{"id":379,"date":"2011-03-05T20:08:28","date_gmt":"2011-03-06T01:08:28","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=379"},"modified":"2012-12-23T06:38:43","modified_gmt":"2012-12-23T11:38:43","slug":"filet-de-poisson-au-four","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=379","title":{"rendered":"Filet de poisson au four"},"content":{"rendered":"<p><strong>Source:<\/strong> <a href=\"http:\/\/www.coupdepouce.com\/recettes-cuisine\/plats-principaux\/poisson\/filet-de-poisson-au-four\/r\/403\">coupdepouce.com: Filet de poisson au four<\/a><\/p>\n<p><strong>Note: <\/strong>J&#8217;ai utilis\u00e9 des filets d&#8217;aiglefin et de morue.<\/p>\n<p>Je fais une demie-recette de chapelure assaisonn\u00e9e.<\/p>\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li><del>250<\/del> (125)ml (<del>1<\/del>\u00a0 1\/2 t) <del>mie de pain frais, \u00e9miett\u00e9e<\/del> (chapelure de pain)<\/li>\n<li><del>30<\/del> (15) ml (<del>2<\/del> 1 c. \u00e0 tab) <del>beurre fondu <\/del>(huile d&#8217;olive)<del><br \/>\n<\/del><\/li>\n<li><del>10<\/del> (5) ml (<del>2<\/del> 1 c. \u00e0 th\u00e9) origan frais, hach\u00e9 ou 1\/2 c. \u00e0 th\u00e9 origan s\u00e9ch\u00e9 (2 ml)<\/li>\n<li>5 ml (1 c. \u00e0 th\u00e9) zeste de citron r\u00e2p\u00e9<\/li>\n<li><del>2<\/del> (1) gousses d&#8217;ail hach\u00e9es finement<\/li>\n<li>500 g (1 lb) filets de poisson frais ou surgel\u00e9s, d\u00e9congel\u00e9s (morue, aiglefin ou fl\u00e9tan)<\/li>\n<li>1 ml (1\/4 c. \u00e0 th\u00e9) sel<\/li>\n<li>1 ml (1\/4 c. \u00e0 th\u00e9) poivre<\/li>\n<li>15 ml (1 c. \u00e0 tab) moutarde de Dijon<\/li>\n<li>quartiers de citron (facultatif)<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<ol>\n<li>Dans un petit bol, m\u00e9langer la mie de pain, le beurre, l&#8217;origan, le zeste de citron et l&#8217;ail.<\/li>\n<li>Parsemer les filets de poisson du sel et du poivre. \u00c9tendre les filets de poisson sur une plaque de cuisson <del>tapiss\u00e9e de papier d&#8217;aluminium graiss\u00e9<\/del> et les badigeonner de la moutarde de Dijon. \u00c0 l&#8217;aide d&#8217;une cuill\u00e8re, parsemer uniform\u00e9ment le m\u00e9lange de mie de pain sur le poisson.<\/li>\n<li>Cuire au four pr\u00e9chauff\u00e9 \u00e0 <del>450\u00b0F (230\u00b0C) de 10 \u00e0 13 minutes<\/del> (5 \u00e0 6 minutes \u00e0 broil) ou jusqu&#8217;\u00e0 ce que la garniture soit croustillante et que la chair du poisson se d\u00e9fasse facilement \u00e0 la fourchette. Servir le poisson accompagn\u00e9 de quartiers de citron, si d\u00e9sir\u00e9.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: coupdepouce.com: Filet de poisson au four Note: J&#8217;ai utilis\u00e9 des filets d&#8217;aiglefin et de morue. Je fais une demie-recette de chapelure assaisonn\u00e9e. Ingr\u00e9dients 250 (125)ml (1\u00a0 1\/2 t) mie de pain frais, \u00e9miett\u00e9e (chapelure de pain) 30 (15) ml &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=379\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-379","post","type-post","status-publish","format-standard","hentry","category-poissons"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=379"}],"version-history":[{"count":6,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/379\/revisions"}],"predecessor-version":[{"id":769,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/379\/revisions\/769"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}