{"id":36333,"date":"2020-11-17T23:45:41","date_gmt":"2020-11-17T22:45:41","guid":{"rendered":"https:\/\/pascaljolivet.com\/?p=36333"},"modified":"2020-11-17T23:45:41","modified_gmt":"2020-11-17T22:45:41","slug":"einfuhrung-des-rezepts-von-kiyomi-mikuni-dem-besitzer-und-kuchenchef-des-hotels-de-mikuni","status":"publish","type":"post","link":"https:\/\/pascaljolivet.com\/de\/introducing-the-recipe-by-kiyomi-mikuni-the-owner-and-chef-of-hotel-de-mikuni\/","title":{"rendered":"Wir stellen das Rezept von Kiyomi Mikuni vor, dem Besitzer und K\u00fcchenchef des \u201eHotel de Mikuni\u201c"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" title=\"#171\u300e\u9bad\u306e\u30b9\u30c6\u30fc\u30ad\u3001\u67da\u5b50\u30bd\u30fc\u30b9\u300f\u300cYU ZU\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/h64ueSXz6sU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p>\u201eLachssteak, Yuzu-Sauce\u201c<\/p>\n<h3>Zutaten<\/h3>\n<ul>\n<li>2 Scheiben Lachs<\/li>\n<li>1 Yuzu<\/li>\n<li>1 Essl\u00f6ffel Honig<\/li>\n<li>40 g + 30 g ungesalzene Butter<\/li>\n<li>Mehl<\/li>\n<li>Salz<\/li>\n<li>Pfeffer<\/li>\n<\/ul>\n<h3><\/h3>\n<h3>Vorbereitung<\/h3>\n<p>1. Lachs wird mit Salz und Pfeffer gew\u00fcrzt und mit Mehl bestreut. Die Yuzu mit der Haut in Scheiben schneiden.<br \/>\n2. 20 g Butter in einer Pfanne erhitzen und die Schale ausbacken. Sobald die Schale knusprig ist, 20 g Butter und Yuzu hinzuf\u00fcgen und anbraten. Auf einem Teller servieren.<br \/>\n3. Honig in die Pfanne geben, einkochen und mit Butter (30 g) binden.<\/p>\n<p>&nbsp;<\/p>\n<h3>Wein<\/h3>\n<p>Pouilly Fume Pascal Jolivet<br \/>\nFrankreich Loire-Region<\/p>","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; \u201eLachssteak, Yuzu-Sauce\u201c Zutaten 2 Scheiben Lachs 1 Yuzu 1 Essl\u00f6ffel Honig 40 g + 30 g ungesalzene Butter Mehl Salz Pfeffer Zubereitung 1. Den Lachs mit Salz und Pfeffer w\u00fcrzen und mit Mehl best\u00e4uben. Die Yuzu mit der Haut in Scheiben schneiden. 2. Butter (20 g) in einer Pfanne erhitzen und von der Haut aus backen. Wenn die\u2026<\/p>","protected":false},"author":2,"featured_media":36334,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","inline_featured_image":false,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-36333","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-revue-de-presse"],"acf":[],"_links":{"self":[{"href":"https:\/\/pascaljolivet.com\/de\/wp-json\/wp\/v2\/posts\/36333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pascaljolivet.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pascaljolivet.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pascaljolivet.com\/de\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pascaljolivet.com\/de\/wp-json\/wp\/v2\/comments?post=36333"}],"version-history":[{"count":0,"href":"https:\/\/pascaljolivet.com\/de\/wp-json\/wp\/v2\/posts\/36333\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pascaljolivet.com\/de\/wp-json\/wp\/v2\/media\/36334"}],"wp:attachment":[{"href":"https:\/\/pascaljolivet.com\/de\/wp-json\/wp\/v2\/media?parent=36333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pascaljolivet.com\/de\/wp-json\/wp\/v2\/categories?post=36333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pascaljolivet.com\/de\/wp-json\/wp\/v2\/tags?post=36333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}