{"id":8056,"date":"2022-04-15T11:00:55","date_gmt":"2022-04-15T09:00:55","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=8056"},"modified":"2022-04-15T11:00:56","modified_gmt":"2022-04-15T09:00:56","slug":"saumon-au-vermouth-et-a-la-puree-dortie","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/15\/saumon-au-vermouth-et-a-la-puree-dortie\/","title":{"rendered":"Saumon au Vermouth et \u00e0 la pur\u00e9e d’ortie"},"content":{"rendered":"\n

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

Nombre de parts: 4
Temps de pr\u00e9paration: 15 minutes
Temps de cuisson: 25 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
4 pi\u00e8ces de 150 g de filets de saumon (sans la peau)
400 g d’orties
80 g de beurre
5 cl d’huile
20 g de farine
5 cl de vermouth blanc
3,5 dl de cr\u00e8me fra\u00eeche
sel, poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Faire cuire dans 40 g de beurre les feuilles d’orties.
En fin de cuisson, ajouter 5 cl de cr\u00e8me fra\u00eeche et faire r\u00e9duire.
Passer au mixer en fin de cuisson.<\/p>\n\n\n\n

Cuire dans une po\u00eale les filets de saumon (corps gras compos\u00e9 de beurre et d’huile) au pr\u00e9alable pass\u00e9 l\u00e9g\u00e8rement \u00e0 la farine.
Ajouter le Vermouth et la cr\u00e8me fra\u00eeche.
R\u00e9duire jusqu’\u00e0 ce que la pr\u00e9paration \u00e9paississe.<\/p>\n\n\n\n

Dressage<\/strong>:
Disposer les filets de saumon sur une assiette.
Napper avec la sauce obtenue et entourer avec la pur\u00e9e d’orties.<\/p>\n\n\n\n

Breuvage:<\/strong>
Riesling (Alsace)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Bunny Nombre de parts: 4Temps de pr\u00e9paration: 15 minutesTemps de cuisson: 25 minutes Ingr\u00e9dients:4 pi\u00e8ces de 150 g de filets de saumon (sans la peau)400 g d’orties80 g de beurre5 cl d’huile20 g de farine5 cl de vermouth blanc3,5 … 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-8056","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\/8056","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=8056"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8056\/revisions"}],"predecessor-version":[{"id":8057,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8056\/revisions\/8057"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=8056"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=8056"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=8056"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}