{"id":556,"date":"2012-02-16T11:43:53","date_gmt":"2012-02-16T11:43:53","guid":{"rendered":"https:\/\/recettes.peyresaubes.com\/index.php\/2012\/02\/16\/saumon-jambon\/"},"modified":"2024-02-23T20:08:41","modified_gmt":"2024-02-23T20:08:41","slug":"saumon-jambon","status":"publish","type":"post","link":"https:\/\/recettes.peyresaubes.com\/index.php\/2012\/02\/16\/saumon-jambon\/","title":{"rendered":"Saumon &#038; Jambon"},"content":{"rendered":"<p><strong>Ingr\u00e9dients <\/strong> <\/p>\n<ul>\n<li> 4 pav\u00e9s de saumon<\/li>\n<li> 4 tranches de jambon de Bayonne (2mm d&rsquo;\u00e9paisseur et assez longues)<\/li>\n<li> piment d&rsquo;Espelette<\/li>\n<li> huile d&rsquo;olive<\/li>\n<li> 3 yaourts \u00e0 la Grecque<\/li>\n<li> de la ciboulette<\/li>\n<li> du persil<\/li>\n<li> sel<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<ul>\n<li> pr\u00e9chauffer le four sur 6\/7,<\/li>\n<li> enlever la peau du saumon,<\/li>\n<li> saupoudrer le saumon de piment d&rsquo;Espelette,<\/li>\n<li> entourer chaque pav\u00e9 de saumon avec une tranche de jambon dans le sens  de la longueur et fixer avec une pique en bois,<\/li>\n<li> huiler l\u00e9g\u00e8rement un plat, y d\u00e9poser les pav\u00e9s et enfourner environ 15minutes.<\/li>\n<li> Pendant ce temps ciseler la ciboulette, le persil, m\u00e9langer avec les yaourts \u00e0 la Grecque, ajouter du piment d&rsquo;Espelette et du sel en fonction du go\u00fbt et r\u00e9server au frais.<\/li>\n<li> Servir le poisson chaud napp\u00e9 de la sauce froide.<\/li>\n<li> Peut s&rsquo;accompagner d&rsquo;une salade de m\u00e2che avec une vinaigrette \u00e0 l&rsquo;huile de noisette.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 4 pav\u00e9s de saumon 4 tranches de jambon de Bayonne (2mm d&rsquo;\u00e9paisseur et assez longues) piment d&rsquo;Espelette huile d&rsquo;olive 3 yaourts \u00e0 la Grecque de la ciboulette du persil sel Pr\u00e9paration pr\u00e9chauffer le four &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55],"tags":[],"class_list":["post-556","post","type-post","status-publish","format-standard","hentry","category-produits-de-la-mer-fr"],"_links":{"self":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/556","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/comments?post=556"}],"version-history":[{"count":1,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/556\/revisions"}],"predecessor-version":[{"id":771,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/556\/revisions\/771"}],"wp:attachment":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/media?parent=556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/categories?post=556"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/tags?post=556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}