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{"id":650,"date":"2019-02-19T17:28:58","date_gmt":"2019-02-19T16:28:58","guid":{"rendered":"http:\/\/blog.kaviar.de\/?p=650"},"modified":"2019-02-19T17:28:58","modified_gmt":"2019-02-19T16:28:58","slug":"lachsforellentatar-mit-blattsalat","status":"publish","type":"post","link":"https:\/\/blog.kaviar.de\/lachsforellentatar-mit-blattsalat\/","title":{"rendered":"Lachsforellentatar mit Blattsalat"},"content":{"rendered":"
Zutaten f\u00fcr 4 Personen:<\/h2>\n
1 Birne \n1 kleiner Kopf Radicchio \n1 Limette \n1 Staude Chicor\u00e9e \n1 TL Ahornsirup \n2 Baguette \n2 Fr\u00fchlingszwiebeln \n200 g Lachsforellenfilet ohne Haut \n5 EL Apfelessig \n5 EL Oliven\u00f6l \n50 g Feldsalat \nSalz, wei\u00dfer Pfeffer<\/p>\n
Zubereitungszeit:<\/h2>\n
30 Minuten<\/p>\n
Zubereitung:<\/h2>\n
Im ersten Schritt geht es um den Salat. Daf\u00fcr wird die Birne gesch\u00e4lt, geviertelt und vom Kerngeh\u00e4use befreit. Daraus werden kleine Formen wie Herzen oder Sterne geschnitten. In einer Pfanne etwas Oliven\u00f6l erhitzen und darin die Birnenst\u00fccke glasig and\u00fcnsten. Anschlie\u00dfend mit 1 EL Apfelessig abl\u00f6schen und w\u00fcrzen. Die H\u00e4lfte der Birnen, Oliven\u00f6l, Apfelessig und das Ahornsirup in einem R\u00fchrbecher fein p\u00fcrieren. <\/p>\n
Alles mit Salz und Pfeffer w\u00fcrzen. Dann den Chicor\u00e9e und den Radicchio putzen und einige Bl\u00e4tter herauszupfen. Den Feldsalat waschen. In der Zwischenzeit den Backofengrill schon einmal vorheizen. Die Baguettes schr\u00e4g einschneiden, in mundgerechte St\u00fccke schneiden und nebeneinander auf das Backblech legen. Die Brotscheiben werden f\u00fcr ca. 2 Minuten goldbraun ger\u00f6stet. F\u00fcr das Lachstatar die Fr\u00fchlingszwiebeln s\u00e4ubern und waschen. Der hellgr\u00fcne Teil der Fr\u00fchlingszwiebel abschneiden und in feine Streifen schneiden. Empfehlenswert ist es die feinen Streifen im kalten Wasser zu legen, damit diese sich aufkringeln k\u00f6nnen. Den Rest von der Fr\u00fchlingszwiebel fein hacken. <\/p>\n
Die Limette hei\u00df abwaschen, trocknen, die Schale abreiben und den Saft auspressen. Aus den Lachsforellenfilets m\u00f6gliche Gr\u00e4ten entfernen. Danach die Lachsforellenfilets fein hacken. In einer Sch\u00fcssel die gehackten Fr\u00fchlingszwiebeln, den Limettensaft, das Oliven\u00f6l, die Limettenschale sowie das Tatar darin zusammen vermengen. Das Ganze komplett salzen und pfeffern. Das Tatar wird auf Brotscheiben verteilt und mit den Fr\u00fchlingszwiebelkringeln dekoriert. Die Salatbl\u00e4tter mit der Vinaigrette vermischen und auf einem Teller anrichten, die Birnenformen darauf verteilen und die R\u00f6stbrote daneben auflegen. Servieren und genie\u00dfen.<\/p>\n
Tipp:<\/strong> Einige Scheiben R\u00e4ucherlachs harmonieren hierzu fantastisch! Guten Appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"
Zutaten f\u00fcr 4 Personen: 1 Birne 1 kleiner Kopf Radicchio 1 Limette 1 Staude Chicor\u00e9e 1 TL Ahornsirup 2 Baguette 2 Fr\u00fchlingszwiebeln 200 g Lachsforellenfilet ohne Haut 5 EL Apfelessig 5 EL Oliven\u00f6l 50 g Feldsalat Salz, wei\u00dfer Pfeffer Zubereitungszeit: 30 Minuten Zubereitung: Im ersten Schritt geht es um den Salat. Daf\u00fcr wird die Birne … <\/p>\n","protected":false},"author":1,"featured_media":69,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","rating_form_position":"","rating_results_position":"","mr_structured_data_type":""},"categories":[7],"tags":[35],"yoast_head":"\n
Lachsforellentatar mit Blattsalat Rezept | SEPEHR DAD CAVIAR | Kaviar.de<\/title>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\t\n\t\n\t\n