{"id":2660,"date":"2020-06-03T21:55:38","date_gmt":"2020-06-03T21:55:38","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=2660"},"modified":"2020-06-03T21:55:38","modified_gmt":"2020-06-03T21:55:38","slug":"bream-with-celery-avgolemono-sauce","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=2660","title":{"rendered":"Bream with Celery &amp; Avgolemono Sauce"},"content":{"rendered":"<p>Wonderful way to cook bream, a lovely, firm flavourful and unavoidably spiky fish. \u00a0<\/p>\n<p>The avegolemono sauce is a creamy one, achieved in a carbonara like fashion, delicate flavoured the braised vegetables create a very pleasing melange to fill it out. Although possibly a potato wouldn&#8217;t go a miss. <\/p>\n<p>The fish can take a little more heat, a, a little more golden, at the start than I gave it credit for, and the sauce would benefit from thickening a little, I think. Otherwise lovely. <\/p>\n<p>From Venice to Istanbul &#8211; Rick Stein, pg. 209<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wonderful way to cook bream, a lovely, firm flavourful and unavoidably spiky fish. \u00a0 The avegolemono sauce is a creamy one, achieved in a carbonara like fashion, delicate flavoured the braised vegetables create a very pleasing melange to fill it out. Although possibly a potato wouldn&#8217;t go a miss. The fish can take a little&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2650,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[257,71,268],"class_list":["post-2660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-fish","tag-rick-stein","tag-sea-bream"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/2660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2660"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/2660\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/2650"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}