{"id":27342,"date":"2020-11-10T16:09:37","date_gmt":"2020-11-10T16:09:37","guid":{"rendered":"https:\/\/horecamagazine.be\/truite-fumee-a-chaud-asperges-gel-de-betterave-dashi-caviar-avruga-de-hareng-galette-de-riz-collant\/"},"modified":"2020-11-10T16:09:40","modified_gmt":"2020-11-10T16:09:40","slug":"truite-fumee-a-chaud-asperges-gel-de-betterave-dashi-caviar-avruga-de-hareng-galette-de-riz-collant","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/truite-fumee-a-chaud-asperges-gel-de-betterave-dashi-caviar-avruga-de-hareng-galette-de-riz-collant\/","title":{"rendered":"Truite fum\u00e9e \u00e0 chaud, asperges, gel de betterave (dashi), caviar Avruga de hareng,  galette de riz collant"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><b>Ingr\u00e9dients <\/b><\/h4>\n<p class=\"p1\"><strong>pour 4 personnes<\/strong><\/p>\n<ul>\n<li class=\"p2\"><span class=\"s1\">Truites de la pisciculture Commanderie 7 (Voeren) <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Asperges de chez St\u00e9phane Longlune (Jurbise) <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Jus de betterave <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Cr\u00e8me <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Blanc d\u2019\u0153uf <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Huile de p\u00e9pins de raisins<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Riz \u00e0 sushi <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Vinaigre de riz <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Shiso pourpre <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Fleurs comestibles <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Avruga (une quenelle)<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">pr\u00e9paration<\/h4>\n<p class=\"p2\">Blanchir les asperges. Cuire le riz a sushi, puis d\u00e9tendre et coller au vinaigre de riz pour obtenir une galette de riz. R\u00e9aliser un gel de betterave \u00e0 base de bouillon dashi et de jus de betterave. Coller au gel, cr\u00e8me, blanc d\u2019\u0153uf, huile de p\u00e9pins de raisins.<\/p>\n<p class=\"p4\"><strong>Dressage <\/strong><\/p>\n<p class=\"p2\">Dresser en cerclage sur la galette comme un sushi d\u00e9structur\u00e9. Ajouter les herbes : Shiso pourpre et fleurs comestibles. Finir par une quenelle d\u2019Avruga de hareng.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE VIN<\/h4>\n<p class=\"p1\">Riesling, Clos des Rochers, Grevenmacher Fels, Moselle Luxembourgeoise, Grand Premier Cru<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/1015_CDR_BT_77_749.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bb1015_CDR_BT_77_749&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 4 personnes Truites de la pisciculture Commanderie 7 (Voeren) Asperges de chez St\u00e9phane Longlune (Jurbise) Jus de betterave Cr\u00e8me Blanc d\u2019\u0153uf Huile de p\u00e9pins de raisins Riz \u00e0 sushi Vinaigre de riz Shiso pourpre Fleurs comestibles Avruga (une quenelle) pr\u00e9paration Blanchir les asperges. Cuire le riz a sushi, puis d\u00e9tendre et coller au [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":27294,"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-27342","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>Truite fum\u00e9e \u00e0 chaud, asperges, gel de betterave (dashi), caviar Avruga de hareng, galette de riz collant | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | 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