R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 6
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 10 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Pelez et hachez finement les \u00e9chalotes. Beurrez un plat \u00e0 four pouvant contenir les filets de soles. Pr\u00e9chauffez votre four \u00e0 210\u00b0C (th-7). Dressage<\/strong>: Breuvage<\/strong>: Notes<\/strong>: R\u00e9dacteur Jack Nombre de parts: 6Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 10 minutes Ingr\u00e9dients:2 soles de 400 g chacune1 petit verre de vermouth blanc30 g de beurre100 g de cr\u00e8me fra\u00eeche liquide3 branches d’estragon1 bouquet de cerfeuil2 \u00e9chalotesSel et … 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-8074","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\/8074","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=8074"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8074\/revisions"}],"predecessor-version":[{"id":8075,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8074\/revisions\/8075"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=8074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=8074"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=8074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
2 soles de 400 g chacune
1 petit verre de vermouth blanc
30 g de beurre
100 g de cr\u00e8me fra\u00eeche liquide
3 branches d’estragon
1 bouquet de cerfeuil
2 \u00e9chalotes
Sel et poivre<\/p>\n\n\n\n
Faites lever les filets par votre poissonnier.<\/p>\n\n\n\n
Hachez de m\u00eame l’estragon et le cerfeuil.<\/p>\n\n\n\n
Saupoudrez le fond des \u00e9chalotes, de l’estragon et du cerfeuil.
Disposez les filets de sole dessus.
Salez et poivrez.
Versez la cr\u00e8me dessus.<\/p>\n\n\n\n
Enfournez 10 minutes.<\/p>\n\n\n\n
Pr\u00e9sentez le plat sur la tables<\/p>\n\n\n\n
Sancerre (Val de loire -Centre)<\/p>\n\n\n\n
C’est un des grands classiques de la cuisine de restaurant mais tellement facile \u00e0 faire.<\/p>\n","protected":false},"excerpt":{"rendered":"