{"id":3966,"date":"2024-01-22T14:08:33","date_gmt":"2024-01-22T14:08:33","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=3966"},"modified":"2024-01-22T14:23:53","modified_gmt":"2024-01-22T14:23:53","slug":"recette-de-tartare-de-loup-de-mer-a-lonagre","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-tartare-de-loup-de-mer-a-lonagre","title":{"rendered":"Recette de Tartare de loup de mer \u00e0 l’onagre"},"content":{"rendered":"
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Wolfsbarschtatar mit Nachtkerze<\/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\"Tartare\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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  • 60 g Nachtkerzenbl\u00fctenknospen<\/li>
  • 1 EL Wei\u00dfweinessig<\/li>
  • 2 EL Oliven\u00f6l<\/li><\/ul>

    Tatar:<\/p>

    • 200 g Wolfsbarschfilet (Loup de Mer)<\/li>
    • 1 Schalotte<\/li>
    • 1 kleine Karotte, gesch\u00e4lt<\/li>
    • 4 Nachtkerzenbl\u00e4tter<\/li>
    • etwas Fenchelkraut<\/li>
    • 2 EL Zitronensaft<\/li>
    • 3 EL Oliven\u00f6l<\/li>
    • Meersalz, Pfeffer aus der M\u00fchle<\/li>
    • 4 Nachtkerzenbl\u00fcten<\/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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      Gr\u00fcnkernsalat:<\/p>

      • 50 g Gr\u00fcnkern, eingeweicht<\/li>
      • 25 g Rundkornreis<\/li>
      • 1 EL Meerrettich, gerieben<\/li>
      • 1 EL Wei\u00dfwein<\/li><\/ul>

        Tomatenconfit:<\/p>

        • 300 g Tomaten, geviertelt<\/li>
        • 3 EL Rohrzucker<\/li>
        • 3 EL Butter<\/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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          Schwefelporlinge mit Beifu\u00df:<\/p>

          • 500 g Schwefelporlinge (oder Steinpilze), in Scheiben geschnitten<\/li>
          • Oliven\u00f6l<\/li><\/ul>

            \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Marinade:<\/p>

            • 1 Knoblauchzehe<\/li>
            • 1 Lorbeerblatt<\/li>
            • 1 Zweig Thymian<\/li>
            • 1 Bund Beifu\u00df<\/li>
            • 1\/4 L Wei\u00dfwein<\/li>
            • 100 ml Oliven\u00f6l<\/li>
            • 1 Chilischote<\/li>
            • Meersalz, Pfeffer aus der M\u00fchle<\/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\t<\/div>\n\t\t<\/section>\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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              Die Bl\u00fctenknospen in Salzwasser 1 Minute blanchieren. In kaltem Wasser abschrecken und abtropfen lassen. Dann mit Essig und Oliven\u00f6l marinieren.<\/p>

              F\u00fcr das Tatar den Fisch und das Gem\u00fcse klein w\u00fcrfeln. In einer Sch\u00fcssel mit Zitronensaft und Oliven\u00f6l verr\u00fchren und abschmecken. Vier gleich gro\u00dfe Kugeln formen und in die Nachtkerzenbl\u00fcten f\u00fcllen.<\/p>

              F\u00fcr den Gr\u00fcnkernsalat Gr\u00fcnkern und Rundkornreis separat bisfest kochen. Abgie\u00dfen, abtropfen lassen und mit Meerrettich und Wei\u00dfwein mischen.<\/p>

              F\u00fcr das Tomateconfit die Tomaten mit Zucker und Butter s\u00e4mig einkochen. Durch ein Sieb streichen und, falls das Confit zu fl\u00fcssig ist, noch etwas einkochen ; die Masse soll eine streichf\u00e4hige Konsistenz haben.<\/p>

              F\u00fcr die Schwefelporlinge die Pilze in etwas Oliven\u00f6l wenden. In einer vorgeheizten Pfanne von beiden Seiten leicht anr\u00f6sten. W\u00fcrzen. F\u00fcr die Marinade s\u00e4mtliche Zutaten in einen Topf geben und aufkochen. \u00dcber die ger\u00f6steten Pilze gie\u00dfen und abk\u00fchlen lassen.<\/p>

              Einige Tupfer Tomatenconfit auf den Rand der Teller verteilen. Den Gr\u00fcnkernsalat in der Mitte anrichten, die gef\u00fcllte Nachtkerzenbl\u00fcte daraufsetzen und mit den marinierten Bl\u00fctenknospen 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":"

              Tartare de loup de mer \u00e0 l’onagre Recette de Jean-Marie Dumaine tir\u00e9e du livre “Kochen mit Wildpflanzen” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes 60 g de boutons floraux d’onagre 1 c \u00e0 s de vinaigre de vin 2 c \u00e0 s d’huile d’olive Tartare\u00a0: 200 g de filet de loup de mer 1 \u00e9chalote […]<\/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":13,"footnotes":""},"class_list":["post-3966","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Tartare de loup de mer \u00e0 l'onagre - 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