{"id":6397,"date":"2020-06-18T14:57:25","date_gmt":"2020-06-18T14:57:25","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=6397"},"modified":"2020-06-18T14:57:25","modified_gmt":"2020-06-18T14:57:25","slug":"salade-de-poireaux-brules-a-la-truite-grillee","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/salade-de-poireaux-brules-a-la-truite-grillee\/","title":{"rendered":"Salade de poireaux br\u00fbl\u00e9s \u00e0 la truite grill\u00e9e et au pesto de cresson"},"content":{"rendered":"

[vc_row][vc_column][vc_single_image image=\u00a0\u00bb6405″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column][\/vc_row][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

Poireaux br\u00fbl\u00e9s \u00e0 la truite grill\u00e9e<\/h3>\n
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[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

\u00ab\u00a0BBQ Time\u00a0\u00bb<\/h1>\n

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Ingr\u00e9dients<\/div>\n
Pour 2 personnes<\/div>\n
\n

\u00bb <\/span>1\u00a0forel
\n\u00bb <\/span>1\u00a0truite
\n\u00bb <\/span>sauge
\n\u00bb <\/span>thym
\n\u00bb <\/span>origan<\/p>\n

Pour la salade<\/strong><\/p>\n

\u00bb <\/span>5\u00a0poireaux
\n\u00bb <\/span>Huile pour arroser les poireaux
\n\u00bb <\/span>Gros sel selon votre go\u00fbt
\n\u00bb <\/span>75\u00a0g de cresson de fontaine
\n\u00bb <\/span>50\u00a0g de cresson al\u00e9nois
\n\u00bb <\/span>15\u00a0g de germes de poireaux
\n\u00bb <\/span>15\u00a0g de germes de radis
\n\u00bb <\/span>Fromage de ch\u00e8vre frais selon votre go\u00fbt
\n\u00bb <\/span>Amandes grill\u00e9es selon votre go\u00fbt<\/p>\n

Pour le pesto de cresson<\/strong><\/p>\n

\u00bb <\/span>75\u00a0g de cresson de fontaine
\n\u00bb <\/span>50\u00a0g de cresson al\u00e9nois
\n\u00bb <\/span>1\u00a0poign\u00e9e de pignons de pin grill\u00e9s
\n\u00bb <\/span>15\u00a0g de germes de poireaux
\n\u00bb <\/span>15\u00a0g de germes de radis
\n\u00bb <\/span>2\u00a0c. \u00e0 s. d\u2019huile
\n\u00bb <\/span>Vinaigre de cidre selon votre go\u00fbt (1 \u00e0 2 c. \u00e0 s.)<\/p>\n<\/div>\n

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

\"\"
Propri\u00e9t\u00e9 de Simon Vanbecelaere – The BBQ Bastard<\/figcaption><\/figure>\n

[\/vc_column_text][\/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

Instructions<\/div>\n

 <\/p>\n

Pesto de cresson<\/strong><\/p>\n

    \n
  1. Mettez les produits secs pour le pesto dans le gobelet doseur de votre Bamix. \u00c0 l\u2019aide du mixeur, \u00e9crasez le cresson en pur\u00e9e avec les autres ingr\u00e9dients tout en ajoutant d\u00e9licatement l\u2019huile.<\/li>\n
  2. Mixez jusqu\u2019\u00e0 obtention d\u2019une structure p\u00e2teuse.<\/li>\n<\/ol>\n

    Pr\u00e9paration de la truite<\/strong><\/p>\n

      \n
    1. Pratiquez trois incisions de chaque c\u00f4t\u00e9 du poisson. Farcissez l\u2019int\u00e9rieur avec une partie de la p\u00e2te au cresson et ins\u00e9rez-en \u00e9galement un peu dans les incisions.<\/li>\n
    2. Ajoutez de la sauge, du thym et de l\u2019origan \u00e0 l\u2019int\u00e9rieur du poisson.<\/li>\n<\/ol>\n

      Cuisson au barbecue<\/strong><\/p>\n

        \n
      1. Enduisez l\u00e9g\u00e8rement les poireaux d\u2019huile et saupoudrez-les de gros sel. Placez-les sur la grille du barbecue (cuisson directe) et faites-les cuire jusqu\u2019\u00e0 ce que les feuilles ext\u00e9rieures des poireaux soient br\u00fbl\u00e9es.<\/li>\n
      2. Entre-temps, faites griller le poisson sur le feu. Pour savoir quand il faut retourner la truite, observez son \u0153il\u00a0: il doit \u00eatre gris et mat. Retournez d\u00e9licatement la truite et poursuivez la cuisson pendant quelques minutes pour que l\u2019autre c\u00f4t\u00e9 cuise \u00e9galement (+\/-3 minutes en fonction de votre feu). Utilisez une pince \u00e0 poisson pour garder la peau intacte.<\/li>\n<\/ol>\n

        Dressage de la salade<\/strong><\/p>\n

          \n
        1. Ajoutez un peu de vinaigre de cidre \u00e0 votre pesto pour lui conf\u00e9rer une saveur fra\u00eeche.<\/li>\n
        2. Retirez les feuilles les plus br\u00fbl\u00e9es des poireaux et coupez la chair cuite en gros morceaux.<\/li>\n
        3. Mettez les poireaux dans un saladier et ajoutez le cresson de fontaine ainsi que le cresson al\u00e9nois, les germes de poireaux et de radis.<\/li>\n
        4. \u00c9miettez quelques morceaux de fromage de ch\u00e8vre par-dessus et terminez par le pesto et les amandes effil\u00e9es grill\u00e9es.<\/li>\n
        5. Pour terminer, dressez quelques morceaux de poisson sur la salade et servez avec un d\u00e9licieux morceau de pain.<\/li>\n<\/ol>\n

          Bon app\u00e9tit\u00a0!<\/strong>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb6401″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1592489624517-d0825833-0143-5″ taxonomies=\u00a0\u00bb14″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

          [vc_row][vc_column][vc_single_image image=\u00a0\u00bb6405″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column][\/vc_row][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] Poireaux br\u00fbl\u00e9s \u00e0 la… Continue Reading<\/span><\/a><\/p>\n","protected":false},"author":7,"featured_media":6400,"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":[54,40],"tags":[],"yoast_head":"\nBamix - Salade de poireaux br\u00fbl\u00e9s \u00e0 la truite grill\u00e9e et au pesto de cresson<\/title>\n<meta name=\"description\" content=\"Maak met bamix de beste Salade de poireaux br\u00fbl\u00e9s \u00e0 la truite grill\u00e9e et au pesto de cresson\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bamix.be\/fr\/salade-de-poireaux-brules-a-la-truite-grillee\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bamix - 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Vanuit de insteek uit de positieve psychologie (beetje beroeps(mis)vorming) is bewezen dat het delen van leuke momenten en je passie, het geluk bevordert. Proefondervindelijk weet ik dat dit ook klopt. Met \\\"The BBQ Bastard\\\" combineer ik mijn passie voor fotografie en koken op vuur. Als ik hierdoor mensen kan inspireren om meer te doen met hun BBQ, dan is dat natuurlijk mooi meegenomen. Het werkt op zijn beurt terug inspirerend en geeft energie om nieuwe dingen te proberen, het leidt tot leuke contacten en samenwerkingen. Met de kwaliteit van bamix kan je vlot de leukste marinades, rubs en sauzen ontwikkelen. Harde specerijen zijn in geen tijd fijngemalen. 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Vanuit de insteek uit de positieve psychologie (beetje beroeps(mis)vorming) is bewezen dat het delen van leuke momenten en je passie, het geluk bevordert. Proefondervindelijk weet ik dat dit ook klopt. Met \"The BBQ Bastard\" combineer ik mijn passie voor fotografie en koken op vuur. Als ik hierdoor mensen kan inspireren om meer te doen met hun BBQ, dan is dat natuurlijk mooi meegenomen. Het werkt op zijn beurt terug inspirerend en geeft energie om nieuwe dingen te proberen, het leidt tot leuke contacten en samenwerkingen. Met de kwaliteit van bamix kan je vlot de leukste marinades, rubs en sauzen ontwikkelen. Harde specerijen zijn in geen tijd fijngemalen. 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