{"id":1983,"date":"2023-07-02T21:42:28","date_gmt":"2023-07-02T21:42:28","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=1983"},"modified":"2023-07-02T21:54:45","modified_gmt":"2023-07-02T21:54:45","slug":"recette-de-daurade-a-lachillee-millefeuille","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-daurade-a-lachillee-millefeuille","title":{"rendered":"Recette de daurade \u00e0 l’achill\u00e9e millefeuille"},"content":{"rendered":"
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Dorade in Salz-Kruste mit Schafgarbe<\/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 Marc Veyrat aus dem Buch \"Quatre saisons (\u00e0 la carte)\"<\/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 2 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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  • 1 Dorade \u00e0 800 g, geschuppt und ausgenommen<\/li>
  • 2 Schafgarbedolden<\/li>
  • 350 g Mehl<\/li>
  • 100 g grobe Salz<\/li>
  • 1 Eigelb<\/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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    F\u00fcr die Schafgarbesauce<\/u>\u00a0:<\/p>

    • 6 Schafgarbedolden und etwa zwanzig Bl\u00e4tter (oder 6 Tropfen 4 Gew\u00fcrzextrakt und 1 Teel\u00f6ffel Estragon-Rosmarin-Mischung)<\/li>
    • 1\/2 L Gem\u00fcsebr\u00fche<\/li>
    • 1\/2 Orange<\/li>
    • 150 g Butter<\/li>
    • 2 TL Essig<\/li>
    • Salz\/Pfeffer<\/li><\/ul>

      \u00a0\u00a0\u00a0\u00a0F\u00fcr die Dekoration<\/u>\u00a0:<\/p>

      • 2 Schafgarbedolden<\/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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        Fisch kochen<\/b><\/p>

        Bereiten Sie einen Teig vor, indem Sie das Mehl mit dem groben Salz und etwa 10 cl Wasser vermischen. Den Backofen auf 250\u00b0C vorheizen. Die Dorade absp\u00fclen und trocken tupfen. Salzen Sie es innen und geben Sie 1 oder 2 Schafgarbendolden in die Bauchh\u00f6hle. Den Teig zu einem Rechteck von 50 x 30 cm und 3 bis 4 mm Dicke ausrollen. Wickeln Sie die Dorade darin ein und verschlie\u00dfen Sie sie unter dem Fisch. Formen Sie den Schwanz, markieren Sie den Kopf und die Stelle des Auges und zeichnen Sie die Schuppen nach, indem Sie den Teig leicht mit einer Schere zusammendr\u00fccken. Das Eigelb mit etwas Wasser verquirlen und die Eimasse mit einem Pinsel verteilen. 15 bis 20 Minuten backen.<\/p>

        Schafgarbesauce<\/b><\/p>

        Gem\u00fcsebr\u00fche erhitzen. 6 Dolden der Schafgarbe sowie die Bl\u00e4tter fein hacken. In der hei\u00dfen Br\u00fche bei geschlossenem Deckel 7 bis 8 Minuten ziehen lassen.
        Filtern, dann den Aufguss reduzieren, um 15 cl zu erhalten. Anschlie\u00dfend die Butter in kleinen St\u00fccken unter R\u00fchren dazugeben. Einen Spritzer Orangensaft dazugeben und etwas Schale abreiben. Salz und Pfeffer hinzuf\u00fcgen. Filtern und warm halten.<\/p>

        Anrichten<\/b><\/p>

        \u00dcberpr\u00fcfen Sie, ob die Dorade gar ist, indem Sie eine lange Nadel 10 Sekunden lang in die Basis des Kopfes stechen und sie dann an Ihre Lippen f\u00fchren: Sie sollten ein Hitzegef\u00fchl versp\u00fcren. Die Sauce in einen Beh\u00e4lter geben, den Essig hinzuf\u00fcgen, mixen und abschmecken. Pr\u00e4sentieren Sie die Dorade in ihrer Kruste. \u00d6ffnen Sie es, heben Sie die Filets heraus und legen Sie 2 pro Teller. Mit Sauce nappieren und mit einem Schafgarbendolde dekorieren.<\/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":"

        Daurade au gros sel \u00e0 l’achill\u00e9e Recette de Marc Veyrat tir\u00e9e du livre “Quatre saisons (\u00e0 la carte)” Ingr\u00e9dients pour 2 personnes 1 daurade de 800 g, rose de pr\u00e9f\u00e9rence, \u00e9caill\u00e9e et vid\u00e9e 2 t\u00eates d’achill\u00e9e 350 g de farine 100 g de gros sel 1 jaune d’oeuf Pour la sauce \u00e0 l’achill\u00e9e\u00a0: 6 t\u00eates […]<\/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":8,"footnotes":""},"class_list":["post-1983","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de daurade \u00e0 l'achill\u00e9e millefeuille - 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