{"id":55516,"date":"2026-02-05T14:43:17","date_gmt":"2026-02-05T13:43:17","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=55516"},"modified":"2026-02-11T10:02:36","modified_gmt":"2026-02-11T09:02:36","slug":"turbot-caviar-oscietre-chou-fleur-mole-oignon-rouge","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/turbot-caviar-oscietre-chou-fleur-mole-oignon-rouge\/","title":{"rendered":"Turbot &amp; caviar Osci\u00e8tre, chou-fleur, mole, oignon rouge"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\" style=\"text-align: center;\">Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/koen-somers-de-kristalijn\/\"><strong>Koen Somers<\/strong><\/a>, chef du restaurant <strong><a href=\"https:\/\/www.dekristalijn.be\/\" target=\"_blank\" rel=\"noopener\">De Kristalijn*<\/a><\/strong> \u00e0 Genk<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900&Prime; header_3_text_color=\u00a0\u00bb#E09900&Prime; header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h2 class=\"p1\"><b>Mole<\/b><\/h2>\n<p class=\"p2\"><span class=\"s1\">4 oignons, 20 g d\u2019ail, 600 g de blancs de poireau, 40 g de chili, 4 Granny Smith, 200 g de raisins blancs<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Faites revenir ensemble tous les ingr\u00e9dients.<\/span><\/p>\n<h2 class=\"p1\"><b>Turbot\u00a0<\/b><\/h2>\n<p class=\"p2\"><span class=\"s1\">200 g de graines de s\u00e9same, 200 g d\u2019amandes, 200 g de flocons de coco, 150 g de pignons de pin, <br \/>50 g de beurre, 1 l de vin blanc<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Faites griller tous ces ingr\u00e9dients au four et faites-en ensuite une p\u00e2te.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900&Prime; header_3_text_color=\u00a0\u00bb#E09900&Prime; header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h2 class=\"p1\"><b>\u00c9pices\u00a0 <\/b><\/h2>\n<p class=\"p2\"><span class=\"s1\">15 g de graines de coriandre, 5 g de poivre blanc, 2,5 g de graines de cumin, 10 g de clous de girofle, 15 g de graines de fenouil<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Grillez toutes ces \u00e9pices dans une po\u00eale. Versez le tout dans une po\u00eale avec 300 g de chocolat blanc et 2 l de bouillon de poule. Laissez infuser pendant 3 heures, mixez jusqu\u2019\u00e0 obtenir une structure bien lisse et d\u00e9coupez \u00e0 l\u2019emporte-pi\u00e8ce.<\/span><\/p>\n<h2 class=\"p1\"><b>Couscous de chou-fleur\u00a0 <\/b><\/h2>\n<p class=\"p2\"><span class=\"s1\">Coupez le chou-fleur au cutter, finalisez avec la ciboulette, l\u2019\u00e9chalote et les pignons de pin. <\/span><\/p>\n<h2 class=\"p1\"><b>Finition<\/b><\/h2>\n<p class=\"p2\">Ajoutez quelques oignons rouges saumur\u00e9s. Finalisez avec le caviar osci\u00e8tre et quelques bleuets.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Koen Somers, chef du restaurant De Kristalijn* \u00e0 GenkMole 4 oignons, 20 g d\u2019ail, 600 g de blancs de poireau, 40 g de chili, 4 Granny Smith, 200 g de raisins blancs Faites revenir ensemble tous les ingr\u00e9dients. Turbot\u00a0 200 g de graines de s\u00e9same, 200 g d\u2019amandes, 200 g de flocons de [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":55472,"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":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-55516","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>Turbot &amp; caviar Osci\u00e8tre, chou-fleur, mole, oignon rouge | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Turbot &amp; 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