{"id":8024,"date":"2022-04-15T10:21:07","date_gmt":"2022-04-15T08:21:07","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=8024"},"modified":"2022-04-15T10:21:08","modified_gmt":"2022-04-15T08:21:08","slug":"poissons-aux-epinards-et-aux-fenouils","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/15\/poissons-aux-epinards-et-aux-fenouils\/","title":{"rendered":"Poissons aux \u00e9pinards et aux fenouils"},"content":{"rendered":"\n

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

Nombre de parts : 4
Temps de pr\u00e9paration : 10 minutes
Temps de cuisson : 30 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
500 g de filets de poisson (perche, saumon, colin, cabillaud)
Quelques belles feuilles d’\u00e9pinards
2 bulbes de fenouil
2 \u00e9chalotes hach\u00e9es
1 cuill\u00e8re \u00e0 soupe de graines de fenouil
Le jus d’1 citron
Sel.<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Emincer finement le fenouil.<\/p>\n\n\n\n

Porter 60 cl d’eau \u00e0 \u00e9bullition dans un wok.<\/p>\n\n\n\n

Pendant ce temps, d\u00e9couper les filets de poisson en une dizaine de morceaux.<\/p>\n\n\n\n

Tapisser le panier en bambou de feuilles d’\u00e9pinard et d\u00e9poser dessus le poisson et le fenouil.<\/p>\n\n\n\n

Saupoudrer de sel, d’\u00e9chalotes et de graines de fenouil.
Arroser de jus de citron.<\/p>\n\n\n\n

Quand l’eau bout, baisser le feu et poser le panier dans le wok.<\/p>\n\n\n\n

Le fermer avec son couvercle.
Laisser cuire \u00e0 la vapeur 20 \u00e0 30 minutes.<\/p>\n\n\n\n

Dressage\u00a0<\/strong>:
Excellent accompagn\u00e9 de riz.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Terry Nombre de parts : 4Temps de pr\u00e9paration : 10 minutesTemps de cuisson : 30 minutes Ingr\u00e9dients:500 g de filets de poisson (perche, saumon, colin, cabillaud)Quelques belles feuilles d’\u00e9pinards2 bulbes de fenouil2 \u00e9chalotes hach\u00e9es1 cuill\u00e8re \u00e0 soupe de graines … 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-8024","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\/8024","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=8024"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8024\/revisions"}],"predecessor-version":[{"id":8025,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8024\/revisions\/8025"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=8024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=8024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=8024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}