{"id":5353,"date":"2024-04-15T14:41:10","date_gmt":"2024-04-15T14:41:10","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5353"},"modified":"2024-07-02T10:02:14","modified_gmt":"2024-07-02T10:02:14","slug":"recette-de-noix-de-saint-jacques-poelee-et-pesto-a-lail-des-ours","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-noix-de-saint-jacques-poelee-et-pesto-a-lail-des-ours","title":{"rendered":"Recette de Noix de Saint Jacques po\u00eal\u00e9e et pesto \u00e0 l’ail des ours"},"content":{"rendered":"
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Gebratene Jakobsmuschel mit B\u00e4rlauchpesto und Avocado-Mango-Salat mit Wiesenschaumkraut<\/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 im Restaurant \"Der Vierte K\u00f6nig\" in K\u00f6ln<\/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 Yoann Hue<\/em><\/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

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Zutaten f\u00fcr 12 Personen (Fingerfood-Portionen)<\/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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B\u00e4rlauchpesto<\/span><\/p>

  • 100 g B\u00e4rlauchbl\u00e4tter<\/span><\/li>
  • 100 g Parmesan<\/span><\/li>
  • 40 g Sonnenblumenkerne, leicht ger\u00f6stet<\/span><\/li>
  • 180 ml Sonnenblumen\u00f6l<\/span><\/li>
  • 180 ml Oliven\u00f6l<\/span><\/li>
  • Salz und Pfeffer<\/span><\/li><\/ul>

    Avocado-Mango-Salat<\/span><\/p>

    • 1 Mango<\/span><\/li>
    • 1 Avocado<\/span><\/li>
    • 2 TL Limettensaft<\/span><\/li>
    • 4 EL Oliven\u00f6l<\/span><\/li>
    • 2 EL Wiesenschaumkrautbl\u00e4tter, gehackt<\/span><\/li>
    • Salz und Pfeffer<\/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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      Honigkruste<\/span><\/p>

      • 1 Blatt Filoteig<\/span><\/li>
      • 50 g Honig, fl\u00fcssig<\/span><\/li>
      • 10 ml Zitronensaft<\/span><\/li>
      • 10 ml Oliven\u00f6l<\/span><\/li>
      • Fleur de sel<\/span><\/li>
      • Getrocknete Oregano (Dost)<\/span><\/li>
      • Paprikapulver<\/span><\/li>
      • Nigellasamen (Schwarze K\u00fcmmel)<\/span><\/li><\/ul>

        Au\u00dferdem<\/span><\/p>

        • 12 Jakobsmuscheln<\/span><\/li>
        • 12 kleine Barbarakrautbl\u00e4tter<\/span><\/li>
        • 12 B\u00e4rlauchbl\u00fcten<\/span><\/li>
        • 12 Wiesenschaumkrautbl\u00fcten<\/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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          F\u00fcr das B\u00e4rlauchpesto alle Zutaten au\u00dfer dem Oliven\u00f6l in einen Mixer geben. Fein p\u00fcrieren. Das Oliven\u00f6l nach und nach hinzuf\u00fcgen. Abschmecken.<\/span><\/p>

          F\u00fcr den Avocado-Mango-Salat Avocado und Mango in 1\/2 cm dicke W\u00fcrfel schneiden. Die anderen Zutaten hinzuf\u00fcgen und w\u00fcrzen.<\/span><\/p>

          F\u00fcr die Honigkruste, Honig mit Zitronensaft und Oliven\u00f6l verr\u00fchren und mit einem Pinsel auf die Filo-Teig streichen. Den Filoteig in kleine Dreiecke schneiden und auf ein Backblech legen. Mit Schwarzk\u00fcmmelsamen, Paprikapulver, getrocknetem Oregano und Fleur de Sel bestreuen. In Backofen bei 150 \u00b0C ca. 10 min backen.<\/span><\/p>

          Die Jakobsmuscheln in einer hei\u00dfen, leicht ge\u00f6lten Pfanne auf jeder Seite etwa 30 Sekunden braten. Mit Salz und Pfeffer w\u00fcrzen und einige Minuten im Ofen bei 150 \u00b0C fertig garen, bis sie lauwarm sind.<\/span><\/p>

          Legen Sie die verschiedenen Zutaten in Jakobsmuschelschalen an, wie Sie auf dem Foto sehen k\u00f6nnen.<\/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":"

          Noix de Saint Jacques po\u00eal\u00e9e et pesto \u00e0 l’ail des ours, salade d’avocat et mangue \u00e0 la cardamine des pr\u00e9s Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Pesto \u00e0 l’ail des ours 100 g de feuilles d’ail des ours 100 […]<\/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":24,"footnotes":""},"class_list":["post-5353","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Noix de Saint Jacques po\u00eal\u00e9e et pesto \u00e0 l'ail des ours - 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