{"id":9693,"date":"2016-06-01T07:30:46","date_gmt":"2016-06-01T05:30:46","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=9693"},"modified":"2018-04-12T10:56:43","modified_gmt":"2018-04-12T08:56:43","slug":"recept-noordzeebouillabaisse-volgens-bart-desmidt-bartholomeus","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-noordzeebouillabaisse-volgens-bart-desmidt-bartholomeus","title":{"rendered":"Recept: Noordzeebouillabaisse volgens Bart Desmidt (Bartholomeus**)"},"content":{"rendered":"Leestijd:<\/span> 2<\/span> minuten<\/span><\/span>

D<\/span>e liefde van tweesterrenchef Bart Desmidt voor de pure producten van de Noordzee komt mooi tot uiting in zijn delicaat recept van Noordzeebouillabaisse!<\/strong><\/p>\n

\n

Ingredi\u00ebnten\u00a0(4 personen)<\/span><\/h3>\n

300 g kabeljauw
\n1 zeetong 300 g
\n16 mosselen
\n16 kokkels
\n8 langoustines
\n1 selder
\n1 prei
\n1 sjalot
\n1 teentje look
\n20 g verse peterselie
\n1 kg polderaardappelen
\n400 g boter
\n100 g zure room
\n2 dl witte wijn<\/p>\n

Bereiding<\/span><\/h3>\n

1. Stoom de kabeljauw en de zeetong gedurende 8 minuten, de kokkels en de langoustines gedurende 4 minuten.
\n2. Stoof de look, selder en de sjalot in boter. Voeg de mosselen toe en blus met witte wijn.
\n3. Versnijd de selder en stoom gedurende 8 minuten. Versnijd vervolgens de prei en vacu\u00fcmeer met boter en zout gedurende 8 minuten.
\n4. Maak de selderjus met mosselsap, selder, peterselie, boter en zure room in een blender. Passeer door een zeef en mix op.
\n5. Bak de polderaardappelen gedurende 1 uur in\u00a0een oven van 200 \u00b0C, snijd ze in twee\u00ebn, haal uit met een lepel en meng met 200 g boter en 30 g zure room tot een puree.<\/p>\n

Tips<\/span><\/h3>\n

– Fileer en reinig alle vissen.
\n– Reinig de kokkels en de mossels tot er geen zand meer in het water te zien is.
\n– Indien er geen mosselen voorradig zijn, gebruik kokkels en bak op. Gebruik op dezelfde manier het sap voor de selderjus.
\n– Serveer eventueel met koude garnalen.<\/p>\n

\n

\"8301<\/a><\/p>\n

Meer inspiratie van\u00a0sterrenchef Bart Desmidt? Lees\u00a0hier <\/a>meer over de Tasteology-documentaire van AEG!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Leestijd:<\/span> 2<\/span> minuten<\/span><\/span>De liefde van tweesterrenchef Bart Desmidt voor de pure producten van de Noordzee komt mooi tot uiting in zijn delicaat recept van Noordzeebouillabaisse!<\/p>\n","protected":false},"author":7,"featured_media":9889,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[369],"class_list":["post-9693","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten","tag-recept"],"yoast_head":"\nRecept:Noordzeebouillabaisse (Bart Desmidt) - Life MAGAZINE<\/title>\n<meta name=\"description\" content=\"De liefde van tweesterrenchef Bart Desmidt voor de pure producten van de Noordzee komt mooi tot uiting in zijn delicaat recept van Noordzeebouillabaisse!\" \/>\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\/recept-noordzeebouillabaisse-volgens-bart-desmidt-bartholomeus\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recept:Noordzeebouillabaisse (Bart Desmidt) - 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