{"id":5137,"date":"2024-03-24T10:05:11","date_gmt":"2024-03-24T10:05:11","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5137"},"modified":"2024-03-24T21:38:00","modified_gmt":"2024-03-24T21:38:00","slug":"recette-de-loup-de-mer-de-latlantique-aux-pissenlits","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-loup-de-mer-de-latlantique-aux-pissenlits","title":{"rendered":"Recette de Loup de mer de l’Atlantique aux pissenlits"},"content":{"rendered":"
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Atlantik-Loup-de-Mer mit L\u00f6wenzahn<\/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>\u00a0und Yoann Hue<\/strong><\/span><\/p>

aus dem Buch von Ria Lottermoser und Brigitte Klemme \u201cGeliebte Wildkr\u00e4uterk\u00fcche\u201d<\/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\"Cuisine\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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F\u00fcr das L\u00f6wenzahnbl\u00fctenchutney:<\/span><\/p>

  • 500 g L\u00f6wenzahnbl\u00fcten<\/li>
  • 200 g japanischer Kn\u00f6terichst\u00e4ngel<\/li>
  • 200 g Birnen<\/li>
  • 200 g Backpflaumen<\/li>
  • 2 rote Paprikaschoten<\/li>
  • 250 g Zwiebeln<\/li>
  • 200 g Rosinen<\/li>
  • 100 g Ingwer<\/li>
  • 20 g ganze Korianderk\u00f6rner<\/li>
  • 150 ml Weinessig<\/li>
  • 1 Prise Cayennepfeffer<\/li>
  • 300 g Zucker<\/li>
  • 200 ml Apfelsaft, mit 1 TL Speisest\u00e4rke angedickt<\/li>
  • 10 g Salz<\/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 Safran-Perlgraupen:<\/p>

    • 250 ml Wasser oder Gem\u00fcsebr\u00fche<\/li>
    • 5 Safranf\u00e4den<\/li>
    • 100 g Perlgraupen<\/li>
    • 1 kleine Zwiebel<\/li>
    • 1 Knoblauchzehe<\/li>
    • 15 g Butter<\/li>
    • 1 Lorbeerblatt<\/li>
    • 30 ml Wei\u00dfwein<\/li>
    • Salz, Kurkuma<\/li><\/ul>

      F\u00fcr den L\u00f6wenzahnkaramell:<\/p>

      • 50 g L\u00f6wenzahnwurzel, getrocknet<\/li>
      • 50 g Zucker<\/li>
      • 150 ml Wasser<\/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 das L\u00f6wenzahnp\u00fcree:<\/p>

        • 300 g L\u00f6wenzahnbl\u00e4tter<\/li>
        • 1 EL Honig<\/li>
        • 1 Prise Meersalz<\/li>
        • frisch geriebene Muskatnuss<\/li>
        • 50 g Butter<\/li><\/ul>

          F\u00fcr die L\u00f6wenzahnchips:<\/p>

          • 4 L\u00f6wenzahnbl\u00e4tter<\/li>
          • Sonnenblumen\u00f6l<\/li>
          • Salz<\/li><\/ul>

            F\u00fcr den Loup de mer:<\/p>

            • 4 Loup-de-mer-Filets \u00e0 150 g, mit Haut<\/li>
            • 1 EL Mehl<\/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\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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              F\u00fcr das L\u00f6wenzahnbl\u00fctenchutney die L\u00f6wenzahnbl\u00fcten blanchieren. 250 Gramm ganz belassen, den Rest hacken. Die Kn\u00f6terichst\u00e4ngel wie Rhabarber sch\u00e4len. Die Fr\u00fcchte und Gem\u00fcse vorbereiten und in gleichm\u00e4\u00dfig gro\u00dfe W\u00fcrfel (3 x 3 Millimeter) schneiden. Die L\u00f6wenzahnbl\u00fcten und alle andere Zutaten dazugeben, sorgf\u00e4ltig vermengen und zwei Tage ziehen lassen. Gelegentlich umr\u00fchren. Anschlie\u00dfend die Masse in einem weiten Topf unter st\u00e4ndigem R\u00fchren etwa 25 Minuten dickfl\u00fcssig kochen. Das Chutney kochend hei\u00df in saubere Gl\u00e4ser mit Schraubverschluss f\u00fcllen, verschlie\u00dfen und 30 Minuten bei 90 \u00b0C in einem Dampfofen sterilisieren. Alternativ die Gl\u00e4ser in einen Topf mit Wasser geben. Dabei soll das Wasser 1 Zentimeter \u00fcber dem Sterilisiergut stehen. Auf diese Weise bleibt das Chutney bis zu zwei Jahre haltbar. Ein bereits ge\u00f6ffnetes Glas im K\u00fchlschrank aufbewahren.

              F\u00fcr die Safran-Perlgraupen das Wasser oder die Gem\u00fcsebr\u00fche erw\u00e4rmen. Den Safran dazugeben und \u00fcber Nacht ziehen lassen. Die Perlgraupen etwa 6 Stunden in lauwarmem Wasser einweichen. Die Zwiebel und die Knoblauchzehe abziehen und in kleine W\u00fcrfel schneiden. Die Butter bei leichter Hitze zerlassen und die Zwiebeln und den Knoblauch glasig anschwitzen. Das Lorbeerblatt dazugeben, mit dem Wei\u00dfwein abl\u00f6schen und etwa 15 Minuten k\u00f6cheln lassen. Den Backofen auf 180 \u00b0C vorheizen. Die Perlgraupen abtropfen lassen und zu dem Sud geben. Den Safranfond angie\u00dfen, aufkochen lassen und zugedeckt im hei\u00dfen Ofen etwa 10 Minuten garen. Mit Salz und Kurkuma abschmecken.

              F\u00fcr den L\u00f6wenzahnkaramell die L\u00f6wenzahnwurzel in einem Topf stark wie Kaffee r\u00f6sten. Den Zucker hinzuf\u00fcgen und karamellisieren. Mit dem Wasser abl\u00f6schen und 30 Minuten ziehen lassen. Durch ein Haarsieb passieren. Anschlie\u00dfend auf die gew\u00fcnschte Konsistenz reduzieren.

              F\u00fcr das L\u00f6wenzahnp\u00fcree die L\u00f6wenzahnbl\u00e4tter waschen, klein schneiden, blanchieren und mit kaltem Wasser abschrecken. Ganz fein, eventuell mit wenig Wasser, p\u00fcrieren, anschlie\u00dfend durch ein Haarsieb streichen und mit Honig, Salz sowie einer Prise Muskatnuss w\u00fcrzen.

              F\u00fcr die L\u00f6wenzahnchips den Backofen auf 75 \u00b0C (Umluft) vorheizen. Die L\u00f6wenzahnbl\u00e4tter waschen und abtropfen lassen. Die Bl\u00e4tter auf ein Silikonmatte legen, mit dem \u00d6l bestreichen und salzen. Eine zweite Silikonmatte darauflegen. Im hei\u00dfen Ofen etwa 30 Minuten trocknen.

              Die Loup-de-mer-Filets w\u00fcrzen, auf der Hautseite leicht bemehlen und im hei\u00dfen Oliven\u00f6l nur auf der Hautseite etwa 4 Minuten braten.

              Einen Strich L\u00f6wenzahnkaramell auf die Teller ziehen und den Loup de mer danebenlegen. Das warme L\u00f6wenzahnp\u00fcree, das Chutney und die Perlgraupen dazu anrichten und mit den L\u00f6wenzahnchips dekorieren.<\/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":"

              Loup de mer de l’Atlantique aux pissenlits Recette de Jean-Marie Dumaine\u00a0et de Yoann Hue tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Chutney de pissenlit : 500 g de fleurs de pissenlits 200 g de tiges de renou\u00e9e du Japon 200 g de poires 200 […]<\/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":19,"footnotes":""},"class_list":["post-5137","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Loup de mer de l'Atlantique aux pissenlits - 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