{"id":3965,"date":"2022-04-08T15:38:07","date_gmt":"2022-04-08T13:38:07","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=3965"},"modified":"2022-04-08T15:38:08","modified_gmt":"2022-04-08T13:38:08","slug":"merlu-au-lard","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/08\/merlu-au-lard\/","title":{"rendered":"Merlu au lard"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

R\u00e9dacteur Jack<\/p>\n\n\n\n

Nombre de parts : 2
Temps de pr\u00e9paration : 15 minutes
Temps de cuisson : 20 minutes<\/p>\n\n\n\n

Ingr\u00e9dients <\/strong>:
1 beau merlu
2 tranches fines de lard fum\u00e9
2 tomates
1 \u00e9chalote
1 bouquet d’herbes (persil, coriandre, thym)
20 g de beurre
Huile d’olive
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration\u00a0<\/strong>:
Videz, \u00e9barbez et grattez le merlu.
Salez et poivrez l’int\u00e9rieur et l’ext\u00e9rieur.<\/p>\n\n\n\n

Pelez et hachez les \u00e9chalotes.
Hachez les herbes.
M\u00e9langez les \u00e9chalotes et les herbes avec le beurre.<\/p>\n\n\n\n

Pr\u00e9chauffez votre four \u00e0 210\u00b0C (th-7).<\/p>\n\n\n\n

Farcissez le merlu avec le m\u00e9lange aromatique.
Entourez-le avec les tranches de lard.<\/p>\n\n\n\n

Disposez le dans un plat allant au four.
Entourez-les des demi-tomates que vous recouvrirez d’une peu de chapelure.
Arrosez le merlu d’un peu d’huile d’olive.
Enfournez 20 minutes.<\/p>\n\n\n\n

Dressage\u00a0<\/strong>:
D\u00e9coupez le poisson en cuisine et servez sur assiette chaude.<\/p>\n\n\n\n

Breuvage\u00a0<\/strong>:
Fief du Breil (Loire).<\/p>\n\n\n\n

Notes\u00a0<\/strong>:
Le merlu n’a qu’une grosse arr\u00eate centrale facile \u00e0 d\u00e9tacher.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de parts : 2Temps de pr\u00e9paration : 15 minutesTemps de cuisson : 20 minutes Ingr\u00e9dients :1 beau merlu2 tranches fines de lard fum\u00e92 tomates1 \u00e9chalote1 bouquet d’herbes (persil, coriandre, thym)20 g de beurreHuile d’oliveSel et poivre Pr\u00e9paration\u00a0:Videz, … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[54],"tags":[],"class_list":["post-3965","post","type-post","status-publish","format-standard","hentry","category-poissons"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3965","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=3965"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3965\/revisions"}],"predecessor-version":[{"id":3966,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3965\/revisions\/3966"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=3965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=3965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=3965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}