{"id":56000,"date":"2026-03-13T10:36:25","date_gmt":"2026-03-13T09:36:25","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=56000"},"modified":"2026-03-13T11:45:39","modified_gmt":"2026-03-13T10:45:39","slug":"truite-dondenval","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/truite-dondenval\/","title":{"rendered":"Truite d\u2019Ondenval"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _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_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Recette de Charles Jeandrain<\/strong><\/a>, chef du restaurant Attablez-vous*<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _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\u00bb1_2″ _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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ 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

Pour 4 personnes :<\/em><\/p>\n

Truite<\/b><\/h2>\n

1 filet de truite d\u2019Ondenval +-800 g, 20 g de sel fin (dans 2 l d\u2019eau, saumure l\u00e9g\u00e8re), 4 tranches de pain de mie, sel, poivre, t\u00e9tragone, farce de poisson<\/p>\n

Retirez la peau de la truite et mettez-la en saumure 10\u00a0min. Etalez la farce de poisson sur le pain de mie aplati au rouleau \u00e0 p\u00e2tisserie. D\u00e9posez les feuilles de t\u00e9tragone et remettez de la farce, disposez au milieu la truite saumur\u00e9e, refermez et faites cuire dans une po\u00eale au beurre clarifi\u00e9.<\/p>\n

Sauce<\/b><\/h2>\n

150 g de fumet de poisson, 100 g de cr\u00e8me, 80 g de pur\u00e9e verte de t\u00e9ragone, 2 \u00e9chalotes, 100 g de vin blanc, 45 g de beurre<\/p>\n

Mettez les \u00e9chalotes \u00e9minc\u00e9es avec le vin blanc, r\u00e9duisez, mettez le fumet de poisson, r\u00e9duisez de moiti\u00e9, ajoutez la cr\u00e8me r\u00e9duite de moiti\u00e9, terminez avec la pur\u00e9e verte de t\u00e9tragone et montez au beurre. Rectifiez l\u2019assaisonnement avec du sel et poivre .<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ 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

Farce de poisson<\/b><\/h2>\n

200 g de brochet, 100 g de truite, 15 g de beurre, 40 g de cr\u00e8me, sel, poivre<\/p>\n

Versez le tout dans la cuve du Thermomix, mixez, passez au tamis.<\/p>\n

Condiments<\/b><\/h2>\n

100 g de vinaigre blanc, 50 g de sarriette fraiche, agar-agar<\/p>\n

Faites bouillir le vinaigre, infusez la sarriette, collez \u00e0 l\u2019agar.
Mixez le gel.<\/p>\n

Garniture<\/b><\/h2>\n

Feuilles d\u2019\u00e9pinard, citron confit, ail<\/p>\n

Faites blanchir les feuilles d\u2019\u00e9pinard, r\u00e9alisez une tomb\u00e9e d\u2019\u00e9pinard avec l\u2019ail frais, ajoutez une fine brunoise de citron confit.<\/p>\n

Disposez les feuilles dans un moule demi-sph\u00e8re, mettez la farce \u00e0 l\u2019int\u00e9rieur, refermez. Mettez un point de condiment sarriette et terminez avec des \u0153ufs de truite.<\/p>\n

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Recette de Charles Jeandrain, chef du restaurant Attablez-vous*Pour 4 personnes : Truite 1 filet de truite d\u2019Ondenval +-800 g, 20 g de sel fin (dans 2 l d\u2019eau, saumure l\u00e9g\u00e8re), 4 tranches de pain de mie, sel, poivre, t\u00e9tragone, farce de poisson Retirez la peau de la truite et mettez-la en saumure 10\u00a0min. Etalez la […]<\/p>\n","protected":false},"author":5,"featured_media":55981,"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":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-56000","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":"\nTruite d\u2019Ondenval | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Truite d\u2019Ondenval\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/truite-dondenval\/\" \/>\n<meta property=\"og:locale\" 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