{"id":2500,"date":"2023-09-18T15:16:48","date_gmt":"2023-09-18T15:16:48","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=2500"},"modified":"2023-09-18T15:50:00","modified_gmt":"2023-09-18T15:50:00","slug":"recette-sebaste-au-cirse-bardane-et-rose","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-sebaste-au-cirse-bardane-et-rose","title":{"rendered":"Recette S\u00e9baste au cirse, bardane et rose"},"content":{"rendered":"
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Rotbarsch mit G\u00e4nsedistel, Klette und Rosensauce<\/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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Rosensauce:<\/p>

  • 3 EL Zucker<\/li>
  • 5 EL Hagebuttenessig oder Weinessig<\/li>
  • 1\/4 L Fischfond<\/li>
  • 125 ml Wei\u00dfwein<\/li>
  • 1\/4 L Vollmilch<\/li>
  • 1\/4 L Sahne<\/li>
  • 4 Wildrosen, Knospen und gr\u00fcne Bl\u00e4tter klein geschnitten, Bl\u00fctenbl\u00e4tter in Streifen<\/li>
  • 1 TL Speisest\u00e4rke<\/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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    G\u00e4nsedistel:<\/p>

    • 200 g G\u00e4nsedistelstengel, abgezogen, in 10 cm lange St\u00fccke geschnitten und halbiert<\/li>
    • 50 g fl\u00fcssige Butter<\/li>
    • Meersalz, Zucker<\/li><\/ul>

      Klette:<\/p>

      • 300-400 g Klettenstiele, abgezogen, in feine Scheiben geschnitten<\/li>
      • 100 ml Wei\u00dfwein<\/li>
      • 4 EL Oliven\u00f6l<\/li>
      • Meersalz<\/li><\/ul>

        Rotbarsch:<\/p>

        • 4 Rotbarschfilets \u00e0 150 g<\/li>
        • 2 EL Oliven\u00f6l<\/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 die Sauce den Zucker hell karamellisieren und mit dem Essig abl\u00f6schen. Fischfond und Wei\u00dfwein dazugeben, aufkochen und etwas einkochen. Dann Milch, Sahne sowie die klein geschnittenen Rosenknospen und -bl\u00e4tter beif\u00fcgen und etwa 5 Minuten kochen. Durch ein Sieb passieren, salzen und mit Speisest\u00e4rke leicht binden. Die Rosenbl\u00fctenbl\u00e4tterstreifen darunterr\u00fchren. Abschmecken.<\/p>

          Die G\u00e4nsedistelstengel in Salzwasser 2 Minuten kochen. Dann in der Butter wenden, mit Meersalz und Zucker w\u00fcrzen.<\/p>

          Die Klettenstielscheibchen in Wei\u00dfwein mit Oliven\u00f6l und Meersalz knackig d\u00fcnsten.<\/p>

          Die Rotbarschfilets in Oliven\u00f6l auf der Hautseite 4-5 Minuten garen, w\u00fcrzen.<\/p>

          Die G\u00e4nsedistelstengel und Klettenscheibchen auf den Tellern verteilen, den Rotbarsch mit der Hautseite nach oben daraufsetzen. Mit der Rosensauce garnieren.<\/p>

          \u00a0<\/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 au cirse potager, bardane et sauce aux p\u00e9tales de rose Recette de Jean-Marie Dumaine tir\u00e9e du livre “Kochen mit Wildpflanzen” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Sauce aux p\u00e9tales de rose : 3 c \u00e0 s de sucre 5 c \u00e0 s de vinaigre d’\u00e9glantine ou vinaigre de vin 1\/4 L […]<\/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":10,"footnotes":""},"class_list":["post-2500","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette S\u00e9baste au cirse, bardane et rose - 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