{"id":3334,"date":"2016-11-23T12:32:09","date_gmt":"2016-11-23T11:32:09","guid":{"rendered":"http:\/\/trebla.ch\/st-jakobsmuscheln-mit-amur-caviar-imperial\/?lang=en"},"modified":"2017-05-19T14:23:39","modified_gmt":"2017-05-19T12:23:39","slug":"st-jakobsmuscheln-mit-amur-caviar-imperial","status":"publish","type":"post","link":"https:\/\/trebla.ch\/en\/recipes\/st-jakobsmuscheln-mit-amur-caviar-imperial\/","title":{"rendered":"ST. JAKOBSMUSCHELN MIT AMUR-CAVIAR, IMPERIAL"},"content":{"rendered":"

F\u00fcr 4 Personen<\/h3>\n\n\n\n\n\n\n\n\n\n\n
50 g<\/strong><\/td>\n<\/td>\nSchnittlauch fein geschnitten<\/strong><\/td>\n<\/tr>\n
16<\/strong><\/td>\n<\/td>\nfrische St. Jakobsmuscheln<\/strong><\/td>\n<\/tr>\n
100 g<\/strong><\/td>\n<\/td>\nAMUR-Caviar, IMPERIAL<\/strong><\/td>\n<\/tr>\n
2,5 dl<\/strong><\/td>\n<\/td>\nRahm<\/strong><\/td>\n<\/tr>\n
80 g<\/strong><\/td>\n<\/td>\nButter<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nSaft von 2 Zitronen<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nZeste von 2 Zitronen<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n\u00abG\u00e9rande-Salz\u00bb und Pfeffer<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h3>\n

Zubereitung<\/h3>\n
    \n
  1. Vier Teller mit Butter leicht einreiben. Die Jakobsmuscheln in feine Scheiben schneiden und jeweils 10 Scheiben flach in jeden Teller legen. Geben Sie ca.\u00a01 g Caviar auf jede Jakobsmuschel und decken den Caviar mit den restlichen Jakobsmuscheln sachte zu. Obere Jakobsmuschel-Scheibe ebenfalls leicht mit Butter bestreichen.
     <\/li>\n
  2. Die Zitronenzeste in einer kleinen Pfanne mit dem Saft einer Zitrone und Wasser kurz kochen, mit kaltem Wasser abschrecken und absieben.
     <\/li>\n
  3. In einer kleinen Sauteuse die 2,5 dl Rahm ganz kurz aufkochen, den Saft der zweiten Zitrone dazu giessen, salzen, pfeffern und mit 50 g Butter die Sauce kurz aufschlagen.
     <\/li>\n
  4. Kurz vor dem Anrichten den restlichen Amur-Caviar, Imperial vorsichtig in die oben vorbereitete Sauce geben. Die vier Teller mit den angerichteten Jakobsmuscheln, vier Minuten in den auf 150 \u00b0C vorgew\u00e4rmten Ofen schieben und kurz erhitzen. Bitte nicht kochen.
     <\/li>\n
  5. Die oben vorbereitete und aufgew\u00e4rmte Sauce \u00fcber die im Ofen aufgew\u00e4rmten Jakobsmuscheln giessen, danach \u00fcber jede Jakobsmuschel ein\u00a0wenig \u00abG\u00e9rande-Salz\u00bb, die Zitronenzeste und den Schnittlauch verteilen.
     <\/li>\n<\/ol>\n

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

    Patrick Zimmermann<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"F\u00fcr 4 Personen 50 g Schnittlauch fein geschnitten 16 frische St. Jakobsmuscheln 100 g AMUR-Caviar, IMPERIAL Continue Reading","protected":false},"author":68,"featured_media":3519,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[149],"tags":[],"class_list":["post-3334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","cat-149-id"],"yoast_head":"\nST. 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