{"id":7697,"date":"2023-06-28T08:16:19","date_gmt":"2023-06-28T06:16:19","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=7697"},"modified":"2024-08-05T09:31:45","modified_gmt":"2024-08-05T07:31:45","slug":"hollandischer-gelbschwanz-mit-ponzu-und-huhnerhaut","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/de\/rezepte\/hollandischer-gelbschwanz-mit-ponzu-und-huhnerhaut\/","title":{"rendered":"Gelbschwanz mit Ponzu und H\u00fchnerhaut"},"content":{"rendered":"

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Gelbschwanz mit Ponzu und H\u00fchnerhaut<\/h4>\n

Chef Jules Wiringa
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Sie k\u00f6nnen dieses elegante und schmackhafte Amuse-Bouche auch in Ihrer K\u00fcche zu Hause zubereiten!<\/p>\n

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Recently, two of our favorite chefs, Jules Wiringa and Andrea Mattasoglio, visited our farm in Zeeland and whipped up this incredible bite-sized hors d\u2019\u0153uvre of torched Yellowtail belly with ponzu meringue, ponzu jelly, crispy chicken skin, and a lovage emulsion. As you might expect, it was delicious.<\/span><\/p>\n

M\u00f6chten Sie es ausprobieren? Gehen Sie r\u00fcber zu <\/span>Jules' Website<\/span><\/a> f\u00fcr das vollst\u00e4ndige Rezept.<\/span><\/p>\n

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