{"id":2943,"date":"2016-07-19T09:01:25","date_gmt":"2016-07-19T07:01:25","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=2943"},"modified":"2016-07-19T09:01:25","modified_gmt":"2016-07-19T07:01:25","slug":"saint-tropez-cooking","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/saint-tropez-cooking\/","title":{"rendered":"Saint Tropez cooking."},"content":{"rendered":"

<\/a>\u00a0foto: BB<\/span> \u00e0 Saint Tropez<\/span><\/p>\n

Saint Tropez<\/span> cooking<\/span>. Natuurlijk bestaat er niet zo iets als een eigen keuken van dit kleine stadje op een schiereiland aan een turkooizen baai. Maar zeg Saint Tropez<\/span> en iedereen heeft daar wel een voorstelling bij. Of het nu gaat om de verse vis die aan land wordt gebracht met de lokale pointus<\/span>. Kleine vissersbootjes. Vis direct wordt verkocht onder de stadspoort aan de haven. Of de danseuses van het spektakel restaurant L’Op\u00e9ra, die elke avond op de tafels tussen de gerechten hun kunsten tonen op een stevige beat. Of de beroemde panier<\/span> met crudit\u00e9s<\/span> van Club 55, een emblematische beachclub<\/span> in Ramatuelle<\/span>. Voor ieder wat wils dus in Saint Tropez<\/span>. Ook Gereons<\/span>\u00a0Keuken Thuis raakt er door ge\u00efnspireerd<\/span>. Een kleine collage vandaag en een recept voor Antiboise<\/span>, maar dat komt uit een andere plaats.<\/p>\n

<\/a><\/p>\n

Verpakt gerechtje op je bord.\u00a0kabeljauwpakketjes<\/a><\/p>\n

\u00a0<\/a><\/div>\n
<\/div>\n
\n

BBQ<\/span> \u00e0 la Trop\u00e9zienne<\/span><\/a>\u00a0waarom niet? Vuurtje aan op een stil strand en grillen maar.<\/p>\n<\/div>\n

\u00a0<\/a><\/div>\n
\u00a0Afkoelen van de oh la la en brouhaha<\/span> met een\u00a0koude komkommersoep<\/a><\/div>\n
<\/div>\n
\u00a0<\/a><\/div>\n
<\/div>\n
\n

NINA<\/a>\u00a0Parker schreef een leuk boek over alle heerlijkheden op het schiereiland van Saint Tropez<\/span>.<\/p>\n<\/div>\n

\u00a0<\/a><\/div>\n
<\/div>\n
\n

Schuif de gordijnen open schreef ik eens op mijn blog. Het spektakel in de haven \u00a0van Saint Tropez<\/span> gaat beginnen.\u00a0oesters uit de oven<\/a><\/p>\n

<\/a><\/p>\n

\n

Sardines met Antiboise<\/span><\/strong>:<\/p>\n

\n

Nodig:<\/p>\n<\/div>\n

\u00a04 sardines schoongemaakt<\/div>\n
\n

1 citroen<\/p>\n<\/div>\n

\n

zout<\/p>\n<\/div>\n

\n

peper<\/p>\n<\/div>\n

\n

1 el peterselie gehakt<\/p>\n<\/div>\n

\n

aluminium folie<\/p>\n<\/div>\n

<\/div>\n
\n

2 ontvelde tomaten<\/p>\n<\/div>\n

\n

50 g gehakte zwarte olijven<\/p>\n<\/div>\n

\n

3 el\u00a0olijfolie<\/p>\n<\/div>\n

\n

2 tenen knoflook<\/p>\n<\/div>\n

\n

1 el kappers<\/p>\n<\/div>\n

\n

1 el rode wijn azijn<\/p>\n<\/div>\n

\n

2 el gehakte peterselie<\/p>\n<\/div>\n

<\/div>\n
\n

Bereiding:<\/p>\n<\/div>\n

\u00a0Kruis de tomaten met een mesje in en leg in heet water. Daarna laten schrikken in koud water. Ontvel de\u00a0tomaten en haal de zaadlijsten eruit. Snijd fijn. Hak de knoflooktenen fijn. Verhit wat olie en fruit de knoflook kort. laat niet aanbranden, want dan wordt de saus bitter. Voeg de tomaten toe en laat kort sudderen. Als laatste de olijven. Schep uit pan in kommetje voeg peper, zout, peterselie.kappertjes en rode wijn azijn toe.<\/div>\n
\n

Snijd de citroen in acht partjes. Houd vier partjes apart. Vul de buik van de sardines met een partje citroen, peterselie, zout en peper. Pak de sardines in folie en zet ze in oven van 180 graden. Na ongeveer een kwartier zijn ze klaar, al naar gelang de grootte van de vis. Serveer de vis met wat Antiboise<\/span> saus en een partje citroen.<\/p>\n

<\/a><\/p>\n

Bij al dit lekkers drinken we natuurlijk een lichtbleke ros\u00e9 van chateau Minuty uit Gassin.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto: BB \u00e0 Saint Tropez Saint Tropez cooking. Natuurlijk bestaat er niet zo iets als een eigen keuken van dit kleine stadje op een schiereiland aan een turkooizen baai. Maar zeg Saint Tropez en iedereen heeft daar wel een voorstelling bij. Of het nu gaat om de verse vis die aan land wordt gebracht met … <\/p>\n

Lees verder “Saint Tropez cooking.”<\/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":[97,71,74,56,47,85,87,10,33,6],"tags":[],"class_list":["post-2943","post","type-post","status-publish","format-standard","hentry","category-alfresco","category-city-flavours","category-cooking-vibes","category-frans","category-gereons-keuken-en-route","category-kookboeken","category-lifestyle","category-middellandse-zeekost","category-rose","category-terroirgerechten"],"yoast_head":"\nSaint Tropez cooking. - Gereons Keuken Thuis<\/title>\n<meta name=\"description\" content=\"Schuif de gordijnen open schreef ik eens op mijn blog. 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