Goudbrasem en venkel gevuld met venkelstampot

Goudbrasemvenkel.jpg

Eigenschappen

Bereidingstijd: 0 min

Menugang: Hoofdgerecht

Bereidingswijze: Bakken

Aantal personen: 4 pers.

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Ingrediënten:

  • 6 stuks venkel
  • 4 dl kreeftenbouillon
  • 4 stuks goudbrasemfilet, schoon en geschubd
  • 2 stuks sjalot
  • 4 teentjes knoflook
  • 1 stuk steranijs
  • 1 eetlepel tijm
  • 1 mespunt saffraan
  • 4 stuks tomaten
  • 2 stuks aardappel
  • 1 stuk wortel
  • 2 dl pernod
  • 1 dl witte wijn

Bereidingswijze

Venkel gevuld met venkelstampotje:
Venkel voorzichtig uithollen. Uitgeholde venkel bewaren om te vullen.
Van de helft van de venkel puree maken en de andere helft fijn brunoise snijden.
Brunoise aanzweten, dan puree erbij; zo krijg je een stampot effect.
Uitgeholte venkel vullen met venkelstampot.
Filet in een anti aanbaklaag bakken in een beetje olijfolie.

Saus van pastis:
Alle ingrediënten aanzweten en afblussen, goed laten trekken en inkoken.
Dan door een puntzeef passeren met 1 eetlepel crème fraiche en een klontjeboter.

Serveren met ravioli gevuld met peccorino en een geconfijt tomaatje.

Dit recept is van Restaurant Valuas.

Hoofdingrediënten

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