{"id":7623,"date":"2023-02-14T09:44:47","date_gmt":"2023-02-14T08:44:47","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=7623"},"modified":"2024-08-05T09:38:00","modified_gmt":"2024-08-05T07:38:00","slug":"in-butter-gebratener-hollandischer-gelbschwanz-mit-butterschmalz","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/de\/rezepte\/in-butter-gebratener-hollandischer-gelbschwanz-mit-butterschmalz\/","title":{"rendered":"In Butter gebratener Gelbschwanz mit Fassbutter"},"content":{"rendered":"<p>[et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.18.1\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(0,0,0,0)\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d||||false|false\u201d custom_padding=\u201d4px||0px||false|false\u201d da_disable_devices=\u201doff|off|off\u201d global_colors_info=\u201d{}\u201d da_is_popup=\u201doff\u201d da_exit_intent=\u201doff\u201d da_has_close=\u201don\u201d da_alt_close=\u201doff\u201d da_dark_close=\u201doff\u201d da_not_modal=\u201don\u201d da_is_singular=\u201doff\u201d da_with_loader=\u201doff\u201d da_has_shadow=\u201don\u201d][et_pb_row column_structure=\u201d1_2,1_2\u2033 use_custom_gutter=\u201don\u201d gutter_width=\u201d1\u2033 make_equal=\u201don\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(0,0,0,0)\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d custom_margin=\u201d-133px||-101px||false|false\u201d custom_padding=\u201d0px||46px||false|false\u201d border_radii=\u201don|10px|10px|10px|10px\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d custom_padding=\u201d5%|5%|5%|5%|true|false\u201d global_colors_info=\u201d{}\u201d][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d header_4_font=\u201dApoc-Apoc||||||||\u201d header_4_text_color=\u201d#DBEFFF\u201d header_4_line_height=\u201d1.3em\u201d header_5_font=\u201dApoc-Apoc|100|||||||\u201d header_5_text_color=\u201d#DBEFFF\u201d header_5_line_height=\u201d1.7em\u201d header_6_font=\u201dApoc-Apoc|100|||||||\u201d header_6_text_color=\u201d#DBEFFF\u201d hover_enabled=\u201d0\u2033 global_colors_info=\u201d{}\u201d sticky_enabled=\u201d0\u2033]<\/p>\n<h4>In Butter gebratener Gelbschwanz mit Fassbutter<\/h4>\n<h5>K\u00fcchenchefin Emma Bilazarian<br \/><a href=\"https:\/\/www.instagram.com\/capturedbite\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7077 alignnone size-full\" src=\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/08\/instagram.png\" alt=\"\" width=\"24\" height=\"24\" \/><\/a><\/h5>\n<p>Zeigen Sie Ihre Liebe mit diesem eleganten Gelbschwanzgericht, das in der Knoblauch- und Schalottenbutter von Churn gebuttert wurde.<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.18.1\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d]<\/p>\n<p><strong>(F\u00fcr 4 Personen)<br \/>Zutaten <\/p>\n<p><\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.18.1\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d global_colors_info=\u201d{}\u201d]<\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 package of Yellowtail fillet\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 Essl\u00f6ffel \/ 56 g Churn Butter in Knoblauch- und Schalottengeschmack\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 Tassen \/ 200 g gr\u00fcne Bohnen (geputzt)\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salz nach Geschmack<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Zitrone\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Schnittlauch, fein gehackt<\/span><\/li>\n<\/ul>\n<p><b>Kartoffelp\u00fcree:<\/b><\/p>\n<p><b><\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Pfund \/ 0,5 kg russische Kartoffeln, gesch\u00e4lt und geviertelt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00bd Tasse \/ 118 ml Milch<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 Essl\u00f6ffel \/ 28 g Butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salz nach Geschmack<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d custom_padding=\u201d5%|5%|0px|5%|false|false\u201d global_colors_info=\u201d{}\u201d][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d]<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.18.1\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\"]<\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Einen gro\u00dfen Topf mit Salzwasser zum Kochen bringen. Kartoffeln hinzuf\u00fcgen, die Hitze auf mittlere Stufe reduzieren und k\u00f6cheln lassen, bis die Kartoffeln weich sind (15 bis 20 Minuten).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wenn die Kartoffeln fast fertig sind, Milch und Butter in einem kleinen Topf bei schwacher Hitze erhitzen, bis die Butter geschmolzen ist.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kartoffeln abgie\u00dfen und zur\u00fcck in den Topf geben. Langsam die warme Milchmischung hinzuf\u00fcgen und mit einem Kartoffelstampfer oder einem elektrischen Mixer p\u00fcrieren, bis die Kartoffeln glatt und cremig sind - mit Salz und Pfeffer abschmecken.<\/span><\/li>\n<\/ol>\n<p><strong>Filet:\u00a0<\/p>\n<p><\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die Filets trocken tupfen und mit Salz w\u00fcrzen.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Heizen Sie Ihre gusseiserne oder metallene Pfanne auf mittlerer Stufe vor und geben Sie 4 Essl\u00f6ffel Butter und die 2 Filets hinein.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Auf jeder Seite 2-3 Minuten braten, bis das Fleisch gar ist oder eine Temperatur von 57 \u00b0C erreicht hat. Achten Sie darauf, dass der Fond (die karamellisierten Knoblauch- und Schalottenst\u00fccke) nicht anbrennt.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die knusprigen und goldgelben Knoblauch- und Schalottenst\u00fccke abseihen und auf das Filet legen. Beiseite stellen.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Zu der Butter in der Pfanne die geputzten gr\u00fcnen Bohnen, einen halben Spritzer Zitrone und eine Prise Salz geben und bei mittlerer bis schwacher Hitze 3 Minuten kochen, bis sie gar, aber noch knackig sind.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mit Kartoffelp\u00fcree, gr\u00fcnen Bohnen, Filet, Bratensaft und fein geschnittenem Schnittlauch anrichten. Guten Appetit! <\/span><\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Zeigen Sie Ihre Liebe mit diesem eleganten Gelbschwanzgericht, das in der Knoblauch- und Schalottenbutter von Churn gebuttert wurde.<\/p>","protected":false},"author":3,"featured_media":8774,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","content-type":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-7623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Butter-Basted Yellowtail with Churn Butter - The Kingfish Company<\/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:\/\/thekingfishcompany.com\/de\/rezepte\/in-butter-gebratener-hollandischer-gelbschwanz-mit-butterschmalz\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Butter-Basted Yellowtail with Churn Butter - 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