Eigenschappen
Bereidingstijd: 0 min
Menugang: Hoofdgerecht
Bereidingswijze: Bakken
Aantal personen: 4 pers.
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.
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