{"id":3961,"date":"2024-01-22T13:31:55","date_gmt":"2024-01-22T13:31:55","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=3961"},"modified":"2024-01-22T13:36:50","modified_gmt":"2024-01-22T13:36:50","slug":"recette-de-bouillon-dechalotes-perle-a-larmoise","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-bouillon-dechalotes-perle-a-larmoise","title":{"rendered":"Recette de Bouillon d’\u00e9chalotes perl\u00e9 \u00e0 l’armoise"},"content":{"rendered":"
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Schalotten-Bouillon mit Beifu\u00df\u00f6l<\/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 Michel Bras<\/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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  • ein Strau\u00df Beifu\u00dfbl\u00e4tter (junge Triebe)<\/span><\/li>
  • Traubenkern\u00f6l<\/span><\/li>
  • 100 g Schalotten (m\u00f6glichst neu und klein)<\/span><\/li>
  • Korianderk\u00f6rner<\/span><\/li>
  • 1 Lorbeerblatt<\/span><\/li>
  • 1 Zitrone<\/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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    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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    Beifu\u00df\u00f6l<\/u>\u00a0: (muss einige Tage im Voraus erledigt werden)<\/span>
    Die Beifu\u00dfbl\u00e4tter von allen Verunreinigungen trennen. Bei Bedarf mit einem Tuch abtrocknen. Mit einer Schere die Bl\u00e4tter in kleine St\u00fccke schneiden. Ein Glas damit f\u00fcllen und mit \u00d6l bedecken. Eine Weile mazerieren lassen.<\/span>
    => Man kann dieses aromatisierte \u00d6l etwa zwei Wochen lang an einem k\u00fchlen Ort aufbewahren.<\/span><\/p>

    Schalotten-Bouillon<\/u>\u00a0:<\/span>
    Die Schalotten sch\u00e4len, um die 2 oder 3 erdigen Schalen zu entfernen. Die Schalotten in 20 cl Wasser eintauchen. Einen L\u00f6ffel Koriander und das Lorbeerblatt sowie einen Schuss Beifu\u00df\u00f6l hinzuf\u00fcgen. Mit Salz w\u00fcrzen. Nach der H\u00e4lfte der Garzeit den Zitronensaft hinzuf\u00fcgen. Kochen, bis es k\u00f6chelt, um zarte Schalotten zu erhalten.<\/span><\/p>

    Zum Anrichten<\/u>\u00a0:<\/span>
    Die Schalottenbr\u00fche erw\u00e4rmen, indem Sie pro Person zwei blanchierte Kohlbl\u00e4tter \u201eCoeur-de-Boeuf\u201c hineingeben. Mit etwas Beifu\u00df\u00f6l betr\u00e4ufeln und vom Herd nehmen, um die Fruchtigkeit des \u00d6ls zu bewahren. Auf einem tiefen Teller mit halbgegartem Thunfischfilet, Schalotten, Kohlbl\u00e4ttern, die Bouillon mit Beifu\u00df\u00f6l vermischt und ein paar Beifu\u00df-Bl\u00e4ttern zur Dekoration servieren.<\/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\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":"

    Bouillon d’\u00e9chalotes perl\u00e9 \u00e0 l’armoise Recette de Michel Bras Ingr\u00e9dients pour 4 personnes un bouquet de feuilles d’armoise (jeunes pousses) huile de p\u00e9pins de raisin 100 g d’\u00e9chalotes (nouvelles et petites si possible) graines de coriandre 1 feuille de laurier 1 citron Pr\u00e9paration de la recette Huile d’armoise\u00a0: (\u00e0 effectuer quelques jours \u00e0 l’avance)S\u00e9parer les […]<\/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-3961","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Bouillon d'\u00e9chalotes perl\u00e9 \u00e0 l'armoise - 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