Edelfischragout an Käsekrüstchen
45 Min.
{"uid":3051,"url":"\/\/ich-liebe-kaese.at\/rezepte\/edelfischragout-an-kaesekruestchen\/","id":12,"title":"Edelfischragout an Käsekrüstchen","servings":4,"ingredientGroups":[{"name":"","ingredients":[{"uid":10364,"name":"Zanderfiletstücke","namePlural":"","amount":250,"unit":{"uid":398,"singular":"g","plural":""},"accumulationIdentifier":"10364_398"},{"uid":10567,"name":"Seeteufelfiletstücke","namePlural":"","amount":250,"unit":{"uid":398,"singular":"g","plural":""},"accumulationIdentifier":"10567_398"},{"uid":10730,"name":"Riesengarnelen (küchenfertig, entdarmt)","namePlural":"","amount":8,"accumulationIdentifier":"10730"},{"uid":10861,"name":"Olivenöl","namePlural":"","amount":1,"unit":{"uid":388,"singular":"EL","plural":""},"accumulationIdentifier":"10861_388"},{"uid":11066,"name":"Knoblauchzehe","namePlural":"Knoblauchzehen","amount":1,"accumulationIdentifier":"11066"},{"uid":11515,"name":"Fischfond","namePlural":"","amount":150,"unit":{"uid":398,"singular":"g","plural":""},"accumulationIdentifier":"11515_398"},{"uid":10392,"name":"Weißwein","namePlural":"","amount":100,"unit":{"uid":386,"singular":"ml","plural":""},"accumulationIdentifier":"10392_386"},{"uid":10658,"name":"Schlagobers","namePlural":"","amount":250,"unit":{"uid":386,"singular":"ml","plural":""},"accumulationIdentifier":"10658_386"},{"uid":11582,"name":"Dijon Senf","namePlural":"","amount":1,"unit":{"uid":387,"singular":"TL","plural":""},"accumulationIdentifier":"11582_387"},{"uid":11801,"name":"Honig","namePlural":"","amount":0.5,"unit":{"uid":388,"singular":"EL","plural":""},"accumulationIdentifier":"11801_388"},{"uid":10633,"name":"Salz","namePlural":"","amount":0,"accumulationIdentifier":"10633"},{"uid":11614,"name":"Bunter Pfeffer","namePlural":"","amount":0,"accumulationIdentifier":"11614"},{"uid":11425,"name":"Estragon (gehackt)","namePlural":"","amount":2,"unit":{"uid":387,"singular":"TL","plural":""},"accumulationIdentifier":"11425_387"},{"uid":13818,"name":"Caprice des Dieux","namePlural":"","amount":300,"unit":{"uid":398,"singular":"g","plural":""},"accumulationIdentifier":"13818_398"},{"uid":10813,"name":"Petersilie (gehackt)","namePlural":"","amount":3,"unit":{"uid":387,"singular":"TL","plural":""},"accumulationIdentifier":"10813_387"},{"uid":10839,"name":"Semmelbrösel","namePlural":"","amount":3,"unit":{"uid":387,"singular":"TL","plural":""},"accumulationIdentifier":"10839_387"},{"uid":11744,"name":"Butter","namePlural":"","amount":0.5,"unit":{"uid":387,"singular":"TL","plural":""},"accumulationIdentifier":"11744_387"},{"uid":11135,"name":"Baguettescheiben (klein)","namePlural":"","amount":8,"unit":{"uid":385,"singular":"kleine","plural":"kleine"},"accumulationIdentifier":"11135_385"}]}],"imageUrl":"\/fileadmin\/Recipe\/Recipe_1-100\/Rezept-Edelfischragout-an-Kaesekruestchen-Ge%CC%81ramont-Joghurt-0012.jpg"}
Zutaten
für Personen
<% for(var i = 0; i < ingredientGroups.length; i++) { %>
<% var ingredientGroup = ingredientGroups[i]; %>
<% if(typeof(ingredientGroup.name) !== "undefined" && ingredientGroup.name !== "") { %>
<% } %>
<%= ingredientGroup.name %>
<% } %> <% for(var j = 0; j < ingredientGroup.ingredients.length; j++) { %>
<% var ingredient = ingredientGroup.ingredients[j]; %>
<% if(typeof(ingredient.amount) !== "undefined" && ingredient.amount != 0) { %>
<%= parseFloat(ingredient.amount).toFixed(2).replace(/\.?0*$/,'').replace('.', ',') %>
<% } %>
<% if(ingredient.amount > 1 && ingredient.unit && ingredient.unit.plural) { %>
<%= ingredient.unit.plural %>
<% } else if(ingredient.unit && ingredient.unit.singular) { %>
<%= ingredient.unit.singular %>
<% } %>
<% if(ingredient.amount > 1 && ingredient.namePlural) { %>
<%= ingredient.namePlural %>
<% } else if(ingredient.name) { %>
<%= ingredient.name %>
<% } %>
<% } %>
Zubereitung
1
Zander- und Seeteufelfiletstücke mit Riesengarnelen in Olivenöl mit der zerdrückten Knoblauchzehe anbraten, herausnehmen und warm stellen.
2
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.
3
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.
4
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).
5
Caprice-Würfel zum Ragout geben und mit den gratinierten Baguettescheiben sowie nach Geschmack mit frischem Estragon garniert servieren.
