{"id":561,"date":"2007-05-17T17:49:28","date_gmt":"2007-05-17T17:49:28","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=561"},"modified":"2012-01-11T23:04:50","modified_gmt":"2012-01-11T22:04:50","slug":"cabillaud-pane-aux-noisettes","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/cabillaud-pane-aux-noisettes\/","title":{"rendered":"Cabillaud pan\u00e9 aux noisettes"},"content":{"rendered":"<ul>\n<li>4 pav\u00e9s de cabillaud<\/li>\n<li>120 g de poudre de noisettes (pas trop fine)<\/li>\n<li>2 \u0153ufs entiers<\/li>\n<li>16 grandes feuilles d\u2019\u00e9pinard frais<\/li>\n<li>Sel &amp; poivre<\/li>\n<\/ul>\n<p>Plongez les feuilles d\u2019\u00e9pinard quelques secondes dans une casserole d\u2019eau bouillante, les \u00e9taler sur du papier absorbant, r\u00e9servez.<\/p>\n<p>Battez les \u0153ufs en omelette dans une assiette,<\/p>\n<pre><\/pre>\n<p>Dans une deuxi\u00e8me assiette, mettre la poudre de noisette.<\/p>\n<p>Panez les pav\u00e9s de cabillaud en les passant successivement dans l\u2019\u0153uf battu puis dans la poudre de noisette.<\/p>\n<p>Emballez chaque pav\u00e9 dans quatre feuilles d\u2019\u00e9pinard et d\u00e9posez les dans le panier d\u2019un cuit vapeur. Salez &amp; poivrez.<\/p>\n<p>Faire cuire une vingtaine de minutes, selon l\u2019\u00e9paisseur des pav\u00e9s.<\/p>\n<p>D\u00e9gustez accompagn\u00e9 d\u2019un riz blanc ou de p\u00e2tes fra\u00eeches et d\u2019un coulis de tomates au basilic.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 pav\u00e9s de cabillaud 120 g de poudre de noisettes (pas trop fine) 2 \u0153ufs entiers 16 grandes feuilles d\u2019\u00e9pinard frais Sel &amp; poivre Plongez les feuilles d\u2019\u00e9pinard&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/cabillaud-pane-aux-noisettes\/\">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":[426,232,257,86],"class_list":["post-561","post","type-post","status-publish","format-standard","hentry","category-poissons","tag-cabillaud","tag-epinard","tag-noisette","tag-oeuf"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/561","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=561"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/561\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}