{"id":423,"date":"2016-03-18T12:17:49","date_gmt":"2016-03-17T23:17:49","guid":{"rendered":"http:\/\/cervena-be.hosting.outwide.net\/?p=423"},"modified":"2017-03-14T12:59:44","modified_gmt":"2017-03-13T23:59:44","slug":"een-rolletje-van-hertenfilet-carpaccio-uit-nieuw-zeeland-gevuld-met-knolselder-en-jonge-scheuten-2","status":"publish","type":"post","link":"https:\/\/www.cervena.be\/nl\/een-rolletje-van-hertenfilet-carpaccio-uit-nieuw-zeeland-gevuld-met-knolselder-en-jonge-scheuten-2\/","title":{"rendered":"Een rolletje Cervena carpaccio gevuld met knolselder en jonge scheuten"},"content":{"rendered":"

\"Rolletje<\/p>\n

Recept van Olivier Bauche,<\/strong> La Gloriette.<\/p>\n

Ingredi\u00ebnten:<\/strong><\/p>\n

600 gr carpaccio van hertenfilet uit Nieuw Zeeland<\/p>\n

300 gr knolselder<\/p>\n

1 rode biet<\/p>\n

notenolie<\/p>\n

honing<\/p>\n

Balsamico azijn<\/p>\n

zout en peper<\/p>\n

Balsamico cr\u00e8me<\/p>\n

room<\/p>\n

sap van 1 citroen<\/p>\n

1dl arachide olie<\/p>\n

1 eigeel<\/p>\n

jonge scheuten<\/p>\n

Bereidingswijze:<\/strong><\/p>\n

Rasp de knolselder in fijne sliertjes kruid met het sap van de citroen, zout, peper en room. Chips van rode biet: in fijne plakjes snijden, laten schrikken in kokend water en krokant bakken in de oven op bakpapier. Coulis van rode biet: gekookte rode biet mixen met een beetje water, het eigeel en binden met de olie.<\/p>\n

De dressing: de honing, Balsamico azijn en notenolie lichtjes opwarmen\u00a0\u00a0 en mixen. Snij dunne carpaccioplakjes van de hertenfilet, strijk ze aan \u00e9\u00e9n in zijde met de dressing en breng op smaak met peper en zout. Rol de carpaccio rond de selderijsla.<\/p>\n","protected":false},"excerpt":{"rendered":"

Recept van Olivier Bauche, La Gloriette. Ingredi\u00ebnten: 600 gr carpaccio van hertenfilet uit Nieuw Zeeland 300 gr knolselder 1 rode biet notenolie honing Balsamico azijn zout en peper Balsamico cr\u00e8me room sap van 1 citroen 1dl arachide olie 1 eigeel jonge scheuten Bereidingswijze: Rasp de knolselder in fijne sliertjes kruid met het sap van de…<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-423","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.cervena.be\/nl\/wp-json\/wp\/v2\/posts\/423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cervena.be\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cervena.be\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cervena.be\/nl\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cervena.be\/nl\/wp-json\/wp\/v2\/comments?post=423"}],"version-history":[{"count":6,"href":"https:\/\/www.cervena.be\/nl\/wp-json\/wp\/v2\/posts\/423\/revisions"}],"predecessor-version":[{"id":637,"href":"https:\/\/www.cervena.be\/nl\/wp-json\/wp\/v2\/posts\/423\/revisions\/637"}],"wp:attachment":[{"href":"https:\/\/www.cervena.be\/nl\/wp-json\/wp\/v2\/media?parent=423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cervena.be\/nl\/wp-json\/wp\/v2\/categories?post=423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cervena.be\/nl\/wp-json\/wp\/v2\/tags?post=423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}