{"id":1605,"date":"2023-05-23T16:11:08","date_gmt":"2023-05-23T16:11:08","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=1605"},"modified":"2023-05-23T16:25:14","modified_gmt":"2023-05-23T16:25:14","slug":"recette-de-poitrine-de-dinde-a-la-gesse","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-poitrine-de-dinde-a-la-gesse","title":{"rendered":"Recette de poitrine de dinde \u00e0 la gesse"},"content":{"rendered":"
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Putenbrust mit Wickensauce<\/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 Jean-Marie Dumaine<\/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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Zutaten f\u00fcr 4 Personen<\/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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  • 600 g Putenbrust, pariert<\/li>
  • Meersalz, Pfeffer aus der M\u00fchle<\/li>
  • 2 EL Sonnenblumen\u00f6l<\/li>
  • 1 EL Butter<\/li><\/ul>

    Wickensauce:<\/p>

    • 2 EL Zucker<\/li>
    • 1 EL Wei\u00dfweinessig<\/li>
    • 300 ml Schlagsahne<\/li>
    • 100 ml Vollmilch<\/li>
    • 20 g Wickenbl\u00fcten, fein geschnitten<\/li>
    • 10 g Wickenbl\u00e4tter, fein geschnitten<\/li>
    • Meersalz<\/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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      Garnitur:<\/p>

      • 100 g dicke Bohnen, enth\u00fclst<\/li>
      • 120 g Akazienbl\u00fcten, entstielt<\/li>
      • Butter<\/li>
      • Meersalz<\/li><\/ul>
        • 12 blaue Kartoffeln, gegart und gepellt<\/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 Putenbrust mit Meersalz und Pfeffer w\u00fcrzen. \u00d6l und Butter aufsch\u00e4umen lassen und die Putenbrust darin anbraten und anschlie\u00dfend zugedeckt 20 Minuten bei mittelerer Temperatur auf den Punkt garen. 10 Minuten abseits des Herds ruhen lassen.
          F\u00fcr die Sauce den Zucker hellgelb karamellisieren, mit Weinessig, Sahne und Vollmilch abl\u00f6schen, die H\u00e4lfte der klein geschnittenen Wickenbl\u00fcten und -bl\u00e4tter dazugeben. Aufkochen und zugedeckt 30 Minuten ziehen lassen. Dann auf die H\u00e4lfte einkochen. Die restlichen Wickenbl\u00fcten und -bl\u00e4tter dazugeben, mixen und durch ein Sieb streichen.
          Die Bohnenkerne zusammen mit den Akazienbl\u00fcten in etwas Butter schwenken und salzen.
          Die Putenbrust aufschneiden, mit dem Bohnengem\u00fcse und den Kartoffeln anrichten und mit der Sauce umgie\u00dfen.<\/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":"

          Poitrine de dinde avec une sauce \u00e0 la gesse Recette de Jean-Marie Dumaine Ingr\u00e9dients pour 4 personnes 600 g de poitrine de dinde par\u00e9e Sel de mer, poivre du moulin 2 c \u00e0 s d’huile de tournesol 1 c \u00e0 s de beurre Sauce \u00e0 la gesse\u00a0: 2 c \u00e0 s de sucre 1 c […]<\/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":"0","ocean_second_sidebar":"0","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":"0","ocean_custom_header_template":"0","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":"0","ocean_menu_typo_font_family":"0","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":"0","iawp_total_views":7,"footnotes":""},"class_list":["post-1605","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de poitrine de dinde \u00e0 la gesse - 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