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	<title>koolvis &#8211; Onno Kleyn</title>
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	<description>Culinair journalist en docent, Opleidingen en lezingen</description>
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		<title>Vis met spinazie-citroensaus</title>
		<link>https://www.onnokleyn.nl/vis-met-spinazie-citroensaus/</link>
					<comments>https://www.onnokleyn.nl/vis-met-spinazie-citroensaus/#respond</comments>
		
		<dc:creator><![CDATA[Onno]]></dc:creator>
		<pubDate>Fri, 14 Feb 2020 15:52:07 +0000</pubDate>
				<category><![CDATA[Hoofdgerechten]]></category>
		<category><![CDATA[Volkskeuken recepten]]></category>
		<category><![CDATA[franse keuken]]></category>
		<category><![CDATA[kabeljauw]]></category>
		<category><![CDATA[koolvis]]></category>
		<category><![CDATA[pangasius]]></category>
		<category><![CDATA[schelvis]]></category>
		<category><![CDATA[tilapia]]></category>
		<category><![CDATA[Troisgros]]></category>
		<category><![CDATA[zalm]]></category>
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					<description><![CDATA[<div style="margin-bottom: 50px; text-align: center;"><img width="560" height="420" src="https://www.onnokleyn.nl/wp-content/uploads/2020/02/IMG_3860-560x420.jpeg" class="attachment-mailchimp size-mailchimp wp-post-image" alt="" style="" decoding="async" fetchpriority="high" srcset="https://www.onnokleyn.nl/wp-content/uploads/2020/02/IMG_3860-560x420.jpeg 560w, https://www.onnokleyn.nl/wp-content/uploads/2020/02/IMG_3860-300x225.jpeg 300w, https://www.onnokleyn.nl/wp-content/uploads/2020/02/IMG_3860-768x576.jpeg 768w, https://www.onnokleyn.nl/wp-content/uploads/2020/02/IMG_3860-830x623.jpeg 830w, https://www.onnokleyn.nl/wp-content/uploads/2020/02/IMG_3860-230x173.jpeg 230w, https://www.onnokleyn.nl/wp-content/uploads/2020/02/IMG_3860-350x263.jpeg 350w, https://www.onnokleyn.nl/wp-content/uploads/2020/02/IMG_3860-480x360.jpeg 480w, https://www.onnokleyn.nl/wp-content/uploads/2020/02/IMG_3860.jpeg 1024w" sizes="(max-width: 560px) 100vw, 560px" /></div>Laat ik weer eens vis eten. Dat doe ik veel te weinig. De laatste jaren ben ik naarstig bezig met vlees minderen, ik peins over groenten en wat daarmee te doen om ze op nummer één te zetten. Het afscheidsproces zorgt ervoor dat ik juist veel aan texturen en smaken [&#8230;]]]></description>
		
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		<title>Recept koolvis met stoofsla en fleur de sel</title>
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					<comments>https://www.onnokleyn.nl/koolvis-met-stoofsla-en-fleur-de-sel/#respond</comments>
		
		<dc:creator><![CDATA[Onno]]></dc:creator>
		<pubDate>Tue, 18 Sep 2007 23:00:00 +0000</pubDate>
				<category><![CDATA[Hoofdgerechten]]></category>
		<category><![CDATA[Volkskeuken recepten]]></category>
		<category><![CDATA[fleur de sel]]></category>
		<category><![CDATA[grofzout]]></category>
		<category><![CDATA[koolvis]]></category>
		<category><![CDATA[sla]]></category>
		<category><![CDATA[stoofsla]]></category>
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					<description><![CDATA[Zeezout… wat zoemt het lekker hè? Zzzzzeezzzzout. Zeezout zoemt en allitereert en is chic. Ik heb ook zo’n mooi busje fleur de sel staan, helemaal uit Guérande. Fleur de sel is zout dat spontaan komt bovendrijven in de zeezoutpannen, als de wind gunstig is. Heerlijk, zo’n verhaal. En je zou [&#8230;]]]></description>
		
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