{"id":3326,"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=it"},"modified":"2017-05-19T14:14:46","modified_gmt":"2017-05-19T12:14:46","slug":"la-timbale-de-saumon-sauvage-au-caviar-oscietre","status":"publish","type":"post","link":"https:\/\/trebla.ch\/it\/ricette\/la-timbale-de-saumon-sauvage-au-caviar-oscietre\/","title":{"rendered":"TIMBALLO DI SALMONE SELVAGGIO AL CAVIALE OSCIETRE"},"content":{"rendered":"

Ingredienti per 4 persone<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
600 gr.<\/strong><\/td>\n<\/td>\nfiletto di salmone selvaggio senza pellet<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nsale e pepe<\/strong><\/td>\n<\/tr>\n
1<\/strong><\/td>\n<\/td>\nscalogno<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nsucco di un limone<\/strong><\/td>\n<\/tr>\n
0.5 dl.<\/strong><\/td>\n<\/td>\nolio d\u2019oliva extra vergine<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nerba cipollina tagliata fine<\/strong><\/td>\n<\/tr>\n
50 gr.<\/strong><\/td>\n<\/td>\nquark scremato<\/strong><\/td>\n<\/tr>\n
50 gr.<\/strong><\/td>\n<\/td>\ncrema di panna<\/strong><\/td>\n<\/tr>\n
40 g<\/strong><\/td>\n<\/td>\ncaviale Osci\u00e8tre<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\ninsalata ricciolina tenera<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\ncerfoglio quanto basta<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h3>\n

Preparazione<\/h3>\n
    \n
  1. Foderare gli anelli cromati (\u00d8 ca. 5 cm. altezza 4 cm) con carta oleata. Tagliare 4 fette sottili ( ca. 5 mm.) di filetto, salare e pepare e deporre nelle forme. Porre le forme sotto la salamandra per alcuni minuti e poi lasciar raffreddare in un luogo fresco.
     <\/li>\n
  2. Preparare una crema acidulata con quark scremato e crema di panna, aggiungere il restante succo di limone, aggiustare con pepe e sale. Rosolare velocemente i 12 cubetti di salmone in una padella con un poco d\u2019olio d\u2019oliva.
     <\/li>\n
  3. Preparare una crema acidulata con quark scremato e crema di panna, aggiungere il restante succo di limone, aggiustare con pepe e sale. Rosolare velocemente i 12 cubetti di salmone in una padella con un poco d\u2019olio d\u2019oliva.
     <\/li>\n
  4. Spalmare il caviale sui timballi, deporre sui piatti di portata togliendo gli anelli e la carta oleata.
    \nDistribuire i cubetti di salmone attorno ai timballi, decorare con insalata ricciolina e crema acidulata.
     <\/li>\n<\/ol>\n

    Buon appetito!<\/p>\n

    Hans Stucki<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Ingredienti per 4 persone 600 gr. filetto di salmone selvaggio senza pellet sale e pepe 1 Continue Reading","protected":false},"author":68,"featured_media":3526,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[150],"tags":[],"class_list":["post-3326","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","cat-150-id"],"yoast_head":"\nTIMBALLO DI SALMONE SELVAGGIO AL CAVIALE OSCIETRE | 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=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TIMBALLO 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