{"version":"1.0","provider_name":"La Moutarderie Edmond Fallot","provider_url":"https:\/\/www.fallot.com\/en","author_name":"Ben","author_url":"https:\/\/www.fallot.com\/en\/author\/propulse\/","title":"Thick salmon with Fallot Dijon Basil Mustard | La Moutarderie Edmond Fallot","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"cZ0X85iEap\"><a href=\"https:\/\/www.fallot.com\/en\/recette\/paves-de-saumon-sauce-moutarde-au-basilic\/\">Thick salmon with Fallot Dijon Basil Mustard<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fallot.com\/en\/recette\/paves-de-saumon-sauce-moutarde-au-basilic\/embed\/#?secret=cZ0X85iEap\" width=\"600\" height=\"338\" title=\"&#8220;Thick salmon with Fallot Dijon Basil Mustard&#8221; &#8212; La Moutarderie Edmond Fallot\" data-secret=\"cZ0X85iEap\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\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:\/\/www.fallot.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"Pat salmon with salt and pepper. Finely chop shallots. Mix mustard and cream together. Cook salmon slices in skillet. Remove from skillet and keep warm. Add shallots to cooking juices. Scrape and stir over low heat until soft. Pour in white wine. When reduced sufficiently, add mustard\/ cream mixture and tarragon. Remove from heat. Spoon [&hellip;]"}