{"id":3979,"date":"2024-01-22T15:21:34","date_gmt":"2024-01-22T15:21:34","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=3979"},"modified":"2024-01-22T15:54:59","modified_gmt":"2024-01-22T15:54:59","slug":"recette-de-noix-de-veau-daveyron-et-du-segala-a-lalliaire","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-noix-de-veau-daveyron-et-du-segala-a-lalliaire","title":{"rendered":"Recette de noix de Veau d’Aveyron et du S\u00e9gala \u00e0 l’alliaire"},"content":{"rendered":"
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Kalbsroulade aus Aveyron und S\u00e9gala mit Knoblauchsrauke<\/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 Yoann Hue aus das Buch \"Veau d'Aveyron et du S\u00e9gala\"<\/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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Foto von Christiane Pitzen<\/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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F\u00fcr die Kalbs-Roulade:<\/p>

  • 4 Kalbsschnitzel \u00e0 150 g<\/li>
  • 12 Knoblauchsraukebl\u00e4tter<\/li>
  • 4 St\u00fccke getrocknete Tomate in \u00d6l eingelegt<\/li>
  • 1 Mozzarella<\/li>
  • Meersalz, Pfeffer aus der M\u00fchle<\/li>
  • Fleur de sel<\/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 Rosmarin-Tomatensauce:<\/p>

    • 3 EL Oliven\u00f6l<\/li>
    • 1 Zwiebel<\/li>
    • 2 Knoblauchzehen<\/li>
    • 500 g Tomaten<\/li>
    • 1 Bouquet garni (1 Lauchgr\u00fcn, 1 Lorbeerblatt, 1 kleiner Strau\u00df Thymian und Rosmarin)<\/li>
    • 2 EL fein gehackter Rosmarin<\/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
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      F\u00fcr den Chinakohl und die Austernpilze:<\/p>

      • 4 Chinakohlbl\u00e4tter<\/li>
      • 4 Austernpilze (oder andere Pilze)<\/li>
      • Butter<\/li>
      • Meersalz, Pfeffer aus der M\u00fchle<\/li><\/ul>

        F\u00fcr die Herzogin-Kartoffeln mit Schnittlauch:<\/p>

        • 700 g Kartoffeln<\/li>
        • 50 g Butter<\/li>
        • 3 Eigelbe<\/li>
        • 3 EL Schnittlauch, fein geschnitten<\/li>
        • Salz und geriebene Muskatnuss<\/li>
        • 1 Eigelb zum Streichen<\/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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          Kalbsschnitzel aufschneiden, salzen und pfeffern. Jeweils 3 Knoblauchbl\u00e4tter, 1\/4 Mozzarella und 1 St\u00fcck getrocknete Tomate darauflegen. Alles aufrollen und festbinden, damit die Rouladen ihre Form behalten. In einer hei\u00dfen Pfanne mit \u00d6l von allen Seiten anbraten und im Ofen bei 180 \u00b0C etwa 10 Minuten garen. Ebenso lange ruhen lassen.<\/p>

          Die Zwiebel fein schneiden und die Knoblauchzehen hacken. In einer Pfanne mit Oliven\u00f6l anbraten. Die gehackten frischen Tomaten und das Bouquet garni hinzuf\u00fcgen. 30 Min. k\u00f6cheln lassen. Das Bouquet garni herausnehmen. Die So\u00dfe mixen und durch ein Haarsieb streichen. Salzen, pfeffern und den gehackten Rosmarin hinzuf\u00fcgen.<\/p>

          Die Chinakohlbl\u00e4tter waschen und der L\u00e4nge nach halbieren. Etwa 30 Sekunden lang in kochendem Salzwasser blanchieren und dann in Eiswasser abschrecken. Abgie\u00dfen, mit Salz und zerlassener Butter w\u00fcrzen. Die Chinakohlbl\u00e4tter paarweise zu einem Nest zusammenrollen. Die Austernpilze der L\u00e4nge nach in 4 St\u00fccke schneiden. In Butter anbraten und mit Salz und Pfeffer w\u00fcrzen. Diese in der Mitte des Chinakohls anrichten.<\/p>

          Kartoffeln sch\u00e4len und waschen. In Salzwasser kochen, abtropfen lassen und p\u00fcrieren. Die Butter in kleinen St\u00fccken dazugeben und gut vermischen. Mit Salz und Muskat abschmecken, die Eigelbe und zuletzt den gehackten Schnittlauch dazugeben und verr\u00fchren, bis eine homogene Masse entsteht. Die Herzogin-Kartoffelnmasse in einen Beutel mit Stern-T\u00fclle f\u00fcllen. Auf einem mit Silpat ausgelegten Blech Rosetten formen und diese dann mit Eigelb bestreichen. Im hei\u00dfen Ofen bei 200\u00b0C etwa 10-12 Minuten backen, damit sie sch\u00f6n gebr\u00e4unt sind.<\/p>

          Die Tomatenso\u00dfe auf 4 Teller verteilen. 2 bis 3 Herzogin-Kartoffeln hineinlegen. Die Kohl- und Austernpilznester im Ofen erneut erhitzen und auf jeden Teller legen. Die F\u00e4den von den Rouladen entfernen, schr\u00e4g einschneiden und auf den einzelnen Tellern harmonisch anrichten. Mit Fleur de Sel und frisch gemahlenem Pfeffer w\u00fcrzen.<\/p>

          => Wenn keine Knoblauchsrauke vorhanden sind, verwenden Sie B\u00e4rlauch oder Basilikumbl\u00e4tter. Diese Kalbsrouladen eignen sich hervorragend als Grillzubereitung, zum Beispiel serviert mit Pesto. Achten Sie darauf, sie nicht zu stark anzubraten, damit sie saftig bleiben.<\/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":"

          Roulade de noix de Veau d’Aveyron et du S\u00e9gala \u00e0 l’alliaire Recette de Yoann Hue tir\u00e9e du livre “Veau d’Aveyron et du S\u00e9gala” Photo de Christiane Pitzen Ingr\u00e9dients pour 4 personnes Pour la roulade de noix de veau : 4 escalopes de noix de veau de 150 g chacune 12 feuilles d’alliaire 4 p\u00e9tales de […]<\/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-3979","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de noix de Veau d'Aveyron et du S\u00e9gala \u00e0 l'alliaire - 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