{"id":5805,"date":"2024-05-19T09:32:26","date_gmt":"2024-05-19T09:32:26","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5805"},"modified":"2024-07-02T10:00:06","modified_gmt":"2024-07-02T10:00:06","slug":"recette-de-filet-de-limande-et-sauce-aux-fleurs-de-sureau-noir","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-filet-de-limande-et-sauce-aux-fleurs-de-sureau-noir","title":{"rendered":"Recette de Filet de limande et sauce aux fleurs de sureau noir"},"content":{"rendered":"
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Maischollenfilet, Holunderbl\u00fctensauce und Robinienbl\u00fctengem\u00fcse<\/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\"Filet\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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Maischollenfilet<\/span><\/p>

  • 500 g Maischollenfilet, ohne Haut und entgr\u00e4tet<\/li>
  • Oliven\u00f6l<\/li>
  • Salz, Pfeffer, Garam Massala<\/li><\/ul>

    Robinienbl\u00fctengem\u00fcse<\/span><\/p>

    • 100 g Robinienbl\u00fcten, blanchiert und abgetropft<\/span><\/li>
    • 1 EL Butter<\/span><\/li>
    • Salz, Muskat<\/li><\/ul>

      Holunderbl\u00fctentempura<\/p>

      • 60 g Mehl, gesiebt<\/li>
      • 1\/2 TL Mondamin<\/li>
      • 1\/2 TL Backpulver<\/li>
      • 100 ml kaltes Wasser<\/li>
      • 1 Eigelb<\/li>
      • ein paar Spitzen schwarzer Holunderbl\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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        Holunderbl\u00fctensauce<\/span><\/p>

        • 2 Schaloten<\/span><\/li>
        • 1 EL Butter<\/span><\/li>
        • 100 ml Wei\u00dfwein<\/span><\/li>
        • 500 ml Fischfond<\/span><\/li>
        • 500 ml Schlagsahne<\/span><\/li>
        • Mondamin<\/span><\/li>
        • Salz, Pfeffer<\/span><\/li>
        • 1 gro\u00dfe Handvoll schwarze Holunderbl\u00fcten<\/span><\/li>
        • 1 EL Butter<\/span><\/li><\/ul>

          Deko<\/span><\/p>

          • Begonien- und Tagetesbl\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 die Holunderbl\u00fctensauce die Schalotten in Streifen schneiden, in einem Topf mit 1 EL Butter anschwitzen. Mit dem Weisswein abl\u00f6schen und auf die H\u00e4lfte reduzieren. Den Fischfond und die Holunderbl\u00fcten dazugeben und um 1\/3 reduzieren. Die Sahne dazugeben und nochmal um 1\/3 reduzieren. Die Sauce durch ein Haarsieb streichen. Mit Mondamin binden, mit der Butter aufmontieren und mit Salz und Pfeffer abschmecken.<\/span><\/p>

            Akazienbl\u00fcten von ihren Stielen zupfen. Die Bl\u00fcten 1 Minute in kochendem Salzwasser blanchieren, dann abschrecken und abtropfen lassen. In einem Topf Butter schmelzen. Die Bl\u00fcten dazugeben, einige Minuten leicht anschwitzen lassen und mit Salz und Muskatnuss w\u00fcrzen.<\/span><\/p>

            F\u00fcr den Tempura-Teig alle Zutaten mit einem Stabmixer vermischen, bis eine glatte Masse entsteht. Die Bl\u00fctenst\u00e4nde der Holunder in den Teig tauchen und bei 160 \u00b0C in \u00d6l frittieren. Auf saugf\u00e4higem Papier abtropfen lassen und mit Salz w\u00fcrzen.<\/p>

            Die Schollenfilets parieren und portionieren. Mit Salz, Pfeffer und Garam Masala w\u00fcrzen und in einer hei\u00dfen Pfanne mit Oliven\u00f6l anbraten. Auf ein Backblech legen und ggf. im Backofen bei 150 \u00b0C fertig garen.<\/p>

            Legen Sie die verschiedenen Zutaten auf kleine Teller oder Sch\u00e4lchen 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":"

            Filet de limande, sauce aux fleurs de sureau noir et fleurs d’acacia \u00e9tuv\u00e9es 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) Filet de limande 500 g de filet de limande, sans peau et d\u00e9sar\u00eat\u00e9 Huile d’olive Sel, poivre, garam massala Fleurs […]<\/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":21,"footnotes":""},"class_list":["post-5805","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Filet de limande et sauce aux fleurs de sureau noir - 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