R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 6
Temps de pr\u00e9paration: 25 minutes
Temps de cuisson: 15 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Pelez et ciselez les \u00e9chalotes. Faites fondre le beurre dans une po\u00eale. Ajoutez la cr\u00e8me. Pr\u00e9chauffez votre four \u00e0 180\u00b0 C (th-6).<\/p>\n\n\n\n R\u00e9servez 4 marrons pour la d\u00e9coration. Disposez les filets de turbot dans un plat allant au four. Dressage<\/strong>: Breuvage<\/strong>: R\u00e9dacteur Jack Nombre de parts: 6Temps de pr\u00e9paration: 25 minutesTemps de cuisson: 15 minutes Ingr\u00e9dients:1 turbot de 2 kg:200 g de champignons de Paris frais8 marrons au naturel2 \u00e9chalotes50 cl de cr\u00e8me liquide20 g de beurreSel et poivre Pr\u00e9paration:Demandez \u00e0 … 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-8096","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\/8096","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=8096"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8096\/revisions"}],"predecessor-version":[{"id":8097,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8096\/revisions\/8097"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=8096"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=8096"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=8096"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 turbot de 2 kg:
200 g de champignons de Paris frais
8 marrons au naturel
2 \u00e9chalotes
50 cl de cr\u00e8me liquide
20 g de beurre
Sel et poivre<\/p>\n\n\n\n
Demandez \u00e0 votre poissonnier de vider le turbot et de tirer les filets.<\/p>\n\n\n\n
Lavez les champignons et \u00f4tez-en le bout terreux.
\u00c9mincez-les.<\/p>\n\n\n\n
Faites-y suer les champignons, les \u00e9chalotes et les marrons.<\/p>\n\n\n\n
Salez et poivrez.
M\u00e9langez.<\/p>\n\n\n\n
Passez le reste de la sauce au chinois.
Brisez les marrons restant et hachez grossi\u00e8rement les champignons.
R\u00e9servez au chaud.<\/p>\n\n\n\n
Versez la cr\u00e8me dessus.
Enfournez 10 minutes tout en arrosant r\u00e9guli\u00e8rement<\/p>\n\n\n\n
M\u00e9langez les champignons et les marrons bris\u00e9s \u00e0 la sauce.
Dressez vos assiettes en nappant les filets de turbot avec la cr\u00e8me aux champignons.
D\u00e9corez avec les marrons r\u00e9serv\u00e9s.<\/p>\n\n\n\n
Meursault (Bourgogne)<\/p>\n","protected":false},"excerpt":{"rendered":"