{"id":1167,"date":"2020-04-02T18:16:53","date_gmt":"2020-04-02T16:16:53","guid":{"rendered":"http:\/\/www.paulschoice.be\/?page_id=1167"},"modified":"2020-04-02T18:16:54","modified_gmt":"2020-04-02T16:16:54","slug":"03-mousse-van-gerookte-paling","status":"publish","type":"page","link":"https:\/\/www.paulschoice.be\/?page_id=1167","title":{"rendered":"03 Mousse van gerookte paling"},"content":{"rendered":"<p>Nodig:<\/p>\n<ul>\n<li>200 gr gerookte palingfilet<\/li>\n<li>2 dl visvelout\u00e9 (= gebonden visbouillon)<\/li>\n<li>2 blaadjes voorgeweekte gelatine<\/li>\n<li>limoenrasp en limoensap<\/li>\n<li>zwarte peper en zout<\/li>\n<li>3 dl opgeslagen room<\/li>\n<\/ul>\n<p>Hoe:<\/p>\n<ul>\n<li>Smelt de voorgeweekte gelatine in de warme visvelout\u00e9 en laat afkoelen tot nappeerdikte.<\/li>\n<li>Pureer de gerookte palingfilet in de blender, voeg de visvelout\u00e9 toe en pureer zeer fijn.<\/li>\n<li>Spatel voorzichtig de opgeslagen room onder de mousse met peper, zout, limoenrasp en limoensap. Meng voorzichtig en laat opstijven.<\/li>\n<li>Serveer op een klein bordje en werk af met een witloofblaadje en groene kruiden of viseitjes.<\/li>\n<li>Serveer er warme toast bij.<\/li>\n<\/ul>\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: 200 gr gerookte palingfilet 2 dl visvelout\u00e9 (= gebonden visbouillon) 2 blaadjes voorgeweekte gelatine limoenrasp en limoensap zwarte peper en zout 3 dl opgeslagen room Hoe: Smelt de voorgeweekte gelatine in de warme visvelout\u00e9 en laat afkoelen tot nappeerdikte. Pureer de gerookte palingfilet in de blender, voeg de visvelout\u00e9 toe en pureer zeer fijn.&hellip; <a class=\"more-link\" href=\"https:\/\/www.paulschoice.be\/?page_id=1167\">Lees verder <span class=\"screen-reader-text\">03 Mousse van gerookte paling<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1057,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1167","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\/1167","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=1167"}],"version-history":[{"count":1,"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=\/wp\/v2\/pages\/1167\/revisions"}],"predecessor-version":[{"id":1169,"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=\/wp\/v2\/pages\/1167\/revisions\/1169"}],"up":[{"embeddable":true,"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=\/wp\/v2\/pages\/1057"}],"wp:attachment":[{"href":"https:\/\/www.paulschoice.be\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}