{"id":3721,"date":"2018-02-07T07:38:08","date_gmt":"2018-02-07T07:38:08","guid":{"rendered":"https:\/\/bamix.kinsta.com\/fr\/open-lasagne-met-gambas-spinazie-en-tuinbonen\/"},"modified":"2018-11-18T22:38:02","modified_gmt":"2018-11-18T22:38:02","slug":"lasagne-ouverte-aux-gambas","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/lasagne-ouverte-aux-gambas\/","title":{"rendered":"Lasagne ouverte aux gambas"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Lasagne ouverte aux gambas, \u00e9pinards et f\u00e8ves<\/h3>\n
<\/div>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

\u00ab\u00a0Une recette en collaboration avec ‘Hap & Tap’ – Le blog culinaire de l’ann\u00e9e!\u00a0\u00bb<\/h1>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients<\/div>\n
\n

(pour 4 personnes)<\/p>\n

\u00bb <\/span> 1 kg de gambas (congel\u00e9es)<\/p>\n

\u00bb <\/span> 20 gr de sel<\/p>\n

\u00bb <\/span> 2 c.c. d\u2019huile d\u2019olive<\/p>\n

\u00bb <\/span> 1 \u00e9chalote (finement hach\u00e9e)<\/p>\n

\u00bb <\/span> 1 carotte (\u00e9pluch\u00e9e et coup\u00e9e grossi\u00e8rement en brunoise)<\/p>\n

\u00bb <\/span> 1 poireau (\u00e9pluch\u00e9 et coup\u00e9 en rondelles)<\/p>\n

\u00bb <\/span> 3 gousses d\u2019ail (finement hach\u00e9es)<\/p>\n

\u00bb <\/span> \u00bd c.c. de graines de fenouil<\/p>\n

\u00bb <\/span> 3 brins d\u2019estragon frais<\/p>\n

\u00bb <\/span> 3 brins d\u2019aneth<\/p>\n

\u00bb <\/span> 3 brins de thym frais<\/p>\n

\u00bb <\/span> 1 feuille de laurier<\/p>\n

\u00bb <\/span> 40 gr de beurre non sal\u00e9<\/p>\n

\u00bb <\/span> 2 c.s. de pur\u00e9e de tomates<\/p>\n

\u00bb <\/span> 125 ml de vin blanc<\/p>\n

\u00bb <\/span> 2 c.s. de farine<\/p>\n

\u00bb <\/span> 600 ml de bouillon de poulet (frais de pr\u00e9f\u00e9rence)<\/p>\n

\u00bb <\/span> 50 ml de cr\u00e8me enti\u00e8re<\/p>\n

\u00bb <\/span> 300 gr de pousses d\u2019\u00e9pinards<\/p>\n

\u00bb <\/span> 15 gr de beurre<\/p>\n

\u00bb <\/span> 750 gr de f\u00e8ves fra\u00eeches et \u00e9coss\u00e9es (j\u2019ai achet\u00e9 des congel\u00e9es)<\/p>\n

\u00bb <\/span> 7 feuilles de lasagne fra\u00eeches<\/p>\n

\u00bb <\/span> Huile d\u2019olive<\/p>\n

\u00bb <\/span> Sel marin<\/p>\n

\u00bb <\/span> Poivre noir fra\u00eechement moulu<\/p>\n<\/div>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
\n

1 <\/span> Pr\u00e9chauffez le four \u00e0 200 \u00b0C. Laissez d\u00e9geler les gambas, \u00e9pluchez-les et retirez l\u2019appareil digestif. Disposez les t\u00eates et les carapaces dans un plat allant au four et mettez celui-ci dans le four pr\u00e9chauff\u00e9 pendant 20 min.<\/p>\n

2 <\/span> Entre-temps, faites chauffer l\u2019huile d\u2019olive \u00e0 feu moyen dans une casserole large. Ajoutez l’\u00e9chalote, la carotte, le poireau, l\u2019ail, les graines de fenouil, l\u2019estragon, l\u2019aneth, le thym et le laurier. Augmentez le feu et faites mijoter doucement pendant 10 min jusqu\u2019\u00e0 ce que les l\u00e9gumes commencent \u00e0 se colorer, et m\u00e9langez de temps en temps.<\/p>\n

3 <\/span> Ajoutez les t\u00eates et carapaces de gambas dans la casserole avec les l\u00e9gumes. M\u00e9langez bien et laissez cuire encore 5 min.<\/p>\n

4 <\/span> Ajoutez maintenant le beurre, m\u00e9langez bien, puis ajoutez la pur\u00e9e de tomates et m\u00e9langez \u00e0 nouveau. Laissez cuire encore 1 min avant d\u2019augmenter le feu et d\u2019ajouter le vin. Lorsque le vin est \u00e0 moiti\u00e9 r\u00e9duit, ajoutez la farine. M\u00e9langez bien.<\/p>\n

5 <\/span> Ajoutez lentement le bouillon de poulet, tout en m\u00e9langeant constamment. Assaisonnez avec le poivre et le sel, et faites mijoter doucement pendant 20 min. Ajoutez encore un peu de bouillon de poulet suppl\u00e9mentaire lorsque la sauce devient trop \u00e9paisse (la sauce doit \u00eatre aussi \u00e9paisse que de la cr\u00e8me enti\u00e8re).<\/p>\n

6 <\/span> Pr\u00e9parez entre-temps les \u00e9pinards, les f\u00e8ves et les p\u00e2tes. Faites sauter les \u00e9pinards dans un peu d\u2019eau jusqu\u2019\u00e0 ce qu’ils soient tout juste cuits. Ajoutez-y le beurre en m\u00e9langeant et assaisonnez \u00e0 votre go\u00fbt avec du poivre et du sel.<\/p>\n

7 <\/span> Faites blanchir les f\u00e8ves \u00e9coss\u00e9es pendant 3 min dans de l\u2019eau bouillante, puis refroidissez-les directement dans de l\u2019eau glac\u00e9e. Retirez la peau des f\u00e8ves et mettez-les dans un bol.<\/p>\n

8 <\/span> Faites cuire les feuilles de lasagne fra\u00eeches dans de l\u2019eau bouillante sal\u00e9e pendant 4 \u00e0 5 min, o\u00f9 jusqu\u2019\u00e0 ce qu\u2019elles deviennent molles. \u00c9gouttez la lasagne et versez un peu d\u2019huile d\u2019olive par-dessus.<\/p>\n

9 <\/span> Passez la sauce dans un chinois : appuyez sur les carapaces et les l\u00e9gumes avec le dos d’une cuill\u00e8re pour en extraire un maximum de jus. Jetez le contenu du chinois. Filtrez la sauce avec un chinois fin dans une casserole propre et r\u00e9chauffez-la l\u00e9g\u00e8rement.<\/p>\n

10 <\/span> Ajoutez la cr\u00e8me en m\u00e9langeant, v\u00e9rifiez l\u2019assaisonnement et versez la sauce dans un r\u00e9cipient haut. Faites moussez la sauce pendant un court laps de temps avec le Bamix \u00e9quip\u00e9 du disque fouet.<\/p>\n

11 <\/span> D\u00e9posez une cuill\u00e8re d’\u00e9pinards au milieu de chaque assiette. \u00c0 l\u2019aide d\u2019une cuill\u00e8re, versez un peu de sauce sur les \u00e9pinards, et pliez 3 feuilles de lasagne par-dessus. Ajoutez la moiti\u00e9 des gambas et des f\u00e8ves, puis recouvrez-les du reste de feuilles de lasagne, d\u2019\u00e9pinards, de gambas et de f\u00e8ves. Terminez en versant encore un peu de sauce et servez imm\u00e9diatement.<\/p>\n

Bon App\u00e9tit!<\/p>\n<\/div>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=\u00a0\u00bb.vc_custom_1508157744677{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_column_text]<\/p>\n

Ontdek meer recepten<\/a><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text] Lasagne ouverte aux gambas, \u00e9pinards et… Continue Reading<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":3718,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[40],"tags":[],"yoast_head":"\nBamix I Recettes I Plat principal I Lasagne ouverte aux gambas<\/title>\n<meta name=\"description\" content=\"Verwarm de oven voor bij 200\u00b0 C. 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