{"id":287,"date":"2008-10-07T17:30:34","date_gmt":"2008-10-07T15:30:34","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=287"},"modified":"2008-10-07T17:30:34","modified_gmt":"2008-10-07T15:30:34","slug":"fisch-recipe-french-cuisine","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/07\/fisch-recipe-french-cuisine\/","title":{"rendered":"fisch, recipe, french cuisine"},"content":{"rendered":"<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/463-langoustes-grillees.jpg\" rel=\"lightbox[287]\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-288\" title=\"463-langoustes-grillees photo du guide de pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/463-langoustes-grillees-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/463-langoustes-grillees-300x225.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/463-langoustes-grillees.jpg 373w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>fish and schellfish, grilled rock lobster,<\/p>\n<p>Fairly easy, pr\u00e9paration time : 15 minutes, cooking time : 15 minutes,<\/p>\n<p>ingr\u00e9dients : 4 rock lobster, butter , 1 small shallot, 1 pinch cayenne pepper,salt and pepper.<\/p>\n<p>Place rock lobster on a board and split tem open lengthways. Beginby stabing a strong knife blade into animals chest to kill it instantly.<\/p>\n<p>Remove gravel sac and st aside coral and roe in e alrge bowl. Lightly season half rock lobster w&lt;ith salt and pepper. Put the butter\u00a0 Whisk well and spread mixture over the half rock lobsters then lay them out in an ovenproof dish.<\/p>\n<p>Bake in a hot oven for ten minutes, then grill for approximately five minutes until rock lobsters are golden.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>fish and schellfish, grilled rock lobster, Fairly easy, pr\u00e9paration time : 15 minutes, cooking time : 15 minutes, ingr\u00e9dients : 4 rock lobster, butter , 1 small shallot, 1 pinch cayenne pepper,salt and pepper. Place rock lobster on a board and split tem open lengthways. Beginby stabing a strong knife blade into animals chest to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[3],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/287"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=287"}],"version-history":[{"count":1,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/287\/revisions"}],"predecessor-version":[{"id":289,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/287\/revisions\/289"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=287"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}