R\u00e9dacteur yoda<\/p>\n\n\n\n
Nombre de personnes: 6
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson : 10 minutes<\/p>\n\n\n\n
Ingr\u00e9dients :<\/strong> Pour la sauce: Pr\u00e9paration :<\/strong> Laissez-les ti\u00e9dir, puis effeuillez-les grossi\u00e8rement en s\u00e9parant la chair. <\/p>\n\n\n\n Coupez le poivron \u00e9p\u00e9pin\u00e9 en lani\u00e8res. \u00c9mincez les olives.<\/p>\n\n\n\n M\u00e9langez-les au poisson avec les c\u00e2pres et le persil hach\u00e9. Disposez tout dans un plat garni de feuilles de batavia.<\/p>\n\n\n\n Dans un bol, m\u00e9langez le jaune d’\u0153uf et la moutarde. Versez l’huile en filet en fouettant. R\u00e9dacteur yoda Nombre de personnes: 6Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 10 minutes Ingr\u00e9dients :800 g de filets de cabillaud1 poivron rouge40 g de c\u00e2pres au vinaigre80 g d’olives noires d\u00e9noyaut\u00e9es1 sachet de court-bouillon1 citron3 c \u00e0 … 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-5290","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\/5290","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=5290"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5290\/revisions"}],"predecessor-version":[{"id":5291,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5290\/revisions\/5291"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
800 g de filets de cabillaud
1 poivron rouge
40 g de c\u00e2pres au vinaigre
80 g d’olives noires d\u00e9noyaut\u00e9es
1 sachet de court-bouillon
1 citron
3 c \u00e0 soupe d’huile d’olive
1 batavia
1\/2 bouquet de persil.<\/p>\n\n\n\n
1 jaune d’\u0153uf
1 cuiller \u00e0 caf\u00e9 de moutarde forte
20 cl d’huile d’olive
2 gousses d’ail
1\/2 citron
Sel, poivre.<\/p>\n\n\n\n
D\u00e9layez le contenu du sachet de court-bouillon dans 1 litre d’eau froide. Faites-y pocher les filets de cabillaud 8 \u00e0 10 minutes \u00e0 fr\u00e9missements. \u00c9gouttez.<\/p>\n\n\n\n
Arrosez d’un filet de citron et d’huile d’olive.<\/p>\n\n\n\n
Ajoutez 1 cuiller \u00e0 soupe de court-bouillon, un filet de citron, l’ail press\u00e9. Salez, poivrez.<\/p>\n","protected":false},"excerpt":{"rendered":"