{"id":7185,"date":"2022-04-14T10:40:41","date_gmt":"2022-04-14T08:40:41","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=7185"},"modified":"2022-04-14T10:40:42","modified_gmt":"2022-04-14T08:40:42","slug":"sauce-a-la-mandarine","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/14\/sauce-a-la-mandarine\/","title":{"rendered":"Sauce \u00e0 la mandarine"},"content":{"rendered":"\n

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

Nombre de parts: 4
Temps de pr\u00e9paration : 10 minutes
Temps de cuisson : 20 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
250 g de mandarines
15 cl de fumet de poisson
15 cl de cr\u00e8me fra\u00eeche
2 cuillers \u00e0 soupe de liqueur de mandarine
60 g de beurre froid
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Pelez les mandarines.
\u00d4tez les parties blanches qui pourraient rester.
D\u00e9taillez-les en quartiers en r\u00e9cup\u00e9rant le jus.
Passez le tout au mixeur puis dans un chinois.<\/p>\n\n\n\n

Dans une casserole \u00e0 fond \u00e9pais, mettez \u00e0 chauffer le jus des mandarines et le fumet de poisson.
Faites r\u00e9duire de moiti\u00e9.<\/p>\n\n\n\n

Ajoutez la cr\u00e8me et la liqueur de mandarine.
Portez quelques minutes \u00e0 petite \u00e9bullition.<\/p>\n\n\n\n

Pendant ce temps d\u00e9taillez le beurre en parcelles.<\/p>\n\n\n\n

Lorsque la sauce est pr\u00eate, elle doit napper le dos d’une cuiller.
A ce moment, hors feu ajoutez le beurre petit \u00e0 petit tout en le fouettant.<\/p>\n\n\n\n

Salez et poivrez.<\/p>\n\n\n\n

Notes<\/strong>:
Vous pouvez ajoutez en pr\u00e9sentation un zeste de mandarine \u00e0 la sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration : 10 minutesTemps de cuisson : 20 minutes Ingr\u00e9dients:250 g de mandarines15 cl de fumet de poisson15 cl de cr\u00e8me fra\u00eeche2 cuillers \u00e0 soupe de liqueur de mandarine60 g de beurre froidSel … 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-7185","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\/7185","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=7185"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7185\/revisions"}],"predecessor-version":[{"id":7186,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7185\/revisions\/7186"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}