{"id":7950,"date":"2022-04-15T09:27:30","date_gmt":"2022-04-15T07:27:30","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=7950"},"modified":"2022-04-15T09:27:31","modified_gmt":"2022-04-15T07:27:31","slug":"lotte-au-citron-et-aux-capres","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/15\/lotte-au-citron-et-aux-capres\/","title":{"rendered":"Lotte au citron et aux c\u00e2pres"},"content":{"rendered":"\n

R\u00e9dacteur Terry<\/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>:
800 g de filet de lotte en tranches d’1 cm d’\u00e9paisseur
80 g de farine
3 cuillers \u00e0 soupe d’huile d’olive
6 cuillers \u00e0 soupe de vin blanc
3 cuillers \u00e0 soupe de jus de citron
3 cuillers \u00e0 soupe de persil hach\u00e9
4 tranches de citron
2 cuillers \u00e0 soupe de c\u00e2pres
Sel et poivre du moulin<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Laver le poisson puis l’\u00e9ponger.
Verser la farine dans un grand plat, y passer les filets.
Saler et poivrer.<\/p>\n\n\n\n

Faire chauffer l’huile dans une grande po\u00eale et dorer le poisson des deux c\u00f4t\u00e9s.
Disposer sur un plat et r\u00e9server au chaud.<\/p>\n\n\n\n

Verser le vin, les c\u00e2pres, le persil et le jus de citron dans la po\u00eale.<\/p>\n\n\n\n

Laisser r\u00e9duire pendant 5 minutes.
Verser la sauce sur le poisson.<\/p>\n\n\n\n

Dressage<\/strong>:
Garnir de tranches de citron et servir imm\u00e9diatement, par exemple avec du riz.<\/p>\n\n\n\n

Breuvage<\/strong>:
Frascati secco du Latium (Italie)<\/p>\n\n\n\n

Notes\u00a0<\/strong>:
Recette italienne\u00a0:Coda di rospo piccata<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Terry Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 20 minutes Ingr\u00e9dients:800 g de filet de lotte en tranches d’1 cm d’\u00e9paisseur80 g de farine3 cuillers \u00e0 soupe d’huile d’olive6 cuillers \u00e0 soupe de vin blanc3 cuillers … 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-7950","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\/7950","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=7950"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7950\/revisions"}],"predecessor-version":[{"id":7951,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7950\/revisions\/7951"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7950"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7950"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7950"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}