{"id":19521,"date":"2019-04-17T14:33:03","date_gmt":"2019-04-17T14:33:03","guid":{"rendered":"https:\/\/horecamagazine.be\/toast-fish-and-chips\/"},"modified":"2019-04-17T14:33:08","modified_gmt":"2019-04-17T14:33:08","slug":"toast-fish-and-chips","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/toast-fish-and-chips\/","title":{"rendered":"Toast fish and chips"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_row _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb3.20.2&Prime;]<strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li>Country cooking pure and rustic fries (Aviko)<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>Feuille de nori<\/li>\n<li>Mayonnaise<\/li>\n<li>fish\u2019n chips de poisson blanc pr\u00e9-frits (Davigel)<\/li>\n<li>\u0152ufs de hareng,\u00a0salty Fingers, salade d\u2019algues pain toast<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<p>Disposez les tranches dans des demi-lunes en m\u00e9tal et toastez-les sous le gril. Marinez bri\u00e8vement la feuille de nori dans la mayonnaise de mani\u00e8re \u00e0 ce qu\u2019elle s\u2019humidifie, ce qui permettra de bien la m\u00e9langer. Faites cuire le poisson au four, et pr\u00e9parez les frites. Disposez les toasts sur l\u2019assiette et remplissez-les de la moiti\u00e9 du poisson, des algues, des Salty Fingers et de la mayonnaise. D\u00e9corez avec les \u0153ufs de hareng et servez avec les frites et la trempette de mayonnaise.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p><strong>Choix de th\u00e9<\/strong><\/p>\n<p>ENGLISH BREAKFAST<br \/>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_image align=\u00a0\u00bbcenter\u00a0\u00bb src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/04\/Afbeelding3.png\u00a0\u00bb _builder_version=\u00a0\u00bb3.20.2&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Country cooking pure and rustic fries (Aviko)\u00a0 Feuille de nori Mayonnaise fish\u2019n chips de poisson blanc pr\u00e9-frits (Davigel) \u0152ufs de hareng,\u00a0salty Fingers, salade d\u2019algues pain toast Pr\u00e9paration Disposez les tranches dans des demi-lunes en m\u00e9tal et toastez-les sous le gril. Marinez bri\u00e8vement la feuille de nori dans la mayonnaise de mani\u00e8re \u00e0 ce qu\u2019elle [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":19477,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[48],"tags":[],"class_list":["post-19521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-collations","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Toast fish and chips | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Toast fish and chips\" \/>\n<meta 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