{"id":7983,"date":"2022-04-15T10:07:48","date_gmt":"2022-04-15T08:07:48","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=7983"},"modified":"2022-04-15T10:07:48","modified_gmt":"2022-04-15T08:07:48","slug":"morue-fraiche-aux-petits-legumes","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/15\/morue-fraiche-aux-petits-legumes\/","title":{"rendered":"Morue fra\u00eeche aux petits l\u00e9gumes"},"content":{"rendered":"\n

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

Nombre de personnes: 4
Temps de pr\u00e9paration : 15 minutes
Temps de cuisson : 10 minutes<\/p>\n\n\n\n

Ingr\u00e9dients <\/strong>:
300 g de filet de morue fra\u00eeche
150 g de brandade de morue
1 courgette
1 aubergine
1 poivron rouge
1 poivron vert
1 gousse d’ail
1 branche de basilic
1 cuill\u00e8re \u00e0 soupe d’huile d’olive
30 cl de fumet de poisson<\/p>\n\n\n\n

Pr\u00e9paration <\/strong>:
Taillez la morue en 4 parts.<\/p>\n\n\n\n

Taillez les l\u00e9gumes en petits d\u00e9s (brunoise).
Emincez l’oignon et l’ail.
Hachez le basilic.<\/p>\n\n\n\n

Faites suer ail et oignon \u00e0 l’huile d’olive.
Faites sauter les l\u00e9gumes sans coloration.
\u00c9gouttez les.
M\u00e9langez avec l’ail et l’oignon.<\/p>\n\n\n\n

Recouvrez le dos de chaque part de morue avec de la brandade.
Faites cuire au grill du four.<\/p>\n\n\n\n

Montez le fumet au mixeur avec l’huile d’olive.<\/p>\n\n\n\n

Dressage <\/strong>:
Sur assiettes chaudes dressez les pav\u00e9s de morue accompagn\u00e9s de la brunoise de l\u00e9gumes
D\u00e9poser un peu de sauce sur le c\u00f4t\u00e9<\/p>\n\n\n\n

Breuvage <\/strong>:
Clairette de Bellegarde (Languedoc Roussillon)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de personnes: 4Temps de pr\u00e9paration : 15 minutesTemps de cuisson : 10 minutes Ingr\u00e9dients :300 g de filet de morue fra\u00eeche150 g de brandade de morue1 courgette1 aubergine1 poivron rouge1 poivron vert1 gousse d’ail1 branche de basilic1 … 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-7983","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\/7983","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=7983"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7983\/revisions"}],"predecessor-version":[{"id":7984,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7983\/revisions\/7984"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}