{"id":369,"date":"2015-03-17T15:04:56","date_gmt":"2015-03-17T15:04:56","guid":{"rendered":"http:\/\/studionr.be\/www.regalys.be\/?p=224"},"modified":"2021-03-27T22:11:57","modified_gmt":"2021-03-27T22:11:57","slug":"filets-de-cabillaud-au-crumble-et-son-parmentier-dasperges-4-pers","status":"publish","type":"recette","link":"https:\/\/regalys.be\/fr\/recette\/filets-de-cabillaud-au-crumble-et-son-parmentier-dasperges-4-pers\/","title":{"rendered":"Filets de cabillaud au crumble et son parmentier d\u2019asperges. (4 pers.)"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Crumble :<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li class=\"bullets\">M\u00e9langer les \u00e9chalotes, le persil, la chapelure et l\u2019huile d\u2019olive ; assaisonner.<\/li><li class=\"bullets\">Laver et couper les asperges en tron\u00e7ons. R\u00e9server quelques t\u00eates pour la d\u00e9co qu\u2019il faudra cuire et r\u00e9server au chaud ; faire suer les tron\u00e7ons dans l\u2019huile d\u2019olive. Cuire les pommes de terre ; apr\u00e8s cuisson les \u00e9craser grossi\u00e8rement et ajouter les asperges, le beurre, le persil , 2 jaunes d\u2019\u0153ufs, assaisonner et garder au chaud.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Partager le crumble sur les morceaux de poisson et faites cuire environ 20 min.au four \u00e0 200\u00b0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9poser le poison sur assiettes, le parmentier \u00e0 c\u00f4t\u00e9.<\/p>\n\n\n\n<div id=\"media\">&nbsp;<\/div>\n","protected":false},"featured_media":1089,"template":"","visibility":[],"recettes":[],"class_list":["post-369","recette","type-recette","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Filets de cabillaud au crumble et son parmentier d\u2019asperges. (4 pers.) - Regalys<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/regalys.be\/fr\/recette\/filets-de-cabillaud-au-crumble-et-son-parmentier-dasperges-4-pers\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Filets de cabillaud au crumble et son parmentier d\u2019asperges. (4 pers.) - Regalys\" \/>\n<meta property=\"og:description\" content=\"Crumble : M\u00e9langer les \u00e9chalotes, le persil, la chapelure et l\u2019huile d\u2019olive ; assaisonner. Laver et couper les asperges en tron\u00e7ons. R\u00e9server quelques t\u00eates pour la d\u00e9co qu\u2019il faudra cuire et r\u00e9server au chaud ; faire suer les tron\u00e7ons dans l\u2019huile d\u2019olive. 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