{"id":2071,"date":"2008-05-14T22:08:11","date_gmt":"2008-05-14T22:08:11","guid":{"rendered":"http:\/\/www.internationaldiplomat.com\/?p=2071"},"modified":"2008-05-14T22:08:11","modified_gmt":"2008-05-14T22:08:11","slug":"recette-du-chef-de-cuisine-jean-marc-blanchemanche-restaurant-port-gitana-314-route-de-lausanne","status":"publish","type":"post","link":"https:\/\/12h71.com\/?p=2071","title":{"rendered":"Recette du chef de cuisine Jean-Marc Blanchemanche, Restaurant Port Gitana, 314 Route de Lausanne"},"content":{"rendered":"<p><strong>Filet de dorade royale sauce velout?e aux ?crevisses.<\/strong><br \/>\n<strong>Recette du chef de cuisine Jean-Marc Blanchemanche<\/strong>\u00a0Ingr?dient pour 4 personnes 8 filets de dorade royale 1 dl d\u2019huile d\u2019olive 1 cuill?re ? soupe de concentr? de tomates 2 dl de cr?me fra?che 35%<br \/>\nFumet de poisson 500.grammes d\u2019arr?te de poissons garniture aromatique 50 g de carottes 80 g d\u2019oignons 30 g d\u2019?chalotes 0.5 dl d\u2019huile d\u2019olive 1 dl de vin blanc 1 bouquet garni+1 cuill?re ? soupe de concentr? de tomates 500 g d\u2019?crevisses (en concerver 4 simplement cuit pour la d?co)<br \/>\n<strong>Progression<\/strong>\u00a0Faire revenir la garniture aromatique avec les arr?tes de poissons et les ?crevisses plus le concentr? de tomates. Laisser l?g?rement compoter et d?glacer avec le vin blanc, ajouter 6 dl d\u2019eau froide. Ajouter le bouquet garni et laisser fr?mir ? d?couvert pendant 20 minutes Passer au chinois ?tamine. Faire r?duire de moiti? ce fumet de poissons, ajouter la cr?me fraiche et laisser r?duire ? nouveau jusqu\u2019? ce que la composition soit nappante, assaisonner et r?server au chaud. Faire saisir les filets de dorade ? la po?le avec l\u2019huile d\u2019olive c?t? peau, retourner et laisser cuir 4 minutes. Servir ?ventuellement sur assiette creuse avec un petit lit d\u2019?pinard, les filets pos?s dessus napp?s de sauce et une ?crevisse pour d?coration.jouter les moules et r?chauffer 5 min. Incorporer le persil, saler et poivrer.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Filet de dorade royale sauce velout?e aux ?crevisses. Recette du chef de cuisine Jean-Marc Blanchemanche\u00a0Ingr?dient pour 4 personnes 8 filets de dorade royale 1 dl d\u2019huile d\u2019olive 1 cuill?re ? soupe de concentr? de tomates 2 dl de cr?me fra?che 35% Fumet de poisson 500.grammes d\u2019arr?te de poissons garniture aromatique 50 g de carottes 80<br \/><a class=\"moretag\" href=\"https:\/\/12h71.com\/?p=2071\">+ Read More<\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2077,548],"tags":[],"class_list":["post-2071","post","type-post","status-publish","format-standard","hentry","category-francais","category-international-diplomat"],"_links":{"self":[{"href":"https:\/\/12h71.com\/index.php?rest_route=\/wp\/v2\/posts\/2071","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/12h71.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/12h71.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/12h71.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/12h71.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2071"}],"version-history":[{"count":0,"href":"https:\/\/12h71.com\/index.php?rest_route=\/wp\/v2\/posts\/2071\/revisions"}],"wp:attachment":[{"href":"https:\/\/12h71.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2071"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/12h71.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2071"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/12h71.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2071"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}