{"id":9380,"date":"2025-05-23T16:32:43","date_gmt":"2025-05-23T16:32:43","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=9380"},"modified":"2025-05-23T17:24:51","modified_gmt":"2025-05-23T17:24:51","slug":"recette-poitrine-de-poularde-sauce-a-la-reglisse-sauvage","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-poitrine-de-poularde-sauce-a-la-reglisse-sauvage","title":{"rendered":"Recette Poitrine de poularde sauce \u00e0 la r\u00e9glisse sauvage"},"content":{"rendered":"
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Poulardenbrust mit Waldlakritzsauce, gr\u00fcne Spargel mit Spitzwegerich<\/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 Hotel-Restaurant \u201eHohenzollern\u201c in Ahrweiler (Deutschland)<\/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\"Poularde\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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Poulardenbrust<\/span><\/p>

  • 2 Poulardenbr\u00fcste<\/li>
  • Salz und Pfeffer<\/li>
  • 200 g Gefl\u00fcgelsauce<\/li><\/ul>

    Gr\u00fcne Spargel mit Spitzwegerich<\/span><\/p>

    • 12 gr\u00fcne Spargel<\/span><\/li>
    • 2 EL Butter<\/li>
    • 1 kleine Schalotte<\/li>
    • 2 EL Spitzwegerichknospen<\/li>
    • 2 sch\u00f6ne zarte Spitzwegerichbl\u00e4tter<\/li>
    • Salz und 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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      Waldlakritzsauce<\/span><\/p>

      • 5 Wurzel vom Waldlakritz (T\u00fcpfelfarn)<\/span><\/li>
      • 1 klein Pastinak<\/span><\/li>
      • 1 Schalotte<\/span><\/li>
      • 1 EL Butter<\/span><\/li>
      • 50 ml Weisswein<\/span><\/li>
      • 200 ml Gem\u00fcsebr\u00fche<\/span><\/li>
      • 25 ml Milch<\/span><\/li>
      • 50 ml Sahne<\/span><\/li>
      • 1 Lorbeerblatt<\/span><\/li>
      • 1 Nelke<\/span><\/li>
      • 1 Sternanis<\/span><\/li>
      • 1 TL Zucker<\/span><\/li>
      • 1 Prise Kurkuma<\/span><\/li>
      • 1 TL Zitronensaft<\/span><\/li>
      • 1 TL Pastis<\/span><\/li>
      • 1 TL Mondamin<\/span><\/li>
      • 30 g Butter<\/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 Waldlakritzsauce die T\u00fcpfelfarnwurzeln gut putzen und anschlie\u00dfend in kleine St\u00fccke schneiden. Die Schalotte hacken und die Pastinake in kleine Mirepoix schneiden. Die Butter in einem Topf zerlassen und Schalotte, Pastinake und Wurzeln anschwitzen. Mit Wei\u00dfwein abl\u00f6schen und anschlie\u00dfend Gem\u00fcsebr\u00fche, Milch und Sahne hinzuf\u00fcgen. Gew\u00fcrze sowie Zitronensaft und Pastis hinzuf\u00fcgen. 30 Minuten k\u00f6cheln lassen. Die Sauce mixen und durch ein feines Sieb passieren. Eventuell mit etwas Speisest\u00e4rke andicken, anschlie\u00dfend die Sauce mit Butter aufmontieren. Abschmecken.<\/span>.<\/p>

        Den gr\u00fcnen Spargel von der Mitte zum Ansatz hin sch\u00e4len (der kopfseitige Teil ist zart und bleibt ungesch\u00e4lt). Schneiden Sie die K\u00f6pfe auf 5 cm L\u00e4nge und den Rest in 5 mm lange St\u00fccke. Die Schalotte fein hacken. 1 EL Butter in einer Pfanne zerlassen, die Spargelspitzen darin anbraten und mit Salz und Pfeffer w\u00fcrzen. Nehmen Sie sie aus der Pfanne. Dann den zweiten L\u00f6ffel Butter hinzuf\u00fcgen. Die Schalotte anbraten, die Spargelst\u00fccke und die Spitzwegerichknospen dazugeben. Mit Salz und Pfeffer w\u00fcrzen und zum Schluss die fein gehackten Spitzwegerichbl\u00e4tter dazugeben.<\/p>

        Die Poulardenbr\u00fcste mit Salz und Pfeffer w\u00fcrzen und mit der Hautseite nach unten in \u00d6l in einer hei\u00dfen Pfanne anbraten, um ihnen eine sch\u00f6ne Farbe und eine sch\u00f6ne Knusprigkeit zu verleihen. Drehen Sie sie um und legen Sie sie auf einen Blech. Im Backofen bei 180 \u00b0C ca. 10 bis 15 Minuten fertig garen, je nach Gr\u00f6\u00dfe und Zeit in der Pfanne gewesen. Mit Alufolie abgedeckt ruhen lassen.<\/p>

        Legen Sie die verschiedenen Zutaten auf kleine Teller 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":"

        Poitrine de poularde sauce \u00e0 la r\u00e9glisse sauvage, asperges vertes au plantain lanc\u00e9ol\u00e9 Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Poitrine de poularde 2 poitrines de poulardes Sel et poivre 200 g de sauce volaille Asperges vertes au plantain lanc\u00e9ol\u00e9 12 asperges […]<\/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":15,"footnotes":""},"class_list":["post-9380","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Poitrine de poularde sauce \u00e0 la r\u00e9glisse sauvage - 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