{"id":1852,"date":"2022-10-06T14:11:08","date_gmt":"2022-10-06T13:11:08","guid":{"rendered":"https:\/\/qimiq.lightcyde\/?page_id=1852"},"modified":"2023-07-20T14:42:38","modified_gmt":"2023-07-20T13:42:38","slug":"truite-de-riviere-et-truite-saumonee-poivree-de-karl-et-rudi-obauer","status":"publish","type":"page","link":"https:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/truite-de-riviere-et-truite-saumonee-poivree-de-karl-et-rudi-obauer\/","title":{"rendered":"Truite de rivi\u00e8re et truite saumon\u00e9e poivr\u00e9e de Karl et Rudi Obauer"},"content":{"rendered":"
\n \n \n \"CR\n <\/picture>\n \n
\n \n

Truite de rivi\u00e8re et truite saumon\u00e9e poivr\u00e9e de Karl et Rudi Obauer<\/h2>\n \n
<\/div>\n\n

Pour les Nespresso Gourmet Weeks, les g\u00e9nies Karl et Rudi Obauer ont concoct\u00e9 une recette sensationnelle avec QimiQ. Ils servent avec la truite de rivi\u00e8re et la truite saumon\u00e9e au poivre une pur\u00e9e d'anchois et l'assaisonnent avec du cresson de fontaine frais et du caviar de truite. Peu de gens peuvent faire encore mieux que ce qui est simple, Karl et Rudi Obauer sont de v\u00e9ritables ma\u00eetres en la mati\u00e8re !<\/p>\n<\/div>\n \n

<\/div>\n\n D\u00e9couvrez la recette dans notre base de donn\u00e9es de recettes<\/a>\n <\/div>\n<\/div>\n\n<\/section>\n\n
\n

Ingr\u00e9dients pour 10 portions (2 litres de bouillon de force)<\/h3>\n\n \n \"Vache\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
\n

Pour la p\u00e2te \u00e0 nouilles<\/strong><\/p>\n

    \n
  • 500 g de farine<\/li>\n
  • 4 \u0153uf(s)<\/li>\n
  • 2 cuill\u00e8res \u00e0 soupe d'huile d'olive<\/li>\n
  • Sel<\/li>\n<\/ul>\n<\/div>\n

    Pour la farce<\/strong><\/p>\n

      \n
    • 250 g de base de sauce QimiQ<\/li>\n
    • 100 g d'\u00e9chalote(s) finement cisel\u00e9e(s)<\/li>\n
    • 1 gousse(s) d'ail, finement hach\u00e9e(s)<\/li>\n
    • 60 g de beurre<\/li>\n
    • 250 g d'\u00e9pinards en branches<\/li>\n
    • 150 g de fromage blanc 20 % de mati\u00e8re grasse<\/li>\n
    • Sel<\/li>\n
    • poivre noir, fra\u00eechement moulu<\/li>\n
    • Noix de muscade, moulue<\/li>\n<\/ul>\n<\/div>\n <\/div>\n\n<\/section>\n\n
      \n

      Pr\u00e9paration<\/h3>\n\n \n \"Vache\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
      \n
        \n
      1. Pour la p\u00e2te \u00e0 p\u00e2tes :<\/strong>\u00a0<\/span>P\u00e9trir tous les ingr\u00e9dients ensemble pour obtenir une p\u00e2te lisse. Couvrir et laisser reposer une heure au r\u00e9frig\u00e9rateur.<\/li>\n
      2. Pour la farce :<\/strong>\u00a0<\/span>Faire sauter les \u00e9chalotes et l'ail dans le beurre.<\/li>\n
      3. Blanchir les \u00e9pinards en branches, bien les essorer et les hacher finement.<\/li>\n
      4. Bien m\u00e9langer les feuilles d'\u00e9pinards, les \u00e9chalotes et l'ail avec la base de sauce QimiQ et le topfen et assaisonner avec du sel, du poivre et de la noix de muscade.<\/li>\n
      5. Etalez la p\u00e2te \u00e0 p\u00e2tes en fines bandes et r\u00e9partissez une partie de la farce dessus. Replier la p\u00e2te et d\u00e9couper des raviolis.<\/li>\n
      6. Faire l\u00e9g\u00e8rement mijoter les raviolis dans de l'eau sal\u00e9e pendant environ 5 minutes, les retirer et les servir avec le bouillon de force.<\/li>\n<\/ol>\n<\/div>\n <\/div>\n\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1759,"parent":682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"class_list":["post-1852","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nBachforelle und Pfefferlachsforelle von Karl und Rudi Obauer - 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