{"id":765,"date":"2024-10-17T21:35:34","date_gmt":"2024-10-17T19:35:34","guid":{"rendered":"https:\/\/cuisine.william-bruder.fr\/?p=765"},"modified":"2025-12-18T14:58:50","modified_gmt":"2025-12-18T13:58:50","slug":"rillettes-de-thon-et-radis-noir","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=765","title":{"rendered":"Rillettes de maquereaux"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 ou 2 maquereaux<\/li>\n\n\n\n<li>\u00e9pices et aromates pour court-bouillon<\/li>\n\n\n\n<li>50 \u00e0 100 g de cr\u00e8me fraiche \u00e9paisse (ou moiti\u00e9 cr\u00e8me et moiti\u00e9 fromage blanc)<\/li>\n\n\n\n<li>3 cornichons \u00e9minc\u00e9s<\/li>\n\n\n\n<li>1 c \u00e0 s de c\u00e2pres <\/li>\n\n\n\n<li>Jus d&rsquo;un demi citron<\/li>\n\n\n\n<li>1 c \u00e0 s de moutarde<\/li>\n\n\n\n<li>Sel et poivre<\/li>\n\n\n\n<li>Tabasco (facultatif)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Faire pocher le maquereau au court-bouillon.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9mietter le poisson dans un bol en veillant \u00e0 retirer les ar\u00eates. <br>Ajouter le jus de citron, les cornichons \u00e9minc\u00e9s, les c\u00e2pres, la cr\u00e8me fraiche, le fromage blanc \u00e9ventuel, la moutarde, le sel et le poivre. <br>Travailler le tout \u00e0 la fourchette pour avoir un m\u00e9lange homog\u00e8ne. <br>Placer au frais au moins une heure.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9guster sur du pain grill\u00e9, des toasts, ou avec des crudit\u00e9s.<br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Pr\u00e9paration Faire pocher le maquereau au court-bouillon. \u00c9mietter le poisson dans un bol en veillant \u00e0 retirer les ar\u00eates. Ajouter le jus de citron, les cornichons \u00e9minc\u00e9s, les c\u00e2pres, la cr\u00e8me fraiche, le fromage blanc \u00e9ventuel, la moutarde, le sel et le poivre. Travailler le tout \u00e0 la fourchette pour avoir un m\u00e9lange homog\u00e8ne. &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=765\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Rillettes de maquereaux<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[133,101],"class_list":["post-765","post","type-post","status-publish","format-standard","hentry","category-entree","tag-radis-noir","tag-thon"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/765","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=765"}],"version-history":[{"count":4,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/765\/revisions"}],"predecessor-version":[{"id":850,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/765\/revisions\/850"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=765"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=765"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=765"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}