{"id":1010,"date":"2020-03-31T20:42:51","date_gmt":"2020-03-31T18:42:51","guid":{"rendered":"http:\/\/www.paulschoice.be\/?page_id=1010"},"modified":"2020-03-31T20:42:51","modified_gmt":"2020-03-31T18:42:51","slug":"07-zeetongfilet-met-muskaatdruiven-uit-hoeilaart","status":"publish","type":"page","link":"https:\/\/www.paulschoice.be\/?page_id=1010","title":{"rendered":"07 Zeetongfilet met muskaatdruiven uit Hoeilaart"},"content":{"rendered":"\n<ul class=\"wp-block-list\"><li>Nodig:<ul><li> 8 zeetongfilets <\/li><li> 2 dl visfumet <\/li><li> 300 gr witte muskaatdruiven zonder pit   (of gepelde druiven in blik) <\/li><li> 1 dl room <\/li><li> 40 gr blanke roux <\/li><li>1 citroen<\/li><li> Peper en zeezout <\/li><li> Bladerdeeg garnituur <\/li><li> 1 el gehakte peterselie <\/li><li> Takje dille  <\/li><\/ul><\/li><li>Hoe:<ul><li> De druiven pellen en indien nodig ontpitten en macereren in witte wijn. <\/li><li> De tongen fileren, de filets mooi oprollen en in een sauteuse plaatsen. <\/li><li> De filets pocheren in de visfumet, uitnemen en warmhouden. <\/li><li> Het sap van de druiven met de wijn en de visfumet (kookvocht van de pladijsfilets) aan de kook brengen en binden met de roux. <\/li><li> Afwerken met room en op smaak brengen (citroen en pe-zo) <\/li><li> De gepelde druiven toevoegen. <\/li><li>Van de bladerdeeg halve maantjes uitsteken, doreren en afbakken.<\/li><li> Afwerken met peterselie en een takje groen. <\/li><\/ul><\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"220\" height=\"48\" src=\"https:\/\/i0.wp.com\/www.paulschoice.be\/wp-content\/uploads\/2017\/01\/logo.jpg?resize=220%2C48\" alt=\"Paulschoice_logo\" class=\"wp-image-31\"\/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Nodig: 8 zeetongfilets 2 dl visfumet 300 gr witte muskaatdruiven zonder pit (of gepelde druiven in blik) 1 dl room 40 gr blanke roux 1 citroen Peper en zeezout Bladerdeeg garnituur 1 el gehakte peterselie Takje dille Hoe: De druiven pellen en indien nodig ontpitten en macereren in witte wijn. De tongen fileren, de filets&hellip; <a class=\"more-link\" href=\"https:\/\/www.paulschoice.be\/?page_id=1010\">Lees verder <span class=\"screen-reader-text\">07 Zeetongfilet met muskaatdruiven uit Hoeilaart<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1005,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1010","page","type-page","status-publish","hentry","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=\/wp\/v2\/pages\/1010","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1010"}],"version-history":[{"count":1,"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=\/wp\/v2\/pages\/1010\/revisions"}],"predecessor-version":[{"id":1012,"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=\/wp\/v2\/pages\/1010\/revisions\/1012"}],"up":[{"embeddable":true,"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=\/wp\/v2\/pages\/1005"}],"wp:attachment":[{"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}