\u2022 1 rouget par personne ( en filets )<\/p>\n
\u2022 Huile d’olive<\/p>\n
\u2022 Sel et poivre du moulin<\/p>\n
<\/p>\n
V<\/strong>erser un filet d’huile d’olive dans une p\u00f4ele<\/p>\n L<\/strong>orsque l’huile est bien chaude, d\u00e9poser les filets de rouget barbet.<\/p>\n C<\/b>olorer la peau.<\/p>\n L<\/strong>es retourner, attention la cuisson est tr\u00e8s rapide. Quelques minutes en tout.<\/p>\n E<\/strong>teindre le feu.<\/p>\n S<\/strong>aler, poivrer et servir aussit\u00f4t.<\/p>\n C<\/strong>e poisson tr\u00e8s fin peut-\u00eatre accompagn\u00e9 d’une fine pur\u00e9e.<\/p>\n L<\/strong>a peau de mon poisson n’est pas parfaite pour \u00e9viter cela, il suffit de fariner tr\u00e8s tr\u00e8s l\u00e9g\u00e8rement le c\u00f4t\u00e9 peau.<\/p>\n","protected":false},"excerpt":{"rendered":" \u2022 1 rouget par personne ( en filets ) \u2022 Huile d’olive \u2022 Sel et poivre du moulin Verser un filet d’huile d’olive dans une p\u00f4ele Lorsque l’huile est bien chaude, d\u00e9poser les filets de rouget barbet. Colorer la peau. Les retourner, attention la cuisson est tr\u00e8s rapide. Quelques minutes en tout. Eteindre le feu. Saler, poivrer et servir aussit\u00f4t. Ce poisson tr\u00e8s fin peut-\u00eatre accompagn\u00e9 d’une fine pur\u00e9e. La peau de mon poisson n’est pas parfaite pour \u00e9viter cela, il suffit de fariner tr\u00e8s tr\u00e8s l\u00e9g\u00e8rement le c\u00f4t\u00e9 peau.<\/p>\n","protected":false},"author":1,"featured_media":4168,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[363,26,13],"tags":[5,14,4,15,47,20,39,34,19,175,35,33,329,196,36,6,37,686,328,22],"class_list":["post-4166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisson-a-la-poele","category-plat-de-resistance","category-poissons","tag-blog-cuisine","tag-christiane","tag-christiane-cuisine","tag-cuisine","tag-cuisson-simple","tag-dietetique","tag-elegant","tag-entree","tag-facile","tag-huile-dolive","tag-plat","tag-poisson","tag-poivre","tag-poivre-du-moulin","tag-recette-bistrot","tag-recettes","tag-repas-entre-amis","tag-rouget-barbet","tag-sel","tag-simple"],"_links":{"self":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/4166"}],"collection":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4166"}],"version-history":[{"count":1,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/4166\/revisions"}],"predecessor-version":[{"id":4167,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/4166\/revisions\/4167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/media\/4168"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}