{"id":8815,"date":"2025-02-11T06:27:30","date_gmt":"2025-02-11T06:27:30","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=8815"},"modified":"2025-02-11T07:43:55","modified_gmt":"2025-02-11T07:43:55","slug":"recette-huitres-tiedes-au-calament-a-grandes-fleur","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-huitres-tiedes-au-calament-a-grandes-fleur","title":{"rendered":"Recette Hu\u00eetres ti\u00e8des au calament \u00e0 grandes fleur"},"content":{"rendered":"
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Warme Austern mit gro\u00dfbl\u00fctiger Bergminze<\/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 Marc Veyrat<\/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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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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  • 28 spezielle Pazifische Felsenaustern, recht fett (vorzugsweise Nr. 2)<\/li>
  • 120 g Butter<\/li>
  • 40 gro\u00dfbl\u00fctige Bergminzebl\u00fcten<\/li>
  • 15 gro\u00dfbl\u00fctige Bergminzebl\u00e4tter<\/li>
  • 1 graue Schalotte<\/li>
  • 7 bis 8 Zweige Feldthymian<\/li>
  • 10 cl Apfelwein<\/li>
  • 1\/2 Teel\u00f6ffel von Mignonette-Pfeffer<\/li>
  • 1 kg grobe Salz<\/li>
  • Meersalz, Pfeffer aus der M\u00fchle<\/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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    \u00d6ffnen Sie die Austern und sammeln Sie das Wasser. L\u00f6sen Sie sie aus den Schalen, legen Sie sie auf einem Teller in den K\u00fchlschrank und stellen Sie die hohlen Schalen beiseite. Filtern Sie das Wasser von den Austern. Die Schalotte sch\u00e4len und fein hacken. In einem kleinen Topf mit 20 g Butter anbraten. Den Feldthymian und die Mignonette-Pfeffer dazugeben und weitere 5 Minuten anschwitzen. Mit Apfelwein abl\u00f6schen und 30 Bergminzbl\u00fcten und die zuvor gewaschenen und von den Stielen befreiten Bl\u00e4tter dazugeben. Abgedeckt leicht k\u00f6cheln lassen, bis die Fl\u00fcssigkeit auf 3\u20134 Essl\u00f6ffel reduziert ist und durch ein Sieb passieren. Das Austernwasser in einem kleinen Topf auf ein Volumen von 3 bis 4 EL reduzieren. Die beiden Reduktionen in einem Topf verr\u00fchren und unter regelm\u00e4\u00dfigem R\u00fchren 100 g weiche Butter in kleinen St\u00fccken hinzuf\u00fcgen. Mit Salz und Pfeffer w\u00fcrzen (=> Sollte die Sauce nicht s\u00e4mig genug sein, noch weiter einkochen bis die gew\u00fcnschte Konsistenz erreicht ist).<\/p>

    Die Teller mit einer Schicht grobem Salz auslegen und die Hohlschalen darauf legen. Die Austern auf einem Backblech verteilen, mit 2 guten Essl\u00f6ffeln So\u00dfe bedecken und f\u00fcr 1 Minute 30 Sekunden bei hoher Hitze in den Ofen geben. Nehmen Sie den Backblech heraus und legen Sie die Austern zur\u00fcck in ihre Schalen. Die auf dem Backblech verbliebene Sauce auffangen und unter die restliche Sauce heben. Mixen Sie es noch einmal. Bedecken Sie jede Auster in ihrer Schale mit einem Teel\u00f6ffel Sauce. Mit einigen Bergminzebl\u00fcten dekorieren und warm servieren.<\/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":"

    Hu\u00eetres ti\u00e8des au calament \u00e0 grandes fleurs recette de Marc Veyrat Ingr\u00e9dients pour 4 personnes 28 hu\u00eetres creuses sp\u00e9ciales assez grasses (N\u00b02 de pr\u00e9f\u00e9rence) 120 g de beurre 40 fleurs de calament \u00e0 grandes fleurs 15 feuilles de calament \u00e0 grandes fleurs 1 \u00e9chalote grise 7 \u00e0 8 sommit\u00e9s de serpolet 10 cl de cidre […]<\/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":7,"footnotes":""},"class_list":["post-8815","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Hu\u00eetres ti\u00e8des au calament \u00e0 grandes fleur - 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