De sliptong is in de Lage Landen een immens populaire vissoort. En terecht, want deze heerlijke platvis bevat nauwelijks graten en kan zeer eenvoudig bereid worden.
CULINAIR
De klassieke manier waarop tong bereid wordt, is panklaar, op de graat gebakken, zonder vel. Altijd een voltreffer en een vaak gekozen gerecht op restaurant. Het zachte en sappige visvlees weet iedereen te bekoren. Maar wie van variatie houdt, kan ook experimenteren met andere bereidingen. De tong kan namelijk ook worden gegrild, gestoomd of gestoofd. Dankzij het smaakvolle vlees is de tong eigenlijk op iedere bereidingswijze de moeite
per stuk € 10,50
ca. 250 gram per stuk
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