{"id":231,"date":"2012-03-11T16:23:22","date_gmt":"2012-03-11T16:23:22","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=231"},"modified":"2012-03-11T16:25:38","modified_gmt":"2012-03-11T16:25:38","slug":"saumon-au-fenouil","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/saumon-au-fenouil\/","title":{"rendered":"Saumon au Fenouil"},"content":{"rendered":"<p>Recette de Kathy (une coll\u00e8gue de boulot de Christine \u00e0  la Food and Drug Administration, pendant ses  \u00e9tudes).<\/p>\n<p><!--more--><\/p>\n<h2>Ingr\u00e9dients:<\/h2>\n<ul>\n<li>3 cuill\u00e9res \u00e0 soupe de graines de fenouil<\/li>\n<li>1\/2 cuill\u00e9re \u00e0 caf\u00e9 de poivre<\/li>\n<li>1\/2 cuill\u00e9re \u00e0 caf\u00e9 de sel<\/li>\n<li>3 cuill\u00e9res \u00e0 soupe de l&#8217;huile d&#8217;olive<\/li>\n<li>2 cuill\u00e9res \u00e0 soupe de Sambuca<\/li>\n<li>4 filets de saumon (180 g chacun), rinc\u00e9s<\/li>\n<\/ul>\n<h2>Pr\u00e9paration:<\/h2>\n<p>Faites griller les graines de fenouil dans une po\u00eale en fonte \u00e0 feu doux pendant environ 3 minutes. Surveillez bien afin d&#8217;\u00e9viter qu&#8217;elles ne br\u00fblent. Ecrasez les graines \u00e0 l&#8217;aide d&#8217;un mortier et d&#8217;un pilon, la chaleur lib\u00e8rera les saveurs.<\/p>\n<p>Dans un petit bol, m\u00e9langez le poivre, le sel, l&#8217;huile d&#8217;olive et la Sambuca. Recouvrez le saumon avec la mixture obtenue et laissez mariner pendant 1 \u00e0 2 heures. La touche du chef: Faites griller pendant 8 \u00e0 10 minutes en recouvrant encore 2 fois de marinade. Dans une petite po\u00eale, portez \u00e0 \u00e9bullition le reste de marinade et versez sur les filets de saumon.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Kathy (une coll\u00e8gue de boulot de Christine \u00e0 la Food and Drug Administration, pendant ses \u00e9tudes).<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27,10],"tags":[169,168],"class_list":["post-231","post","type-post","status-publish","format-standard","hentry","category-poissons","category-francais","tag-fenouil","tag-saumon"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=231"}],"version-history":[{"count":2,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/231\/revisions"}],"predecessor-version":[{"id":233,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/231\/revisions\/233"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}