{"id":57439,"date":"2026-06-15T11:12:19","date_gmt":"2026-06-15T09:12:19","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=57439"},"modified":"2026-06-15T11:28:14","modified_gmt":"2026-06-15T09:28:14","slug":"lhistoire-de-la-maison-truite-de-la-vallee-de-lour-gin-lait-fermente-herbes","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/lhistoire-de-la-maison-truite-de-la-vallee-de-lour-gin-lait-fermente-herbes\/","title":{"rendered":"L\u2019Histoire de la Maison : Truite de la vall\u00e9e de l\u2019Our \u2014 Gin \u2014 Lait ferment\u00e9 \u2014 Herbes"},"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 Archibald De Prince<\/strong><\/a><\/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 8 \u00e0 10 portions :<\/em><\/p>\n

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

1,2 kg de filets de truite de la vall\u00e9e de l\u2019Our (par\u00e9s, d\u00e9sar\u00eat\u00e9s) \/ 18 g de sel fin \/ 8 g de sucre \/ Zestes de citron jaune \/ Baies de geni\u00e8vre concass\u00e9es<\/p>\n

M\u00e9langez sel, sucre, zestes et geni\u00e8vre. Salez \u00e0 sec 20 min. Rincez, s\u00e9chez, portionnez. R\u00e9servez \u00e0 2\u20134\u00b0C.<\/p>\n

Lait ferment\u00e9<\/b><\/h2>\n

1 L de lait entier \/ 40 g de yaourt nature (starter) \/ 6 g de sel fin<\/p>\n

Chauffez le lait \u00e0 42\u00b0C. Ajoutez le starter, incubez 8\u201310 h \u00e0 40\u00b0C. Assaisonnez, mixez lisse, filtrez.<\/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

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

150 ml de gin sec \/ 200 ml de fumet de poisson clair \/ 80 ml de cr\u00e8me l\u00e9g\u00e8re \/ 1 \u00e9chalote cisel\u00e9e \/ 40 g de beurre<\/p>\n

Suez l\u2019\u00e9chalote au beurre. D\u00e9glacez au gin, flambez. R\u00e9duisez \u00e0 sec. Mouillez avec le fumet, faites r\u00e9duire de moiti\u00e9. Cr\u00e9mez, montez au beurre, passez.<\/p>\n

Garniture herbac\u00e9e<\/b><\/h2>\n

Aneth \/ Cerfeuil \/ Oxalis \/ oseille fine \/ Ciboulette \/ Huile d\u2019herbes QS<\/p>\n

Dressage<\/b><\/h2>\n

Amenez la truite \u00e0 temp\u00e9rature ambiante. Ajoutez quelques pointes de lait ferment\u00e9. Finalisez avec des herbes fra\u00eeches et l\u2019huile verte.<\/p>\n

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

Recette de Archibald De PrincePour 8 \u00e0 10 portions : Truite 1,2 kg de filets de truite de la vall\u00e9e de l\u2019Our (par\u00e9s, d\u00e9sar\u00eat\u00e9s) \/ 18 g de sel fin \/ 8 g de sucre \/ Zestes de citron jaune \/ Baies de geni\u00e8vre concass\u00e9es M\u00e9langez sel, sucre, zestes et geni\u00e8vre. Salez \u00e0 sec 20 […]<\/p>\n","protected":false},"author":5,"featured_media":57428,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"[et_pb_section fb_built=\"1\" _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"30px|||||\" global_colors_info=\"{}\"][et_pb_row _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"0px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" link_text_color=\"#E09900\" global_colors_info=\"{}\"]\n

Recept van Archibald De Prince<\/strong><\/a><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_2,1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"30px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" ul_line_height=\"0.9em\" header_2_text_color=\"#E09900\" header_3_text_color=\"#E09900\" header_4_font=\"||||||||\" header_4_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n

Voor 8 \u00e0 10 porties:<\/span><\/p>\n\n

Forel<\/b><\/h2>\n

1,2 kg forelfilet uit de Ourdal (schoongemaakt, ontgraat) \/ 18 g fijn zout \/ 8 g suiker \/ Citroenschil \/ Gekneusde jeneverbessen<\/span><\/p>\n

Meng het zout, de suiker, de citroenschil en de jeneverbessen. Zout de forel 20 minuten droog. Spoel, droog en portioneer. Zet opzij bij 2\u20134\u00b0C.<\/span><\/p>\n\n

Gefermenteerde melk<\/b><\/h2>\n

1 l volle melk \/ 40 g natuuryoghurt (starter) \/ 6 g fijn zout<\/span><\/p>\n

Verwarm de melk tot 42\u00b0C. Voeg de starter toe, laat 8\u201310 uur incuberen bij 40\u00b0C. Breng op smaak, mix glad en zeef.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" ul_line_height=\"0.9em\" header_2_text_color=\"#E09900\" header_3_text_color=\"#E09900\" header_4_font=\"||||||||\" header_4_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n

Ginsaus<\/b><\/h2>\n

150 ml droge gin \/ 200 ml heldere visfumet \/ 80 ml lichte room \/ 1 fijngesnipperde sjalot \/ 40 g boter<\/span><\/p>\n

Laat de sjalot fruiten in boter. Blus met gin en flambeer. Laat inkoken tot de saus droog is. Voeg de visfumet toe en laat tot de helft indikken. Roer er room door, klop op met boter en zeef.<\/span><\/p>\n\n

Kruiden\u00acgarnituur<\/b><\/h2>\n

Dille \/ Kervel \/ Oxalis \/ fijne zuring \/ Bieslook \/ Kruidenolie QS<\/span><\/p>\n\n

Opmaak<\/b><\/h2>\n

De forel op kamertemperatuur laten komen. Schepjes gefermenteerde melk toevoegen. Afwerken met verse kruiden en kruidenolie.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_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-57439","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":"\nL\u2019Histoire de la Maison : Truite de la vall\u00e9e de l\u2019Our \u2014 Gin \u2014 Lait ferment\u00e9 \u2014 Herbes | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | L\u2019Histoire de la Maison : Truite de la vall\u00e9e de l\u2019Our \u2014 Gin \u2014 Lait ferment\u00e9 \u2014 Herbes\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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