{"id":69,"date":"2018-05-14T11:35:11","date_gmt":"2018-05-14T09:35:11","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=69"},"modified":"2018-05-14T11:37:23","modified_gmt":"2018-05-14T09:37:23","slug":"turbot-en-coupelle-de-fenouil-aux-asperges","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=69","title":{"rendered":"Turbot en coupelle de Fenouil aux Asperges"},"content":{"rendered":"<p>3~4 parts<\/p>\n<p>2 filets de turbot<br \/>\n7 asperges<span class=\"text_exposed_show\"><br \/>\n2 tetes de fenouil<br \/>\n30g de riz basmati pre-cuit<\/span><\/p>\n<div class=\"text_exposed_show\">\n<p>Pour le bouillon<br \/>\n1 carcasse de poisson<br \/>\n1 oignon<br \/>\n1 branche de thym\/1 bouquet garni<br \/>\n1 gousse de cardamome<br \/>\n1 clou de girofle<br \/>\n1 cas sel<\/p>\n<p>Pour la sauce<\/p>\n<p>20g beurre<br \/>\n60g farine<\/p>\n<p>Infuser le bouillon avec les ingr\u00e9dients d\u00e9crits pour le bouillon 30 minutes, puis \u00e9cumer.<\/p>\n<p>Couper les tetes de fenouil en deux par la hauteur et le travers, puis d\u00e9tailler les coupelles.<\/p>\n<p>Blanchir les coupelles 6 a 8 minutes dans le bouillon, puis r\u00e9server<br \/>\nBlanchir les asperges 5 a 7 minutes dans le bouillon, d\u00e9couper en tron\u00e7ons de 1 a 2 centim\u00e8tres, puis r\u00e9server<\/p>\n<p>Si les filets de turbot ne sont pas pel\u00e9s,<br \/>\nSaisir leur face peau sur une po\u00eale l\u00e9g\u00e8rement huil\u00e9e 20 secondes et racler la peau au couteau.<br \/>\nD\u00e9tailler en pi\u00e8ces de la taille d&rsquo;un morceau de sucre<\/p>\n<p>Pour la sauce,<br \/>\nPasser 25 cl de bouillon et pr\u00e9parer un roux avec le beurre, la farine<br \/>\nAjuster l&rsquo;assaisonnement.<\/p>\n<p>Garnir les coupelles de fenouil avec une pinc\u00e9e de riz, le turbot et les asperges passer au four chaleur tournant 15 minutes a 120 \u00b0C<\/p>\n<p>Ajouter la sauce et servir chaud<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>3~4 parts 2 filets de turbot 7 asperges 2 tetes de fenouil 30g de riz basmati pre-cuit Pour le bouillon 1 carcasse de poisson 1 oignon 1 branche de thym\/1 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":39,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[24],"tags":[33,31,29],"class_list":["post-69","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes_de_nounours","tag-asperge","tag-fenouil","tag-turbot"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/69","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=69"}],"version-history":[{"count":4,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/69\/revisions"}],"predecessor-version":[{"id":83,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/69\/revisions\/83"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/39"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}