{"id":7869,"date":"2022-04-15T08:43:00","date_gmt":"2022-04-15T06:43:00","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=7869"},"modified":"2022-04-15T08:43:01","modified_gmt":"2022-04-15T06:43:01","slug":"daurade-au-four","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/15\/daurade-au-four\/","title":{"rendered":"Daurade au four"},"content":{"rendered":"\n

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

Nombre de parts: 6
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 15-20 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
1 dorade de 1 kg
3 cuillers \u00e0 soupe d’huile d’olive
3 oignons et 2 carottes
200 g de champignons
1 gousse
1 citron
2 tomates
15 cl de vin blanc
sel, poivre en grains.<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Pelez et coupez les oignons et carottes en rondelles.
Coupez les tomates et les champignons en rondelles.
R\u00e2pez la gousse d’ail.
Coupez le citron en tranches.<\/p>\n\n\n\n

Ecaillez, videz et lavez le poisson.<\/p>\n\n\n\n

Faites revenir dans l’huile \u00e0 la po\u00eale, les oignons, les carottes, les champignons et l’ail.<\/p>\n\n\n\n

Pr\u00e9chauffez votre four \u00e0 180\u00b0C th6.<\/p>\n\n\n\n

Versez-les dans un plat \u00e0 four beurr\u00e9, posez la dorade dessus
Entourez-la de ronds de citrons et de tomates
Arrosez avec le vin blanc
Salez, poivrez.<\/p>\n\n\n\n

Faites cuire 15-20 minutes.<\/p>\n\n\n\n

Dressage<\/strong>:
Servez avec du riz.<\/p>\n\n\n\n

Breuvage<\/strong>:
Fiefs vend\u00e9ens<\/p>\n\n\n\n

Notes<\/strong>:
Vous pouvez pr\u00e9parer des grondins, des merlans, des colinots, un colin ou de la lotte de la m\u00eame fa\u00e7on.
Seuls, les temps de cuisson diff\u00e8rent.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Rina Nombre de parts: 6Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 15-20 minutes Ingr\u00e9dients:1 dorade de 1 kg3 cuillers \u00e0 soupe d’huile d’olive3 oignons et 2 carottes200 g de champignons1 gousse1 citron2 tomates15 cl de vin blancsel, poivre en … 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-7869","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\/7869","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=7869"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7869\/revisions"}],"predecessor-version":[{"id":7870,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7869\/revisions\/7870"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}