{"id":525,"date":"2015-03-24T20:16:27","date_gmt":"2015-03-24T20:16:27","guid":{"rendered":"http:\/\/studionr.be\/www.regalys.be\/?p=525"},"modified":"2021-03-27T21:37:22","modified_gmt":"2021-03-27T21:37:22","slug":"dos-de-cabillaud-tombee-dasperges-vertes-de-hesbaye-beurre-blanc-aux-herbes-2","status":"publish","type":"recette","link":"https:\/\/regalys.be\/nl\/recette\/dos-de-cabillaud-tombee-dasperges-vertes-de-hesbaye-beurre-blanc-aux-herbes-2\/","title":{"rendered":"Kabeljauwhaasje, groene Haspengouwse asperges met kruidige \u201cbeurre blanc\u201d"},"content":{"rendered":"<h3>INGREDI\u00cbNTEN<\/h3>\n<ul>\n<li class=\"bullets\">1\/2kg groene asperges<\/li>\n<li class=\"bullets\">600 gr kabeljauwhaasje<\/li>\n<li class=\"bullets\">Tagliatelles pasta<\/li>\n<li class=\"bullets\">1 dl room<\/li>\n<\/ul>\n<h4>Voor de saus:<\/h4>\n<ul>\n<li class=\"bullets\">3 dl witte wijn ( sec ), 1 fijn gesnipperde sjalot,<\/li>\n<li class=\"bullets\">100 gr boter, peterselie, bieslook, dille, kleine stukjes gepelde tomaten, zout en peper<\/li>\n<\/ul>\n<h3>VOORBEREIDING<\/h3>\n<ul>\n<li class=\"bullets\">Gaar de asperges in wat boter met zout, peper en muscaat.<\/li>\n<li class=\"bullets\">Braad de kabeljauwhaasjes langs de velkant aan<\/li>\n<li class=\"bullets\">Laat de wijn tot \u00be inkoken met de sjalot, \u2018monteer\u2019 dit met de boter. Voeg er zout, peper daarna de kruiden en de tomaten.<\/li>\n<li class=\"bullets\">Heel warm bedienen met wat taglatelles.<\/li>\n<\/ul>\n","protected":false},"featured_media":0,"template":"","visibility":[],"recettes":[],"class_list":["post-525","recette","type-recette","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kabeljauwhaasje, groene Haspengouwse asperges met kruidige \u201cbeurre blanc\u201d - Regalys<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/regalys.be\/nl\/recette\/dos-de-cabillaud-tombee-dasperges-vertes-de-hesbaye-beurre-blanc-aux-herbes-2\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kabeljauwhaasje, groene Haspengouwse asperges met kruidige \u201cbeurre blanc\u201d - Regalys\" \/>\n<meta property=\"og:description\" content=\"INGREDI\u00cbNTEN 1\/2kg groene asperges 600 gr kabeljauwhaasje Tagliatelles pasta 1 dl room Voor de saus: 3 dl witte wijn ( sec ), 1 fijn gesnipperde sjalot, 100 gr boter, peterselie, bieslook, dille, kleine stukjes gepelde tomaten, zout en peper VOORBEREIDING Gaar de asperges in wat boter met zout, peper en muscaat. 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