{"id":851,"date":"2011-04-12T15:39:19","date_gmt":"2011-04-12T15:39:19","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=851"},"modified":"2011-04-12T15:39:19","modified_gmt":"2011-04-12T15:39:19","slug":"brochet-au-the-vert-et-fleurs-de-bleuet","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=851","title":{"rendered":"Brochet au th\u00e9 vert et fleurs de bleuet"},"content":{"rendered":"<p>Tailler le brochet dans l\u2019\u00e9paisseur, saler, poivrer (Sarawak par exemple)\u00a0 et parsemer g\u00e9n\u00e9reusement de th\u00e9 (Sancha, ce jour-l\u00e0).<br \/>\nRefermer les filets et emballer chaque morceau dans un film alimentaire bien serr\u00e9.<br \/>\nCuire au panier \u00e0 vapeur entre 7 et 10 min selon l&rsquo;\u00e9paisseur du morceau de poisson.<br \/>\nAttendre 1 min avant de d\u00e9baller les petits paquets de poisson afin de permettre au th\u00e9 d\u2019exhaler tous ces parfums.<br \/>\nDresser, arroser d\u2019un filet d\u2019huile d\u2019olive et parsemer d\u2019un peu de fleurs de bleuet<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tailler le brochet dans l\u2019\u00e9paisseur, saler, poivrer (Sarawak par exemple)\u00a0 et parsemer g\u00e9n\u00e9reusement de th\u00e9 (Sancha, ce jour-l\u00e0). Refermer les filets et emballer chaque morceau dans un film alimentaire bien serr\u00e9. Cuire au panier \u00e0 vapeur entre 7 et 10 min selon l&rsquo;\u00e9paisseur du morceau de poisson. Attendre 1 min avant de d\u00e9baller les petits [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[186,32],"tags":[63,219,33],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/851"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=851"}],"version-history":[{"count":1,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/851\/revisions"}],"predecessor-version":[{"id":852,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/851\/revisions\/852"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}