{"id":5810,"date":"2024-05-21T11:33:07","date_gmt":"2024-05-21T11:33:07","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5810"},"modified":"2024-07-02T09:59:12","modified_gmt":"2024-07-02T09:59:12","slug":"recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea","title":{"rendered":"Recette de Dos de chevreuil et pesto aux pousses d’\u00e9pic\u00e9a"},"content":{"rendered":"
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Rehr\u00fccken und Fichtenspitzenpesto, Melde und Kartoffelflan mit Schnittlauch<\/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\"Dos\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

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Rezept gemacht mit der Mini-Muffinform von Guy Demarle<\/a><\/span><\/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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Reh<\/span><\/p>

  • 500 g Rehr\u00fccken, pariert<\/li>
  • Sonnenblumen\u00f6l<\/li>
  • Salz, Pfeffer, Garam Massala<\/li>
  • 200 g Wildsauce<\/li><\/ul>

    Meldespinat<\/span><\/p>

    • 100 g Meldebl\u00e4tter, blanchiert und abgetropft<\/span><\/li>
    • 1 Schalote, in kleine W\u00fcrfel geschnitten<\/span><\/li>
    • 2 EL Butter<\/span><\/li>
    • Salz, Pfeffer<\/li><\/ul>

      Fichtenspitzenpesto<\/p>

      • 2 Knoblauchzehen<\/li>
      • 50 g Pinienkerne, leicht ger\u00f6stet<\/li>
      • 50 g Fichtenspitzenp\u00fcree (25 g Fichtenspitzen fein p\u00fcriert mit 25 g Zucker)<\/li>
      • 1 EL Brennnesselp\u00fcr\u00e9e<\/li>
      • 70 g Parmesan, gerieben<\/li>
      • 50 ml Oliven\u00f6l<\/li>
      • 50 ml Sonnenblumen\u00f6l<\/li>
      • Salz, Pfeffer<\/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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        Kartoffelflan mit Schnittlauch<\/span><\/p>

        • 500 g Kartoffeln, gesch\u00e4lt<\/span><\/li>
        • 5 Eier<\/span><\/li>
        • 50 ml Schlagsahne<\/li>
        • Salz\/Pfeffer\/Muskatnu\u00df<\/li>
        • 2 EL Sonnenblumen\u00f6l<\/li>
        • 1 kleine Zwiebel, fein gehackt<\/li>
        • 3 Knoblauchzehen, gehackt<\/li>
        • 1 EL frische Ingwer, gerieben<\/li>
        • 1 rote Paprika, in Brunoise geschnitten<\/li>
        • 1\/2 TL Kreuzk\u00fcmmel<\/li>
        • 1 TL Curry<\/li>
        • 30 g Schnittlauch, fein geschnitten<\/li><\/ul>

          Deko<\/span><\/p>

          • Meldebl\u00e4tter<\/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 den Kartoffelflan die Kartoffeln sch\u00e4len, waschen und in Salzwasser kochen. <\/span><\/p>

            In einem Topf den Kreuzk\u00fcmmel leicht anr\u00f6sten. Dann das \u00d6l hinzuf\u00fcgen und die Zwiebel, den Knoblauch, den Ingwer und die rote Paprika anschwitzen. Mit Salz, Pfeffer und Curry w\u00fcrzen.\u00a0<\/span><\/p>

            Sobald die Kartoffeln gar sind, zerstampfen. Eier und hei\u00dfe Sahne dazugeben. Mit Salz, Pfeffer und Muskatnuss w\u00fcrzen. Die Zwiebel-Paprika-Mischung sowie den Schnittlauch dazugeben. Abschmecken. Die Masse in die kleinen F\u00f6rmchen f\u00fcllen. Im hei\u00dfen Ofen bei 130 \u00b0C etwa 15 bis 20 Minuten garen (eine Sch\u00fcssel mit hei\u00dfem Wasser hinzuf\u00fcgen, um etwas Dampf zu erzeugen).<\/span><\/p>

            Die Meldebl\u00e4tter waschen, einige Minuten in kochendem Salzwasser blanchieren, bis sie weich sind, und dann abschrecken. Den Melde abtropfen und grob hacken. In einem Topf die gehackte Schalotte mit der Butter anschwitzen. Die Meldebl\u00e4tter hinzuf\u00fcgen, einige Minuten leicht anschwitzen lassen und mit Salz und Pfeffer w\u00fcrzen.<\/span><\/p>

            F\u00fcr das Fichtenspitzenpesto alle Zutaten in einen Mixer geben und fein p\u00fcrieren. Abschmecken.<\/p>

            Den Rehr\u00fccken w\u00fcrzen, in einer hei\u00dfen Pfanne mit \u00d6l von allen Seiten anbraten und im Ofen bei 180 \u00b0C etwa 10 Minuten garen. So lange ruhen lassen.<\/p>

            Legen Sie die verschiedenen Zutaten auf kleine Teller an, wie Sie auf dem Foto sehen k\u00f6nnen.<\/span><\/p>

            => Fichtenp\u00fcree wird Ende April bis Anfang Mai hergestellt, wenn die Triebe jung und zart sind, und dann im Gefrierschrank gelagert.<\/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":"

            Dos de chevreuil et pesto aux pousses d’\u00e9pic\u00e9a, ch\u00e9nopode blanc et flan de pomme de terre \u00e0 la ciboulette 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) Recette r\u00e9alis\u00e9e avec le moule \u00e0 mini-muffins de Guy Demarle Chevreuil 500 g 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":63,"footnotes":""},"class_list":["post-5810","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Dos de chevreuil et pesto aux pousses d'\u00e9pic\u00e9a - 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