R\u00e9dacteur : Marie et Christian<\/p>\n\n\n\n
Nombre de parts: 6
Temps de pr\u00e9paration: 15 minutes
Temps de cuisson: 45 minutes
Temps de refroidissement: 1 heure 30 minutes<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration: Rajoutez la cr\u00e8me tr\u00e8s froide et mettre encore au frais 1 heure.<\/p>\n\n\n\n Tapissez un moule \u00e0 cake de papier sulfuris\u00e9 beurr\u00e9. Rajoutez les herbes dans le 1\/3 de la pr\u00e9paration.<\/p>\n\n\n\n Pr\u00e9chauffez votre four \u00e0 180 \u00b0 C th 6.<\/p>\n\n\n\n Remplissez le moule et cuire au bain marie pendant 45 minutes.<\/p>\n\n\n\n Dressage:<\/strong> Breuvage :<\/strong> Notes:<\/strong> R\u00e9dacteur : Marie et Christian Nombre de parts: 6Temps de pr\u00e9paration: 15 minutesTemps de cuisson: 45 minutesTemps de refroidissement: 1 heure 30 minutes Ingr\u00e9dients:500 g de chair de brochet400 g de cr\u00e8me fra\u00eeche3 blancs d’\u0153ufsPersil, ciboulette, cerfeuil, citronMuscadeBeurre Pr\u00e9paration:Mixez le … 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":[22],"tags":[],"class_list":["post-5205","post","type-post","status-publish","format-standard","hentry","category-entrees-froides"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5205","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=5205"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5205\/revisions"}],"predecessor-version":[{"id":5206,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5205\/revisions\/5206"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
500 g de chair de brochet
400 g de cr\u00e8me fra\u00eeche
3 blancs d’\u0153ufs
Persil, ciboulette, cerfeuil, citron
Muscade
Beurre<\/p>\n\n\n\n
<\/strong>Mixez le brochet en fine pur\u00e9e. Ajoutez les blancs d’\u0153ufs. Mettez au frais 30 minutes.<\/p>\n\n\n\n
Servez des tranches froides \u00e0 l’assiette avec une sauce chaude (style Nantua) ou oseille ou style beurre blanc et pointes d’asperges ou sauce \u00e0 la tomate ou petite ratatouille froide en garniture.<\/p>\n\n\n\n
Quincy blanc (Val de Loire et Centre)<\/p>\n\n\n\n
Toujours travaillez l’appareil bien froid pour les terrines de poisson.<\/p>\n","protected":false},"excerpt":{"rendered":"