{"id":448,"date":"2020-05-03T12:23:06","date_gmt":"2020-05-03T10:23:06","guid":{"rendered":"https:\/\/dallay.net\/here\/?page_id=448"},"modified":"2020-05-03T12:23:07","modified_gmt":"2020-05-03T10:23:07","slug":"le-saumon-marine-de-manou","status":"publish","type":"page","link":"https:\/\/dallay.net\/here\/index.php\/le-saumon-marine-de-manou\/","title":{"rendered":"Le saumon marin\u00e9 de Manou"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote\"><p><br>A pr\u00e9parer 48h \u00e0 l\u2019avance.<\/p><cite>Tata Marie<\/cite><\/blockquote>\n\n\n\n<p><strong>Ingr\u00e9dients (pour 8 personnes)<\/strong><\/p>\n\n\n\n<ul><li>2 beaux filets de saumon frais de 0,8 kg chacun<\/li><li>1 bouquet d\u2019aneth<\/li><li>2 cuil \u00e0 soupe de sucre<\/li><li>4 cuil \u00e0 soupe de gros sel<\/li><li>1 cuil \u00e0 soupe de poivre et de baie roses moulues<\/li><li>Huile d\u2019olive et citron<\/li><\/ul>\n\n\n\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n\n\n\n<p>M\u00e9langer le sucre, le sel, l\u2019aneth et le poivre + baies moulues,<br>Poser le premier filet dans un plat creux peau contre plat,<br>Appliquer la moiti\u00e9 du m\u00e9lange sur le filet (c\u00f4t\u00e9 chair),<br>Appliquer la deuxi\u00e8me moiti\u00e9 du m\u00e9lange sur le deuxi\u00e8me filet (c\u00f4t\u00e9 chair), presser l\u00e9g\u00e8rement avec les doigts pour faire adh\u00e9rer le m\u00e9lange et retourner le filet sur le premier, chair contre chair<br>Mettre au r\u00e9frig\u00e9rateur et retourner toutes les 12 heures en arrosant avec le liquide qui s\u2019est \u00e9coul\u00e9 dans le plat.<br>Apr\u00e8s 48h, \u00e9ponger le m\u00e9lange qui reste avec du papier absorbant.<br>Enlever la peau des filets et les couper en fines lamelles.<br>Servir avec un filet d\u2019huile d\u2019olive et un jus de citron.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A pr\u00e9parer 48h \u00e0 l\u2019avance. Tata Marie Ingr\u00e9dients (pour 8 personnes) 2 beaux filets de saumon frais de 0,8 kg chacun 1 bouquet d\u2019aneth 2 cuil \u00e0 soupe de sucre 4 cuil \u00e0 soupe de &hellip;<\/p>\n","protected":false},"author":7,"featured_media":416,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages\/448"}],"collection":[{"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/comments?post=448"}],"version-history":[{"count":1,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages\/448\/revisions"}],"predecessor-version":[{"id":449,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages\/448\/revisions\/449"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/media\/416"}],"wp:attachment":[{"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/media?parent=448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}