{"id":1511,"date":"2025-03-07T16:03:33","date_gmt":"2025-03-07T16:03:33","guid":{"rendered":"https:\/\/yifeem.com\/lakk-dieune-poisson-braise-a-la-senegalaise-legumes-sala\/"},"modified":"2026-10-17T10:42:13","modified_gmt":"2026-10-17T10:42:13","slug":"lakk-dieune-poisson-braise-a-la-senegalaise-legumes-sala","status":"publish","type":"post","link":"https:\/\/yifeem.com\/lakk-dieune-poisson-braise-a-la-senegalaise-legumes-sala\/","title":{"rendered":"Lakk Dieune \u2013 Poisson brais\u00e9 \u00e0 la s\u00e9n\u00e9galaise et l\u00e9gumes frais par Sala"},"content":{"rendered":"<div class=\"video-container\">\n    <iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/nAM_9TmaM_U\" title=\"Lakk Dieune \u2013 Poisson brais\u00e9 \u00e0 la s\u00e9n\u00e9galaise et l\u00e9gumes frais par Sala\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div>\n<h3><strong>Ingr\u00e9dients<\/strong><\/h3>\n<ul>\n<li><strong>Poisson frais :<\/strong> 1 gros poisson entier noble (capitaine, carpe rouge, m\u00e9rou ou dorade royale).<\/li>\n<li><strong>Marinade Lakk Dieune :<\/strong> 2 oignons jaunes \u00e9minc\u00e9s, 4 gousses d&rsquo;ail pil\u00e9es, 1 cuill\u00e8re \u00e0 soupe de Nokoss traditionnel, 1 cuill\u00e8re \u00e0 soupe d&rsquo;\u00e9pices sp\u00e9ciales Lakk Dieune, jus de 2 citrons verts, 4 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive, sel marin et poivre noir concass\u00e9.<\/li>\n<li><strong>Farce aromatique :<\/strong> Oignons \u00e9minc\u00e9s fins, persil hach\u00e9, pointe de piment et assaisonnement relev\u00e9.<\/li>\n<li><strong>Assortiment de l\u00e9gumes frais :<\/strong> D\u00e9s de carottes croquantes, pommes de terre saut\u00e9es dor\u00e9es, d\u00e9s de concombres frais, quartiers de tomates \u00e9p\u00e9pin\u00e9es, poivrons \u00e9minc\u00e9s et haricots verts blanchis.<\/li>\n<\/ul>\n<hr\/>\n<h3><strong>Pr\u00e9paration<\/strong><\/h3>\n<ol>\n<li><strong>Pr\u00e9parer le poisson :<\/strong> \u00c9cailler, vider et nettoyer parfaitement le poisson entier avec de l&rsquo;eau citronn\u00e9e. R\u00e9aliser 3 \u00e0 4 incisions profondes en diagonale sur chaque face.<\/li>\n<li><strong>Confectionner la marinade :<\/strong> Dans un mortier, \u00e9craser l&rsquo;ail avec le sel, le poivre, le nokoss, le m\u00e9lange d&rsquo;\u00e9pices Lakk Dieune, le jus de citron vert et l&rsquo;huile d&rsquo;olive.<\/li>\n<li><strong>Farcir et mariner :<\/strong> Badigeonner g\u00e9n\u00e9reusement le poisson de marinade en insistant dans les fentes. Farcir la cavit\u00e9 ventrale avec le hachis d&rsquo;oignons aromatis\u00e9. Laisser reposer au moins 45 minutes pour une p\u00e9n\u00e9tration optimale des \u00e9pices.<\/li>\n<li><strong>Braiser \u00e0 la perfection :<\/strong> Disposer le poisson sur la grille d&rsquo;un barbecue bien chaud ou au four sous le grill \u00e0 210\u00b0C. Faire griller environ 15 minutes par face en badigeonnant r\u00e9guli\u00e8rement de marinade pour pr\u00e9server le moelleux int\u00e9rieur.<\/li>\n<li><strong>Service convivial :<\/strong> Dresser le poisson brais\u00e9 fumant au centre d&rsquo;un grand plat, magnifiquement bord\u00e9 par la mosa\u00efque de l\u00e9gumes saut\u00e9s et croquants. Arroser d&rsquo;un filet de citron frais avant d\u00e9gustation.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Poisson frais : 1 gros poisson entier noble (capitaine, carpe rouge, m\u00e9rou ou dorade royale). Marinade Lakk Dieune : 2 oignons jaunes \u00e9minc\u00e9s, 4 gousses d&rsquo;ail pil\u00e9es, 1 cuill\u00e8re<span class=\"more-button\"><a href=\"https:\/\/yifeem.com\/lakk-dieune-poisson-braise-a-la-senegalaise-legumes-sala\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\">Lakk Dieune \u2013 Poisson brais\u00e9 \u00e0 la s\u00e9n\u00e9galaise et l\u00e9gumes frais par Sala<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1510,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,1],"tags":[],"class_list":["post-1511","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood","category-maincourses"],"_links":{"self":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/1511","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/comments?post=1511"}],"version-history":[{"count":1,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/1511\/revisions"}],"predecessor-version":[{"id":1521,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/1511\/revisions\/1521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media\/1510"}],"wp:attachment":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media?parent=1511"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/categories?post=1511"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/tags?post=1511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}