{"id":9751,"date":"2025-02-07T19:36:11","date_gmt":"2025-02-07T18:36:11","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=9751"},"modified":"2025-02-10T17:33:12","modified_gmt":"2025-02-10T16:33:12","slug":"gelbschwanz-mit-karotten-pastinaken-puree-zucchini-hollandaise-teriyaki-schaum-macadamia-nusse","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/de\/rezepte\/gelbschwanz-mit-karotten-pastinaken-puree-zucchini-hollandaise-teriyaki-schaum-macadamia-nusse\/","title":{"rendered":"Gelbschwanz mit Karotten- und Pastinakenp\u00fcree, Zucchini, Teriyaki-Hollandaise-Schaum und Macadamian\u00fcssen"},"content":{"rendered":"<p>[et_pb_section fb_built=\"1\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003A\" width=\"100%\" max_width=\"2560px\" module_alignment=\"center\" custom_margin=\"||||false|false\" custom_padding=\"||||false|false\" da_disable_devices=\"off|off|off\" locked=\"off\" global_colors_info=\"{}\" theme_builder_area=\"post_content\" da_is_popup=\"off\" da_exit_intent=\"off\" da_has_close=\"on\" da_alt_close=\"off\" da_dark_close=\"off\" da_not_modal=\"on\" da_is_singular=\"off\" da_with_loader=\"off\" da_has_shadow=\"on\"][et_pb_row column_structure=\"1_2,1_2\u2033 use_custom_gutter=\"on\" gutter_width=\"1\u2033 make_equal=\"on\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" background_color=\"RGBA(0,0,0,0)\" width=\"100%\" max_width=\"2560px\" custom_margin=\"-133px||-101px||false|false\" custom_padding=\"0px||46px||false|false\" border_radii=\"on|10px|10px|10px|10px\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][et_pb_column type=\"1_2\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003A\" custom_padding=\"5%|5%|0px|5%|false|false\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" header_4_font=\"Apoc-Apoc||||||||\" header_4_text_color=\"#DBEFFF\" header_4_line_height=\"1.3em\" header_5_font=\"Apoc-Apoc|100|||||||\" header_5_text_color=\"#DBEFFF\" header_5_line_height=\"1.7em\" header_6_font=\"Apoc-Apoc|100|||||||\" header_6_text_color=\"#DBEFFF\" hover_enabled=\"0\u2033 custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\" theme_builder_area=\"post_content\" sticky_enabled=\"0\u2033]<\/p>\n<h4>Gelbschwanz mit Karotten- und Pastinakenp\u00fcree, Zucchini, Teriyaki-Hollandaise-Schaum und Macadamian\u00fcssen<\/h4>\n<p>&nbsp;<\/p>\n<h5>Chef Rens<br \/><a href=\"https:\/\/www.instagram.com\/chef.rens\/\" 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;\"><\/span><a href=\"https:\/\/www.instagram.com\/mrniland\/\" target=\"_blank\" rel=\"noopener\"><\/a><\/h5>\n<p><span style=\"font-weight: 400;\">Vom Chefkoch:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\"Dieses Rezept ist wirklich ein kulinarischer Wahnsinn, wenn Sie mich fragen. Alle guten Geschmackskombinationen zusammen mit dem sch\u00f6nen gebratenen Gelbschwanz! Die Sous-Vide-gegarten Karotten sind voller Geschmack, weil sie nicht in Wasser gekocht werden, was einen gro\u00dfen Geschmacksverlust verursacht.\"<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">F\u00fcr ca. 2 Personen<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.24.3\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" locked=\"off\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"]<\/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=\"4.27.3\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=\"{}\" theme_builder_area=\"post_content\"]<\/p>\n<ul>\n<li aria-level=\"1\"><span style=\"font-weight: 400;\"><\/span><\/li>\n<li aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">F\u00fcr den Teriyaki-Schaum mit Hollandaise<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">225 g geschmolzene Butter (warm\/hei\u00df)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 Eigelb\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 Gramm Teriyaki-Glasur\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">20 Gramm Aceto-Balsamico-Essig\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salz und Pfeffer nach Geschmack<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Essl\u00f6ffel hei\u00dfes Wasser\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Stabmixer\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Messbecher\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kidde (Siphon)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 oder 2 Schlagsahne-Muster<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<\/li>\n<li aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">F\u00fcr die Pastinakencreme\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 sch\u00f6ne gro\u00dfe Pastinaken\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kochsahne\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salz und Pfeffer\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Stabmixer\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kochtopf<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Messbecher<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<\/li>\n<li aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">F\u00fcr die Karotten<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Bund M\u00f6hren<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oliven\u00f6l\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salz und Pfeffer\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vakuumversiegelungsger\u00e4t\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vakuumbeutel\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sous-Videostick<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<\/li>\n<li aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">Andere Beilagen<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Seite Gelbschwanz\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Zucchini\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 Gramm Butter\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Gesalzene Macadamian\u00fcsse<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Feldsalat<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Teriyaki-Glasur<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003A\" custom_padding=\"5%|5%|0px|5%|false|false\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][et_pb_text ol_position=\"outside\" _builder_version=\"4.16\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" locked=\"off\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"]<\/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=\"4.27.4\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" header_4_font=\"Apoc-Apoc||||||||\" header_4_text_color=\"#DBEFFF\" header_4_line_height=\"1.3em\" header_5_font=\"Apoc-Apoc|100|||||||\" header_5_text_color=\"#DBEFFF\" header_5_line_height=\"1.7em\" header_6_font=\"Apoc-Apoc|100|||||||\" header_6_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight: 400\u2033 locked=\"off\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"]<\/p>\n<p><b><br \/><\/b><strong>F\u00fcr den Teriyaki-Schaum mit Hollandaise<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Wiegen Sie alle Zutaten ab und geben Sie sie in einen Messbecher, au\u00dfer der geschmolzenen Butter und dem hei\u00dfen Wasser. Alles mit einem Stabmixer vermengen. Das Wasser hinzuf\u00fcgen und gut vermischen.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Dann langsam die warme, geschmolzene Butter hinzugeben und dabei mit dem Stabmixer gut verr\u00fchren. Die Sauce wird durch die warme Butter und die Eigelbe eindicken. Diese Sauce in eine Kidde geben. Ich habe die kleinste Gr\u00f6\u00dfe und bel\u00fcfte sie mit 1 Patrone. Wenn du jetzt eine gr\u00f6\u00dfere Kidde hast, nimm 2. Gut sch\u00fctteln und der Schaum ist gebrauchsfertig. Du kannst den Schaum auch im Voraus zubereiten. Stellen Sie die Kidde dann in den K\u00fchlschrank und erw\u00e4rmen Sie sie in einem warmen Bad. Einfach gut sch\u00fctteln und du kannst ihn wieder verwenden.<\/span><\/p>\n<h4><\/h4>\n<p><strong>F\u00fcr die Pastinakencreme\u00a0<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Die Pastinaken sch\u00e4len und in etwa 1 cm gro\u00dfe St\u00fccke schneiden.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Das Ganze in einen Kochtopf geben und mit Kochsahne und Wasser bedecken. Ich verwende immer die H\u00e4lfte der Kochsahne und die H\u00e4lfte des Wassers.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Die Pastinaken kochen, bis sie vollst\u00e4ndig gar sind. Dann abgie\u00dfen und einen Teil der Kochfl\u00fcssigkeit auffangen. Diese k\u00f6nnen Sie bei Bedarf sp\u00e4ter verwenden. Geben Sie die gekochten Pastinaken in einen Messbecher und p\u00fcrieren Sie sie mit einem Stabmixer, bis sie ganz glatt sind. Wenn das P\u00fcree noch zu dick ist, etwas Kochfl\u00fcssigkeit verwenden, um das P\u00fcree sch\u00f6n glatt und d\u00fcnn zu machen.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Mit Salz und Pfeffer w\u00fcrzen.<\/span><\/p>\n<h4><\/h4>\n<p><strong>F\u00fcr die Karotten<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Den Sous-Vide-Stick auf 85\u00b0C einstellen. Die M\u00f6hren sch\u00e4len und die gr\u00fcnen Teile abschneiden. Ich lasse gerne ein wenig Platz f\u00fcr die Farbe, etwa 1 cm. Die Karotten mit einem Schuss Oliven\u00f6l, Salz und Pfeffer in einen Vakuumbeutel geben. Die Karotten vakuumieren\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">H\u00e4ngen Sie sie 1,5 Stunden lang in das Wasserbad. Dann in kaltem Wasser abk\u00fchlen. Vor der Verwendung in etwas Butter erw\u00e4rmen.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><br \/><\/span><strong>Andere Beilagen<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Schneiden Sie von einer Zucchini 3 cm lange Streifen ab. Entfernen Sie den Samenrahmen.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Diese von allen Seiten goldbraun braten und in Butter garen. Gesalzene Macadamian\u00fcsse hacken. Ein wenig Chuka-Wagame (Seetang-Salat). Etwas Teriyaki-Glasur zum Garnieren. Feldsalat zum Garnieren.<\/span><\/p>\n<h4><\/h4>\n<p><strong>Aufbau der Tafel<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Oliven\u00f6l in einer Pfanne erhitzen und das Gelbschwanzfilet anbraten. Wenn die Haut knusprig ist, wenden und ein St\u00fcckchen Butter dazugeben. Mit Salz und Pfeffer w\u00fcrzen. Seien Sie besonders kreativ beim Anrichten Ihres Tellers. Ich verrate Ihnen, wie ich es gemacht habe: Ich gebe eine Quenelle Pastinakenp\u00fcree auf den Teller und lege ein wenig Seetang-Salat daneben. Geben Sie auch die Karotten und Zucchini dazu. Den gebratenen Fisch in die Mitte des Tellers legen.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Den Schaum aus der Niere \u00fcber das Fischfilet gie\u00dfen und die gehackten Macadamian\u00fcsse dar\u00fcber streuen. Noch etwas Teriyaki-Glasur \u00fcber das Ganze tr\u00e4ufeln und mit dem Salat abschlie\u00dfen.<\/span><\/p>\n<h4>\n<\/h4>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" link_text_color=\"#FFFFA9\u2033 ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\" theme_builder_area=\"post_content\"][\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Gelbschwanz mit Karotten- und Pastinakenp\u00fcree, Zucchini, Teriyaki-Schaum mit Hollandaise und Macadamian\u00fcssen Chefkoch Rens: \"Dieses Rezept ist wirklich ein kulinarischer Wahnsinn, wenn Sie mich fragen. Alle guten Geschmackskombinationen zusammen mit dem sch\u00f6nen gebratenen Gelbschwanz! Die Sous-Vide-gegarten Karotten sind voller Geschmack, weil sie nicht in Wasser gekocht werden, was eine [...]<\/p>","protected":false},"author":1,"featured_media":9742,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","content-type":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-9751","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>Yellowtail with carrot, parsnip puree, zucchini, hollandaise teriyaki foam, macadamia nuts - 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\/gelbschwanz-mit-karotten-pastinaken-puree-zucchini-hollandaise-teriyaki-schaum-macadamia-nusse\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yellowtail with carrot, parsnip puree, zucchini, hollandaise teriyaki foam, macadamia nuts - 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