{"id":105,"date":"2006-04-07T18:53:27","date_gmt":"2006-04-07T18:53:27","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=105"},"modified":"2012-01-23T23:39:44","modified_gmt":"2012-01-23T22:39:44","slug":"terrine-de-cabillaud-aux-poireaux","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/terrine-de-cabillaud-aux-poireaux\/","title":{"rendered":"Terrine de cabillaud aux poireaux"},"content":{"rendered":"<ul>\n<li>4 poireaux<\/li>\n<li>4 filets de cabillaud<\/li>\n<li>100 g d\u2019olives noires d\u00e9noyaut\u00e9es<\/li>\n<\/ul>\n<p>Couper les poireaux \u00e0 la longueur de la terrine (moule \u00e0 cake), puis les laver, les cuire \u00e0 l\u2019eau bouillante sal\u00e9e, les couper en deux dans leur longueur, bien les \u00e9goutter.<\/p>\n<p>Cuire les filets de cabillaud dans une po\u00eale dans un peu d\u2019huile d\u2019olive.<\/p>\n<p>Prendre un moule \u00e0 cake, le tapisser de film \u00e9tirable pour faciliter le d\u00e9moulage.<\/p>\n<p>Mettre une couche de poireaux, tranche coup\u00e9e en bas, recouvrir d\u2019olives noires coup\u00e9es en petits morceaux, puis tout le cabillaud. Bien tasser. Ajouter une nouvelle couche d\u2019olive, puis de poireaux.<\/p>\n<p>Bien presser avec un couvercle de polystyr\u00e8ne (d\u00e9coup\u00e9 \u00e0 la taille de la terrine) et recouvert de papier alu.<\/p>\n<p>Mettre au frais 24 heures, d\u00e9mouler, et servir avec une sauce un peu relev\u00e9e .<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 poireaux 4 filets de cabillaud 100 g d\u2019olives noires d\u00e9noyaut\u00e9es Couper les poireaux \u00e0 la longueur de la terrine (moule \u00e0 cake), puis les laver, les cuire&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/terrine-de-cabillaud-aux-poireaux\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[426,204,205,324],"class_list":["post-105","post","type-post","status-publish","format-standard","hentry","category-entree","tag-cabillaud","tag-olive","tag-poireau","tag-terrine"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=105"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/105\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}