{"id":6322,"date":"2024-06-29T21:45:11","date_gmt":"2024-06-29T21:45:11","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=6322"},"modified":"2024-07-02T10:00:32","modified_gmt":"2024-07-02T10:00:32","slug":"recette-de-gambas-marinee-a-lorigan-et-au-curry","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-gambas-marinee-a-lorigan-et-au-curry","title":{"rendered":"Recette de Gambas marin\u00e9e \u00e0 l’origan et au curry"},"content":{"rendered":"
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In Oregano und Curry marinierte Garnelen, Bulgursalat mit Schafgarbe und Orangen-Safran-Mayonnaise<\/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\"Gambas\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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Garnelen<\/p>

  • 12 Garnelen<\/li>
  • 4 EL Oliven\u00f6l<\/li>
  • 1 Knoblauchzehe<\/li>
  • 1\/2 TL Curry<\/li>
  • 1 EL gehackte Oregano (Dost)<\/li><\/ul>

    Orangen-Safran-Mayonnaise<\/p>

    • 1 weichgekochtes Ei (5 Minuten gekocht)<\/li>
    • 100 ml Orangensaft auf die H\u00e4lfte reduziert<\/li>
    • 1\/2 TL Senf<\/li>
    • 15 Safranf\u00e4den<\/li>
    • 150 ml Sonnenblumen\u00f6l<\/li>
    • Salz<\/li>
    • die abgeriebene Schale einer halben Orange<\/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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      Bulgur-Salat mit Schafgarbe<\/span><\/p>

      • 200 g Bulgur<\/span><\/li>
      • 1\/2 Zwiebel<\/span><\/li>
      • 1\/2 Gurke<\/span><\/li>
      • 1 Tomate, entkernt<\/span><\/li>
      • Salz, Pfeffer<\/span><\/li>
      • 1\/2 TL Ras el hanout<\/span><\/li>
      • 3 EL Zitronensaft<\/span><\/li>
      • 6 EL Oliven\u00f6l<\/span><\/li>
      • 1 Handvoll Schafgarbebl\u00e4tter, fein gehackt<\/li><\/ul>

        Oregano\u00f6l<\/p>

        • 30 g Oreganobl\u00e4tter (Dost)<\/li>
        • 60 g Sonnenblumen\u00f6l<\/li>
        • Salz<\/li><\/ul>

          Deko<\/span><\/p>

          • 12 bl\u00fchende Schafgarbenstiele<\/span><\/li>
          • 24 kleine Schafgarbebl\u00e4tter<\/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 Bulgur-Salat Zwiebel, Gurke und Tomate in kleine W\u00fcrfel schneiden, salzen und einige Stunden mazerieren lassen. Das Wasser vom Gem\u00fcse abgie\u00dfen. Wasser in einem Topf zum Kochen bringen, Bulgur hinzuf\u00fcgen und 10 Minuten kochen lassen. Abtropfen lassen und erfrischen. Den Bulgur entk\u00f6rnen, die abgetropfte Gem\u00fcse-Brunoise sowie die gehackten Schafgarbe dazugeben und mit Zitronensaft und Oliven\u00f6l w\u00fcrzen. Abschmecken.<\/span><\/p>

            F\u00fcr das Oregano\u00f6l die Oreganobl\u00e4tter fein hacken, mit dem \u00d6l fein p\u00fcrieren und mit Salz w\u00fcrzen.<\/p>

            F\u00fcr die Mayonnaise den Safran im M\u00f6rser zerkleinern und mit dem eingekochten Orangensaft aufgie\u00dfen. Ei, Orangensaft, Senf, Salz und Orangenschale mixen. Das \u00d6l nach und nach hinzuf\u00fcgen und weiter mixen, um die Emulsion zu homogenisieren. Abschmecken.<\/p>

            F\u00fcr die Garnelen gehackten Oregano, Knoblauch, Curry, Salz und Oliven\u00f6l zusammen mixen. Die Garnelen sch\u00e4len und mit der Marinade vermischen. Einige Stunden marinieren lassen. Anschlie\u00dfend die Garnelen in einer hei\u00dfen Pfanne von jeder Seite 1 Minute anbraten.<\/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":"

            Gambas marin\u00e9e \u00e0 l’origan et au curry, salade de boulgour \u00e0 l’achill\u00e9e millefeuille et mayonnaise \u00e0 l’orange et au safran 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) Gambas 12 Gambas 4 c. \u00e0 s. d’huile d’olive 1 gousse d’ail 1\/2 […]<\/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":17,"footnotes":""},"class_list":["post-6322","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Gambas marin\u00e9e \u00e0 l'origan et au curry - 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