{"id":5363,"date":"2024-04-16T17:51:27","date_gmt":"2024-04-16T17:51:27","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5363"},"modified":"2024-07-02T10:02:43","modified_gmt":"2024-07-02T10:02:43","slug":"recette-de-tranches-de-noix-de-veau-a-lalliaire","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-tranches-de-noix-de-veau-a-lalliaire","title":{"rendered":"Recette de Tranches de noix de veau \u00e0 l’alliaire"},"content":{"rendered":"
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Kalbstranche mit Mediterranem Getreide-Salat und 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 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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Tranche\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
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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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Kalbstranche<\/span><\/p>

  • 1 Semerrolle vom Kalb<\/span><\/li>
  • Salz, Pfeffer<\/li>
  • Garam Massala<\/li>
  • Fleur de sel<\/li><\/ul>

    Knoblauchsrauke-Sauce<\/span><\/p>

    • 200 g Joghurt<\/span><\/li>
    • 30 g Knoblauchsraukebl\u00e4tter<\/span><\/li>
    • 20 ml Oliven\u00f6l<\/span><\/li>
    • 1 Knoblauchzehe<\/span><\/li>
    • 1 TL Honig<\/span><\/li>
    • Salz, 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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      Mediterranem Getreide-Salat mit Knoblauchsrauke<\/span><\/p>

      • 200 g Mediterranem Getreide-Mischung von Tipiak (Couscous, Roggen, Gerste, Dinkel)<\/span><\/li>
      • 200 ml Wasser<\/span><\/li>
      • 1\/2 Zwiebel<\/span><\/li>
      • 1\/2 Gurke<\/span><\/li>
      • 1 Tomate, entkernt<\/span><\/li>
      • Salz, Pfeffer<\/span><\/li>
      • 1\/2 TL Madras Curry<\/span><\/li>
      • 1\/2 TL Kurkuma<\/span><\/li>
      • 3 EL Zitronensaft<\/span><\/li>
      • 6 EL Oliven\u00f6l<\/span><\/li>
      • 2 EL gehackte Knoblauchsraukebl\u00e4tter<\/span><\/li>
      • 1 EL gehackte Oregano (Dost)<\/span><\/li><\/ul>

        Deko<\/span><\/p>

        • 12 Knoblauchsrauke-Bl\u00fctenst\u00e4nde<\/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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          Das Kalbssemmerolle parieren, mit Salz, Pfeffer und Garam Masala w\u00fcrzen und in einer hei\u00dfen Pfanne in \u00d6l anbraten. In eine Plastikt\u00fcte legen und 2 Stunden lang in ein Wasserbad bei 57 \u00b0C tauchen.<\/span><\/p>

          F\u00fcr die Knoblauchsrauke-Sauce die Knoblauchsraukebl\u00e4tter fein hacken und alle Zutaten fein mixen. Die Sauce abschmecken.<\/span><\/p>

          F\u00fcr den Getreide-Salat Zwiebel, Gurke und Tomate in kleine W\u00fcrfel schneiden, salzen und einige Stunden mazerieren lassen. Das Wasser vom Gem\u00fcse abgie\u00dfen. Das Getreide mit Salz, Pfeffer, Madras-Curry, Kurkuma und etwas Oliven\u00f6l in eine Sch\u00fcssel geben. Kochendes Wasser hinzuf\u00fcgen, umr\u00fchren und 10 Minuten ziehen lassen. Das Getreide entk\u00f6rnen, die abgetropfte Gem\u00fcse-Brunoise sowie die gehackten Kr\u00e4uter dazugeben und mit Zitronensaft und Oliven\u00f6l w\u00fcrzen. Abschmecken.<\/span><\/p>

          Das Kalbfleisch in d\u00fcnne Scheiben schneiden, mit Fleur de Sel w\u00fcrzen und mit den anderen Zutaten wie auf dem Foto gezeigt in kleine F\u00f6rmchen geben.<\/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":"

          Tranches de noix de veau avec une salade de c\u00e9r\u00e9ales m\u00e9diterran\u00e9enne \u00e0 l’alliaire 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) Tranche de veau 1 rond de g\u00eete de veau Sel, poivre Garam Massala Fleur de sel Sauce \u00e0 l’alliaire 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":14,"footnotes":""},"class_list":["post-5363","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Tranches de noix de veau \u00e0 l'alliaire - 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