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{"id":11,"date":"2015-07-26T19:46:00","date_gmt":"2015-07-26T19:46:00","guid":{"rendered":"http:\/\/magublacook.tk\/2015\/07\/forellen-tartar-auf-avocadocreme-trout-tartar-with-avocadocream\/"},"modified":"2015-07-26T19:46:00","modified_gmt":"2015-07-26T19:46:00","slug":"forellen-tartar-auf-avocadocreme-trout-tartar-with-avocadocream","status":"publish","type":"post","link":"https:\/\/en.magublacook.eu\/index.php\/2015\/07\/26\/forellen-tartar-auf-avocadocreme-trout-tartar-with-avocadocream\/","title":{"rendered":"Forellen-Tartar auf Avocadocreme | Trout Tartar with Avocadocream"},"content":{"rendered":"<p>Letztes Wochenende konnte ich eine wunderbare Regenbogenforelle fangen. Daf\u00fcr musste nat\u00fcrlich ein spezielles Rezept her. Da ich schon immer mal einen Fisch beizen wollte entschied ich mich f\u00fcr dieses Forellentarar mit Avocadocreme und knusprigen Toastbrot.<\/p>\n<div><a style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\" href=\"http:\/\/4.bp.blogspot.com\/-lMI8d2HZ_NI\/VbUz6LXD1rI\/AAAAAAAADzo\/SUW2s78N3nM\/s1600\/DSC_9909.JPG\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/4.bp.blogspot.com\/-lMI8d2HZ_NI\/VbUz6LXD1rI\/AAAAAAAADzo\/SUW2s78N3nM\/s400\/DSC_9909.JPG\" alt=\"\" width=\"400\" height=\"267\" border=\"0\" \/><\/a><\/p>\n<h3><span style=\"color: #0b5394;\"><span style=\"color: #f9cb9c;\">Zutaten (2 Portionen)<\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Aufwand: mittel<\/i><\/span><\/h4>\n<p><span style=\"color: #0b5394;\">2 gebeizte Forellenfilets<\/span><br \/>\n<span style=\"color: #0b5394;\">1 Avocado<\/span><br \/>\n<span style=\"color: #0b5394;\">100ml Schlagobers<\/span><br \/>\n<span style=\"color: #0b5394;\">Saft 1\/2 Zitrone<\/span><br \/>\n<span style=\"color: #0b5394;\">1\/2 Chilischote <\/span><br \/>\n<span style=\"color: #0b5394;\">Salz, Pfeffer<\/span><br \/>\n<span style=\"color: #0b5394;\">1 TL Guarkernmehl<\/span><br \/>\n<span style=\"color: #0b5394;\">3 Toastbrote<\/span><br \/>\n<span style=\"color: #0b5394;\">etwas Butter<\/span><br \/>\n<span style=\"color: #0b5394;\">1 EL Oliven\u00f6l\u00a0<\/span><\/div>\n<h3>\n<span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<p>F\u00fcr dieses Rezept gehe ich bereits von vorhandenen gebeizten Forellenfilets aus. Anleitungen f\u00fcr das Beizen findet man im Netz zur Gen\u00fcge. Im Anhang findet ihr auch einen Link. Ich empfehle die Kr\u00e4uter zu Varieren um euren Lieblingsgeschmack zu treffen.<\/p>\n<p>Die gebeizten Filets werden zun\u00e4chst von der Haut gel\u00f6st und in feine St\u00fcckchen gehackt. Anschlie\u00dfend werden diese in einer Sch\u00fcssel mit etwas Oliven\u00f6l und der feingehackten Chilischote vermengt.<\/p>\n<p>Als n\u00e4chstes wird the Avocado in einem Mixer zu einem feinen Brei zerkleinert und mit Salz, Pfeffer und dem Zitronensaft abgeschmeckt. Anschlie\u00dfend kommt der Avocadobrei gemeinsam mit dem Obers und Guarkernmehl in einen Sahnesiphon (Isi) und im K\u00fchlschrank gelagert.<\/p>\n<p>Als Unterlage bestreichen wir zwei Toastbrote mit etwas Butter von beiden Seiten und backen diese goldbraun im Backrohr. Die dritter Brotscheibe wird in zwei Dreiecke geschnitten und ebenfalls mit etwas Butter gebacken. Die Dreiecke k\u00f6nnen f\u00fcr ein besseres Aussehen zuvor mit einem Nudelholz flach gedr\u00fcckt werden.<\/p>\n<p>Sobald die Toastscheiben fertig sind, wird die Avocadocreme mit dem Sahnesiphon auf diese verteilt. Zum Schluss kommt das Forellentartar oben drauf und zur Dekoration wird das Brotdreieck in die Creme gesteckt. Das Gericht sollte sofort serviert werden.<\/p>\n<article><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/p>\n<p><ins style=\"display: inline-block; height: 60px; width: 468px;\" data-ad-client=\"ca-pub-2155636860491084\" data-ad-slot=\"4972805258\"><\/ins><\/p>\n<hr \/>\n<\/article>\n<article><\/article>\n<article>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span style=\"color: #f9cb9c;\">Ingredients\u00a0<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Effort: medium<\/i><\/span><\/h4>\n<div><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">\u00a0<\/i><\/span><\/div>\n<div><span style=\"color: #0b5394;\">2 graved trout filets<\/span><br \/>\n<span style=\"color: #0b5394;\">1 avocado<\/span><br \/>\n<span style=\"color: #0b5394;\">100ml whipped cream<\/span><br \/>\n<span style=\"color: #0b5394;\">juice of 1\/2 lemon<\/span><br \/>\n<span style=\"color: #0b5394;\">1\/2 chili<\/span><br \/>\n<span style=\"color: #0b5394;\">salt, pepper <\/span><br \/>\n<span style=\"color: #0b5394;\">1 tsp guar gum<\/span><br \/>\n<span style=\"color: #0b5394;\">3 sandwich breads<\/span><br \/>\n<span style=\"color: #0b5394;\">a bit of butter<\/span><\/div>\n<div><span style=\"color: #0b5394;\">1 tbsp. olive oil<\/span><br \/>\n<span style=\"color: #f9cb9c;\"><br \/>\n<\/span><span style=\"color: #f9cb9c;\"><br \/>\n<\/span><\/div>\n<h3 style=\"color: #134f5c;\"><span style=\"color: #f9cb9c;\">Preparation (3 portions)<\/span><\/h3>\n<div>\nFor this recipe you need already pickeled fish filets. For tutorials on how you can do that on your own just google for graved salmon.<\/p>\n<p>First you have to remove the skin from the trout filets and cut the meat into small chunks. Those chunks are then marinated with some olive oil and the finely sliced chili.<\/p>\n<p>For the avocadocream you have to put one avocado into the blender. The resulting cream has to be seasoned with salt, pepper and the lemon juice. Afterwards fill the avocadocream, the cream and the guar gum into a whipped cream dispenser and put it into the fridge.<\/p>\n<p>For the\u00a0 basement of this food construction we have to spread some butter on two sandwich breads and bake them in the oven. The third bread is cut into two triangles and rolled flat with a rolling pin. Afterwards spread some butter on those too and bake them with the others.<\/p><\/div>\n<div>As soon as the bread turns goldenbrown take them out, place some avacodocream on top of them and finish the dish with the trout tartar on top. For a professional look stick the triangle shaped bread into the avocado cream as you can see in the picture.<\/p>\n<div style=\"color: #134f5c;\"><span style=\"color: #0c343d;\"><br \/>\n<\/span><span style=\"background-color: white; color: #073763; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">Enjoy it \ud83d\ude42 !<\/span><\/p>\n<div><span style=\"background-color: white; color: #073763; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">\u00a0<\/span><\/div>\n<\/div>\n<\/div>\n<\/article>\n<p>&nbsp;<\/p>\n<hr \/>\n<p><a href=\"http:\/\/www.anglerpraxis.de\/ausgaben-archiv\/dezember-2006\/rezept-des-monats-forelle-und-lachs-beizen-leicht-gemacht.html\">Forelle beizen<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Letztes Wochenende konnte ich eine wunderbare Regenbogenforelle fangen. Daf\u00fcr musste nat\u00fcrlich ein spezielles Rezept her. Da ich schon immer mal einen Fisch beizen wollte entschied ich mich f\u00fcr dieses Forellentarar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":23,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[5,17,21],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Forellen-Tartar auf Avocadocreme | Trout Tartar with Avocadocream - Magublacook<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/en.magublacook.eu\/index.php\/2015\/07\/26\/forellen-tartar-auf-avocadocreme-trout-tartar-with-avocadocream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Forellen-Tartar auf Avocadocreme | Trout Tartar with Avocadocream - Magublacook\" \/>\n<meta property=\"og:description\" content=\"Letztes Wochenende konnte ich eine wunderbare Regenbogenforelle fangen. 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