{"id":9750,"date":"2016-06-03T07:30:16","date_gmt":"2016-06-03T05:30:16","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=9750"},"modified":"2018-04-12T10:56:24","modified_gmt":"2018-04-12T08:56:24","slug":"recept-van-filip-claeys-brandade-van-makreel-kwartelei-ui-en-gebrande-boter-joelle-rochette","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-van-filip-claeys-brandade-van-makreel-kwartelei-ui-en-gebrande-boter-joelle-rochette","title":{"rendered":"Recept van Filip Claeys: Brandade van makreel, kwartelei, ui en gebrande boter"},"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\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span><p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">D<\/span>it recept is even makkelijk als smakelijk. Filip Claeys doet ons zijn recept cadeau van \u2018brandade van makreel, kwartelei, ui en gebrande boter\u2019. Een verfijnde manier om te genieten van\u00a0deze gezonde vis boordevol omega 3!<\/strong><\/p>\n<p style=\"text-align: right;\"><em>Door Jo\u00eblle Rochette<\/em><\/p>\n<h1 style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-17084 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/05\/Brandade-Maquereau-1024x683.jpg\" alt=\"life-magazine\" width=\"543\" height=\"362\" \/><\/h1>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Ingredi\u00ebnten<\/strong><\/span><\/h1>\n<ul>\n<li style=\"text-align: justify;\">2 makrelen<\/li>\n<li style=\"text-align: justify;\">1 ui<\/li>\n<li style=\"text-align: justify;\">1\/4 knolselder<\/li>\n<li style=\"text-align: justify;\">4 aardappels<\/li>\n<li style=\"text-align: justify;\">500 g kippenfond<\/li>\n<li style=\"text-align: justify;\">200 g boter<\/li>\n<li style=\"text-align: justify;\">12 kwarteleieren<\/li>\n<li style=\"text-align: justify;\">8 verse zilveruitjes<\/li>\n<li style=\"text-align: justify;\">Witte wijnazijn<\/li>\n<li style=\"text-align: justify;\">Rode wijnazijn<\/li>\n<li style=\"text-align: justify;\">1 rode ui<\/li>\n<li style=\"text-align: justify;\">2 witte champignons<\/li>\n<li style=\"text-align: justify;\">Mosterdsla<\/li>\n<\/ul>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Bereiding<\/strong><\/span><\/h1>\n<p style=\"text-align: justify;\"><strong>Makreel<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Fileer de vis.<\/li>\n<li>Haal het vel en de graten weg.<\/li>\n<li>Snijd in kleine stukjes.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Brandade<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Stoof de gehakte ui, de knolselder en de aardappelen.<\/li>\n<li>Voeg de makreel en de kippenfond toe en laat 20 minuten inkoken.<\/li>\n<li>Plet het geheel totdat u een smeu\u00efge brandade verkrijgt en breng op smaak met peper en zout.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Gebraden boter<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Laat de boter op een halfzacht vuur smelten.<\/li>\n<li>Laat ze dan koken tot ze mooi bruin is en naar hazelnoot ruikt.<\/li>\n<li>Passeer door een zeef.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Kwarteleitjes <\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Laat de kwarteleitjes twee minuten koken in kokend water.<\/li>\n<li>Laat ze schrikken in ijskoud water.<\/li>\n<li>Pel ze en warm ze lichtjes op in gezouten water voor u ze serveert.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Uien<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Pel de zilveruitjes, snijd ze in twee en pel de rokken uit elkaar.<\/li>\n<li>Laat ze 1 minuut koken en gezouten water en marineer ze dan in witte wijnazijn en olijfolie.<\/li>\n<li>Brand ze lichtjes met de bunsenbrander.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Rode ui<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Pel de rode ui, snipper hem fijn en laat 1 minuut koken in gezouten water.<\/li>\n<li>Marineer in rode wijnazijn en olijfolie.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Dressage<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Schep de brandade op het bord en leg er de ui en de gekookte kwarteleitjes op.<\/li>\n<li>Garneer met schijfjes witte champignon, mosterdsla en de gebrande boter.<br \/>\n<hr \/>\n<\/li>\n<\/ul>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.joellerochette.com\/\" target=\"_blank\"><strong>www.joellerochette.com<\/strong><\/a><\/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\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span>Een verfijnde manier om te genieten van deze vis boordevol omega 3!<\/p>\n","protected":false},"author":10,"featured_media":9753,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[450,490,369],"class_list":["post-9750","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten","tag-gastronomie-wijn","tag-joelle-rochette","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - 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