{"id":84,"date":"2018-05-14T15:31:56","date_gmt":"2018-05-14T13:31:56","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=84"},"modified":"2018-05-15T20:56:52","modified_gmt":"2018-05-15T18:56:52","slug":"fennel-cups-with-turbot-and-asparagus","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=84&lang=en","title":{"rendered":"Fennel cups with Turbot and Asparagus"},"content":{"rendered":"<p>3~4 servings<\/p>\n<p>2 turbot fillets<br \/>\n7 asparagus<span class=\"text_exposed_show\"><br \/>\n2 fennel heads bulbs<br \/>\n30g pre-cooked rice<br \/>\n<\/span><\/p>\n<div class=\"text_exposed_show\">\n<p>for the broth<br \/>\n1 fish bone<br \/>\n1 onion<br \/>\n1 branch thyme\/1 bouquet garni<br \/>\n1 cardamom pod<br \/>\n1 clove<br \/>\n1 tsp salt<\/p>\n<p>for the sauce<\/p>\n<p>20g butter<br \/>\n60g flour (all purpose)<\/p>\n<p>Infuse the broth with all ingredients described above for 30 minutes remove scum.<\/p>\n<p>cut fennel bulbs in half from the top to make cups, peel chunks removing the core.<\/p>\n<p>Seethe\u00a0fennel cups 6 to 8 minutes in the broth, reserve cups.<\/p>\n<p>Seethe asparagus 5 to 7 minutes in broth cut 1 to 2 centimeters chunks<\/p>\n<p>if fillets aren&rsquo;t skinned<\/p>\n<p>quick fry them for 20 seconds on skin side in an oiled pan, skin should be easy to scrape off<br \/>\ncut the fillets in sugar lump size pieces.<\/p>\n<p>the sauce is a roux<br \/>\nclear 25 cl from the broth and make a roux with butter and flour,<br \/>\nadjust seasoning and keep sauce warm.<\/p>\n<p>fill the fennel cups with a pinch of rice the turbot and asparagus chunks<\/p>\n<p>cook in preheated oven 15 minutes at 120\u00b0C<\/p>\n<p>add sauce, serve\u00a0 hot.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>3~4 servings 2 turbot fillets 7 asparagus 2 fennel heads bulbs 30g pre-cooked rice for the broth 1 fish bone 1 onion 1 branch thyme\/1 bouquet garni 1 cardamom pod [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":68,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[51,49,53],"class_list":["post-84","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes","tag-asparagus","tag-fennel","tag-turbot-en"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/84","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=84"}],"version-history":[{"count":3,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/84\/revisions"}],"predecessor-version":[{"id":110,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/84\/revisions\/110"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/68"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=84"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=84"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=84"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}