{"id":14759,"date":"2024-05-05T21:09:02","date_gmt":"2024-05-05T19:09:02","guid":{"rendered":"https:\/\/misslinh.com\/gravlax-in-hibiso-shiso-instant-thee\/"},"modified":"2026-03-24T11:13:54","modified_gmt":"2026-03-24T10:13:54","slug":"gravlax-in-hibiso-shiso-instant-thee","status":"publish","type":"post","link":"https:\/\/misslinh.com\/nl\/gravlax-in-hibiso-shiso-instant-thee\/","title":{"rendered":"Gravlax in &#8216;Hibiso &#8211; shiso instant thee&#8217;."},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"422\" src=\"https:\/\/misslinh.com\/wp-content\/uploads\/2024\/05\/gravlax-hibiso.jpg\" alt=\"\" srcset=\"https:\/\/misslinh.com\/wp-content\/uploads\/2024\/05\/gravlax-hibiso.jpg 600w, https:\/\/misslinh.com\/wp-content\/uploads\/2024\/05\/gravlax-hibiso-300x211.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n<h2>Gravlax in &#8216;Hibiso &#8211; shiso instant thee&#8217;.<\/h2>\n<h4>Ingredi\u00ebnten<\/h4>\n<ul>\n<li>6 zakjes Hibiso + kokosbloemsuiker = totaal 225 g (Miss Linh)<\/li>\n<li>100 g zout<\/li>\n<li>\u00bd eetlepel gemalen zwarte peperkorrels (Miss Linh)<\/li>\n<li>50 g lente-ui, fijngesneden<\/li>\n<li>70 g koriander, grof gehakt<\/li>\n<li>Zest van 1 citroen<\/li>\n<li>Zest van 2 limoenen<\/li>\n<li>3 el Phu Quoc vissaus (Miss Linh)<\/li>\n<li>60 ml gin<\/li>\n<li>900 g zalm, met huid&nbsp;<\/li>\n<\/ul>\n<h4>Instructies<\/h4>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 192 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M0 384.662V127.338c0-17.818 21.543-26.741 34.142-14.142l128.662 128.662c7.81 7.81 7.81 20.474 0 28.284L34.142 398.804C21.543 411.404 0 402.48 0 384.662z\"><\/path><\/svg><br \/>\n\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M288.662 352H31.338c-17.818 0-26.741-21.543-14.142-34.142l128.662-128.662c7.81-7.81 20.474-7.81 28.284 0l128.662 128.662c12.6 12.599 3.676 34.142-14.142 34.142z\"><\/path><\/svg><br \/>\n\t\t\t\t\t\t\t\t\t\t\t\t<a tabindex=\"0\">Stap #1<\/a><\/p>\n<p>Neem een kom en meng suiker, zout, venkelzaad, geplette zwarte peperkorrels, lente-ui, koriander, citroenrasp en limoenrasp door elkaar. Voeg vissaus en gin toe aan het mengsel en roer goed. <\/p>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 192 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M0 384.662V127.338c0-17.818 21.543-26.741 34.142-14.142l128.662 128.662c7.81 7.81 7.81 20.474 0 28.284L34.142 398.804C21.543 411.404 0 402.48 0 384.662z\"><\/path><\/svg><br \/>\n\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M288.662 352H31.338c-17.818 0-26.741-21.543-14.142-34.142l128.662-128.662c7.81-7.81 20.474-7.81 28.284 0l128.662 128.662c12.6 12.599 3.676 34.142-14.142 34.142z\"><\/path><\/svg><br \/>\n\t\t\t\t\t\t\t\t\t\t\t\t<a tabindex=\"0\">Stap #2<\/a><\/p>\n<p>Bedek een schaal met plasticfolie en verdeel 1\/3 van het kruidenmengsel over de bodem. Leg de zalm met de velkant naar beneden op het kruidenmengsel. Verdeel het resterende kruidenmengsel gelijkmatig over de vleeskant van de zalm en wikkel de zalm in huishoudfolie.  <\/p>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 192 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M0 384.662V127.338c0-17.818 21.543-26.741 34.142-14.142l128.662 128.662c7.81 7.81 7.81 20.474 0 28.284L34.142 398.804C21.543 411.404 0 402.48 0 384.662z\"><\/path><\/svg><br \/>\n\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M288.662 352H31.338c-17.818 0-26.741-21.543-14.142-34.142l128.662-128.662c7.81-7.81 20.474-7.81 28.284 0l128.662 128.662c12.6 12.599 3.676 34.142-14.142 34.142z\"><\/path><\/svg><br \/>\n\t\t\t\t\t\t\t\t\t\t\t\t<a tabindex=\"0\">Stap #3<\/a><\/p>\n<p>Plaats een tweede schaal bovenop de zalm en verzwaar deze met bijvoorbeeld een vijzel of snijplanken. Laat de zalm minimaal 10 uur tot maximaal 16 uur marineren in de koelkast. <\/p>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 192 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M0 384.662V127.338c0-17.818 21.543-26.741 34.142-14.142l128.662 128.662c7.81 7.81 7.81 20.474 0 28.284L34.142 398.804C21.543 411.404 0 402.48 0 384.662z\"><\/path><\/svg><br \/>\n\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 320 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M288.662 352H31.338c-17.818 0-26.741-21.543-14.142-34.142l128.662-128.662c7.81-7.81 20.474-7.81 28.284 0l128.662 128.662c12.6 12.599 3.676 34.142-14.142 34.142z\"><\/path><\/svg><br \/>\n\t\t\t\t\t\t\t\t\t\t\t\t<a tabindex=\"0\">stap #4<\/a><\/p>\n<p>Haal de zalm uit de folie en verwijder voorzichtig de marinade met je vingers. Pas op dat je de vis niet beschadigt. Eventueel kun je de overgebleven marinade wegvegen met keukenpapier. Dep de vis aan beide kanten droog met keukenpapier en de zalm is nu klaar voor gebruik.   <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Duik in de heerlijk gedurfde wereld van Gravlax, waar verse zalm samenkomt met de pittige kick van &#8216;Hibiso &#8211; shiso instant thee&#8217;. Dit recept is als een gastronomisch feestje in je mond, waarbij kruiden, specerijen en een brutale scheut gin worden gemengd! Of je nu indruk wilt maken op je gasten of gewoon jezelf thuis een smakelijke traktatie wilt geven, deze Gravlax is er om je culinaire spel van nul tot held te verheffen. Met onze stap-voor-stap handleiding ben je de ster van de keuken en serveer je een oogverblindend gerecht dat iedereen om een tweede portie zal laten smeken. Dus pak je schort en laat de smaakfiesta beginnen!    <\/p>\n","protected":false},"author":4,"featured_media":11727,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[124],"tags":[],"class_list":["post-14759","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepten"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gravlax in &#039;Hibiso - shiso instant thee&#039;. - Miss Linh<\/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:\/\/misslinh.com\/nl\/?p=14759\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gravlax in &#039;Hibiso - shiso instant thee&#039;. - Miss Linh\" \/>\n<meta property=\"og:description\" content=\"Duik in de heerlijk gedurfde wereld van Gravlax, waar verse zalm samenkomt met de pittige kick van &#039;Hibiso - shiso instant thee&#039;. Dit recept is als een gastronomisch feestje in je mond, waarbij kruiden, specerijen en een brutale scheut gin worden gemengd! Of je nu indruk wilt maken op je gasten of gewoon jezelf thuis een smakelijke traktatie wilt geven, deze Gravlax is er om je culinaire spel van nul tot held te verheffen. Met onze stap-voor-stap handleiding ben je de ster van de keuken en serveer je een oogverblindend gerecht dat iedereen om een tweede portie zal laten smeken. 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Dit recept is als een gastronomisch feestje in je mond, waarbij kruiden, specerijen en een brutale scheut gin worden gemengd! Of je nu indruk wilt maken op je gasten of gewoon jezelf thuis een smakelijke traktatie wilt geven, deze Gravlax is er om je culinaire spel van nul tot held te verheffen. Met onze stap-voor-stap handleiding ben je de ster van de keuken en serveer je een oogverblindend gerecht dat iedereen om een tweede portie zal laten smeken. 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