{"id":7502,"date":"2022-09-20T22:33:48","date_gmt":"2022-09-20T20:33:48","guid":{"rendered":"https:\/\/www.mourguesdugres.com\/?p=7502"},"modified":"2022-09-20T22:36:00","modified_gmt":"2022-09-20T20:36:00","slug":"filets-de-rougets-rotis-a-lhuile-dolive-picholine-et-spaghetti-de-courgettes","status":"publish","type":"post","link":"https:\/\/www.mourguesdugres.com\/en\/filets-de-rougets-rotis-a-lhuile-dolive-picholine-et-spaghetti-de-courgettes","title":{"rendered":"Roasted Red Mullet Filet with Zucchini Spaghetti"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"7502\" class=\"elementor elementor-7502\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b89b513 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b89b513\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-top-column elementor-element elementor-element-8916dca\" data-id=\"8916dca\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-edeae48 elementor-widget elementor-widget-text-editor\" data-id=\"edeae48\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Recette du restaurant le Spinaker du Grau du Roi pour\u00a0<a href=\"https:\/\/mourguesdugres.local\/terre-dargence-blanc\/\">Terre d\u2019Argence Blanc<\/a><br \/><a href=\"https:\/\/www.spinaker.com\/\">www.spinaker.com<\/a><\/p><hr \/><p><strong>1.<\/strong>\u00a0Lever (ou faire lever par votre poissonnier) les filets de rougets (entre 300 et 500 gr pi\u00e8ce) en conservant la peau, r\u00e9server.<\/p><p><strong>2.<\/strong>\u00a0Pr\u00e9parer une fine brunoise d\u2019ail rose \u00e9germ\u00e9 et la mettre dans un pot avec de l\u2019huile d\u2019olive de Picholine. Prendre des petites courge<br \/>ttes (dans cette recettes on n\u2019utilisera que la peau verte, le reste pourra servir \u00e0 faire un autre plat de l\u00e9gume ou une soupe).<\/p><p><strong>3.<\/strong>\u00a0Tailler avec une mandoline la peau en fines lani\u00e8res fa\u00e7on spaghettis une seule fois sur chaque partie de la peau, m\u00e9langer dans de l\u2019huile d\u2019olive et de la fleur de sel.<\/p><p><strong>4.<\/strong>\u00a0Dresser les filets de rougets sur un plat avec beaucoup d\u2019huile d\u2019olive (elle servira de sauce \u00e0 la fin du plat) et napper l\u00e9g\u00e8rement de brunoise d\u2019ail.<\/p><p><strong>5.<\/strong>\u00a0Enfourner \u00e0 four chaud \u00e0 200\u00b0 pendant 4 minutes. Poser les spaghettis de courgettes au milieu de l\u2019assiette.<\/p><p><strong>6.<\/strong>\u00a0D\u00e9poser les sur le dessus les filets de rougets, en rosace. Napper de l\u2019huile bouillante de cuisson. Arroser d\u2019un filet de jus de citron, un peu de fleur de sel, un tour de moulin \u00e0 poivre et un peu de basilic frais coup\u00e9 aux ciseaux.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-32650cb\" data-id=\"32650cb\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c76f622 elementor-widget elementor-widget-image\" data-id=\"c76f622\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"185\" height=\"600\" src=\"https:\/\/www.mourguesdugres.com\/wp-content\/uploads\/2022\/05\/bouteille_tarbl_ombre.webp\" class=\"attachment-large size-large wp-image-2175\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Recette du restaurant le Spinaker du Grau du Roi pour\u00a0Terre d\u2019Argence Blancwww.spinaker.com 1.\u00a0Lever (ou faire lever par votre poissonnier) les filets de rougets (entre 300 et 500 gr pi\u00e8ce) en conservant la peau, r\u00e9server. 2.\u00a0Pr\u00e9parer une fine brunoise d\u2019ail rose \u00e9germ\u00e9 et la mettre dans un pot avec de l\u2019huile d\u2019olive de Picholine. Prendre des [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7508,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[58,59],"tags":[],"class_list":["post-7502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-vin-blanc-recette"],"_links":{"self":[{"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/posts\/7502","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/comments?post=7502"}],"version-history":[{"count":4,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/posts\/7502\/revisions"}],"predecessor-version":[{"id":7518,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/posts\/7502\/revisions\/7518"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/media\/7508"}],"wp:attachment":[{"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/media?parent=7502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/categories?post=7502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mourguesdugres.com\/en\/wp-json\/wp\/v2\/tags?post=7502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}