{"id":3324,"date":"2016-11-23T12:29:29","date_gmt":"2016-11-23T11:29:29","guid":{"rendered":"http:\/\/trebla.ch\/la-timbale-de-saumon-sauvage-au-caviar-oscietre\/?lang=en"},"modified":"2017-05-19T13:08:26","modified_gmt":"2017-05-19T11:08:26","slug":"la-timbale-de-saumon-sauvage-au-caviar-oscietre","status":"publish","type":"post","link":"https:\/\/trebla.ch\/en\/recipes\/la-timbale-de-saumon-sauvage-au-caviar-oscietre\/","title":{"rendered":"La timbale de saumon sauvage au caviar osci\u00e8tre"},"content":{"rendered":"

F\u00fcr 4 Personen<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
600 g<\/strong><\/td>\n<\/td>\nWildlachs, filetiert, ohne Haut<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nSalz und Pfeffer<\/strong><\/td>\n<\/tr>\n
\u00a01<\/strong><\/td>\n<\/td>\nSchalotte, feingehackt<\/strong><\/td>\n<\/tr>\n
\u00a01<\/strong><\/td>\n<\/td>\nZitrone, Saft<\/strong><\/td>\n<\/tr>\n
\u00a00.5 dl<\/strong><\/td>\n<\/td>\nOliven\u00f6l \u00abextra vergine\u00bb<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\netwas Schnittlauch, feingeschnitten<\/strong><\/td>\n<\/tr>\n
\u00a050 g<\/strong><\/td>\n<\/td>\nMagerquark<\/strong><\/td>\n<\/tr>\n
\u00a050 g<\/strong><\/td>\n<\/td>\nCr\u00e8me double<\/strong><\/td>\n<\/tr>\n
\u00a040 g<\/strong><\/td>\n<\/td>\nOsci\u00e8tre-Caviar<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nfeiner, gelber Fris\u00e9esalat<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\netwas Kerbel<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Zubereitung<\/h3>\n
    \n
  1. Chromstahlringe (ca. 5 cm\u00a0\u00d8\u00a0und 4 cm hoch) mit ge\u00f6ltem Backpapier innen auslegen. Vom Wildlachsfilet 4 d\u00fcnne Tranchen (ca. 5 mm) wegschneiden. Mit Pfeffer und Salz w\u00fcrzen und in die Ringe\u00a0legen. Unter dem Salamander\u00a0kurz garen; in den F\u00f6rmchen kalt stellen.
     <\/li>\n
  2. Die H\u00e4lfte des restlichen Lachsfilets in 12 gleichm\u00e4ssige W\u00fcrfel schneiden und beiseite stellen. Die andere H\u00e4lfte grob hacken und mit Pfeffer aus der M\u00fchle und Salz w\u00fcrzen. Die fein gehackte Schalotte, die H\u00e4lfte des Zitronensaftes und einen Essl\u00f6ffel Oliven\u00f6l hinzugeben.
    \nAlles mit einer Gabel gut vermischen. Zuletzt den Schnittlauch darunter ziehen. Die Ringe mit dem Lachstatar auff\u00fcllen.
     <\/li>\n
  3. Magerquark und Cr\u00e8me double mit dem restlichen Zitronensaft mischen, mit Pfeffer und Salz abschmecken. Die 12 Lachsw\u00fcrfel w\u00fcrzen und mit wenig Oliven\u00f6l in einer beschichteten Bratpfanne kurz braten.
     <\/li>\n
  4. Die Lachstimbales mit Caviar\u00a0bestreichen, die Ringe und das Backpapier entfernen und die Timbales auf dem Teller anrichten.
    \nDie lauwarmen Lachsw\u00fcrfel rundherum verteilen, mit Fris\u00e9esalat und Kerbel garnieren und die Cr\u00e8me aigre dazugeben.
     <\/li>\n<\/ol>\n

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

    Jean-Claude Wicky, ehem. K\u00fcchenchef des Restaurant Stucki, Basel<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"F\u00fcr 4 Personen 600 g Wildlachs, filetiert, ohne Haut Salz und Pfeffer \u00a01 Schalotte, feingehackt \u00a01 Continue Reading","protected":false},"author":68,"featured_media":3524,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[149],"tags":[],"class_list":["post-3324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","cat-149-id"],"yoast_head":"\nLa timbale de saumon sauvage au caviar osci\u00e8tre | 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\/la-timbale-de-saumon-sauvage-au-caviar-oscietre\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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