{"id":13529,"date":"2017-03-09T10:05:59","date_gmt":"2017-03-09T09:05:59","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=13529"},"modified":"2018-04-12T10:21:33","modified_gmt":"2018-04-12T08:21:33","slug":"gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen","title":{"rendered":"Gemarineerde grote geelstaart, vinaigrette met gember en koriander, verse amandelen"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span><h3><strong>Voor 4\u00a0<\/strong>personen<\/h3>\n<ul>\n<li><strong>Vinaigrette: <\/strong>50 ml rijstazijn, 150 ml water, 40 g fijne kristalsuiker, 1 sjalot (50 g), 20 g gember (netto), 20 verse korianderblaadjes, 1 cm espelettepeper<\/li>\n<li><strong>Vis: <\/strong>200 g filet van grote geelstaart (of barnsteenmakreel (Seriola dumerili) is een grote vis die onder meer voorkomt in de Middellandse Zee), 1 \u00e0 2 eetlepels fruitige olijfolie extra vierge, 1 snuifje fleur de sel, 1 snuifje vijfpepermengsel<\/li>\n<li><strong>Garnering: <\/strong>4 lente-uitjes, 10 g verse kurkuma (netto), 4 fijne reepjes sjalot (1 mm), 8 verse amandelen, 2 witte radijsjes Chandelle de glace, 20 jonge pimpernelblaadjes, 12 blaadjes van ananassalie, 20 bloempjes van ananassalie<\/li>\n<\/ul>\n<h3><strong>Bereiding<\/strong><\/h3>\n<ol>\n<li>Vinaigrette: pel de sjalot en de gember en snij in fijne brunoise (2 mm). Hak de espelettepeper fijn (verwijder de zaadjes) en ook de koriander.<\/li>\n<li>Meng de azijn in een kom met water en suiker.<\/li>\n<li>Voeg de andere ingredi\u00ebnten toe en meng. Zet minstens 30 minuten in de koelkast en zeef.<\/li>\n<li>Snij de visfilet in reepjes van 2 mm, leg ze op een koud bord en smeer ze goed in met olijfolie.<\/li>\n<li>Dek af met huishoudfolie en zet 10 \u00e0 15 minuten koel weg.<\/li>\n<li>Breek de schaal van de amandelen open, laat de pitten 20 minuten weken in koud water, zodat ze zich makkelijk laten pellen. Was zorgvuldig de lente-uitjes en snij ze af bij de bol.<\/li>\n<li>Bewaar de wortels. Snij de lente-uitjes, de verse kurkuma en de sjalot in reepjes van 1 mm. Snij de radijsjes in plakjes van 5 mm.<\/li>\n<\/ol>\n<h3><strong>Garnering<\/strong><\/h3>\n<ol>\n<li>Leg de visfiletreepjes in een koud diep bordje, breng op smaak met fleur de sel en peper.<\/li>\n<li>Verdeel er de andere plakjes en reepjes over.<\/li>\n<li>Giet er de vinaigrette over tot een hoogte van ca. 5 mm.<\/li>\n<li>Werk af met blaadjes ananassalie en pimpernel.<\/li>\n<li>Breng als laatste de ananassaliebloempjes en de wortels van de lente-uitjes aan.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-13530 aligncenter\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2017\/03\/Arabelle-Meirlaen-life-magazine.jpg\" alt=\"Arabelle Meirlaen\" width=\"341\" height=\"510\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span>Voor 4\u00a0personen Vinaigrette: 50 ml rijstazijn, 150 ml water, 40 [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":13613,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[450,369],"class_list":["post-13529","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten","tag-gastronomie-wijn","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gemarineerde grote geelstaart, vinaigrette met gember en koriander, verse amandelen - Fifty &amp; Me MAGAZINE<\/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:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gemarineerde grote geelstaart, vinaigrette met gember en koriander, verse amandelen - Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Leestijd: 2 minutenVoor 4\u00a0personen Vinaigrette: 50 ml rijstazijn, 150 ml water, 40 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen\" \/>\n<meta property=\"og:site_name\" content=\"Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"article:published_time\" content=\"2017-03-09T09:05:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-04-12T08:21:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2017\/03\/gemarineerde.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1110\" \/>\n\t<meta property=\"og:image:height\" content=\"740\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ga\u00eblle Dehenain\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Geschreven door\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ga\u00eblle Dehenain\" \/>\n\t<meta name=\"twitter:label2\" content=\"Geschatte leestijd\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen\",\"url\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen\",\"name\":\"Gemarineerde grote geelstaart, vinaigrette met gember en koriander, verse amandelen - Fifty &amp; Me MAGAZINE\",\"isPartOf\":{\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2017\/03\/gemarineerde.jpg\",\"datePublished\":\"2017-03-09T09:05:59+00:00\",\"dateModified\":\"2018-04-12T08:21:33+00:00\",\"author\":{\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/#\/schema\/person\/e6e74ee6c971903452d596841afbd102\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen#breadcrumb\"},\"inLanguage\":\"nl-NL\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"nl-NL\",\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen#primaryimage\",\"url\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2017\/03\/gemarineerde.jpg\",\"contentUrl\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2017\/03\/gemarineerde.jpg\",\"width\":1110,\"height\":740,\"caption\":\"gemarineerde\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Culinair\",\"item\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gemarineerde grote geelstaart, vinaigrette met gember en koriander, verse amandelen\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/#website\",\"url\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/\",\"name\":\"Fifty &amp; Me MAGAZINE\",\"description\":\"En als het leven nu eens begint op je 50?\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"nl-NL\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/#\/schema\/person\/e6e74ee6c971903452d596841afbd102\",\"name\":\"Ga\u00eblle Dehenain\",\"url\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/author\/gde\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Gemarineerde grote geelstaart, vinaigrette met gember en koriander, verse amandelen - Fifty &amp; Me MAGAZINE","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen","og_locale":"nl_NL","og_type":"article","og_title":"Gemarineerde grote geelstaart, vinaigrette met gember en koriander, verse amandelen - Fifty &amp; Me MAGAZINE","og_description":"Leestijd: 2 minutenVoor 4\u00a0personen Vinaigrette: 50 ml rijstazijn, 150 ml water, 40 [&hellip;]","og_url":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen","og_site_name":"Fifty &amp; Me MAGAZINE","article_published_time":"2017-03-09T09:05:59+00:00","article_modified_time":"2018-04-12T08:21:33+00:00","og_image":[{"width":1110,"height":740,"url":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2017\/03\/gemarineerde.jpg","type":"image\/jpeg"}],"author":"Ga\u00eblle Dehenain","twitter_card":"summary_large_image","twitter_misc":{"Geschreven door":"Ga\u00eblle Dehenain","Geschatte leestijd":"1 minuut"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen","url":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen","name":"Gemarineerde grote geelstaart, vinaigrette met gember en koriander, verse amandelen - Fifty &amp; Me MAGAZINE","isPartOf":{"@id":"https:\/\/www.fiftyandmemagazine.be\/nl\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen#primaryimage"},"image":{"@id":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen#primaryimage"},"thumbnailUrl":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2017\/03\/gemarineerde.jpg","datePublished":"2017-03-09T09:05:59+00:00","dateModified":"2018-04-12T08:21:33+00:00","author":{"@id":"https:\/\/www.fiftyandmemagazine.be\/nl\/#\/schema\/person\/e6e74ee6c971903452d596841afbd102"},"breadcrumb":{"@id":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen#breadcrumb"},"inLanguage":"nl-NL","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen"]}]},{"@type":"ImageObject","inLanguage":"nl-NL","@id":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen#primaryimage","url":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2017\/03\/gemarineerde.jpg","contentUrl":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2017\/03\/gemarineerde.jpg","width":1110,"height":740,"caption":"gemarineerde"},{"@type":"BreadcrumbList","@id":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gemarineerde-grote-geelstaart-vinaigrette-gember-en-koriander-verse-amandelen#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Culinair","item":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair"},{"@type":"ListItem","position":2,"name":"Gemarineerde grote geelstaart, vinaigrette met gember en koriander, verse amandelen"}]},{"@type":"WebSite","@id":"https:\/\/www.fiftyandmemagazine.be\/nl\/#website","url":"https:\/\/www.fiftyandmemagazine.be\/nl\/","name":"Fifty &amp; Me MAGAZINE","description":"En als het leven nu eens begint op je 50?","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.fiftyandmemagazine.be\/nl\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"nl-NL"},{"@type":"Person","@id":"https:\/\/www.fiftyandmemagazine.be\/nl\/#\/schema\/person\/e6e74ee6c971903452d596841afbd102","name":"Ga\u00eblle Dehenain","url":"https:\/\/www.fiftyandmemagazine.be\/nl\/author\/gde"}]}},"modified_by":"Ga\u00eblle Dehenain","_links":{"self":[{"href":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-json\/wp\/v2\/posts\/13529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-json\/wp\/v2\/comments?post=13529"}],"version-history":[{"count":6,"href":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-json\/wp\/v2\/posts\/13529\/revisions"}],"predecessor-version":[{"id":13615,"href":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-json\/wp\/v2\/posts\/13529\/revisions\/13615"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-json\/wp\/v2\/media\/13613"}],"wp:attachment":[{"href":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-json\/wp\/v2\/media?parent=13529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-json\/wp\/v2\/categories?post=13529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-json\/wp\/v2\/tags?post=13529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}