R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 10 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Lavez et \u00e9ponger le poisson. Faites chauffer le barbecue. A la fin de cuisson posez le loup sur un plan de travail. Dressage<\/strong>: Breuvage<\/strong>: Notes<\/strong>: R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 10 minutes Ingr\u00e9dients:1 loup ou bar de 1,5 kg1 bouquet de branches de fenouil4 cuillers \u00e0 soupe d’huile d’oliveSel et poivre Pr\u00e9paration:Videz le poisson.Surtout ne pas l’\u00e9cailler. Lavez … 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-7960","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\/7960","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=7960"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7960\/revisions"}],"predecessor-version":[{"id":7961,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7960\/revisions\/7961"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 loup ou bar de 1,5 kg
1 bouquet de branches de fenouil
4 cuillers \u00e0 soupe d’huile d’olive
Sel et poivre<\/p>\n\n\n\n
Videz le poisson.
Surtout ne pas l’\u00e9cailler.<\/p>\n\n\n\n
Glissez dans le ventre quelques brins de fenouil.
Badigeonnez d’huile d’olive.
R\u00e9servez couvert d’un papier d’aluminium.<\/p>\n\n\n\n
D\u00e9posez le reste des brins de fenouil sur la grille de celui ci.
D\u00e9posez le loup sur ce lit de fenouil.
Faites cuire 10 minutes \u00e0 10 cm des braises.
Retournez \u00e0 mi-cuisson.<\/p>\n\n\n\n
Otez la peau.
Tirez les filets.<\/p>\n\n\n\n
Dressez vos assiettes chaudes.
Arrosez d’un filet de citron.
Ajoutez une pinc\u00e9e de fleur de sel.
Servez accompagn\u00e9e de quartiers de citron et de riz<\/p>\n\n\n\n
Cassis blanc (Provence)<\/p>\n\n\n\n
Si vous ne trouvez pas de loup prenez du bar c’est le m\u00eame poisson.
Le premier vient de M\u00e9diterran\u00e9e et le second de l’Atlantique<\/p>\n","protected":false},"excerpt":{"rendered":"