R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 30 minutes
Temps de cuisson: 40 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Pr\u00e9chauffez le four \u00e0 180\u00b0C (th6)<\/p>\n\n\n\n Grattez le gingembre et coupez-le en tranches Plongez les tomates 1 minute dans l’eau bouillante. Farcissez-en le bar. Beurrez un plat allant au four Breuvage\u00a0<\/strong>: Notes\u00a0<\/strong>: R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 30 minutesTemps de cuisson: 40 minutes Ingr\u00e9dients:1 bar de 1 kg100 g de gingembre1 piment4 tomates4 oignons50 de beurresel, poivre Pr\u00e9paration:Faites parer le bar par votre poissonnier. Pr\u00e9chauffez le four \u00e0 180\u00b0C … 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-7700","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\/7700","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=7700"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7700\/revisions"}],"predecessor-version":[{"id":7701,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7700\/revisions\/7701"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 bar de 1 kg
100 g de gingembre
1 piment
4 tomates
4 oignons
50 de beurre
sel, poivre<\/p>\n\n\n\n
Faites parer le bar par votre poissonnier.<\/p>\n\n\n\n
Lavez le piment
Coupez-le en deux
Otez le p\u00e9doncule et les graines
\u00c9mincez-le.<\/p>\n\n\n\n
Pelez-les.
\u00c9p\u00e9pinez-les et concassez-les.
Pelez et hachez les oignons.
M\u00e9langez les l\u00e9gumes et les \u00e9pices.<\/p>\n\n\n\n
Salez et poivrez
Cousez l’ouverture.<\/p>\n\n\n\n
D\u00e9posez le bar dedans.
Enfournez-les et cuisez 30 minutes.<\/p>\n\n\n\n
Croze Hermitage blanc (Vall\u00e9e du Rh\u00f4ne)<\/p>\n\n\n\n
Recette Camerounaise<\/p>\n","protected":false},"excerpt":{"rendered":"