{"id":583,"date":"2010-02-27T17:59:20","date_gmt":"2010-02-27T16:59:20","guid":{"rendered":"http:\/\/www.christianecuisine.com\/?p=583"},"modified":"2010-02-27T17:59:20","modified_gmt":"2010-02-27T16:59:20","slug":"dos-de-cabillaud-en-papillote","status":"publish","type":"post","link":"https:\/\/www.christianecuisine.com\/?p=583","title":{"rendered":"DOS DE CABILLAUD EN PAPILLOTE"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-584\" title=\"cabillaud\" src=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/02\/cabillaud.png\" alt=\"cabillaud\" width=\"560\" height=\"1020\" srcset=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/02\/cabillaud.png 560w, https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/02\/cabillaud-164x300.png 164w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/p>\n<blockquote><p>1 dos de cabillaud<\/p>\n<p>Huile d&rsquo;olive<\/p>\n<p>Citron<\/p>\n<p>Persil plat<\/p>\n<p>Sel et poivre<\/p>\n<p>Papier aluminium<\/p><\/blockquote>\n<p>Pr\u00e9voir une grande feuille de papier aluminium. Verser un filet d&rsquo;huile d&rsquo;olive, du sel et du poivre. Poser le dos de cabillaud et arroser d&rsquo;un filet d&rsquo;huile d&rsquo;olive.<\/p>\n<p>Bien fermer la papillote en appuyant \u00e0 l&rsquo;aide du plat d&rsquo;un couteau \u00e0 chaque pliure.<\/p>\n<p>Poser la papillote dans une po\u00eale s\u00e8che et mettre sur feu vif pendant 7 minutes.<\/p>\n<p>La cuisson du poisson sera parfaite.<\/p>\n<p>Servir le poisson avec un petit beurre fondu dans lequel on ajoute un jus de citron . Parsemer de persil plat cisel\u00e9.<\/p>\n<p>D\u00e9licieux avec un riz Basmati.( j&rsquo;aime les 2 Basmati. Basmati blanc et brut du Penjab de Taureau Ail\u00e9)<\/p>\n<p>Cette fa\u00e7on de cuire le poisson est g\u00e9niale, pas d&rsquo;odeur et la po\u00eale reste propre.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 dos de cabillaud Huile d&rsquo;olive Citron Persil plat Sel et poivre Papier aluminium Pr\u00e9voir une grande feuille de papier aluminium. Verser un filet d&rsquo;huile d&rsquo;olive, du sel et du poivre. Poser le dos de cabillaud et arroser d&rsquo;un filet d&rsquo;huile d&rsquo;olive. Bien fermer la papillote en appuyant \u00e0 l&rsquo;aide du plat d&rsquo;un couteau \u00e0 chaque pliure. Poser la papillote dans une po\u00eale s\u00e8che et mettre sur feu vif pendant 7 minutes. La cuisson du poisson sera parfaite. Servir le poisson avec un petit beurre fondu dans lequel on ajoute un jus de citron . Parsemer de persil plat cisel\u00e9. D\u00e9licieux avec un riz Basmati.( j&rsquo;aime les 2 Basmati. Basmati blanc et brut du Penjab de Taureau Ail\u00e9) Cette fa\u00e7on de cuire le poisson est g\u00e9niale, pas d&rsquo;odeur et la po\u00eale reste propre.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74,26,13],"tags":[5,14,4,15,47,19,774,33,36,6,37,75,76,22],"class_list":["post-583","post","type-post","status-publish","format-standard","hentry","category-papillote","category-plat-de-resistance","category-poissons","tag-blog-cuisine","tag-christiane","tag-christiane-cuisine","tag-cuisine","tag-cuisson-simple","tag-facile","tag-papillote","tag-poisson","tag-recette-bistrot","tag-recettes","tag-repas-entre-amis","tag-sans-odeur","tag-sans-salissure","tag-simple"],"_links":{"self":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/583"}],"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=583"}],"version-history":[{"count":10,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/583\/revisions"}],"predecessor-version":[{"id":594,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/583\/revisions\/594"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}