{"id":1832,"date":"2015-04-19T12:35:44","date_gmt":"2015-04-19T10:35:44","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=1832"},"modified":"2015-04-19T12:35:44","modified_gmt":"2015-04-19T10:35:44","slug":"tour-du-terroir-languedoc","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/tour-du-terroir-languedoc\/","title":{"rendered":"Tour du terroir, Languedoc"},"content":{"rendered":"

\"\"<\/a>\u00a0foto: oesters uit Bouzigues<\/span><\/i><\/p>\n

De regio Languedoc Roussillon, land van Catalanen en katharen. Studentenstad Montpellier, zoutpannen, Romeinse steden als N\u00edmes en Narbonne, de beroemde Pont du Gard. Wijn in overvloed, de Noilly Prat uit Marseillan, zoete banyuls wijnen en ansjovis uit Collioure. Er is veel te beleven in deze regio in het Zuidwesten van Frankrijk. Oesters uit Bouzigues, de moules \u00e0 la S\u00e8toise, waarvan het recept in mijn kook- en leesboekje Gereons Keuken Thuis staat. Lekker met een glas picpoul de pinet. Deze week reed ik vlak langs N\u00edmes, met zijn arena en Maison Carr\u00e9e. Jeugdsentiment, als 17 jarige op schoolreis naar deze stad. We hebben zoveel lol gehad in de straten van N\u00edmes. Ik ga het zeker ophalen tijdens de reunie komend najaar. Verheug ik me nu al op. Vandaag een recept voor brandade de morue, Een dip van gedroogde kabeljauw die zowel warm als koud kan worden gegeten. zonder knoflook volgens de puristen. De smaak van de Languedoc. Het recept werd in 1830 opgetekend door chef Durand van Hotel du Midi in N\u00eemes. We drinken er een ros\u00e9 uit het nabijgelegen Tavel bij.<\/p>\n

Nodig:<\/p>\n

600 g gezouten en gedroogde kabeljauw (filets)<\/p>\n

2 dl melk<\/p>\n

2 dl olijfolie<\/p>\n

zout en peper<\/p>\n

Bereiding:<\/p>\n

Leg de gezouten kabeljauw minimaal 12 uur (filets) of 24 uur (vis met huid) in koud water, bij voorkeur stromend. Vervang stilstaand water elk uur. Pocheer de vis 5 \u00e0 6 minuten in kokend water en laat daarna afkoelen. Verkruimel de vis in een pan met dikke bodem. Let op geen aluminium of ongecoat gietijzer Verwarm op een laag vuur en voeg druppelgewijs 1,5 dl van de olie toe, terwijl je roert. Verwarm de melk en voeg ook beetje bij beetje 1,5 dl melk toe, totdat een mooi gladde substantie ontstaat. Indien de brandade nog te droog is voeg dan gelijke delen olie en melk toe.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto: oesters uit Bouzigues De regio Languedoc Roussillon, land van Catalanen en katharen. Studentenstad Montpellier, zoutpannen, Romeinse steden als N\u00edmes en Narbonne, de beroemde Pont du Gard. Wijn in overvloed, de Noilly Prat uit Marseillan, zoete banyuls wijnen en ansjovis uit Collioure. Er is veel te beleven in deze regio in het Zuidwesten van Frankrijk. … <\/p>\n

Lees verder “Tour du terroir, Languedoc”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,58,52,47,10,33,54,19],"tags":[],"class_list":["post-1832","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-easy","category-echt-eten","category-gereons-keuken-en-route","category-middellandse-zeekost","category-rose","category-tapas","category-vis"],"yoast_head":"\nTour du terroir, Languedoc - Gereons Keuken Thuis<\/title>\n<meta name=\"description\" content=\"De regio Languedoc Roussillon, land van Catalanen en katharen. 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