{"id":10018,"date":"2025-06-23T17:31:20","date_gmt":"2025-06-23T17:31:20","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=10018"},"modified":"2025-07-08T15:42:53","modified_gmt":"2025-07-08T15:42:53","slug":"recette-sebaste-sauce-a-la-rose-et-puree-de-chardons","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-sebaste-sauce-a-la-rose-et-puree-de-chardons","title":{"rendered":"Recette S\u00e9baste sauce \u00e0 la rose et pur\u00e9e de chardons"},"content":{"rendered":"
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Rotbarsch mit Rosensauce, Distelp\u00fcree und M\u00f6hren-Tagliatelle mit Nigella<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Yoann Hue im Hotel-Restaurant \u201eHohenzollern\u201c in Ahrweiler (Deutschland)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"S\u00e9baste\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Foto von Yoann Hue<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Zutaten f\u00fcr 10 Personen (Fingerfood-Portionen)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Rotbarschfilets<\/p>

  • 800 g Rotbarschfilets<\/li>
  • Salz, Pfeffer, Garam Massala<\/li>
  • Oliven\u00f6l<\/li><\/ul>

    Rosensauce<\/p>

    • 75 g Zucker<\/li>
    • 2 Schaloten<\/li>
    • 1 EL Butter<\/li>
    • 100 ml Wei\u00dfwein<\/li>
    • 500 ml Fischfond<\/li>
    • 500 ml Schlagsahne<\/li>
    • 2 Handvoll Rosenbl\u00e4tter oder Hagebutten<\/li>
    • 2 Scheiben Rote Bete<\/li>
    • Mondamin<\/li>
    • Salz und Pfeffer<\/li>
    • 1 EL Butter<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Distelp\u00fcree<\/span><\/p>

      • 200 g Distelbl\u00e4tter, blanchiert und abgetropft<\/li>
      • 1 EL Butter<\/li>
      • 1 Schalotte<\/li>
      • 20 g Butter<\/li>
      • Salz und Pfeffer<\/li><\/ul>

        M\u00f6hren-Tagliatelle<\/p>

        • 2 d\u00fcnne, gerade Karotten<\/li>
        • 2 EL Sonnenblumen\u00f6l<\/li>
        • 1 EL Butter<\/li>
        • 1 EL Nigellasamen (Schwarze K\u00fcmmel)<\/li>
        • Salz und Pfeffer<\/li><\/ul>

          Deko<\/span><\/p>

          • Rosenbl\u00e4tter in feine Julienne-Streifen geschnitten<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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            Disteln f\u00fcr die P\u00fcree<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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            Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            F\u00fcr die Rosensauce die Schalotten in Streifen schneiden und in einem Topf mit 1 EL Butter anschwitzen. Den Zucker zugeben und goldbraun karamellisieren lassen. Mit Wei\u00dfwein abl\u00f6schen und auf die H\u00e4lfte einkochen lassen. Den Fischfond zugeben und um 1\/3 einkochen lassen. Die Sahne zugeben und erneut um 1\/3 einkochen lassen. Die Rosenbl\u00fctenbl\u00e4tter und die Rote-Bete-Scheiben dazugeben und 10 Minuten ziehen lassen. Die Sauce p\u00fcrieren und durch ein feines Sieb passieren. Mit der Speisest\u00e4rke binden, die Butter unterr\u00fchren und mit Salz und Pfeffer abschmecken.<\/p>

            F\u00fcr das Distelp\u00fcree die Schalotte fein hacken. Einen Topf erhitzen, das St\u00fcck Butter und die Schalotte darin anbraten. Die blanchierten Disteln (bei Zimmertemperatur oder auch lauwarm) mit der sautierten Schalotte fein p\u00fcrieren. Die geschmolzene Butter dazugeben und mit Salz und Pfeffer w\u00fcrzen.<\/span><\/p>

            Die Rotbarschfilets parieren und portionieren. Mit Salz, Pfeffer und Garam Masala w\u00fcrzen und in einer hei\u00dfen Pfanne mit Oliven\u00f6l anbraten. Auf ein Backblech legen und ggf. im Backofen bei 150 \u00b0C fertig garen.<\/p>

            F\u00fcr die M\u00f6hren-Tagliatelle die M\u00f6hren mit einem Sparsch\u00e4ler oder Gem\u00fcsehobel in d\u00fcnne Streifen schneiden. In kochendem Salzwasser kurz blanchieren und anschlie\u00dfend in kaltem Wasser abschrecken. Abgie\u00dfen. \u00d6l und Butter in einem Topf erhitzen. Schwarzk\u00fcmmelsamen und anschlie\u00dfend die M\u00f6hren-Tagliatelle hinzuf\u00fcgen. Mit Salz und Pfeffer w\u00fcrzen.<\/p>

            Legen Sie die verschiedenen Zutaten auf kleine Teller an, wie Sie auf dem Foto sehen k\u00f6nnen.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            \n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

            Filet de s\u00e9baste, sauce \u00e0 la rose, pur\u00e9e de chardons et tagliatelle de carotte \u00e0 la nigelle Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 10 personnes (portions amuse-bouche) Filets de s\u00e9baste 800 g de filet de s\u00e9baste Sel, poivre, garam massala Huile d\u2019olive Sauce \u00e0 la […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":10,"footnotes":""},"class_list":["post-10018","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette S\u00e9baste sauce \u00e0 la rose et pur\u00e9e de chardons - 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