{"id":7879,"date":"2022-04-15T08:47:01","date_gmt":"2022-04-15T06:47:01","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=7879"},"modified":"2022-04-15T08:47:02","modified_gmt":"2022-04-15T06:47:02","slug":"dos-de-cabillaud-a-la-vapeur-beurre-au-persil","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/15\/dos-de-cabillaud-a-la-vapeur-beurre-au-persil\/","title":{"rendered":"Dos de cabillaud \u00e0 la vapeur beurre au persil"},"content":{"rendered":"\n

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

Nombre de parts: 4
Temps de pr\u00e9paration: 25 minutes
Temps de cuisson: 10 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
4 pav\u00e9s de cabillaud
2 \u00e9chalotes
70 g de beurre
1 citron
2 tiges de citronnelle
1 belle botte de persil
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Hachez finement au mixeur la moiti\u00e9 des feuilles de persil, le jus d’un \u00bd citron, le beurre, sel et poivre.
R\u00e9servez.<\/p>\n\n\n\n

Salez et poivrez les pav\u00e9s de cabillaud.
Pelez les \u00e9chalotes.
Hachez les avec un beau zeste de citron; les tiges de citronnelle coup\u00e9es en tron\u00e7ons, les reste des feuilles de persil.
Disposez les dans une assiette plate.<\/p>\n\n\n\n

Panez enti\u00e8rement les pav\u00e9s de cabillaud avec le m\u00e9lange d’herbes.
Disposez les dans le cuit-vapeur.
Comptez 10 minutes de cuisson.<\/p>\n\n\n\n

Dressage<\/strong>:
Servez les pav\u00e9s de cabillaud bien chauds en disposant sur chacun une cuiller \u00e0 soupe de beurre persill\u00e9.<\/p>\n\n\n\n

Breuvage<\/strong>:
Muscadet sur lie (Val de Loire – Centre)<\/p>\n\n\n\n

Notes<\/strong>:
Si vous n’avez pas de pav\u00e9s, deux dos de cabillaud feront bien l’affaire.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 25 minutesTemps de cuisson: 10 minutes Ingr\u00e9dients:4 pav\u00e9s de cabillaud2 \u00e9chalotes70 g de beurre1 citron2 tiges de citronnelle1 belle botte de persilSel et poivre Pr\u00e9paration:Hachez finement au mixeur la moiti\u00e9 des feuilles … 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-7879","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\/7879","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=7879"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7879\/revisions"}],"predecessor-version":[{"id":7880,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7879\/revisions\/7880"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}