{"id":3983,"date":"2022-04-08T15:52:38","date_gmt":"2022-04-08T13:52:38","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=3983"},"modified":"2022-04-08T15:52:39","modified_gmt":"2022-04-08T13:52:39","slug":"turbotin-au-four","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/08\/turbotin-au-four\/","title":{"rendered":"Turbotin au four"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

R\u00e9dactrice Jaimie<\/p>\n\n\n\n

Nombre de personnes: 2
temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 40 minutes<\/p>\n\n\n\n

Ingr\u00e9dients\u00a0<\/strong>:
1 turbotin
4 carottes
1 blanc de poireau
2 branches de c\u00e9leri
1 oignon
2 gousses d’ail
25 g de beurre
2 cuillers \u00e0 soupe d’huile d’olive
1 cuiller \u00e0 caf\u00e9 de paprika
Sel<\/p>\n\n\n\n

Pr\u00e9paration\u00a0<\/strong>:
Peler et couper les l\u00e9gumes en brunoise.
Dans une sauteuse, faire revenir les carottes dans l’huile d’olive, 5 minutes.<\/p>\n\n\n\n

Ajouter les oignons et l’ail et faire revenir encore 5 minutes.
Ajouter les d\u00e9s de c\u00e9leri et de poireau, prolonger la cuisson 10 minutes environ afin qu’ils soient tendres.
Saler pour rectifier l’assaisonnement.<\/p>\n\n\n\n

Pr\u00e9chauffer votre four \u00e0 210\u00b0 C (th7).<\/p>\n\n\n\n

Dans un plat \u00e0 four, \u00e9taler la julienne de l\u00e9gumes.
Poser le turbot dessus, la peau grise dessus.
Parsemer de paprika.
Poser le beurre en lamelles dessus.
Faire cuire au four 20 minutes.<\/p>\n\n\n\n

Dressage\u00a0<\/strong>:
\u00d4ter la peau grise et poser le poisson dans un plat.
Servir les l\u00e9gumes autour.<\/p>\n\n\n\n

Breuvages\u00a0<\/strong>:
Jongieu (Savoie)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dactrice Jaimie Nombre de personnes: 2temps de pr\u00e9paration: 20 minutesTemps de cuisson: 40 minutes Ingr\u00e9dients\u00a0:1 turbotin4 carottes1 blanc de poireau2 branches de c\u00e9leri1 oignon2 gousses d’ail25 g de beurre2 cuillers \u00e0 soupe d’huile d’olive1 cuiller \u00e0 caf\u00e9 de paprikaSel Pr\u00e9paration\u00a0:Peler … 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-3983","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\/3983","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=3983"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3983\/revisions"}],"predecessor-version":[{"id":3984,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3983\/revisions\/3984"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=3983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=3983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=3983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}