{"id":48334,"date":"2024-10-25T11:33:26","date_gmt":"2024-10-25T09:33:26","guid":{"rendered":"https:\/\/horecamagazine.be\/thon-marine-creme-davocat-concombre-salade-wakame-fricadelle-croquante-soja-tomasu\/"},"modified":"2024-10-25T11:33:27","modified_gmt":"2024-10-25T09:33:27","slug":"thon-marine-creme-davocat-concombre-salade-wakame-fricadelle-croquante-soja-tomasu","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/thon-marine-creme-davocat-concombre-salade-wakame-fricadelle-croquante-soja-tomasu\/","title":{"rendered":"Thon marin\u00e9 \/ cr\u00e8me d\u2019avocat \/ concombre \/ salade wakame \/ fricadelle croquante \/ soja Tomasu"},"content":{"rendered":"

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Recette de Kris De Roy<\/strong><\/a> de restaurant Hofke van Bazel<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb2_5,3_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Ingr\u00e9dients<\/b><\/h4>\n
    \n
  • Une tranche de 300 g de thon de qualit\u00e9<\/li>\n
  • 40 g de furikake<\/li>\n
  • 2 feuilles de p\u00e2te filo<\/li>\n
  • 1 blanc d\u2019\u0153uf<\/li>\n
  • 1 avocat<\/li>\n
  • 1 citron vert<\/li>\n
  • 4 feuilles de coriandre<\/li>\n
  • 4 feuilles de menthe<\/li>\n
  • \u00bd concombre<\/li>\n
  • poivre et sel de mer<\/li>\n
  • 80 g de salade wakame<\/li>\n
  • 8 fleurs de bourrache blanche<\/li>\n
  • 8 fleurs de bourrache violette<\/li>\n
  • 8 fleurs de ciboulette chinoise<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

    Pr\u00e9paration<\/b><\/h4>\n

    Faites tr\u00e8s bri\u00e8vement mais fermement cuire le thon dans un filet d\u2019huile de p\u00e9pins de raisin. Faites-le ensuite mariner avec le soja Tomasu, laissez refroidir, coupez en 4 parties \u00e9gales. Faites \u00e0 nouveau mariner avec le soja.<\/p>\n

    Mixez la chair de l\u2019avocat avec la coriandre, la menthe, le poivre et le sel et la chair du citron vert. Tamisez et r\u00e9servez au frais.<\/p>\n

    Pour le croquant. Badigeonnez celui-ci de blanc d\u2019\u0153uf battu. Disposez deux tranches l\u2019une sur l\u2019autre et badigeonnez \u00e0 nouveau de blanc d\u2019\u0153uf. Parsemez de furikake, coupez en jolis carr\u00e9s et faites cuire entre deux feuilles de cuisson \u00e0 160\u00b0C pendant environ 8 min. V\u00e9rifiez s\u2019ils sont croquants. Sinon, poursuivez la cuisson pendant quelques minutes.<\/p>\n

    Pelez le concombre et coupez-le en fines tranches. Coupez-en une partie en fine brunoise et faites-la mariner dans une pr\u00e9paration aigre-douce, roulez \u00e9galement quelques tranches.<\/p>\n

    Coupez quelques oignons grelots en deux et br\u00fblez-les.<\/p>\n

    Dressez comme sur la photo et servez avec un peu de soja suppl\u00e9mentaire.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Recette de Kris De Roy de restaurant Hofke van BazelIngr\u00e9dients Une tranche de 300 g de thon de qualit\u00e9 40 g de furikake 2 feuilles de p\u00e2te filo 1 blanc d\u2019\u0153uf 1 avocat 1 citron vert 4 feuilles de coriandre 4 feuilles de menthe \u00bd concombre poivre et sel de mer 80 g de salade […]<\/p>\n","protected":false},"author":5,"featured_media":48301,"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,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-48334","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":"\nThon marin\u00e9 \/ cr\u00e8me d\u2019avocat \/ concombre \/ salade wakame \/ fricadelle croquante \/ soja Tomasu | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Thon marin\u00e9 \/ cr\u00e8me d\u2019avocat \/ concombre \/ salade 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