{"id":12951,"date":"2026-05-05T15:55:49","date_gmt":"2026-05-05T15:55:49","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=12951"},"modified":"2026-05-05T15:57:41","modified_gmt":"2026-05-05T15:57:41","slug":"recette-filet-de-veau-sabayon-au-cafe-de-pissenlit","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit","title":{"rendered":"Recette Filet de veau Sabayon au caf\u00e9 de pissenlit"},"content":{"rendered":"
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Kalbsfilet, L\u00f6wenzahnkaffee-Sabayon, Taubnessel-Spinat und M\u00f6hren-Tagliatelle<\/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\"Filet\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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Kalbsfilet<\/p>

  • 1 Kalbsfilet<\/li>
  • Salz, Pfeffer<\/li>
  • Garam Massala<\/li>
  • 2 EL Sonnenblumen\u00f6l<\/li>
  • Fleur de sel<\/li><\/ul>

    Kalbsauce<\/p>

    • 2 EL Sonnenblumen\u00f6l<\/li>
    • 1 Zwiebel<\/li>
    • 1 M\u00f6hre<\/li>
    • 2 Knoblauchzehen<\/li>
    • 1 TL Garam massala<\/li>
    • 1 EL Tomatenmark<\/li>
    • 200 ml Rotwein<\/li>
    • 500 ml Kalbsfond<\/li>
    • Thymian, Lorbeer, Rosmarin, Salbei<\/li>
    • Salz und Pfeffer<\/li>
    • Mondamin<\/li>
    • Paar St\u00fcckchen Butter
      \u00a0<\/div><\/div><\/div><\/div>
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      L\u00f6wenzahnkaffee-Sabayon<\/p>

      • 4 Eigelbe<\/li>
      • 50 ml L\u00f6wenzahnwurzelkaffee (1 EL getrocknete und ger\u00f6stete L\u00f6wenzahnwurzeln mit 50 ml Wasser)<\/li>
      • 130 g geschmolzene Butter<\/li>
      • Salz, Zucker, Pfeffer<\/li><\/ul>

        Taubnesselspinat<\/span><\/p>

        • 100 g Taubnesselbl\u00e4tter, blanchiert und abgetropft<\/li>
        • 1 Schalote, in kleine W\u00fcrfel geschnitten<\/li>
        • 2 EL Butter<\/li>
        • Salz, Pfeffer<\/li><\/ul>

          M\u00f6hren-Tagliatelle<\/p>

          • 2 d\u00fcnne, gerade Karotten<\/li>
          • 2 EL Sonnenblumen\u00f6l<\/li>
          • 1 EL Butter<\/li>
          • Salz und Pfeffer<\/li><\/ul>

            Deko<\/span><\/p>

            • Taubnesselbl\u00fcten<\/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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              Das Kalbsfilet von Sehnen parieren. Der L\u00e4nge nach halbieren. Mit Salz, Pfeffer und Garam Masala w\u00fcrzen und in einer hei\u00dfen Pfanne mit \u00d6l scharf anbraten. Beiseite stellen. In derselben Pfanne die Kalbssehne anbraten, dann Zwiebel, Knoblauch und Karotte hinzuf\u00fcgen und anbraten. Garam Masala und Tomatenmark dazugeben und kurz mitd\u00fcnsten. Mit Rotwein abl\u00f6schen und auf die H\u00e4lfte reduzieren. Kalbsfond und Kr\u00e4uter hinzuf\u00fcgen und 30 Minuten k\u00f6cheln lassen. Die Sauce durch ein feines Sieb passieren. Mit Salz und Pfeffer abschmecken. Die Sauce mit etwas in kaltem Wasser aufgel\u00f6ster Speisest\u00e4rke andicken. Die Butter einr\u00fchren. Abschmecken.<\/p>

              Die Taubnesselbl\u00e4tter waschen, einige Minuten in kochendem Salzwasser blanchieren, bis sie weich sind, und dann abschrecken. Den Taubnessel abtropfen und grob hacken. In einem Topf die gehackte Schalotte mit der Butter anschwitzen. Die Taubnesselbl\u00e4tter hinzuf\u00fcgen, einige Minuten leicht anschwitzen lassen und mit Salz und Pfeffer w\u00fcrzen.<\/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 und anschlie\u00dfend die M\u00f6hren-Tagliatelle hinzuf\u00fcgen. Mit Salz und Pfeffer w\u00fcrzen.<\/p>

              Das Kalbsfilet in den Ofen geben und bei 180 \u00b0C etwa 12 Minuten garen, anschlie\u00dfend die gleiche Zeit ruhen lassen.<\/p>

              F\u00fcr die Sabayon die L\u00f6wenzahnwurzeln r\u00f6sten, Wasser hinzuf\u00fcgen und aufkochen lassen. 10 Minuten ziehen lassen. Durch ein feines Sieb abseihen. Eigelbe, L\u00f6wenzahnkaffee, eine Prise Zucker und eine Prise Salz hinzuf\u00fcgen und \u00fcber einem Wasserbad (nicht \u00fcber 65 \u00b0C) kr\u00e4ftig schlagen, bis ein dicker, glatter Schaum entsteht, der F\u00e4den zieht. Nach und nach die geschmolzene Butter einr\u00fchren und abschmecken.<\/p>

              Legen Sie die verschiedenen Zutaten auf kleine Teller an, wie Sie auf dem Foto sehen k\u00f6nnen.<\/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":"

              Filet de veau, sabayon au caf\u00e9 de pissenlit, lamier en \u00e9pinards et tagliatelles de carottes 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) Filet de veau 1 filet de veau Sel, poivre Garam Massala 2 c. \u00e0 s. d’huile de tournesol Fleur de […]<\/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":0,"footnotes":""},"class_list":["post-12951","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Filet de veau Sabayon au caf\u00e9 de pissenlit - 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