{"id":242,"date":"2006-04-22T00:30:56","date_gmt":"2006-04-22T00:30:56","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=242"},"modified":"2012-01-11T23:19:17","modified_gmt":"2012-01-11T22:19:17","slug":"cabillaud-grille-au-basilic","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/cabillaud-grille-au-basilic\/","title":{"rendered":"Cabillaud grill\u00e9 au basilic"},"content":{"rendered":"<ul>\n<li>6 pav\u00e9s de cabillaud<\/li>\n<li>2 poivrons rouges<\/li>\n<li>2 poivrons verts<\/li>\n<li>3 c \u00e0 soupe de gingembre frais \u00e9minc\u00e9<\/li>\n<li>5 branches de basilic<\/li>\n<li>3 branches de cerfeuil<\/li>\n<li>2 branches de coriandre<\/li>\n<li>une poign\u00e9e d\u2019\u00e9pinard frais<\/li>\n<li>4 c \u00e0 soupe de jus de citron vert<\/li>\n<li>4 c \u00e0 soupe d\u2019huile de noix<\/li>\n<li>sel &amp; poivre<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Lavez s\u00e9chez et effeuillez les herbes.<\/p>\n<p>Lavez et s\u00e9chez les \u00e9pinards, r\u00e9servez les au frais dans un sac plastique.<\/p>\n<p>Lavez les poivrons, coupez-les en quatre, \u00e9p\u00e9pinez-les et \u00e9mincez-les finement. Faites chauffer l\u2019huile dans une grande po\u00eale. Quand elle est chaude, faites-y revenir vivement les lamelles de poivrons avec le gingembre en remuant sans arr\u00eat pendant une dizaine de minutes environ. Retirez-les de la po\u00eale avec une \u00e9cumoire et mettez-les dans un saladier.<\/p>\n<p>Faites chauffer l\u2019huile de cuisson des poivrons et posez les pav\u00e9s de cabillaud. Faites-les cuire cinq minutes de chaque c\u00f4t\u00e9. Salez, poivrez, retirez-les de la po\u00eale et r\u00e9servez-les au chaud.<\/p>\n<p>Versez le jus de citron dans la po\u00eale, m\u00e9langez jusqu\u2019aux premiers fr\u00e9missements et retirez du feu. Salez et poivrez.<\/p>\n<p>Ajoutez les herbes et les \u00e9pinards aux poivrons, m\u00e9langez.<\/p>\n<p>Posez un pav\u00e9 de cabillaud dans chaque assiette, r\u00e9partissez les poivrons aux herbes dessus, arrosez de sauce au citron et servez aussit\u00f4t.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>6 pav\u00e9s de cabillaud 2 poivrons rouges 2 poivrons verts 3 c \u00e0 soupe de gingembre frais \u00e9minc\u00e9 5 branches de basilic 3 branches de cerfeuil 2 branches&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/cabillaud-grille-au-basilic\/\">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":[112,426,43,232,38],"class_list":["post-242","post","type-post","status-publish","format-standard","hentry","category-poissons","tag-basilic","tag-cabillaud","tag-citron","tag-epinard","tag-poivron"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/242","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=242"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/242\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}