{"id":5805,"date":"2016-01-20T07:30:40","date_gmt":"2016-01-20T06:30:40","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=5805"},"modified":"2018-04-12T09:59:17","modified_gmt":"2018-04-12T07:59:17","slug":"koningskrab-met-champagnesaus-bieslook-van-cedric-poncelet-cedric-knokke-heist","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/koningskrab-met-champagnesaus-bieslook-van-cedric-poncelet-cedric-knokke-heist","title":{"rendered":"Koningskrab met champagnesaus, bieslook van C\u00e9dric Poncelet (C\u00e9dric, Knokke-Heist)"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">minuut<\/span><\/span><p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">D<\/span>e Waalse chefkok C\u00e9dric Poncelet voelde zich aangetrokken door de kust en opende zijn restaurant <em>C\u00e9dric<\/em> in Knokke-Heist. Aan Life Magazine onthult\u00a0hij \u00e9\u00e9n van zijn geraffineerde recepten.<\/strong><\/p>\n<p style=\"text-align: right;\"><em>Door Joelle Rochette<\/em><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Ingredienten<\/strong><\/span>\u00a0: 4 krabpoten, 1 bussel bieslook, 3 laurierbladen, tijm, 200 g sjalot, 3 dl champagne (of cava), 4 dl room\u00a0+ \u00bd l room (40% vet), 2 eetlepels visfumet, 1 eetlepel kippenbouillon.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/12\/shutterstock_221122951.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-5816 aligncenter\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/12\/shutterstock_221122951.jpg\" alt=\"life-magazine\" width=\"432\" height=\"288\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/12\/shutterstock_221122951.jpg 1000w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/12\/shutterstock_221122951-624x416.jpg 624w\" sizes=\"auto, (max-width: 432px) 100vw, 432px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">Bereidingswijze\u00a0:<br \/>\n<\/span><\/strong>Voor de saus: stoof de sjalot aan, voeg er tijm en laurier aan toe, vervolgens de champagne, de visfumet en de\u00a0kippenbouillon. Laat tot de helft inkoken.<br \/>\nVoeg er 4 dl room aan toe, breng tot aan het kookpunt en laat nog 15\u00a0minuten zacht\u00a0koken. Opgelet: laat niet langer dan 15 minuten koken, anders zal de room keren.<br \/>\nGiet door een zeef en zet in een lauwwarme oven om de temperatuur te behouden.Hak de bieslook. Klop de \u00bd l room op tot slagroom en voeg toe aan de saus. Verdeel de koningskrab over de borden,\u00a0zet deze vervolgens onder de salamander of onder de grill tot de bereiding licht gegratineerd is. Voeg er op het\u00a0laatst, net voor het serveren, de bieslook aan toe.<\/p>\n<p style=\"text-align: center;\"><strong>Meer info:\u00a0<a href=\"http:\/\/www.joellerochette.com\/\" target=\"_blank\">www.joellerochette.com<\/a><\/strong><\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">minuut<\/span><\/span>De Waalse chefkok C\u00e9dric Poncelet voelde zich aangetrokken door de kust en opende zijn restaurant C\u00e9dric in Knokke-Heist. Aan Life Magazine onthult hij \u00e9\u00e9n van zijn geraffineerde recepten.<\/p>\n","protected":false},"author":2,"featured_media":5815,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[490,369],"class_list":["post-5805","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten","tag-joelle-rochette","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recept: Koningskrab met champagnesaus - Life MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/koningskrab-met-champagnesaus-bieslook-van-cedric-poncelet-cedric-knokke-heist\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recept: Koningskrab met champagnesaus - Life MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Leestijd: &lt; 1 minuutDe Waalse chefkok C\u00e9dric Poncelet voelde zich aangetrokken door de kust en opende zijn restaurant C\u00e9dric in Knokke-Heist. Aan Life Magazine onthult hij \u00e9\u00e9n van zijn geraffineerde recepten.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/koningskrab-met-champagnesaus-bieslook-van-cedric-poncelet-cedric-knokke-heist\" \/>\n<meta property=\"og:site_name\" content=\"Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"article:published_time\" content=\"2016-01-20T06:30:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-04-12T07:59:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/12\/UNE-life-magazine13.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"520\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ga\u00eblle Mauroit\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Geschreven door\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ga\u00eblle Mauroit\" \/>\n\t<meta name=\"twitter:label2\" content=\"Geschatte leestijd\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/koningskrab-met-champagnesaus-bieslook-van-cedric-poncelet-cedric-knokke-heist\",\"url\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/koningskrab-met-champagnesaus-bieslook-van-cedric-poncelet-cedric-knokke-heist\",\"name\":\"Recept: Koningskrab met champagnesaus - Life MAGAZINE\",\"isPartOf\":{\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/koningskrab-met-champagnesaus-bieslook-van-cedric-poncelet-cedric-knokke-heist#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/koningskrab-met-champagnesaus-bieslook-van-cedric-poncelet-cedric-knokke-heist#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/12\/UNE-life-magazine13.jpg\",\"datePublished\":\"2016-01-20T06:30:40+00:00\",\"dateModified\":\"2018-04-12T07:59:17+00:00\",\"author\":{\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/#\/schema\/person\/d44d4849c4e7ce9518c36a3f787149a2\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/koningskrab-met-champagnesaus-bieslook-van-cedric-poncelet-cedric-knokke-heist#breadcrumb\"},\"inLanguage\":\"nl-NL\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/koningskrab-met-champagnesaus-bieslook-van-cedric-poncelet-cedric-knokke-heist\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"nl-NL\",\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/koningskrab-met-champagnesaus-bieslook-van-cedric-poncelet-cedric-knokke-heist#primaryimage\",\"url\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/12\/UNE-life-magazine13.jpg\",\"contentUrl\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/12\/UNE-life-magazine13.jpg\",\"width\":600,\"height\":520},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/koningskrab-met-champagnesaus-bieslook-van-cedric-poncelet-cedric-knokke-heist#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Culinair\",\"item\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recepten\",\"item\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Koningskrab met champagnesaus, bieslook van C\u00e9dric Poncelet (C\u00e9dric, Knokke-Heist)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/#website\",\"url\":\"https:\/\/www.fiftyandmemagazine.be\/nl\/\",\"name\":\"Fifty &amp; 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