{"id":1834,"date":"2023-06-20T19:21:11","date_gmt":"2023-06-20T19:21:11","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=1834"},"modified":"2023-06-20T21:00:20","modified_gmt":"2023-06-20T21:00:20","slug":"carpaccio-de-saint-jacques-a-la-poule-grasse","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/carpaccio-de-saint-jacques-a-la-poule-grasse","title":{"rendered":"Recette de carpaccio de Saint Jacques \u00e0 la poule grasse"},"content":{"rendered":"
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Jakobsmuschelcarpaccio und -tatar mit Fetthenne<\/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 aus dem Buch \"Kochen mit Wildpflanzen\"<\/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\"recette\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 Andreas Thumm<\/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 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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  • 16 Jakobsmuscheln, geputzt<\/li>
  • 4 EL Traubenkern\u00f6l<\/li>
  • Meersalz, Pfeffer aus der M\u00fchle<\/li>
  • 10 g Weinbergschnittlauch, fein geschnitten<\/li>
  • 2 EL Zitronensaft<\/li>
  • 40 gro\u00dfe Fetthennebl\u00e4tter, die pergamentartige Haut abgezogen<\/li>
  • 4 TL Ketakaviar<\/li><\/ul>

    Weinbergschnittlauch\u00f6l:<\/p>

    • 10 g Weinbergschnittlauch, fein geschnitten<\/li>
    • 3 EL Traubenkern\u00f6l<\/li>
    • 1 EL Wasser<\/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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      Tempura:<\/p>

      • 12 kleine Fetthennebl\u00e4tter<\/li>
      • 1 Eigelb<\/li>
      • 100 ml Wasser<\/li>
      • 60 g Mehl, gesiebt<\/li>
      • 1\/2 TL Backpulver<\/li>
      • 1 TL Maisst\u00e4rke<\/li>
      • \u00d6l zum Frittieren<\/li>
      • Meersalz<\/li><\/ul>

        Garnitur:<\/p>

        • 12 Halme Weinbergschnittlauch<\/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 das Carpaccio 8 Jakobsmuscheln in d\u00fcnne Scheiben schneiden und rosettenf\u00f6rmig auf Teller legen. Mit 2 Essl\u00f6ffeln Traubenkern\u00f6l betr\u00e4ufeln und w\u00fcrzen.
          Die restlichen 8 Jakobsmuscheln klein w\u00fcrfeln. Den Weinbergschnittlauch dazugeben. Mit Meersalz, Pfeffer, 2 Essl\u00f6ffeln Traubenkern\u00f6l und Zitronensaft abschmecken.
          Die Fetthennebl\u00e4tter kranzf\u00f6rmig auf das Carpaccio legen. Das Tatar in Portionsringe f\u00fcllen und in die Mitte der Teller setzen. Den Ketakaviar daraufgeben.
          F\u00fcr das Schnittlauch\u00f6l s\u00e4mtliche Zutaten p\u00fcrieren. Durch ein Sieb passieren.
          F\u00fcr die Tempura alle Zutaten eiskalt unmittelbar vor dem Backen zu einem fl\u00fcssigen Teig verr\u00fchren. Die Fetthennebl\u00e4tter in den Teig tunken und in hei\u00dfen \u00d6l ausbacken ; sie bl\u00e4hen sich dabei auf. Auf K\u00fcchenpapier abtropfen lassen und mit etwas Meersalz bestreuen. Je 3 davon auf die Teller geben. Mit dem Schnittlauch\u00f6l und dem Weinbergschnittlauch garnieren.


          <\/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":"

          Carpaccio et tartare de Saint Jacques \u00e0 la poule grasse Recette de Jean-Marie Dumaine tir\u00e9e du livre “Kochen mit Wildpflanzen” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes 16 Saint Jacques nettoy\u00e9es 4 c \u00e0 s d’huile de p\u00e9pins de raisins Sel de mer, poivre du moulin 10 g de ciboulette des vignes, cisel\u00e9e fine 2 […]<\/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":12,"footnotes":""},"class_list":["post-1834","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de carpaccio de Saint Jacques \u00e0 la poule grasse - 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