{"id":9758,"date":"2025-02-07T19:19:20","date_gmt":"2025-02-07T18:19:20","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=9758"},"modified":"2025-02-07T19:19:27","modified_gmt":"2025-02-07T18:19:27","slug":"gelbschwanzfilet-mit-sous-vide-gegartem-fenchel-soja-beurre-blanc-und-suskartoffel","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/de\/rezepte\/gelbschwanzfilet-mit-sous-vide-gegartem-fenchel-soja-beurre-blanc-und-suskartoffel\/","title":{"rendered":"Gelbschwanzfilet mit Sous-vide-gegartem Fenchel, Sojab\u00e9r\u00e9 blanc und S\u00fc\u00dfkartoffel"},"content":{"rendered":"<p>[et_pb_section fb_built=\"1\u2033 _builder_version=\"4.27.4\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=\"{}\" 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=\"4.24.3\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=\"{}\"][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=\"{}\"][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=\"{}\" sticky_enabled=\"0\u2033]<\/p>\n<p>Gelbschwanzfilet mit Sous-vide-gegartem Fenchel, Sojab\u00e9r\u00e9 blanc und S\u00fc\u00dfkartoffel<\/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><\/h5>\n<p><span style=\"font-weight: 400;\">Vom Chefkoch:<\/span><\/p>\n<p>\"Fenchel und Fisch sind im Grunde eine perfekte Kombination. Zusammen mit einer Soja-Beurre blanc und einer seidigen S\u00fc\u00dfkartoffelcreme ist das nicht nur ein Hingucker, sondern auch ein Geschmackserlebnis im Mund!\"<\/p>\n<p><span style=\"font-weight: 400;\">F\u00fcr ca. 4 Personen<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.24.3\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=\"4.27.4\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><span style=\"font-weight: 400;\">F\u00fcr den Sous-vide-gegarten Fenchel<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Fenchelknolle\u00a0<\/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;\">Pfeffer\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salzig\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vakuumbeutel<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vakuumversiegelungsmaschine\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sous-vide-Set<\/span>\u00a0<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">F\u00fcr die Beurre blanc<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 Schalotten\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">120 ml Wei\u00dfwein<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">180 Gramm kalte Butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 Gramm Sojasauce<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">F\u00fcr die S\u00fc\u00dfkartoffelcreme<\/p>\n<p><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 gro\u00dfe S\u00fc\u00dfkartoffeln<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 Gramm Butter\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;\">Vakuumbeutel<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vakuumversiegelungsmaschine\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sous-Video-Set\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<\/span><\/li>\n<\/ul>\n<ul><\/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=\"{}\"][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=\"{}\"]<\/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\" link_text_color=\"#FFFFA9\u2033 ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\"]<\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">F\u00fcr den Sous-vide-gegarten Fenchel<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Den Fenchel putzen und halbieren. Mit einem Spritzer Oliven\u00f6l, einer Prise Salz und etwas Pfeffer in einen Vakuumbeutel geben. Die Fenchelh\u00e4lften vakuumverpacken und bei 85 \u00b0C 1,5 Stunden lang garen. Danach wieder abk\u00fchlen lassen. Aus dem Beutel nehmen und trocken tupfen. Mit einem Gasbrenner leicht anbrennen, um einen sch\u00f6nen Effekt und mehr Geschmack zu erzielen.<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">F\u00fcr die Beurre blanc<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Die Butter in kleine W\u00fcrfel schneiden und wieder in den K\u00fchlschrank stellen. Die Butter muss sch\u00f6n kalt bleiben. Die Schalotten und den Wei\u00dfwein in einen Topf geben und zum Kochen bringen. Auf etwa 1\/3 einkochen lassen, die Mischung abseihen und die abgeseihte Fl\u00fcssigkeit in einem Topf auffangen. Die Sojasauce dazugeben. Dann die Butterklumpen zugeben und mit einem Schneebesen verr\u00fchren. So lange weiterr\u00fchren, bis eine dicke, cremige Sauce entstanden ist. Mit Salz und Pfeffer abschmecken.<\/span>\u00a0<\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">F\u00fcr die S\u00fc\u00dfkartoffelcreme<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Die S\u00fc\u00dfkartoffeln sch\u00e4len und in 1 cm gro\u00dfe W\u00fcrfel schneiden. Mit der Butter, einer Prise Salz und etwas Pfeffer in einen Vakuumbeutel geben. Vakuumversiegeln und 1,5 Stunden bei 85 \u00b0C kochen. Nach dem Garen in einen Messbecher geben und mit einem Stabmixer zu einer glatten Creme verarbeiten. Gegebenenfalls noch etwas Butter hinzuf\u00fcgen, um eine glatte und geschmeidige Creme zu erhalten. Schmecken Sie ab, eventuell m\u00fcssen Sie noch etwas Salz und\/oder Pfeffer hinzuf\u00fcgen.<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">Oberfl\u00e4che<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Den Gelbschwanz in Butter anbraten, bis er gar ist. Dann mit Salz und Pfeffer w\u00fcrzen. Seien Sie wie immer kreativ beim Anrichten Ihres Gerichts. Geben Sie die Sahne auf den Teller neben den ger\u00f6steten Fenchel. Legen Sie den gebratenen Fisch daneben auf den Teller. Gie\u00dfen Sie die Sauce \u00fcber den Fisch. Mit gehackten gesalzenen Erdn\u00fcssen und verschiedener Mikrokresse abschlie\u00dfen.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Gelbschwanzfilet mit Sous-Vide-gegartem Fenchel, Soja-Beurre-Blanc und S\u00fc\u00dfkartoffel Chef Rens Vom Chef: \"Fenchel und Fisch sind im Grunde eine perfekte Kombination. Zusammen mit einer Soja-Beurre blanc und einer seidigen S\u00fc\u00dfkartoffelcreme ist dies nicht nur ein Hingucker, sondern auch ein Geschmackserlebnis im Mund!\" Portionen ~ 4 Zutaten F\u00fcr [...]<\/p>","protected":false},"author":1,"featured_media":9761,"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-9758","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 fillet with sous vide-cooked fennel, soy beurre blanc, and sweet potato - 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\/gelbschwanzfilet-mit-sous-vide-gegartem-fenchel-soja-beurre-blanc-und-suskartoffel\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yellowtail fillet with sous vide-cooked fennel, soy beurre blanc, and sweet potato - 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