R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 10 litres
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 30 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Mettez les aromates au fond d’une marmite \u00e0 feu moyen. Maintenez le liquide en \u00e9bullition douce pendant 30 minutes. 10 minutes avant la fin de la cuisson ajoutez le poivre.<\/p>\n\n\n\n En fin de traitement passez le fumet \u00e0 l’\u00e9tamine.<\/p>\n\n\n\n Notes <\/strong>: R\u00e9dacteur Jack Nombre de parts: 10 litresTemps de pr\u00e9paration: 20 minutesTemps de cuisson: 30 minutes Ingr\u00e9dients:500 g d’ar\u00eates et t\u00eates de poisson (Soles, turbot, merlans, barbue) \u00e0 demander \u00e0 votre poissonnier500 g d’oignons100 g de queues de persil250 de pluches … 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_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[78],"tags":[],"class_list":["post-7143","post","type-post","status-publish","format-standard","hentry","category-sauces-fonds-condiments"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7143","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=7143"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7143\/revisions"}],"predecessor-version":[{"id":7144,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7143\/revisions\/7144"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
500 g d’ar\u00eates et t\u00eates de poisson (Soles, turbot, merlans, barbue) \u00e0 demander \u00e0 votre poissonnier
500 g d’oignons
100 g de queues de persil
250 de pluches de champignons
le jus d’un citron
10 g de poivre en grain
10 litres d’eau
1 bouteille de vin blanc
3-4 g de sel par litre de mouillement<\/p>\n\n\n\n
Pelez et \u00e9mincez les oignons.<\/p>\n\n\n\n
Ajoutez le ar\u00eates et les t\u00eates de poisson dessus.
Mouillez et portez \u00e0 feu vif.
Salez.<\/p>\n\n\n\n
Ecumez r\u00e9guli\u00e8rement et \u00e0 fond.<\/p>\n\n\n\n
Vous pouvez ajoutez du vert de poireau, de la ciboulette et d’autres herbes mais ce ne sera plus la recette Escoffier mais la votre<\/p>\n","protected":false},"excerpt":{"rendered":"