{"id":10626,"date":"2025-09-16T17:49:30","date_gmt":"2025-09-16T17:49:30","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=10626"},"modified":"2025-09-16T18:26:49","modified_gmt":"2025-09-16T18:26:49","slug":"recette-eglantine-farcie-au-sebaste-et-tagliatelles-de-courgette","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-eglantine-farcie-au-sebaste-et-tagliatelles-de-courgette","title":{"rendered":"Recette \u00c9glantine farcie au s\u00e9baste et tagliatelles de courgette"},"content":{"rendered":"
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Hagebutte mit Rotbarsch gef\u00fcllt, Zucchini-Tagliatelle und Risoni mit Oregano<\/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\"\u00c9glantine\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 20 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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Hagebutte mit Rotbarsch gef\u00fcllt<\/p>

  • 200 g Rotbarschfilet, ohne Haut und entgr\u00e4tet<\/li>
  • 1 Schalotte<\/li>
  • 1 TL frische Ingwer, fein gehackt<\/li>
  • 100 g Eiwei\u00df<\/li>
  • 80 g Schlagsahne<\/li>
  • Salz, Pfeffer<\/li>
  • 20 gro\u00dfe Hagebutten<\/li><\/ul>

    Schnittlauch-Sauce<\/p>

    • 2 Schalotten<\/li>
    • 1 EL Butter<\/li>
    • 100 ml Wei\u00dfwein<\/li>
    • 500 ml Fischfond<\/li>
    • 500 ml Schlagsahne<\/li>
    • Mondamin<\/li>
    • Salz, Pfeffer<\/li>
    • 1 EL Butter<\/li>
    • 2 EL Schnittlauch, fein geschnitten<\/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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      Zucchini-Tagliatelle<\/span><\/p>

      • 2 Zucchini<\/li>
      • 3 EL Oliven\u00f6l<\/li>
      • Salz und Pfeffer<\/li><\/ul>

        Risoni mit Oregano<\/p>

        • 150 g de risonis<\/li>
        • 1 Knoblauchzehe<\/li>
        • 3 EL Oliven\u00f6l<\/li>
        • 1 EL Oreganobl\u00e4tter, fein geschnitten<\/li>
        • Salz und Pfeffer<\/li><\/ul>

          Deko<\/span><\/p>

          • Bl\u00fchende Spitzen von Oregano<\/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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            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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            Die Hagebutten waschen, die Stiele abschneiden, die K\u00f6pfen abschneiden und anschlie\u00dfend die Kerne entfernen.<\/p>

            F\u00fcr die Rotbarschfarce das Rotbarschfilet in kleine St\u00fccke schneiden. Mit gehacktem Ingwer, Schalotte, Salz und Pfeffer im Mixer p\u00fcrieren. Das Eiwei\u00df hinzuf\u00fcgen und weitermixen. Nach und nach die Sahne dazugeben und mixen, bis eine cremige Konsistenz entsteht. Die Hagebutten mit etwas Salz w\u00fcrzen und anschlie\u00dfend mit der Rotbarschf\u00fcllung f\u00fcllen. Im D\u00e4mpfer-Ofen oder im Varoma des Thermomix d\u00e4mpfen.<\/p>

            F\u00fcr die Schnittlauch-Sauce die Schalotten in Streifen schneiden, in einem Topf mit 1 EL Butter anschwitzen. Mit dem Weisswein abl\u00f6schen und auf die H\u00e4lfte reduzieren. Den Fischfond dazugeben und um 1\/3 reduzieren. Die Sahne dazugeben und nochmal um 1\/3 reduzieren. Die Sauce aufmixen und durch ein Haarsieb streichen. Mit Mondamin binden, mit der Butter aufmontieren, mit Salz und Pfeffer abschmecken und zum Schluss den gehackten Schnittlauch dazugeben.<\/p>

            F\u00fcr die Zucchini-Tagliatelle die Zucchini mit einem Gem\u00fcsehobel oder einer Aufschnittmaschine in d\u00fcnne Streifen schneiden. In kochendem Salzwasser kurz blanchieren und anschlie\u00dfend in kaltem Wasser abschrecken. Abgie\u00dfen. Oliven\u00f6l in einem Topf erhitzen. Die Zucchini-Tagliatelle hinzuf\u00fcgen. Mit Salz und Pfeffer w\u00fcrzen.<\/p>

            F\u00fcr die Risoni Salzwasser in einem Topf zum Kochen bringen und die Risoni darin kochen (Zeitangabe siehe Verpackung). Abgie\u00dfen und kurz unter flie\u00dfendem kaltem Wasser abschrecken. Die Zucchiniabschnitte in kleine Brunoise schneiden und die Knoblauchzehe hacken. Oliven\u00f6l in einem Topf erhitzen, Knoblauch und Zucchini-Brunoise etwa eine Minute anbraten. Risoni und gehackten Oregano 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<\/div>","protected":false},"excerpt":{"rendered":"

            \u00c9glantine farcie au s\u00e9baste, tagliatelles de courgette et risonis \u00e0 l’origan Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 20 personnes (portions amuse-bouche) \u00c9glantine farcie au s\u00e9baste 200 g de filet de s\u00e9baste, sans peau et d\u00e9sar\u00eat\u00e9 1 \u00e9chalote 1 c. \u00e0 c. de gingembre hach\u00e9 100 […]<\/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":15,"footnotes":""},"class_list":["post-10626","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette \u00c9glantine farcie au s\u00e9baste et tagliatelles de courgette - 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