{"id":27345,"date":"2020-11-10T16:11:10","date_gmt":"2020-11-10T16:11:10","guid":{"rendered":"https:\/\/horecamagazine.be\/salade-dasperges-et-laitue-de-mer-caviar-sturia-furikake\/"},"modified":"2020-11-10T16:11:10","modified_gmt":"2020-11-10T16:11:10","slug":"salade-dasperges-et-laitue-de-mer-caviar-sturia-furikake","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/salade-dasperges-et-laitue-de-mer-caviar-sturia-furikake\/","title":{"rendered":"Salade d\u2019asperges et laitue de mer, Caviar Sturia, Furikake"},"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\">Ingr\u00e9dients<\/h4>\n<p class=\"p1\"><strong>pour 4 personnes<\/strong><\/p>\n<ul>\n<li class=\"p2\">Asperges<\/li>\n<li class=\"p2\">Laitue de mer<\/li>\n<li class=\"p2\">Caviar Sturia<\/li>\n<li class=\"p2\">Furikake<\/li>\n<li class=\"p2\">Algues<\/li>\n<li class=\"p2\">Graines de courges<\/li>\n<li class=\"p2\">Oignons frits<\/li>\n<li class=\"p2\">Chinata sweet (piment doux fum\u00e9)<\/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\">Eplucher puis cuire les asperges. M\u00e9langer ensuite avec les algues pr\u00e9alablement d\u00e9tremp\u00e9es. Ajouter le m\u00e9lange de graines de courges\/oignons frits. Saupoudrer de Furikake et Chinata sweet. R\u00e9aliser un bouillon avec les pelures des asperges, les algues et le Chinata sweet.<\/p>\n<p class=\"p4\"><strong>Dressage <\/strong><\/p>\n<p class=\"p5\">Dresser en terminant avec une cuill\u00e8re en nacre de Caviar Sturia. Verser le bouillon filtr\u00e9.<\/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\">Torrontes &amp; Chardonnay, Domaine Bousquet<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/1025_BT_77_767.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bb1025_BT_77_767&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 Asperges Laitue de mer Caviar Sturia Furikake Algues Graines de courges Oignons frits Chinata sweet (piment doux fum\u00e9) Pr\u00e9paration Eplucher puis cuire les asperges. M\u00e9langer ensuite avec les algues pr\u00e9alablement d\u00e9tremp\u00e9es. Ajouter le m\u00e9lange de graines de courges\/oignons frits. Saupoudrer de Furikake et Chinata sweet. R\u00e9aliser un bouillon avec les pelures [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":27296,"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-27345","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>Salade d\u2019asperges et laitue de mer, Caviar Sturia, Furikake | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Salade d\u2019asperges et laitue de mer, Caviar Sturia, 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