{"id":8066,"date":"2024-02-15T16:38:18","date_gmt":"2024-02-15T15:38:18","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=8066"},"modified":"2024-08-05T09:27:43","modified_gmt":"2024-08-05T07:27:43","slug":"geraucherte-hollandische-gelbschwanzlende-mit-dashi-gelee-fenchelconfit-und-blutorange","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/de\/rezepte\/geraucherte-hollandische-gelbschwanzlende-mit-dashi-gelee-fenchelconfit-und-blutorange\/","title":{"rendered":"Ger\u00e4ucherte Gelbschwanz-Bodenlende mit Dashi Gelee, Fenchelkonfit und Blutorange"},"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>Ger\u00e4ucherte Gelbschwanz-Bodenlende mit Dashi Gelee, Fenchelkonfit und Blutorange<\/h4>\n<h5>Chefkoch <span style=\"font-weight: 400;\">\u00a0Nicolas Sintes<\/span><br \/>\n<a href=\"https:\/\/www.instagram.com\/nicolassintes\/\" 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><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><strong>Vom Chefkoch:<\/strong><\/h5>\n<p><span style=\"font-weight: 400;\">\"F\u00fcr dieses Rezept habe ich das untere Lendenst\u00fcck gew\u00e4hlt und ger\u00e4uchert. Zart und fest, mit einer butterartigen Textur, ist der Gelbschwanzbauch reichhaltig und fett. Um den Geschmack und die Textur des Fisches auszugleichen, sorgen die S\u00e4ure der Blutorangen und die Frische des Fenchels f\u00fcr eine leichte Vorspeise.\"<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">F\u00fcr 1 - 2 Personen<\/span><\/p>\n<p>&nbsp;[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.23.1\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>Zutaten <\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.23.1\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" global_colors_info=\"{}\"]<\/p>\n<p><strong>F\u00fcr den Fisch:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Unterlendenst\u00fcck vom Gelbschwanz<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">200 g \/ \u00be Tasse Salz<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 g \/ \u2154 Tasse Zucker<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Blutorangenschale<\/span><\/li>\n<\/ul>\n<p><strong>F\u00fcr das Dashi-Gelee:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">F\u00fcr das Dashi-Gelee:<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g \/ 1 \u00be Tassen Fenchel<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g \/ 1 \u00be Tassen Staudensellerie<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g \/ 1 \u00be Tassen Zwiebel 50 g Zwiebel<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Knoblauchzehe<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g \/ \u00bc Tasse Wasser<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">30 g \/ 4 Tassen trockene Bonitoflocken<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 g \/ 1 TL Agar<\/span><\/li>\n<\/ul>\n<p><strong>F\u00fcr die Garnierung:<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Blutorange<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Fenchel<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">40 g \/ 1 ml Oliven\u00f6l<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Bund Dill<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">etwas Meerfenchel<\/span><\/li>\n<\/ul>\n<\/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=\"4.22.2\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<p><b><\/b><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<p><b>F\u00fcr den Fisch:<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Den Fisch herausheben und den Thunfischbauch f\u00fcr dieses Rezept aufbewahren. Alle anderen Teile des Fisches nat\u00fcrlich f\u00fcr andere Rezepte aufbewahren. Die Mischung aus Salz, Zucker und Orangenschale vorbereiten, um den Gelbschwanzbauch 20 Minuten lang mit Salz zu bestreuen. Sobald der Fisch mit Salz mariniert ist, sp\u00fclen Sie ihn gr\u00fcndlich ab. Anschlie\u00dfend den Fisch mit einer R\u00e4ucherpistole 10 Minuten lang r\u00e4uchern. Vor dem Servieren in d\u00fcnne Scheiben schneiden.\u00a0<\/span><\/p>\n<p><\/p>\n<p><b>F\u00fcr das Dashi:<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Den Kopf in zwei H\u00e4lften schneiden und mit dem Wasser, der gehackten Garnitur und den Bonitoflocken in eine mittelgro\u00dfe Pfanne geben. Bei schwacher Hitze 20 Minuten lang kochen. In ein Sieb geben und den Agar einr\u00fchren, 2 Minuten kochen lassen. Etwas Br\u00fche auf den Teller geben und das Gelee im K\u00fchlschrank aush\u00e4rten lassen.\u00a0<\/span><\/p>\n<p><\/p>\n<p><b>F\u00fcr die Garnierung:<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Die Orangenfilets herausnehmen und die Reste auspressen, um den Saft zu gewinnen. Mit Oliven\u00f6l zu einer Vinaigrette verr\u00fchren. Den Fenchel in kleine Viertel schneiden, zuerst in Salzwasser blanchieren, um die Farbe einzustellen, und dann in die Essigmarinade geben. Die Dillzweige herausnehmen.\u00a0<\/span><\/p>\n<p><\/p>\n<p><b>Zum Anrichten des Tellers:<\/b><span style=\"font-weight: 400;\">:\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Den ger\u00e4ucherten Fisch auf dem zarten Dashi-Gelee anrichten und mit der Garnitur und der Vinaigrette abrunden.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Zart und fest mit einer butterartigen Textur, ist der Gelbschwanzbauch aus der Unterschale reichhaltig und fett. Um den Geschmack und die Textur des Fisches auszugleichen, sorgen die S\u00e4ure von Blutorangen und die Frische von Fenchel f\u00fcr eine leichte Vorspeise.<\/p>","protected":false},"author":3,"featured_media":8800,"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-8066","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>Smoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - 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\/geraucherte-hollandische-gelbschwanzlende-mit-dashi-gelee-fenchelconfit-und-blutorange\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - The Kingfish Company\" \/>\n<meta property=\"og:description\" content=\"Delicate and firm with a buttery texture, the bottom-loin yellowtail belly is rich and fatty. 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