{"id":13295,"date":"2026-06-23T13:38:36","date_gmt":"2026-06-23T13:38:36","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=13295"},"modified":"2026-06-23T14:05:22","modified_gmt":"2026-06-23T14:05:22","slug":"recette-sebaste-en-ecailles-dorigan","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-sebaste-en-ecailles-dorigan","title":{"rendered":"Recette S\u00e9baste en \u00e9cailles d’origan"},"content":{"rendered":"
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Rotbarsch mit Dostschuppen, Orangen-B\u00e4rwurz-Sauce, Zucchini-Flan mit Thymian<\/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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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 12 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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Rotbarschfilet<\/span><\/p>

  • 800 g Rotbarschfilet, ohne Haut und entgr\u00e4tet<\/li>
  • etwas Eiwei\u00df<\/li>
  • 72 Oreganobl\u00e4tter (6 pro Fischfilet)<\/li>
  • Oliven\u00f6l<\/li>
  • Salz, Pfeffer<\/li><\/ul>

    Orangen-B\u00e4rwurz-Sauce<\/span><\/p>

    • 2 Schaloten<\/span><\/li>
    • 1 EL Butter<\/span><\/li>
    • 1 EL Zucker<\/li>
    • 200 ml Orangensaft<\/span><\/li>
    • 400 ml Fischfond<\/span><\/li>
    • 300 ml Schlagsahne<\/span><\/li>
    • Salz, Pfeffer<\/span><\/li>
    • 1\/4 TL Kurkuma<\/li>
    • 1 TL Mondamin<\/li>
    • 1 EL Butter<\/span><\/li>
    • 1\/2 TL abgeriebene Orangenschale<\/span><\/li>
    • 1 EL gehackter B\u00e4rwurz<\/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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      Zucchiniflan mit Thymian<\/span><\/p>

      • 2 kleine Zucchini<\/li>
      • 1 Schalote, in kleine W\u00fcrfel geschnitten<\/li>
      • 2 gehackte Knoblauchzehen<\/span><\/li>
      • 2 EL Oliven\u00f6l<\/span><\/li>
      • 4 bis 5 Eier<\/li>
      • 250 g Sahne<\/li>
      • Salz und Pfeffer<\/li>
      • 1 EL gehackte Thymianbl\u00e4tter<\/li><\/ul>

        Kirsch-Tomaten mit Rosmarin<\/p>

        • 12 Kirsch-Tomaten<\/li>
        • Ausreichende Menge Oliven\u00f6l<\/li>
        • 1 Knoblauchzehe<\/li>
        • 1 Rosmarinzweig<\/li>
        • 1\/2 Lorbeerblatt<\/li>
        • Salz<\/li><\/ul>

          Deko<\/span><\/p>

          • 12 Orangenfilet<\/span><\/li>
          • 12 B\u00e4rwurzspitze<\/li>
          • Einige Blumen (Schafgarbe, Ringelblume)<\/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 Rotbarschfilets parieren und mit Salz und Pfeffer w\u00fcrzen. Mit Eiwei\u00df bestreichen und mit 6 Oreganobl\u00e4ttern (oder mehr, falls n\u00f6tig) als Fischschuppen belegen. In einer hei\u00dfen Pfanne mit Oliven\u00f6l anbraten. Anschlie\u00dfend auf ein Backblech legen und nach Belieben im vorgeheizten Backofen bei 150 \u00b0C fertig garen.<\/p>

            F\u00fcr die Zucchini-Flans die Zucchini waschen und in 0,5 cm dicke Scheiben schneiden. In einer hei\u00dfen Pfanne mit Oliven\u00f6l anbraten. Schalotte und Knoblauch hinzuf\u00fcgen, mit Salz und Pfeffer w\u00fcrzen und weitere 2 Minuten braten. Die Zucchini abwiegen. Pro 100 g Zucchini 1 Ei und 50 g Sahne hinzuf\u00fcgen. Die Zucchini mit den Eiern fein p\u00fcrieren, dann die erw\u00e4rmte Sahne und den gehackten Thymian unterr\u00fchren. Abschmecken. Kleine Gl\u00e4ser oder Silikonf\u00f6rmchen mit Butter einfetten. Die Mischung einf\u00fcllen. Im Dampfgarer bei 80 \u00b0C etwa 30 Minuten oder im vorgeheizten Backofen im Wasserbad bei 110 \u00b0C etwa 30 Minuten backen.<\/p>

            F\u00fcr die Orangen-B\u00e4rwurz-Sauce die Schalotten in Scheiben schneiden und in einem Topf mit 1 EL Butter and\u00fcnsten. Den Zucker hinzuf\u00fcgen und goldbraun karamellisieren lassen. Mit Orangensaft abl\u00f6schen, Kurkuma hinzuf\u00fcgen und auf die H\u00e4lfte einkochen lassen. Fischfond hinzuf\u00fcgen und erneut auf die H\u00e4lfte einkochen lassen. Sahne hinzuf\u00fcgen und nochmals auf die H\u00e4lfte einkochen lassen. Die Sauce durch ein feines Sieb passieren. Mit Speisest\u00e4rke andicken, Butter aufmontieren und mit Salz und Pfeffer abschmecken. Zum Schluss Orangenschale und B\u00e4rwurz hinzuf\u00fcgen, 10 Minuten ziehen lassen und abschmecken.<\/p>

            Schneiden Sie das Gr\u00fcn der Kirschtomaten mit einer Schere ab, waschen Sie es und schneiden Sie es mit der Messerspitze ein. Mit der halbierten Knoblauchzehe, dem Rosmarin und dem Lorbeerblatt in einen Topf geben und mit Salz w\u00fcrzen. Mit Oliven\u00f6l bedecken, 5 Minuten auf 80 \u00b0C erhitzen und dann 1 Stunde ziehen lassen.<\/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":"

            Filet de s\u00e9baste en \u00e9cailles d’origan, sauce \u00e0 l’orange et \u00e0 la cistre, flan de courgettes au thym Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Filet de s\u00e9baste 800 g de filet de s\u00e9baste, sans peau et d\u00e9sar\u00eat\u00e9 un peu de blanc […]<\/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-13295","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette S\u00e9baste en \u00e9cailles d'origan - 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