{"id":117,"date":"2006-04-07T19:47:40","date_gmt":"2006-04-07T19:47:40","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=117"},"modified":"2012-01-12T00:17:12","modified_gmt":"2012-01-11T23:17:12","slug":"petite-friture-deperlans-chantilly-tartare","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/petite-friture-deperlans-chantilly-tartare\/","title":{"rendered":"Petite friture d&rsquo;\u00e9perlans chantilly tartare"},"content":{"rendered":"<ul>\n<li>400 g d\u2019\u00e9perlans (petits poissons \u00e0 friture)<\/li>\n<li>250 cl de lait entier<\/li>\n<li>150 g de farine<\/li>\n<\/ul>\n<p><ins>Chantilly tartare<\/ins>\u00a0:<\/p>\n<ul>\n<li>30 cl de cr\u00e8me fleurette<\/li>\n<li>deux cornichons hach\u00e9s tr\u00e8s fins<\/li>\n<li>une cuill\u00e8re \u00e0 soupe de persil<\/li>\n<li>une cuill\u00e8re \u00e0 caf\u00e9 de moutarde \u00e0 l\u2019ancienne<\/li>\n<li>une cuill\u00e8re \u00e0 caf\u00e9 de paprika<\/li>\n<li>sel et poivre<\/li>\n<\/ul>\n<p>Monter la cr\u00e8me fleurette en chantilly et la garder bien ferme. Ajouter tous les ingr\u00e9dients de la chantilly tartare (cornichons, persil, moutarde, paprika, sel et poivre). v\u00e9rifier l\u2019assaisonnement.<\/p>\n<p>Pour la friture\u00a0:<\/p>\n<p>Bien laver les petits \u00e9perlans, les \u00e9goutter les mettre \u00e0 tremper un quart d\u2019heure dans le lait entier, les \u00e9goutter \u00e0 nouveau.<\/p>\n<p>Les fariner et enlever l\u2019exc\u00e9dent.<\/p>\n<p>Les faire frire imm\u00e9diatement dans un premier bain de friture \u00e0 150\u00b0, les cuire ainsi deux minutes environ, sans coloration et \u00e9goutter.<\/p>\n<p>Monter la temp\u00e9rature de la friture \u00e0 180\u00b0 , plonger \u00e0 nouveau les poissons, les colorer jusqu\u2019\u00e0 ce qu\u2019ils soient tr\u00e8s croustillants, les \u00e9goutter sur papier absorbant et les saler.<\/p>\n<p>Servir aussit\u00f4t avec la chantilly tartare.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>400 g d\u2019\u00e9perlans (petits poissons \u00e0 friture) 250 cl de lait entier 150 g de farine Chantilly tartare\u00a0: 30 cl de cr\u00e8me fleurette deux cornichons hach\u00e9s tr\u00e8s fins&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/petite-friture-deperlans-chantilly-tartare\/\">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":[6],"tags":[441,83,437,365,61,108],"class_list":["post-117","post","type-post","status-publish","format-standard","hentry","category-poissons","tag-cornichon","tag-creme-fraiche","tag-eperlan","tag-friture","tag-lait","tag-persil"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/117","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=117"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/117\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}