{"id":3308,"date":"2016-11-23T12:34:25","date_gmt":"2016-11-23T11:34:25","guid":{"rendered":"http:\/\/trebla.ch\/aal-blanc-mit-oscietre-caviar-und-creme-double\/?lang=en"},"modified":"2017-05-19T14:20:56","modified_gmt":"2017-05-19T12:20:56","slug":"aal-blanc-mit-oscietre-caviar-und-creme-double","status":"publish","type":"post","link":"https:\/\/trebla.ch\/en\/recipes\/aal-blanc-mit-oscietre-caviar-und-creme-double\/","title":{"rendered":"AAL BLANC MIT OSCI\u00c8TRE-CAVIAR UND CR\u00c8ME DOUBLE"},"content":{"rendered":"

F\u00fcr 4 Personen<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n
100 g<\/strong><\/td>\n<\/td>\nOsci\u00e8tre-Caviar<\/strong><\/td>\n<\/tr>\n
50 g<\/strong><\/td>\n<\/td>\nKnollensellerie<\/strong><\/td>\n<\/tr>\n
50 g<\/strong><\/td>\n<\/td>\nChampignons<\/strong><\/td>\n<\/tr>\n
1 dl<\/strong><\/td>\n<\/td>\nMilch<\/strong><\/td>\n<\/tr>\n
2 dl<\/strong><\/td>\n<\/td>\nRahm und 1 dl Schlagrahm<\/strong><\/td>\n<\/tr>\n
50 g<\/strong><\/td>\n<\/td>\nButter<\/strong><\/td>\n<\/tr>\n
1 dl<\/strong><\/td>\n<\/td>\n3 Gelatine-Bl\u00e4tter<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n4 Essl\u00f6ffel Cr\u00e8me double<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nSalz, Pfeffer<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h3>\n

Zubereitung<\/h3>\n
    \n
  1. Der gewaschene Sellerie, die Champignons und den Aal in kleine gleich grosse W\u00fcrfel schneiden.
     <\/li>\n
  2. In einer Sauteuse die Butter erw\u00e4rmen, den Aal, die Champignons und den Sellerie hinzugeben und kurz hell anziehen lassen. Milch,\u00a0Gew\u00fcrze und die 2 dl Rahm dazu giessen und zirka 20 Minuten k\u00f6cheln lassen.
     <\/li>\n
  3. Das Ganze in einem Mixer fein purrieren und durch ein feines Chinois oder Sieb dr\u00fccken. Die Gelatine im kalten Wasser weich werden lassen und zu obiger, warmen Pur\u00e9e geben. Den gesamten Purr\u00e9e in einer Schale auf Eisw\u00fcrfeln durch st\u00e4ndiges R\u00fchren kalt werden lassen.
     <\/li>\n
  4. In den jetzt k\u00fchlen Pur\u00e9e die 1 dl Schlagrahm fein und vorsichtig darunter ziehen.
     <\/li>\n
  5. Die obige Masse in vier Suppenteller verteilen und im K\u00fchlschrank zirka eine Stunde stehen lassen.
     <\/li>\n
  6. Die Teller 15 Minuten vor dem Servieren aus dem K\u00fchlschrank nehmen und im letzt-m\u00f6glichen Zeitpunkt den Caviar in der Mitte der Teller bergf\u00f6rmig anrichten und um den Caviar-Sockel\u00a0die Cr\u00e8me double hinzuf\u00fcgen.
     <\/li>\n<\/ol>\n

    Bon app\u00e9tit.<\/p>\n

    Patrick Zimmermann<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"F\u00fcr 4 Personen 100 g Osci\u00e8tre-Caviar 50 g Knollensellerie 50 g Champignons 1 dl Milch 2 Continue Reading","protected":false},"author":68,"featured_media":3514,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[149],"tags":[],"class_list":["post-3308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","cat-149-id"],"yoast_head":"\nAAL BLANC MIT OSCI\u00c8TRE-CAVIAR UND CR\u00c8ME DOUBLE | Trebla AG<\/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:\/\/trebla.ch\/rezepte\/aal-blanc-mit-oscietre-caviar-und-creme-double\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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