{"id":7791,"date":"2020-10-12T08:05:07","date_gmt":"2020-10-12T08:05:07","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7791"},"modified":"2020-10-12T08:05:07","modified_gmt":"2020-10-12T08:05:07","slug":"lachs-im-blaetterteig-lauch-mit-huile-dolive-de-corse-oliu-di-corsica-g-u","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/lachs-im-blaetterteig-lauch-mit-huile-dolive-de-corse-oliu-di-corsica-g-u\/","title":{"rendered":"Lachs im Bl\u00e4tterteig \u2013 Lauch mit huile d\u2019olive de Corse – Oliu di Corsica g.U."},"content":{"rendered":"

<\/span><\/div>
<\/div><\/div><\/div>

Vorbereitung: 20 Minuten
\nKochen: 35 Minuten
\nRuhe lassen: 30 Minuten<\/p>\n

Zutaten f\u00fcr 6 Personen<\/p>\n

    \n
  • 2 Bl\u00e4ttern Bl\u00e4tterteig<\/li>\n
  • 1,2 kg Lachssteaks<\/li>\n
  • 4 Lauch<\/li>\n
  • 1 Zwiebel<\/li>\n
  • 3 Essl\u00f6ffel huile d\u2019olive de Corse – Oliu di Corsica g.U.<\/strong><\/li>\n
  • 1 Teel\u00f6ffel geriebene Muskatnuss<\/li>\n
  • 1 Limette (Schale + Saft)<\/li>\n
  • 1 Eigelb<\/li>\n
  • Espelette Pfeffer<\/li>\n
  • \u00bd Teel\u00f6ffel Kardamom<\/li>\n
  • \u00bd Teel\u00f6ffel Fenchelsamen<\/li>\n
  • Salz, Pfeffer<\/li>\n<\/ul>\n<\/div>
    <\/div><\/div><\/div><\/div><\/div>

    Den Lauch waschen und in halbe Ringe schneiden. Zwiebel sch\u00e4len und sehr fein hacken. In einer Pfanne die Zwiebel in 1 Essl\u00f6ffel Oliven\u00f6l braten. Wenn die Zwiebel goldbraun ist, den Lauch hinzuf\u00fcgen. Salz, Pfeffer und geriebene Muskatnuss hinzuf\u00fcgen. Zehn Minuten kochen lassen. Zur Seite legen.<\/p>\n

    Kombinieren Sie 2 Essl\u00f6ffel Oliven\u00f6l, Limettenschale und Saft, Kardamom, Fenchelsamen, Salz, Pfeffer und Espelette-Pfeffer. \u00dcber den Lachs gie\u00dfen und 30 Minuten im K\u00fchlschrank marinieren lassen.<\/p>\n

    Den Ofen auf 180\u00b0C vorheizen.<\/p>\n

    Rollen Sie den ersten Bl\u00e4tterteig aus, er sollte die R\u00e4nder Ihrer Backform bedecken. Teilen Sie Ihren Lauchfondue in drei gleiche Teile und Ihren Lachs in zwei Teile. Abwechselnd Lauchfondue (unten, Mitte, oben) und marinierten Lachs in die Backform geben. Legen Sie das andere Blatt Bl\u00e4tterteig darauf. Versiegeln Sie die R\u00e4nder, schneiden Sie den \u00fcbersch\u00fcssigen Teig ab und b\u00fcrsten Sie den Teig mit einem geschlagenen Eigelb. Machen Sie ein Loch in die Mitte (damit der Dampf entweicht) und dekorieren Sie es dann (Sie k\u00f6nnen beispielsweise mit einer runden D\u00fcse Schuppen bilden). 20 bis 30 Minuten backen.<\/p>\n

    Unser Tipp:<\/strong> Sie k\u00f6nnen einzelne Kuchen nach dem gleichen Prinzip backen.<\/p>\n

    Oliven\u00f6l:<\/strong> F\u00fcr dieses Rezept empfehlen wir ein Oliven\u00f6l mit intensivem Geschmack aus Corse – Oliu di Corsica g.U., mit dem Aroma der Artischocke, Mandeln, Apfel, trockenem Heu und getrockneten Fr\u00fcchten.<\/p>\n

    Sie k\u00f6nnen aber auch eines der folgenden Oliven\u00f6le g.U. verwenden: Vall\u00e9e des Baux-de-Provence, N\u00eemes, Aix-en-Provence, Haute-Provence, Provence.<\/p>\n<\/div>

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