{"id":7021,"date":"2024-09-09T10:29:51","date_gmt":"2024-09-09T10:29:51","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7021"},"modified":"2024-09-09T10:33:12","modified_gmt":"2024-09-09T10:33:12","slug":"recette-de-saint-jacques-et-huile-de-berce","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-saint-jacques-et-huile-de-berce","title":{"rendered":"Recette de Saint Jacques et huile de berce"},"content":{"rendered":"
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Jakobsmuscheln mit Selleriep\u00fcree, B\u00e4renklau\u00f6l und Limettenvinaigrette<\/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 Jean-Marie Dumaine<\/b>\u00a0und Yoann Hue<\/strong><\/span><\/p>

aus dem Buch von Ria Lottermoser und Brigitte Klemme \u201cGeliebte Wildkr\u00e4uterk\u00fcche\u201d<\/span><\/strong>.<\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Noix\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\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 Andreas Thumm<\/em><\/span><\/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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Zutaten f\u00fcr 4 Personen<\/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 Limettenvinaigrette:<\/p>

  • 20 g Limettenabrieb<\/li>
  • 80 ml Sonnenblumen\u00f6l<\/li>
  • Salz<\/li>
  • 50 ml Wasser<\/li>
  • 20 ml Limettensaft<\/li><\/ul>

    F\u00fcr das Knollenselleriep\u00fcree:<\/p>

    • 200 g Knollensellerie<\/li>
    • 10 g Honig<\/li>
    • Salz<\/li>
    • 50 g Butter<\/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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      F\u00fcr das B\u00e4renklau\u00f6l:<\/p>

      • 25 g B\u00e4renklausamen (darauf achten, dass er intensiv gr\u00fcn ist)<\/li>
      • Salz<\/li>
      • 50 ml Sonnenblumen\u00f6l<\/li><\/ul>

        F\u00fcr die Jakobsmuscheln:<\/p>

        • 2 EL Sonnenblumen\u00f6l<\/li>
        • 400 g Jakobsmuscheln, k\u00fcchenfertig<\/li><\/ul>

          Zum Anrichten:<\/p>

          • 100 g Staudensellerie<\/li>
          • 50 g roher Knollensellerie, in schmale Streifen geschnitten<\/li>
          • Zarte Staudensellerie- und B\u00e4renklaubl\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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            Den Limettenabrieb zum Sonnenblumen\u00f6l geben und 2 Tage ziehen lassen. Anschlie\u00dfend das Salz mit dem Wasser und dem Limettensaft kr\u00e4ftig verr\u00fchren, bis sich das Salz aufgel\u00f6st hat. Das Limetten\u00f6l nach und nach dazugeben und nochmals abschmecken.

            Den Backofen auf 200 \u00b0C vorheizen. Den Knollensellerie sorf\u00e4ltig abb\u00fcrsten und waschen. In Alufolie einwickeln und im hei\u00dfen Ofen 2 Stunden garen.
            Den Sellerie sch\u00e4len, dann mit dem Honig und dem Salz fein p\u00fcrieren und mit der Butter in St\u00fcckchen nach und nach aufmontieren. Das P\u00fcree durch ein feines Haarsieb streichen und nochmals abschmecken.

            Die B\u00e4renklausamen fein schneiden, salzen, mit dem Stabmixer fein p\u00fcrieren und das \u00d6l nach und nach dazugeben. Durch ein Haarsieb streichen und nochmals abschmecken.

            Das Sonnenblumen\u00f6l erhitzen und die Jakobsmuscheln auf beiden Seiten anbraten. Den Staudensellerie waschen. In etwa 10 cm lange St\u00fccke schneiden. Mit der Aufschnittmaschine Tagliatelle schneiden. Bis zur Verwendung in Eiswasser legen.

            Einen Essl\u00f6ffel Knollenselleriep\u00fcree auf dem Teller anrichten. Einige Staudenselleriebl\u00e4tter danebensetzen und das B\u00e4renklau\u00f6l sowie Limettevinaigrette dar\u00fcbergeben. Die Jakobsmuscheln daneben platzieren. Die Staudensellerietagliatelle gut abtropfen lassen, auf den Teller legen und mit etwas Limettenvinaigrette benetzen. Ein kleines Bund Knollenselleriestreifenauf jeden Teller legen. 4 Staudenselleriebl\u00e4tter frittieren und die Jakobsmuscheln damit dekorieren.<\/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 avec une pur\u00e9e de c\u00e9leri au miel, huile de berce et vinaigrette au citron vert Recette de Jean-Marie Dumaine\u00a0et de Yoann Hue tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche”. Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Vinaigrette au citron vert : 20 g de zestes r\u00e2p\u00e9s 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":11,"footnotes":""},"class_list":["post-7021","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Saint Jacques et huile de berce - 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