{"id":192,"date":"2016-05-07T11:17:53","date_gmt":"2016-05-07T11:17:53","guid":{"rendered":"http:\/\/www.ikas.biz\/cms\/?p=192"},"modified":"2020-01-09T15:02:41","modified_gmt":"2020-01-09T15:02:41","slug":"vis-in-zoutkorst","status":"publish","type":"post","link":"https:\/\/www.ikas.biz\/en\/vis-in-zoutkorst\/","title":{"rendered":"Sea Bream In Salt Crust"},"content":{"rendered":"<p><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">Sea Bream In Salt Crust<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Mediteranian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">IKAS<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 sea bream of about 1 kg<\/li>\n<li class=\"ingredient\">2 pound of La Baleine coarse salt<\/li>\n<li class=\"ingredient\">Thyme<\/li>\n<li class=\"ingredient\">Bay leaves<\/li>\n<li class=\"ingredient\">Garlic<\/li>\n<li class=\"ingredient\">Fennel<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Draw the bream without opening it (via the gills). Insert the thyme, bay leaf, garlic and fennel via the fish&#8217;s mouth.<\/li>\n<li class=\"instruction\">Spread a layer of coarse salt approximately 1cm deep in a dish the size of the fish, place the fish on it and cover with the rest of the salt. Moisten with water.<\/li>\n<li class=\"instruction\">Put the dish in the oven at 200 \u00b0C for 20 minutes. Serve with rice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3208<\/div>\n<\/div>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Sea Bream In Salt Crust Cuisine: Mediteranian Author: IKAS Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Ingredients 1 sea bream&hellip;<\/p>\n","protected":false},"author":1,"featured_media":153,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[38,86],"featured_image_urls":{"full":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt.jpeg",367,367,false],"thumbnail":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt-150x150.jpeg",150,150,true],"medium":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt-300x300.jpeg",300,300,true],"medium_large":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt.jpeg",367,367,false],"large":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt.jpeg",367,367,false],"1536x1536":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt.jpeg",367,367,false],"2048x2048":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt.jpeg",367,367,false]},"post_excerpt_stackable":"<p>Sea Bream In Salt Crust Cuisine: Mediteranian Author: IKAS Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Ingredients 1 sea bream of about 1 kg 2 pound of La Baleine coarse salt Thyme Bay leaves Garlic Fennel Instructions Draw the bream without opening it (via the gills). Insert the thyme, bay leaf, garlic and fennel via the fish&#8217;s mouth. Spread a layer of coarse salt approximately 1cm deep in a dish the size of the fish, place the fish on it and cover with the rest of the salt. Moisten with water. Put the dish in&hellip;<\/p>\n","category_list":"<a href=\"https:\/\/www.ikas.biz\/en\/category\/recepten\/\" rel=\"category tag\">Recipes<\/a>","author_info":{"name":"admin","url":"https:\/\/www.ikas.biz\/en\/author\/admin\/"},"comments_num":"0 comments","featured_image_urls_v2":{"full":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt.jpeg",367,367,false],"thumbnail":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt-150x150.jpeg",150,150,true],"medium":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt-300x300.jpeg",300,300,true],"medium_large":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt.jpeg",367,367,false],"large":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt.jpeg",367,367,false],"1536x1536":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt.jpeg",367,367,false],"2048x2048":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/fish_salt.jpeg",367,367,false]},"post_excerpt_stackable_v2":"<p>Sea Bream In Salt Crust Cuisine: Mediteranian Author: IKAS Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Ingredients 1 sea bream of about 1 kg 2 pound of La Baleine coarse salt Thyme Bay leaves Garlic Fennel Instructions Draw the bream without opening it (via the gills). Insert the thyme, bay leaf, garlic and fennel via the fish&#8217;s mouth. Spread a layer of coarse salt approximately 1cm deep in a dish the size of the fish, place the fish on it and cover with the rest of the salt. Moisten with water. Put the dish in&hellip;<\/p>\n","category_list_v2":"<a href=\"https:\/\/www.ikas.biz\/en\/category\/recepten\/\" rel=\"category tag\">Recipes<\/a>","author_info_v2":{"name":"admin","url":"https:\/\/www.ikas.biz\/en\/author\/admin\/"},"comments_num_v2":"0 comments","_links":{"self":[{"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/posts\/192"}],"collection":[{"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/comments?post=192"}],"version-history":[{"count":2,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/posts\/192\/revisions"}],"predecessor-version":[{"id":194,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/posts\/192\/revisions\/194"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/media\/153"}],"wp:attachment":[{"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/media?parent=192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/categories?post=192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/tags?post=192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}