{"id":12701,"date":"2026-04-02T08:23:48","date_gmt":"2026-04-02T08:23:48","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=12701"},"modified":"2026-04-03T22:03:54","modified_gmt":"2026-04-03T22:03:54","slug":"recette-rouleau-de-saumon-et-cabillaud-remoulade-a-lail-des-ours","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-rouleau-de-saumon-et-cabillaud-remoulade-a-lail-des-ours","title":{"rendered":"Recette Rouleau de saumon et cabillaud, r\u00e9moulade \u00e0 l’ail des ours"},"content":{"rendered":"
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Kabeljau-Lachs-Rolle, B\u00e4rlauch-Remouladesauce und Fenchel-Orangen-Salat<\/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\"Rouleau\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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Kabeljau-Lachs-Rolle<\/p>

  • 200 g Kabeljaufilet, 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>
  • 400 g Lachsfilet, ohne Haut und entgr\u00e4tet<\/li>
  • Gro\u00dfe Bl\u00e4tter B\u00e4rlauch in ausreichender Menge<\/li><\/ul>

    Fenchel-Orangen-Salat<\/p>

    • 1 Fenchel<\/li>
    • 2 unbehandelte Orangen<\/li>
    • der Saft einer Zitrone<\/li>
    • 50 ml Oliven\u00f6l<\/li>
    • Salz und Pfeffer<\/li>
    • Die Spitze eines Teel\u00f6ffels Xanthan<\/li>
    • etwas Fenchelkraut, fein gehackt<\/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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      B\u00e4rlauch-Remoulade<\/span><\/p>

      • 1 Eigelb<\/li>
      • 1 TL Senf<\/li>
      • 1 TL wei\u00dfe Balsamico-Essig<\/li>
      • Salz und Pfeffer<\/li>
      • 30 g B\u00e4rlauch\u00f6l<\/li>
      • 120 g Sonnenblumen\u00f6l<\/li>
      • 1 hartgekochtes Ei, fein gew\u00fcrfelt<\/li>
      • 1\/2 Zwiebel, fein gehackt<\/li>
      • 2 EL fein gew\u00fcrfelte Gew\u00fcrzgurken<\/li>
      • 1 EL fein gehackte Kapern<\/li>
      • 5 Bl\u00e4tter B\u00e4rlauch, fein gehackt<\/li><\/ul>

        B\u00e4rlauch-Chips<\/p>

        • 250 ml Wasser<\/li>
        • 1 kleine Kartoffel<\/li>
        • 15 g Kartoffelst\u00e4rke<\/li>
        • 1 Prise Meersalz<\/li>
        • Kleine B\u00e4rlauchbl\u00e4tter<\/li>
        • \u00d6l zum Frittieren<\/li><\/ul>

          Deko<\/span><\/p>

          • Verschiedene Bl\u00fcten (Schl\u00fcsselblume, Begonie)<\/span><\/li>
          • B\u00e4rlauchbl\u00e4tter<\/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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            F\u00fcr die Kabeljaufarce das Kabeljaufilet 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.<\/p>

            Das Lachsfilet in 2 cm dicke Streifen schneiden und mit Salz und Pfeffer w\u00fcrzen. Legen Sie die B\u00e4rlauchbl\u00e4tter leicht \u00fcberlappend auf eine Frischhaltefolie. Mit einem Nudelholz dar\u00fcberrollen, um die Rippen zu gl\u00e4tten und die Bl\u00e4tter flach zu dr\u00fccken. Eine d\u00fcnne Schicht Farce darauf streichen, einen langen Lachsstreifen in die Mitte legen und alles fest in Frischhaltefolie einwickeln. Anschlie\u00dfend in Alufolie einwickeln und die Enden wie bei einem Bonbon verschlie\u00dfen. Bei 92 \u00b0C 10 Minuten d\u00e4mpfen. Abk\u00fchlen lassen.\u00a0<\/p>

            F\u00fcr die B\u00e4rlauchchips eine kleine, in St\u00fccke geschnittene Kartoffel in Salzwasser kochen. Durch ein feines Sieb abgie\u00dfen, um den Saft aufzufangen. Den Saft mit in etwas kaltem Wasser anger\u00fchrter Kartoffelst\u00e4rke andicken und aufkochen lassen. Den eingedickten Saft mit einem kleinen L\u00f6ffel auf einer Silikonmatte verteilen und ein kleines B\u00e4rlauchblatt in die Mitte legen. Im Backofen oder D\u00f6rrger\u00e4t bei 60 \u00b0C etwa 3 Stunden trocknen lassen. Anschlie\u00dfend die Chips in 140 \u00b0C hei\u00dfem \u00d6l 5 Sekunden lang frittieren und auf K\u00fcchenpapier abtropfen lassen.<\/p>

            F\u00fcr den Fenchelsalat den Fenchel waschen und mit einer Aufschnittmaschine oder einer japanischen Mandoline in d\u00fcnne Scheiben schneiden. In eine Salatsch\u00fcssel geben. Eine Orange waschen, die Schale abreiben und zum Fenchel geben. Die beiden anderen Orangen sch\u00e4len, die wei\u00dfe Haut entfernen, die Segmente in Drittel schneiden und ebenfalls zum Fenchel geben. Den restlichen Orangensaft in einen Messbecher pressen, Zitronensaft und Oliven\u00f6l hinzuf\u00fcgen und mit Salz und Pfeffer w\u00fcrzen. Alles mit einem Stabmixer p\u00fcrieren und eine Prise Xanthan zum Andicken des Dressings hinzuf\u00fcgen. Das Dressing zum Fenchel geben, vermengen und abschmecken.<\/p>

            F\u00fcr die B\u00e4rlauch-Remoulade stellt man zuerst ein B\u00e4rlauch\u00f6l her, indem man gleiche Teile B\u00e4rlauch und Sonnenblumen\u00f6l fein p\u00fcriert und mit Salz und Pfeffer w\u00fcrzt. (es wird empfohlen, eine bestimmte Menge im Thermomix zu p\u00fcrieren, um ein sch\u00f6nes, homogenes gr\u00fcnes \u00d6l zu erhalten). Anschlie\u00dfend eine Mayonnaise aus Eigelb, Senf, Essig, Salz und Pfeffer zubereiten und unterr\u00fchren. Danach das B\u00e4rlauch\u00f6l und das Sonnenblumen\u00f6l unterr\u00fchren. Alle restlichen Zutaten hinzuf\u00fcgen und abschmecken.<\/p>

            Schneiden Sie die Lachsrolle in Scheiben und verteilen Sie die verschiedenen Zutaten auf kleinen Tellern, 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":"

            Rouleau de saumon et cabillaud, r\u00e9moulade \u00e0 l’ail des ours, salade de fenouil \u00e0 l’orange 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) Rouleau de saumon et cabillaud 200 g de filet de cabillaud, sans peau et d\u00e9sar\u00eat\u00e9 1 \u00e9chalote 1 c. \u00e0 […]<\/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":7,"footnotes":""},"class_list":["post-12701","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Rouleau de saumon et cabillaud, r\u00e9moulade \u00e0 l'ail des ours - 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