{"id":566,"date":"2007-07-28T02:42:46","date_gmt":"2007-07-28T02:42:46","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=566"},"modified":"2012-01-11T23:02:24","modified_gmt":"2012-01-11T22:02:24","slug":"brandade-de-morue","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/brandade-de-morue\/","title":{"rendered":"Brandade de morue"},"content":{"rendered":"<ul>\n<li>1 kg de morue sal\u00e9e<\/li>\n<li>20 cl d\u2019huile d\u2019olive<\/li>\n<li>30 cl de lait<\/li>\n<li>3 brins de thym<\/li>\n<li>3 feuilles de laurier<\/li>\n<\/ul>\n<p>Faire dessaler la morue pendant quelques heures en renouvelant l\u2019eau plusieurs fois.<\/p>\n<p>Couper la morue en morceaux, d\u00e9marrer la cuisson \u00e0 l\u2019eau froide, puis la faire pocher avec les aromates huit minutes \u00e0 petits fr\u00e9missements.<\/p>\n<p>Egoutter, retirer la peau et les ar\u00eates, et effeuiller les morceaux de poisson.<\/p>\n<p>Faire chauffer dans une casserole \u00e0 fond \u00e9pais 20 cl d\u2019huile d\u2019olive en \u00e9vitant qu\u2019elle ne fume.<\/p>\n<p>Ajouter la morue et travailler le m\u00e9lange \u00e0 feu doux avec une cuill\u00e8re en bois. Quand on obtient une p\u00e2te fine, continuer de travailler en ajoutant petit \u00e0 petit, sans cesser de remuer, le reste de l\u2019huile ti\u00e8de en alternance avec les 30 cl de lait \u00e9galement ti\u00e9dis, jusqu\u2019\u00e0 la consistance d\u2019une pur\u00e9e cr\u00e9meuse et homog\u00e8ne. Retirer du feu de temps en temps pendant ce m\u00e9lange.<\/p>\n<p>Dresser la brandade dans un plat creux et servir avec des cro\u00fbtons frits dans l\u2019huile d\u2019olive.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 kg de morue sal\u00e9e 20 cl d\u2019huile d\u2019olive 30 cl de lait 3 brins de thym 3 feuilles de laurier Faire dessaler la morue pendant quelques heures&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/brandade-de-morue\/\">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":[424,61,425,158],"class_list":["post-566","post","type-post","status-publish","format-standard","hentry","category-poissons","tag-brandade","tag-lait","tag-morue","tag-thym"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/566","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=566"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/566\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}