{"id":46823,"date":"2024-06-25T12:46:10","date_gmt":"2024-06-25T10:46:10","guid":{"rendered":"https:\/\/horecamagazine.be\/barbue-chou-fleur-carotte-piment-despelette-oignon-de-printemps\/"},"modified":"2024-06-25T12:46:11","modified_gmt":"2024-06-25T10:46:11","slug":"barbue-chou-fleur-carotte-piment-despelette-oignon-de-printemps","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/barbue-chou-fleur-carotte-piment-despelette-oignon-de-printemps\/","title":{"rendered":"Barbue – chou-fleur \u2013 carotte \u2013 piment d\u2019Espelette \u2013 oignon de printemps"},"content":{"rendered":"

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Recette de Geert Gheysels<\/strong><\/a> de Anobesia \u00e0 Affligem<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb2_5,3_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Ingr\u00e9dients<\/h4>\n

(pour 4 personnes)<\/p>\n

    \n
  • 800 g de barbue<\/li>\n
  • 1 kg de jeunes carottes<\/li>\n
  • Piment d\u2019Espelette<\/li>\n
  • 3 \u00e9chalotes<\/li>\n
  • \u00bd l de vin blanc<\/li>\n
  • 2 dl de fumet de poisson<\/li>\n
  • 1 pomme de terre<\/li>\n
  • Une noix de beurre<\/li>\n
  • \u00bd chou-fleur en couscous<\/li>\n
  • Oignon de printemps<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb1.1em\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

    Pr\u00e9paration<\/h4>\n

    Pour la sauce chaude aux carottes, passez les carottes dans le \u2018greenstar\u2019 et faites r\u00e9duire le jus avec les \u00e9chalotes \u00e9minc\u00e9es, le vin blanc et le fumet de poisson. Au dernier moment, ajoutez le piment d\u2019Espelette. Finalisez avec une noix de beurre frais.<\/p>\n

    Faites cuire la barbue \u00e0 la plancha.<\/p>\n

    Pr\u00e9parez une pur\u00e9e de pommes de terre classique et tirez-en un trait sur l\u2019assiette.<\/p>\n

    Disposez dessus quelques fleurs du chou-fleur et fines tranches de carottes, finalisez avec quelques herbes fraiches et l\u2019oignon de printemps.<\/p>\n

    Faites un miroir avec le jus de carotte, d\u00e9posez dessus un peu de couscous de chou-fleur et dessus la barbue grill\u00e9e.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Recette de Geert Gheysels de Anobesia \u00e0 AffligemIngr\u00e9dients (pour 4 personnes) 800 g de barbue 1 kg de jeunes carottes Piment d\u2019Espelette 3 \u00e9chalotes \u00bd l de vin blanc 2 dl de fumet de poisson 1 pomme de terre Une noix de beurre \u00bd chou-fleur en couscous Oignon de printemps Pr\u00e9paration Pour la sauce chaude […]<\/p>\n","protected":false},"author":5,"featured_media":46782,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-46823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nBarbue - chou-fleur \u2013 carotte \u2013 piment d\u2019Espelette \u2013 oignon de printemps | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Barbue - 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