{"id":7933,"date":"2022-04-15T09:22:24","date_gmt":"2022-04-15T07:22:24","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=7933"},"modified":"2022-04-15T09:22:25","modified_gmt":"2022-04-15T07:22:25","slug":"gratin-de-cabillaud-au-lait-de-coco","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/15\/gratin-de-cabillaud-au-lait-de-coco\/","title":{"rendered":"Gratin de cabillaud au lait de coco"},"content":{"rendered":"\n

R\u00e9dactrice Rina<\/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>:
30 g de beurre
25 g de farine
20 cl de lait de coco
10 cl de bouillon
1 cuiller \u00e0 caf\u00e9 de curry
4 dos de cabillaud
20 g de parmesan
zeste de citron
chapelure
sel<\/p>\n\n\n\n

Pr\u00e9paration <\/strong>:
Dans une casserole, faites fondre 30 g de beurre.
Ajoutez la farine et remuez 1 minute.
D\u00e9layer avec 20 cl de lait de coco et 10 cl de bouillon.
Ajoutez 1 cuiller \u00e0 caf\u00e9 de curry et du sel.<\/p>\n\n\n\n

Pr\u00e9chauffez le four \u00e0 180\u00b0 C (th-6).
D\u00e9posez les 4 dos de cabillaud coup\u00e9s en morceaux dans un plat \u00e0 gratin.
Nappez avec la sauce et ajoutez quelques zestes de citron.<\/p>\n\n\n\n

Parsemez le plat avec 30 g de chapelure m\u00e9lang\u00e9e \u00e0 20 g de parmesan.
Glissez le plat au four et laissez cuire environ 20 minutes, jusqu’\u00e0 ce que le dessus soit bien dor\u00e9.<\/p>\n\n\n\n

Dressage<\/strong>:
Servez chaud.<\/p>\n\n\n\n

Breuvage <\/strong>:
Muscadet sur lie (Val de Loire \u2013 Centre)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dactrice Rina Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 20 minutes Ingr\u00e9dients :30 g de beurre25 g de farine20 cl de lait de coco10 cl de bouillon1 cuiller \u00e0 caf\u00e9 de curry4 dos de cabillaud20 g de … 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-7933","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\/7933","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=7933"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7933\/revisions"}],"predecessor-version":[{"id":7934,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7933\/revisions\/7934"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}