{"id":2693,"date":"2023-10-10T07:04:27","date_gmt":"2023-10-10T07:04:27","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=2693"},"modified":"2024-03-29T22:48:27","modified_gmt":"2024-03-29T22:48:27","slug":"recette-de-pigeon-a-lamarante","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-pigeon-a-lamarante","title":{"rendered":"Recette de pigeon \u00e0 l’amarante"},"content":{"rendered":"
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Taubenbrust-Brioche mit Tr\u00fcffel und Amaranth<\/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<\/b><\/span><\/p>

aus dem Buch \u201cTr\u00fcffeln, die heimischen Exoten\u201d mit Nikolai Wojtko<\/span><\/strong><\/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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\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\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 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

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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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Briocheteig:<\/span><\/p>

  • 250 g Mehl<\/span><\/li>
  • 1 EL Vollmilch<\/span><\/li>
  • 10 g Hefe<\/span><\/li>
  • 1 EL Zucker<\/span><\/li>
  • 3 Eier<\/span><\/li>
  • 1 TL Salz<\/span><\/li>
  • 150 g Butter, weich<\/span><\/li><\/ul>

    \u00a0<\/p>

    • 2 Tauben, ausgel\u00f6st<\/span><\/li>
    • 1 Schalotte, fein gew\u00fcrfelt<\/span><\/li>
    • 40 g Tr\u00fcffel, gew\u00fcrfelt<\/span><\/li>
    • 1 Schweinenetz<\/span><\/li>
    • 10 g Tr\u00fcffel<\/span><\/li>
    • 1 Eigelb, mit 1 EL Wasser verklopft<\/span><\/li>
    • 1 EL Amaranthsamen<\/span><\/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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      Taubensauce:<\/p>

      • 1 Schalotte, in Ringe geschnitten<\/li>
      • 1 EL Sonnenblumen\u00f6l<\/li>
      • 1\/4 L Rotwein<\/li>
      • 1\/4 L Taubenfond<\/li>
      • 1 Zweig Liebst\u00f6ckel<\/li>
      • Meersalz, Pfeffer aus der M\u00fchle<\/li>
      • 40 g Butter<\/li>
      • 2 Taubenlebern<\/li><\/ul>

        Gem\u00fcse:<\/p>

        • 100 g Kohlrabi, geraspelt<\/li>
        • 100 g Karotten, gesch\u00e4lt, geraspelt<\/li>
        • 1 Knoblauchzehe, zerdr\u00fcckt<\/li>
        • Meersalz<\/li>
        • 50 g G\u00e4nseschmalz<\/li>
        • 100 g Amaranthbl\u00e4tter, blanchiert<\/li><\/ul>
          • Amaranthbl\u00fcten oder -samen<\/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 den Briocheteig die H\u00e4lfte des Mehls, Milch, Hefe, Zucker und Eier in eine Sch\u00fcssel geben und Kneten. Das \u00fcbrige Mehl und das Salz dar\u00fcberstreuen. Die Sch\u00fcssel mit einem Tuch bedecken und den Teig etwa 1 Stunde bei Zimmertemperatur gehen lassen. Dann die Butter beif\u00fcgen und den Teig etwa 10 Minuten durchkneten, bis er geschmeidig ist. Nochmals zugedeckt 30 Minuten im K\u00fchlschrank gehen lassen (so l\u00e4sst er sich einfacher ausrollen).<\/p>


            Das Fleisch der Taubenkeulen fein w\u00fcrfeln. Mit den Schalotten- und Tr\u00fcffelw\u00fcrfeln mischen. Zwei St\u00fccke Schweinenetze (20 x 20 cm) auslegen. Jeweils die H\u00e4lfte der Taubenfleischfarce in die Mitte der Netze geben. Darauf jeweils eine Brust mit der Haut nach unten legen, mit Salz und Pfeffer w\u00fcrzen. Auf jede Brust 3-4 Tr\u00fcffelscheiben legen. Darauf wieder jeweils eine Brust mit der Haut nach oben legen. W\u00fcrzen und mit der zweiten H\u00e4lfte der Taubenkeulefarce belegen. Die Seiten den Schweinenetzes nach oben klappen und alles sehr fest wie eine Roulade ins Schweinenetz einrollen. Im Backofen bei 250 Grad etwa 3 Minuten knusprig und innen rosa braten. Herausnehmen und 15 Minuten im K\u00fchlschrank ausk\u00fchlen lassen.<\/p>


            Aus dem Briocheteig zwei Kugeln formen, mit Mehl best\u00e4uben und etwa 1 cm dick ausrollen. Die Taubenbr\u00fcste samt Netz in den Teig einschlagen, diesen mit dem verklopften Eigelb bestreichen und mit Amaranthsamen bestreuen. An einem vor Durchzug gesch\u00fctzten Ort gehen lassen, bis die Brioches aufgegangen sind. Im Backofen bei 180 Grad 10 Minuten backen, bis das Fleisch eine Kerntemperatur von etwa 50 Grad hat.<\/p>


            F\u00fcr die Taubensauce die Schalottenringe im Sonnenblumen\u00f6l leicht anbraten. Rotwein, Taubenfond und Liebst\u00f6ckel dazugeben, w\u00fcrzen und die Fl\u00fcssigkeit auf die H\u00e4lfte einkochen. Zum Schluss Butter und Taubenlebern dazugeben, die Sauce p\u00fcrieren und durch ein Sieb streichen. Abschmecken.<\/p>


            Kohlrabi, Karotten und Knoblauch salzen und 3 Minuten in G\u00e4nseschmalz knackig garen. Die blanchierten Amaranthbl\u00e4tter dazugeben und kurz mitschwenken. Abschmecken.<\/p>


            Das Gem\u00fcse auf die vorgew\u00e4rmte Teller verteilen. Die Taubenbrust-Brioches halbieren, darauf anrichten und mit Fleur de Sel und Pfeffer bestreuen. Mit der Taubensauce umranden und mit Amaranthbl\u00fcten bestreuen.<\/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 pigeon truff\u00e9e en brioche et amarante Recette de Jean-Marie Dumaine tir\u00e9e du livre “Tr\u00fcffeln, die heimischen Exoten” avec Nikolai Wojtko Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes P\u00e2te \u00e0 brioche : 250 g de farine 1 c \u00e0 s de lait 10 g de levure de boulanger 1 c \u00e0 s de sucre […]<\/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":11,"footnotes":""},"class_list":["post-2693","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de pigeon \u00e0 l'amarante - 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