{"id":56076,"date":"2026-05-04T09:35:27","date_gmt":"2026-05-04T07:35:27","guid":{"rendered":"https:\/\/horecamagazine.be\/caviar\/"},"modified":"2026-05-04T18:06:07","modified_gmt":"2026-05-04T16:06:07","slug":"caviar-viki","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/caviar-viki\/","title":{"rendered":"Caviar"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _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_row _builder_version=\u00a0\u00bb4.19.2″ _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″ _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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Recette de Viki Geunes<\/a>, chef du restaurant Zilte***<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _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\u00bb1_2″ _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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Huile de persil<\/span><\/h2>\n

200 g de persil, 50 g de jeunes pousses d\u2019\u00e9pinard, 5 dl d\u2019huile<\/span><\/p>\n

Chauffez \u00e0 70 \u00b0C, mixez puis filtrez et refroidissez rapidement.<\/span><\/p>\n

Jus de turbot<\/span><\/h2>\n

2 t\u00eates de turbot (sans yeux ni ou\u00efes), 5 dl de vin blanc, 2 gousses d\u2019ail, 20 g de thym, 30 g de kombu, 5 g de pezo, zeste d\u20191 citron, 1 dl d\u2019huile de persil<\/span><\/p>\n

Nettoyez et laissez maturer 4 jours. Mettez sous vide avec les aromates et cuisez 5 heures \u00e0 70 \u00b0C. Pressez, r\u00e9duisez fortement et montez \u00e0 l\u2019huile de persil.<\/span><\/p>\n

Salade d\u2019herbes (par personne)<\/span><\/h2>\n

4 feuilles d\u2019hu\u00eetre v\u00e9g\u00e9tale, 2 de criste marine, 2 tiges de pourpier de mer, 3 pousses de pois<\/span><\/p>\n

M\u00e9langez les herbes.<\/span><\/p>\n

Pil-pil de traanerwten (par personne)<\/span><\/h2>\n

10 g de traanerwten, jus de turbot, 4 g d\u2019\u00e9chalote, 4 g de ciboulette, 5 g de cornichon, salade d\u2019herbes, 2 g de bottarga r\u00e2p\u00e9e, 1 g de zeste de citron<\/span><\/p>\n

Grillez bri\u00e8vement les traanerwten, ajoutez au jus. Ajoutez \u00e9chalote, ciboulette et cornichon. Servez en petits pots et terminez avec salade, bottarga et zeste.<\/span><\/p>\n

Flan<\/span><\/h2>\n

1 dl de dashi, 2 jaunes d\u2019\u0153ufs, 1 dl de jus de persil<\/span><\/p>\n

Cuisez vapeur \u00e0 85 \u00b0C pendant 18 minutes.<\/span><\/p>\n

Salade de traanerwten (par personne)<\/span><\/h2>\n

10 g de traanerwten crues, 5 g de jeune oignon, 5 g d\u2019akita tonbori, 5 g d\u2019\u00e9chalote frite<\/span><\/p>\n

M\u00e9langez.<\/span><\/p>\n

Jus de mozzarella fum\u00e9e<\/span><\/h2>\n

1 litre de lait, 125 g de mozzarella fum\u00e9e, 250 g de stracciatella, 20 g de flocons de bonite<\/span><\/p>\n

Chauffez, infusez, passez.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Huile d\u2019eucalyptus<\/span><\/h2>\n

100 g d\u2019huile d\u2019eucalyptus bio, 500 g d\u2019huile neutre<\/span><\/p>\n

Cuisez sous vide 8 heures \u00e0 80 \u00b0C et filtrez.<\/span><\/p>\n

Disques de yuba<\/span><\/h2>\n

4 feuilles de yuba, 20 g de miel ferment\u00e9<\/span><\/p>\n

D\u00e9taillez des disques, collez au miel ferment\u00e9. Cuisez croustillant dans un gaufrier.<\/span><\/p>\n

Laque de tomate<\/span><\/h2>\n

200 g de tomates vertes, 3 dl de shio koji, 75 g de concombre, 10 g de tamari, 10 g de sauce soja transparente, 3 g d\u2019agar par litre<\/span><\/p>\n

Mixez, cuisez 300 g de jus avec l\u2019agar, laissez prendre, mixez et passez.<\/span><\/p>\n

Lani\u00e8res de kombu et c\u00e9leri branche<\/span><\/h2>\n

200 g de kombu, 5 dl de dashi, 2 dl de hon mirin, 1 dl de sauce soja noire \u00e0 l\u2019ail ferment\u00e9, 50 g de gingembre, 2 tiges de citronnelle, 2 branches de c\u00e9leri, 1 c. \u00e0 s. de jus de tomate cru<\/span><\/p>\n

Confisez le kombu 6 heures, taillez finement. Comprimez le c\u00e9leri avec le jus de tomate, taillez en lani\u00e8res et alternez avec le kombu. Badigeonnez de laque de tomate.<\/span><\/p>\n

Dressage<\/span><\/h2>\n

10 \u00e0 15 g d\u2019Imperial Heritage Beluga Royal et 10 \u00e0 15 g d\u2019Imperial Heritage Oscietra Royal.<\/span><\/p>\n

R\u00e9partissez la salade de traanerwten sur le flan, ajoutez le jus de mozzarella \u00e9mulsionn\u00e9 et quelques gouttes d\u2019huile d\u2019eucalyptus. Terminez la yuba avec le kombu et le c\u00e9leri, dressez les deux caviars dessus et ajoutez la salade d\u2019herbes au pil-pil.<\/span><\/p>\n

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

Recette de Viki Geunes, chef du restaurant Zilte***Huile de persil 200 g de persil, 50 g de jeunes pousses d\u2019\u00e9pinard, 5 dl d\u2019huile Chauffez \u00e0 70 \u00b0C, mixez puis filtrez et refroidissez rapidement. Jus de turbot 2 t\u00eates de turbot (sans yeux ni ou\u00efes), 5 dl de vin blanc, 2 gousses d\u2019ail, 20 g de […]<\/p>\n","protected":false},"author":5,"featured_media":56063,"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-56076","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":"\nCaviar | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Caviar\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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