{"id":1734,"date":"2024-05-14T19:20:06","date_gmt":"2024-05-14T19:20:06","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1734"},"modified":"2025-04-12T04:47:00","modified_gmt":"2025-04-12T04:47:00","slug":"brezenauflauf-mit-spargel-vinaigrette","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/05\/14\/brezenauflauf-mit-spargel-vinaigrette\/","title":{"rendered":"Brezenauflauf mit Spargel-Vinaigrette"},"content":{"rendered":"
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Gericht <\/span>Brezenauflauf mit Spargel-Vinaigrette<\/span><\/div><\/div>\n <\/div>\n
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Kochutensilien
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  • Soufflef\u00f6rmchen 150 ml Fassungsverm\u00f6gen.<\/span><\/div><\/li><\/ul><\/div>\n

    Zutaten
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    F\u00fcllung<\/h4>
    • 2<\/span> Brezenstangen vom Vortag<\/span><\/li>
    • 4<\/span> Essl\u00f6ffel<\/span> \u00d6l<\/span><\/li>
    • 30<\/span> g<\/span> Butter<\/span><\/li>
    • 60<\/span> g<\/span> Lauch. der weisse Teil<\/span><\/li>
    • 2<\/span> Lauchzwiebeln<\/span><\/li>
    • 60<\/span> g<\/span> Champignons<\/span><\/li>
    • Salz<\/span><\/li>
    • Pfeffer<\/span><\/li><\/ul><\/div>

      Eierguss<\/h4>
      • 100<\/span> ml<\/span> Milch<\/span><\/li>
      • 100<\/span> g<\/span> Sahne<\/span><\/li>
      • 1<\/span> Ei<\/span><\/li>
      • 1<\/span> Eigelb<\/span><\/li>
      • 1<\/span> Prise<\/span> Muskatnussabrieb<\/span><\/li>
      • Salz<\/span><\/li>
      • Pfeffer<\/span><\/li><\/ul><\/div>

        Spargel-Vinaigrette<\/h4>
        • 1<\/span> Schalotte<\/span> gesch\u00e4lt klein gew\u00fcrfelt<\/span><\/li>
        • 250<\/span> g<\/span> weisser Spargel<\/span><\/li>
        • 250<\/span> g<\/span> gr\u00fcner Spargel<\/span><\/li>
        • 20<\/span> g<\/span> Butter<\/span><\/li>
        • 200<\/span> ml<\/span> Gem\u00fcsebr\u00fche<\/span><\/li>
        • 2,5<\/span> Essl\u00f6ffel<\/span> Wei\u00dfweinessig<\/span><\/li>
        • 1<\/span> Teel\u00f6ffel<\/span> scharfer Senf<\/span><\/li>
        • 4<\/span> Essl\u00f6ffel<\/span> Oliven\u00f6l<\/span><\/li>
        • 1<\/span> Essl\u00f6ffel<\/span> Estragonbl\u00e4tter<\/span> frisch grob geschnitten<\/span><\/li>
        • 1<\/span> Prise<\/span> Zucker<\/span><\/li>
        • 1<\/span> Prise<\/span> Muskatnussabrieb<\/span><\/li>
        • Salz<\/span><\/li>
        • Pfeffer<\/span><\/li><\/ul><\/div><\/div>\n

          Anleitungen
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          • F\u00fcr die F\u00fcllung die Brezenstangen in sehr d\u00fcnne Scheiben schneiden und in einer Pfanne im \u00d6l mit wenig Butter von beiden Seiten goldbraun braten. Die Scheiben auf K\u00fcchenpapier abtropfen lassen. Lauch und Lauchzwiebeln putzen, waschen, trockentupfen und in feine Scheiben schneiden. Champignons putzen, nicht waschen, halbieren und in d\u00fcnne Scheiben schneiden. Lauch, Lauchzwiebeln und Champignons in einer Pfanne mit der restlichen Butter bei milder Hitze zwei Minuten anschwitzen, salzen und pfeffern.<\/div><\/li>
          • F\u00fcr den Eierguss Milch, Sahne, Ei und Eigelb gut verr\u00fchren, durch ein Sieb giessen und mit Salz, Pfeffer und Muskatnuss w\u00fcrzen. Backofen auf 160\u00b0C vorheizen.<\/div><\/li>
          • Die Soufflef\u00f6rmchen (ersatzweise Kaffeetassen) leicht mit Butter einfetten. Abwechselnd die Brezenscheiben und die F\u00fcllung einschichten, mit einer Brezenschicht abschliessen. Mit etwas Eierguss begiessen, die F\u00fcllung leicht andr\u00fccken und so viel Guss dazugeben, bis die F\u00fcllung vollst\u00e4ndig bedeckt ist.<\/div><\/li>
          • Die Aufl\u00e4ufe im Ofen etwa f\u00fcnfzehn bis zwanzig Minuten backen. Die fertigen Brezenaufl\u00e4ufe kurz abk\u00fchlen lassen, mit einem Messer vorsichtig vom Rand l\u00f6sen, noch heiss st\u00fcrzen und zu der lauwarmen Spargel-Vinaigrette (siehe unten) anrichten.<\/div><\/li>
          • Spargel-Vinaigrette: Wei\u00dfen Spargel sch\u00e4len, gr\u00fcnen Spargel nur im unteren Drittel sch\u00e4len, holzige Enden entfernen und den Spargel schr\u00e4g in d\u00fcnne Scheiben schneiden. Spargelk\u00f6pfe nur l\u00e4ngs halbieren. Spargel und Schalottenw\u00fcrfel in einer Pfanne bei milder Hitze mit der Butter zwei bis drei Minuten anschwitzen, mit Salz, Pfeffer und Muskatnuss w\u00fcrzen und mit der Br\u00fche abl\u00f6schen. Den Spargel in der Br\u00fche bei milder Hitze bissfest garen. Den Sud durch ein Sieb giessen und auffangen. Spargelsud mit Essig, etwas Salz, Zucker, Senf und \u00d6l mit einem Stabmixer gut verr\u00fchren. Spargelscheiben und Vinaigrette miteinander vermischen, Estragon dazugeben, nochmals abschmecken und kurz marinieren lassen.<\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n\n\n
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            <\/div><\/path><\/g><\/g><\/svg><\/span>
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            Keyword <\/span>Auflauf, Brezel, Spargel<\/span><\/div><\/div>\n
            <\/div>\n<\/div><\/div>\n

             <\/p>\n","protected":false},"excerpt":{"rendered":"

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