{"version":"1.0","provider_name":"Riberalves","provider_url":"https:\/\/riberalves.pt\/pt-br\/","author_name":"Caio Lima","author_url":"https:\/\/riberalves.pt\/pt-br\/author\/clima\/","title":"Dos de cabillaud avec salade de quinoa - Riberalves","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"p1QdPxaXzJ\"><a href=\"https:\/\/riberalves.pt\/pt-br\/receitas\/dos-de-cabillaud-avec-salade-de-quinoa\/\">Dos de cabillaud avec salade de quinoa<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/riberalves.pt\/pt-br\/receitas\/dos-de-cabillaud-avec-salade-de-quinoa\/embed\/#?secret=p1QdPxaXzJ\" width=\"600\" height=\"338\" title=\"&#8220;Dos de cabillaud avec salade de quinoa&#8221; &#8212; Riberalves\" data-secret=\"p1QdPxaXzJ\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/riberalves.pt\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/riberalves.pt\/wp-content\/uploads\/2024\/02\/ribeiralvesOg.png","thumbnail_width":1200,"thumbnail_height":630,"description":"Placez les dos de cabillaud dans une casserole avec de l&#8217;eau froide, l&#8217;ail, les grains de poivre, le zeste de citron et le persil. Portez \u00e0 \u00e9bullition, couvrez et laissez cuire 10 minutes, puis r\u00e9servez.Une fois cuits, pr\u00e9parez une sauce avec de l&#8217;huile d&#8217;olive, de l&#8217;ail r\u00e2p\u00e9, du jus et du zeste de citron, du [&hellip;]"}