{"id":7510,"date":"2021-11-05T12:53:34","date_gmt":"2021-11-05T11:53:34","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=7510"},"modified":"2025-11-03T14:34:43","modified_gmt":"2025-11-03T13:34:43","slug":"roze-libamell-sutotokkremmel-es-csicsokas-paszternakos-gratinnal","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/de\/roze-libamell-sutotokkremmel-es-csicsokas-paszternakos-gratinnal\/","title":{"rendered":"Gebratene G\u00e4nsebrust mit K\u00fcrbiscreme und Topinambur-Gratin"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Zutaten:
- G\u00e4nsefilet \u201cA\u201d 300-400 g\/db<\/a>
- K\u00fcrbis-W\u00fcrfel DARTA<\/a>
- Mini-Gratin mit Topinambur und Pastinaken Aviko<\/a>
- Butter 82% der Marke Ammerland 250 g\/St\u00fcck<\/a>
- Sahne Kochtier 20% Debic Original<\/a><\/p>\n\n\n\n

Vorbereitung:
Die Haut der gem\u00e4steten G\u00e4nsebr\u00fcste wird durchgerieben und dann abgeschnitten. Achten Sie darauf, dass Sie nicht durch die Haut bis zum Fleisch schneiden, denn die Hautschicht sch\u00fctzt die G\u00e4nsebr\u00fcste vor dem Austrocknen. Ein paar Tropfen Oliven\u00f6l in die Pfanne geben und die G\u00e4nsebr\u00fcste mit der Hautseite nach unten anbraten.
In seinem eigenen Fett braten. Vor dem Wenden mit Salz und Pfeffer w\u00fcrzen.
Die Temperatur sollte nicht zu hoch sein, da die G\u00e4nsehaut sonst zu schnell br\u00e4unt, aber nicht genug Fett ausgeschmolzen wird.<\/p>\n\n\n\n

Nach etwa 3 Minuten ist die Haut sch\u00f6n gebr\u00e4unt, wenden und auf jeder Seite eine Kruste auflegen.<\/p>\n\n\n\n

Heizen Sie den Ofen auf 180 Grad vor. Unsere gebratenen G\u00e4nsebr\u00fcste mit etwas frischem Thymian und etwas Butter w\u00fcrzen. Im vorgeheizten Backofen 8-10 Minuten backen, bis der Braten gar ist. Nach dem Backen 10-15 Minuten ruhen lassen.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

In dieser Zeit k\u00f6nnen wir unsere Beilagen zubereiten.<\/p>\n\n\n\n

Die K\u00fcrbisw\u00fcrfel f\u00fcr unsere K\u00fcrbiscreme werden zun\u00e4chst bei geringer Hitze geschmolzen. Mit Salz und Pfeffer w\u00fcrzen, dann mit etwas Kochsahne 3-4 Minuten k\u00f6cheln lassen.<\/p>\n\n\n\n

Um die S\u00fc\u00dfe des K\u00fcrbisses auszugleichen, f\u00fcgen Sie etwas Apfelessig hinzu, so dass Sie ihn nicht kochen m\u00fcssen. Mit einem Mixer cremig p\u00fcrieren.  <\/p>\n\n\n\n

Topinambur-Pastinaken-Gratin auf ein mit Backpapier ausgelegtes Backblech legen und im 180\u00b0C hei\u00dfen Ofen 8-10 Minuten goldbraun backen.<\/p>\n\n\n\n

Mit Heidelbeeren und Thymian bestreut servieren. #   <\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Hozz\u00e1val\u00f3k: – Libamellfil\u00e9 “A” 300-400 g\/db– S\u00fct\u0151t\u00f6kkocka DARTA– Mini gratin csics\u00f3k\u00e1val \u00e9s pasztern\u00e1kkal Aviko – Vaj 82% m\u00e1rk\u00e1zott Ammerland 250 g\/db– Tejsz\u00edn f\u0151z\u0151 \u00e1llati 20% Debic Original Elk\u00e9sz\u00edt\u00e9s:Az \u00e1tt\u00f6r\u00f6lgetett h\u00edzott libamellek b\u0151r\u00e9t beirdaljuk. Figyelj\u00fcnk arra, hogy ne v\u00e1gjuk \u00e1t h\u00fasig a b\u0151rt, mert a b\u0151rr\u00e9teg meg\u00f3vja a libamell\u00fcnket a kisz\u00e1rad\u00e1st\u00f3l. P\u00e1r csepp ol\u00edvaolajat \u00f6nt\u00fcnk a<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":7391,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[20],"tags":[],"class_list":["post-7510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptek"],"yoast_head":"\nRoz\u00e9 libamell, s\u00fct\u0151t\u00f6kkr\u00e9mmel \u00e9s csics\u00f3k\u00e1s, pasztern\u00e1kos gratinnal - Matusz-Vad Blog<\/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:\/\/blog.matusz-vad.hu\/de\/roze-libamell-sutotokkremmel-es-csicsokas-paszternakos-gratinnal\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roz\u00e9 libamell, s\u00fct\u0151t\u00f6kkr\u00e9mmel \u00e9s csics\u00f3k\u00e1s, pasztern\u00e1kos gratinnal\" \/>\n<meta property=\"og:description\" content=\"Hozz\u00e1val\u00f3k: – Libamellfil\u00e9 “A” 300-400 g\/db– S\u00fct\u0151t\u00f6kkocka DARTA– Mini gratin csics\u00f3k\u00e1val \u00e9s pasztern\u00e1kkal Aviko – Vaj 82% m\u00e1rk\u00e1zott Ammerland 250 g\/db– Tejsz\u00edn f\u0151z\u0151 \u00e1llati 20% Debic Original Elk\u00e9sz\u00edt\u00e9s:Az \u00e1tt\u00f6r\u00f6lgetett h\u00edzott libamellek b\u0151r\u00e9t beirdaljuk. 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