vous pouvez remplacer les pousses d'épinards par des feuilles de roquette.
[commercial] => Une tartine d’épinards et poires gratinée au brie de Meaux.
[video] =>
[search] => tartine briarde gratinee une d epinard et poire au brie de meau || match fromage
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 0
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-09-06 16:34:58
[id_createur] => 305
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 65
[ponderation] => 5.0
)
[21] => Array
(
[recette_id] => 13870
[makereadytime] => 1200
[tps_cuisson] => 2400
[tps_repos] => 900
[image] => rep_13870_poulpe_mayonnaise_huile_d_olive_capres_pain_tartine.jpg
[niveau_moyenne] => 1
[niveau_nb_clics] => 1
[etoiles_nb_clic] => 1
[etoiles_moyenne] => 3.5
[id_recette_description] => 26178
[id_recette] => 13870
[id_langue] => 4
[libelle] => Tartine de poulpe 'al olivo' - poulpe cuit à l'étuvée et mayonnaise à l'olive
[libelle_court] => Poulpe 'al olivo' - poulpe cuit à l'&e
[trucduchef] => Pour facilement découper le poulpe, cuisez-le la veille et réservez-le au réfrigérateur.
[commercial] => Poulpe cuit avec de l'ail et des feuilles de laurier à l'étuvée servi avec une délicieuse mayonnaise maison à l'olive.
[video] =>
[search] => tartine de poulpe al olivo - cuit a l etuvee et mayonnaise olive avec ail de feuille laurier servi une delicieuse maison || calamar pieuvre fruit de mer tartine tapas
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 1
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 65
[ponderation] => 5.0
)
[22] => Array
(
[recette_id] => 13703
[makereadytime] => 900
[tps_cuisson] => 300
[tps_repos] => 0
[image] => rep_13703_tartine_savoyarde.jpg
[niveau_moyenne] => 2
[niveau_nb_clics] => 7
[etoiles_nb_clic] => 3
[etoiles_moyenne] => 3.5
[id_recette_description] => 9429
[id_recette] => 13703
[id_langue] => 4
[libelle] => Tartine savoyarde
[libelle_court] => Tartine savoyarde
[trucduchef] => Vous pouvez remplacer les lardons par des tranches de jambon cru savoyard.
[commercial] => Une tartine très gourmande à base d'oignon, de lardons, de crème et de reblochon : de quoi se requinquer après une bonne journée de ski !
[video] =>
[search] => tartine savoyarde une tre gourmande a base d oignon de lardon creme et reblochon quoi se requinquer apre bonne journee ski ||
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 0
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 18
[ponderation] => 5.0
)
[23] => Array
(
[recette_id] => 13594
[makereadytime] => 1200
[tps_cuisson] => 60
[tps_repos] => 0
[image] => rep_13594_tartine_tomate_mozzarella_roquette_blinis.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 1
[etoiles_nb_clic] => 3
[etoiles_moyenne] => 3.66667
[id_recette_description] => 31148
[id_recette] => 13594
[id_langue] => 4
[libelle] => Tartine tomate-mozzarella
[libelle_court] => Tartine tomate-mozzarella
[trucduchef] => Pour cette recette, faites varier la taille des blinis suivant votre gourmandise !
[commercial] => Redécouvrez un classique du 4 heures avec cette tartine de blini tomate-mozzarella.
[video] =>
[search] => tartine tomate-mozzarella redecouvrez un classique du 4 heure avec cette de blini || blini
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
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[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 65
[ponderation] => 5.0
)
[24] => Array
(
[recette_id] => 13367
[makereadytime] => 600
[tps_cuisson] => 600
[tps_repos] => 0
[image] => rep_13367_tartine_cordon_bleu_legumes_cru_cuit_courgette_carotte.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 1
[etoiles_moyenne] => 5
[id_recette_description] => 9112
[id_recette] => 13367
[id_langue] => 4
[libelle] => Tartine de cordon bleu, méli-mélo de légumes confits et crus
[libelle_court] => Tartine de cordon bleu, méli-mélo de lé
[trucduchef] => Servez ce plat avec des chips et une belle salade verte.
[commercial] => Un cordon bleu garni comme un sandwich avec des légumes confits à l'huile d'olive et des crudités.
[video] =>
[search] => tartine de cordon bleu meli-melo legume confit et cru un garni comme sandwich avec de a l huile d olive crudite || dodu 2010
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 0
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 66
[ponderation] => 5.0
)
[25] => Array
(
[recette_id] => 13288
[makereadytime] => 900
[tps_cuisson] => 900
[tps_repos] => 0
[image] => rep_13288_tartine_cordon_bleu_salade_roquette_tomate.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 1
[etoiles_moyenne] => 5
[id_recette_description] => 9037
[id_recette] => 13288
[id_langue] => 4
[libelle] => Tartine cordon bleu, tomate, salade roquette
[libelle_court] => Tartine cordon bleu, tomate, salade roquette
[trucduchef] => Dégustez ces tartines de cordon bleu accompagnées de grosses frites croustillantes.
[commercial] => Un cordon bleu coupé en deux dans la longueur puis garni de lamelles de tomates et de feuilles de roquette.
[video] =>
[search] => tartine cordon bleu tomate salade roquette un coupe en deu dan la longueur pui garni de lamelle tomate et feuille ||
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 0
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 65
[ponderation] => 5.0
)
)
[pub] => Array
(
[id_banniere] => 184
[id_element] => 12273
[type_element] => recette
[id_site] => 1
[priorite] => 99
[page_ingredient] => 1
[page_recette] => 0
[datedeb] => 2013-05-14 00:00:00
[datefin] => 2013-05-31 00:00:00
[statut] => 1
[date_modification] => 2013-05-14 16:29:32
[id_modif] => 653
[id_banniere_description] => 443
[id_langue] => 4
[nom] => ALVALLE - CAROTTE
[texte] => Nos Chefs vous conseillent de déguster cette recette avec la Soupe Froide Alvalle Carotte, Orange & Coriandre.
[texte_lien] =>
[lien] => http://ad.doubleclick.net/clk;272415067;98209122;g
[image] => banniere-caution-chef-20080.JPG
)
[nom_element] => Tartine de crabe, pamplemousse et avocat
[id_type_commentaire] => 1
[id_element] => 12273
)