Edelfischragout an Käsekrüstchen

Name: Edelfischragout an Käsekrüstchen
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Zanderfiletstücke; 250 g Seeteufelfiletstücke; 8 Riesengarnelen (küchenfertig, entdarmt); 1 EL Olivenöl; 1 Knoblauchzehe; 150 g Fischfond; 100 ml Weißwein; 250 ml Schlagobers; 1 TL Dijon Senf; 0.5 EL Honig; Salz; Bunter Pfeffer; 2 TL Estragon (gehackt); 300 g Caprice des Dieux; 3 TL Petersilie (gehackt); 3 TL Semmelbrösel; 0.5 TL Butter; 8 kleine Baguettescheiben (klein)

Garnelen und Seefisch in feiner Honig-Senf-Obers

45 Min.

Caprice des Dieux

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Zubereitung

Zander- und Seeteufelfiletstücke mit Riesengarnelen in Olivenöl mit der zerdrückten Knoblauchzehe anbraten, herausnehmen und warm stellen.

Fischfond und Weißwein in die heiße Pfanne gießen, aufkochen und Obers zufügen. Mit Dijon-Senf, Honig, Salz, buntem Pfeffer und gehacktem Estragon abschmecken und den Fisch wieder zufügen. Kurz darin ziehen lassen.

200 g Caprice des Dieux in ca 0,5 cm dicke Scheiben schneiden, von weiteren 100 g die Rinde entfernen und in ca. 1 x 1 cm große Würfel schneiden. Gehackte Petersilie mit Semmelbrösel und Butter vermischen.

Baguettescheiben mit den Caprice-Scheiben belegen, Petersilien-Masse darauf verteilen und im vorgeheitzen Backofen ca. 1 Minute übergrillen (Ober- und Unterhitze 240 °C/Stufe Grill).