{"id":20755,"date":"2019-08-28T07:21:46","date_gmt":"2019-08-28T07:21:46","guid":{"rendered":"https:\/\/horecamagazine.be\/kingfish-structures-de-betterave-rouge\/"},"modified":"2019-08-28T07:22:47","modified_gmt":"2019-08-28T07:22:47","slug":"kingfish-structures-de-betterave-rouge","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/kingfish-structures-de-betterave-rouge\/","title":{"rendered":"Kingfish, structures de betterave rouge"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_row _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_text _builder_version=\u00a0\u00bb3.22.5&Prime;]<strong>Ingr\u00e9dients (Pour 8 personnes)<\/strong><\/p>\n<ul>\n<li>8 x 125 g de filets de kingfish<\/li>\n<li>2 betteraves rouges cuites, 2 dl de jus de betterave rouge<\/li>\n<li>1 cs de poudre de blanc d\u2019\u0153uf, 2 cs de sucre<\/li>\n<li>1 cs de riz cuit, 1 feuille de g\u00e9latine, chioggia<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<p>Pr\u00e9parez une meringue avec 1 dl de jus de betterave, la poudre de blanc d\u2019\u0153uf et 1 cs de sucre : \u00e9talez sur une plaque et faites s\u00e9chez au s\u00e9choir.\u00a0R\u00e9chauffez le dl restant, ajoutez 1 cs de sucre et la feuille de g\u00e9latine que vous aurez fait tremper au pr\u00e9alable. Versez dans une bouteille \u00e0 espuma et chargez une cartouche de gaz. Mixez 1 betterave rouge avec le riz cuit jusqu\u2019\u00e0 obtention d\u2019une<span class=\"Apple-converted-space\">\u00a0 <\/span>pommade ; \u00e9tendez-la sur un silpat et faites cuire au four jusqu\u2019\u00e0 ce qu\u2019elle soit croustillante.\u00a0Faites cuire le kingfish comme le thon, tr\u00e8s bri\u00e8vement.\u00a0Finalisez avec les chips et la meringue de betterave rouge, d\u00e9corez avec les feuilles de betterave rouge et quelques tranches de chioggia marin\u00e9e.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p><strong>Suggestion de vins<\/strong><\/p>\n<p>CH\u00c2TEAU D\u2019AUBARET<br \/>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/08\/3_Wijnen_Schaduw-1.jpg\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.5&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (Pour 8 personnes) 8 x 125 g de filets de kingfish 2 betteraves rouges cuites, 2 dl de jus de betterave rouge 1 cs de poudre de blanc d\u2019\u0153uf, 2 cs de sucre 1 cs de riz cuit, 1 feuille de g\u00e9latine, chioggia Pr\u00e9paration Pr\u00e9parez une meringue avec 1 dl de jus de betterave, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":20714,"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":[47],"tags":[],"class_list":["post-20755","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","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>Kingfish, structures de betterave rouge | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Kingfish, structures de betterave rouge\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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