Edelfischragout an Käsekrüstchen - leckere Rezeptidee
Rezepte > Edelfischragout an Käsekrüstchen

Edelfischragout an Käsekrüstchen

Garnelen und Seefisch in feiner Honig-Senf-Obers
45 Min.

Caprice des Dieux

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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.