{"id":2182,"date":"2024-03-14T13:10:45","date_gmt":"2024-03-14T13:10:45","guid":{"rendered":"https:\/\/www.santmedia.nl\/?p=2182"},"modified":"2024-03-14T13:26:51","modified_gmt":"2024-03-14T13:26:51","slug":"gegratineerde-oesters","status":"publish","type":"post","link":"https:\/\/www.santmedia.nl\/index.php\/gegratineerde-oesters\/","title":{"rendered":"Gegratineerde oesters met wilde spinazie, halfgeslagen room en reggiano parmigiano"},"content":{"rendered":"

\"gegratineerde-oesters-spinazie-parmigiano\u00a9liesbethvanderwal\"<\/a><\/p>\n

Rijpende oesters filteren honderden liters water om tot een geliefde delicatesse uit te groeien.\u00a0<\/strong>Zo ook de Sp\u00e9ciales Gillardeau met hun kenmerkende volle smaak, die nu volop worden geoogst. Op verzoek van Seasons schreef chef-kok Sander Westerman drie bijzondere recepten voor deze nummer \u00e9\u00e9n onder de oesters. We delen er hier \u00e9\u00e9n, Gegratineerde oesters met wilde spinazie, halfgeslagen room en reggiano parmigiano.<\/strong><\/p>\n

Ingredi\u00ebnten:<\/p>\n

\u2022 6 (Gillardeau) oesters
\n\u2022 2 deciliter slagroom
\n\u2022 500 gram wilde spinazie
\n\u2022 1 sjalotje
\n\u2022 1 teentje knoflook
\n\u2022 25 gram boter
\n\u2022 500 gram wilde spinazie
\n\u2022 zout en peper
\n\u2022 50 gram verse Reggiano Parmigiano, geraspt<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Bereidingswijze:<\/p>\n

\u2022 Maak de oesters bij het scharnier open met een oestermes. Snijd het spiertje door dat vastzit aan de bovenliggende schelp.
\n\u2022 Snijd de oesters los uit hun schelp. Leg deze in een bakje en bewaar de onderste schelpen.
\n\u2022 Sla de slagroom lobbig en zet deze in de koelkast.
\n\u2022 Was de spinazie in ruim water. Snipper het sjalotje en de knoflook.
\n\u2022 Smelt de boter in een koekenpan en fruit de sjalot en knoflook op halfhoog vuur.
\n\u2022 Voeg na 3 minuten de gewassen spinazie toe en bak op hoog vuur kort mee tot de spinazie iets is geslonken. De spinazie mag nog wat beet hebben. \u2022 Breng op smaak met zout en peper. \u2022 Vul de schelpen tot de helft met wat spinazie en leg daarop de oesters. \u2022 Vul de oesters af met de geslagen room en strijk deze glad met een mesje. \u2022 Strooi een dun laagje geraspte kaas over de gevulde schelp. \u2022 Verwarm de oven voor op 220 \u00b0C met grill of op de hoogste grillstand. \u2022 Leg de oesters op een plateau of ovenschaal en bak ze in de oven vlak onder de grill circa 7 minuten. Controleer tussentijds of de oesters al mooi goudbruin worden. Zo niet: elke keer met 2 minuten verlengen. \u2022 Als de oesters mooi goudbruin zijn, zijn ze klaar om te serveren (let op: de schelpen zijn heet).<\/p>\n

Gepubliceerd in Seasons \u00a0www.seasons.nl<\/a><\/p>\n

Recepten Sander Westerman, Dosia Brewer, Tekst Eric Govers,\u00a0Fotografie Liesbeth van der Wal \u00a9santmedia.nl<\/a><\/p>\n

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

Rijpende oesters filteren honderden liters water om tot een geliefde delicatesse uit te groeien.\u00a0Zo ook de Sp\u00e9ciales Gillardeau met hun kenmerkende volle smaak, die nu volop worden geoogst. Op verzoek van Seasons schreef chef-kok Sander Westerman drie bijzondere recepten voor deze nummer \u00e9\u00e9n onder de oesters. We delen er hier \u00e9\u00e9n, Gegratineerde oesters met wilde […]<\/p>\n","protected":false},"author":3,"featured_media":2183,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[563,26],"tags":[],"class_list":["post-2182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinair","category-home","blog-blocks-layout","blog-style-postblock","","blog-alt-odd"],"yoast_head":"\nGegratineerde oesters met wilde spinazie, halfgeslagen room en reggiano parmigiano - Om de West<\/title>\n<meta name=\"description\" content=\"Gegratineerde oesters met wilde spinazie, halfgeslagen room en reggiano parmigiano, reizen culinair, italie\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.santmedia.nl\/index.php\/gegratineerde-oesters\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gegratineerde oesters met wilde spinazie, halfgeslagen room en reggiano parmigiano - 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