{"id":1181,"date":"2025-12-30T11:18:45","date_gmt":"2025-12-30T10:18:45","guid":{"rendered":"https:\/\/spang.ch\/cook\/?p=1181"},"modified":"2025-12-30T11:20:50","modified_gmt":"2025-12-30T10:20:50","slug":"poissons-croute-de-sel","status":"publish","type":"post","link":"https:\/\/spang.ch\/cook\/en\/poissons-croute-de-sel\/","title":{"rendered":"Poissons en cro\u00fbte de sel"},"content":{"rendered":"\n

Pour 2 poissons de 300g chacun (on avait une truite saumon\u00e9e et un bar)<\/em><\/p>\n\n\n\n

\n
600-750g de sel (selon taille de plat)<\/li>\n\n\n\n
3 blancs d\u2019\u0153uf<\/li>\n\n\n\n
1 cs de miel<\/li>\n\n\n\n
Huile d\u2019olive<\/li>\n\n\n\n
Hebes de Provence<\/li>\n\n\n\n
Poissons<\/li>\n<\/ul>\n\n\n\n
\n
Pr\u00e9chauffer le four \u00e0 180\u00b0C chaleur tournante<\/li>\n\n\n\n
Rincer les poissons<\/li>\n\n\n\n
Fouetter l\u00e9g\u00e8rement les 3 blancs d\u2019\u0153uf<\/li>\n\n\n\n
Ajouter le sel et le miel, m\u00e9langer jusqu\u2019\u00e0 obtenir une p\u00e2te grumeleuse<\/li>\n\n\n\n
\u00c9pandre la moiti\u00e9 de la p\u00e2te sur le plat, ajouter les herbes<\/li>\n\n\n\n
D\u00e9poser les poissons et les arroser d\u2019huile d\u2019olive sur les deux faces et \u00e0 l\u2019int\u00e9rieur<\/li>\n\n\n\n
Couvrir d\u2019herbes puis du reste de p\u00e2te de sel. La couverture doit \u00eatre uniforme et compl\u00e8te<\/li>\n\n\n\n
Enfourner pour 20-30 minutes jusqu\u2019\u00e0 ce que la cro\u00fbte brunisse<\/li>\n\n\n\n
Sortir et laisser reposer 10 minutes<\/li>\n\n\n\n
Casser la cro\u00fbte, enlever le sel des poissons<\/li>\n\n\n\n
Servir<\/li>\n<\/ol>\n\n\n\n
Peut par exemple \u00eatre accompagn\u00e9 d\u2019une sauce beurre blanc et de chips de chou kale avec du riz sauvage, comme sur la photo.<\/em><\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"
Pour 2 poissons de 300g chacun (on avait une truite saumon\u00e9e et un bar) Peut par exemple \u00eatre accompagn\u00e9 d\u2019une sauce beurre blanc et de chips de chou kale avec du riz sauvage, comme sur la photo.<\/p>\n","protected":false},"author":1,"featured_media":1183,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,62],"tags":[13,202],"class_list":["post-1181","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poisson","category-sale","tag-fish","tag-salt"],"_links":{"self":[{"href":"https:\/\/spang.ch\/cook\/en\/wp-json\/wp\/v2\/posts\/1181"}],"collection":[{"href":"https:\/\/spang.ch\/cook\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/spang.ch\/cook\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/spang.ch\/cook\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/spang.ch\/cook\/en\/wp-json\/wp\/v2\/comments?post=1181"}],"version-history":[{"count":1,"href":"https:\/\/spang.ch\/cook\/en\/wp-json\/wp\/v2\/posts\/1181\/revisions"}],"predecessor-version":[{"id":1182,"href":"https:\/\/spang.ch\/cook\/en\/wp-json\/wp\/v2\/posts\/1181\/revisions\/1182"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/spang.ch\/cook\/en\/wp-json\/wp\/v2\/media\/1183"}],"wp:attachment":[{"href":"https:\/\/spang.ch\/cook\/en\/wp-json\/wp\/v2\/media?parent=1181"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spang.ch\/cook\/en\/wp-json\/wp\/v2\/categories?post=1181"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spang.ch\/cook\/en\/wp-json\/wp\/v2\/tags?post=1181"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}