{"id":64523,"date":"2025-04-23T12:17:06","date_gmt":"2025-04-23T12:17:06","guid":{"rendered":"https:\/\/strange-jennings.213-136-85-46.plesk.page\/taloa-mit-foie-gras-und-schwarzkirschkompott\/"},"modified":"2026-03-26T22:25:08","modified_gmt":"2026-03-26T22:25:08","slug":"taloa-mit-foie-gras-und-schwarzkirschkompott","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/de\/taloa-mit-foie-gras-und-schwarzkirschkompott\/","title":{"rendered":"Taloa mit Foie Gras und Schwarzkirschkompott"},"content":{"rendered":"\n<p><strong>Der baskische Geist in einem Mund voller Sonnenschein, der Taloa<\/strong><\/p>\n\n<p>Stellen Sie sich eine warme, weiche und goldene Galette vor, garniert mit cremigem Foie Gras und einem leicht s\u00e4uerlichen schwarzen Kirschkompott&#8230; Dieses Tasoa, auf gourmetische Weise wiederbesucht, ist eine Ode an das Baskenland, perfekt f\u00fcr ein Sommeressen auf der Terrasse oder ein schickes und entspanntes Abendessen. Ein Bissen, und all die S\u00fc\u00dfe des S\u00fcdwestens ist auf den Tisch eingeladen. <\/p>\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"982\" height=\"710\" src=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929.png\" alt=\"\" class=\"wp-image-55933\" srcset=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929.png 982w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929-300x217.png 300w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929-768x555.png 768w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929-600x434.png 600w\" sizes=\"(max-width: 982px) 100vw, 982px\" \/><\/figure>\n\n<h2 class=\"wp-block-heading\" id=\"h-ingredients\">Zutaten<\/h2>\n\n<h4 class=\"wp-block-heading\">F\u00fcr <em>das Taloak<\/em> (4 Laibe):<\/h4>\n\n<ul class=\"wp-block-list\">\n<li>250 g Maismehl (keine Polenta!)<\/li>\n\n\n\n<li>100 g Weizenmehl<\/li>\n\n\n\n<li>1 Prise Salz<\/li>\n\n\n\n<li>Etwa 200 ml warmes Wasser<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\">Garnitur:<\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>120 bis 160 g Foie Gras  <\/strong><\/li>\n\n\n\n<li>150 g schwarze Kirschen (frisch, gefroren oder im Glas)<\/li>\n\n\n\n<li>1 EL Balsamico-Essig <\/li>\n\n\n\n<li>1 EL Honig. <\/li>\n\n\n\n<li>Ein Kn\u00e4uel Butter<\/li>\n\n\n\n<li>Fleur de sel, frisch gemahlene Pfeffer<\/li>\n<\/ul>\n\n<figure class=\"wp-block-image size-full is-resized\"><a href=\"https:\/\/relaisgourmet.com\/produit\/foie-gras-nature\/\"><img decoding=\"async\" width=\"682\" height=\"673\" src=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347.png\" alt=\"\" class=\"wp-image-55912\" style=\"width:102px;height:auto\" srcset=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347.png 682w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347-100x100.png 100w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347-300x296.png 300w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347-600x592.png 600w\" sizes=\"(max-width: 682px) 100vw, 682px\" \/><\/a><\/figure>\n\n<p><strong>F\u00fcr einen au\u00dfergew\u00f6hnlichen Geschmack w\u00e4hlen<a href=\"https:\/\/relaisgourmet.com\/produit\/foie-gras-nature\/\"> <em>Sie das handwerkliche Foie<\/em><\/a> Gras von Relais Gourmet<\/strong><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<h2 class=\"wp-block-heading\" id=\"h-preparation\">Zubereitung<\/h2>\n\n<h4 class=\"wp-block-heading\"><strong>1. Schwarzkirschkompott:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Schmelze in einem Topf einen Haufen Butter.<\/li>\n\n\n\n<li>F\u00fcge die Kirschen, Honig und Balsamico-Essig hinzu.<\/li>\n\n\n\n<li>Lassen Sie sie bei niedriger Hitze 15 bis 20 Minuten schmoren, bis die Textur reduziert und leicht sirupartig ist.<\/li>\n\n\n\n<li>Pfeffer, dann beiseitelegen.<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>2. Bereite das Taloak vor:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Mischen Sie Mehl und Salz in einer Sch\u00fcssel.<\/li>\n\n\n\n<li>Gie\u00dfe das warme Wasser St\u00fcck f\u00fcr St\u00fcck hinein, bis der Teig weich ist.<\/li>\n\n\n\n<li>Ruhe 10 Minuten aus, dann in 4 B\u00e4llchen aufteilen.<\/li>\n\n\n\n<li>Rolle jede Kugel zu einem d\u00fcnnen Patty aus und backe sie trocken, 2\u20133 Minuten pro Seite, in einer hei\u00dfen Pfanne.<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>3. Foie gras:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>Halbgekocht<\/strong> : In sch\u00f6ne Scheiben geschnitten.<\/li>\n\n\n\n<li><strong>Roh<\/strong> anbraten: Sie pro Seite 30 Sekunden trocken anbraten und dann auf K\u00fcchenpapier legen.<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>4. Montage:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Auf jede hei\u00dfe Galette streiche einen sch\u00f6nen L\u00f6ffel Kompott.<\/li>\n\n\n\n<li>Leg eine Scheibe Foie Gras hin.<\/li>\n\n\n\n<li>Beenden Sie mit einer Prise Fleur-de-sel und einer Umdrehung der Pfefferm\u00fchle.<\/li>\n<\/ul>\n\n<p><\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-twist-creatif\"><strong>Kreative Wendung:<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>F\u00fcge ein paar Rucola-Sprossen oder einen Hauch von baskischer S\u00fc\u00dfpfefferp\u00fcree hinzu.<\/li>\n\n\n\n<li>F\u00fcr einen schicken Aperitif rollen Sie sie wie Mini-Wraps zusammen, um mit den Fingerspitzen daran zu knabbern.<\/li>\n<\/ul>\n\n<p><\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-tu-as-aime-cette-alliance-sucree-salee\">Hat dir diese s\u00fc\u00df-herzhafte Kombination gefallen?<\/h2>\n\n<p><strong>Entdecken Sie noch <a href=\"https:\/\/relaisgourmet.com\/recettes-de-foies-gras\/\">mehr sonnige, genussvolle und gewagte Rezepte<\/a> in unserer kompletten Kollektion!<\/strong> <\/p>\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Der baskische Geist in einem Mund voller Sonnenschein, der Taloa Stellen Sie [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":64525,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2171,2182],"tags":[],"class_list":["post-64523","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-rezepte"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Taloa mit Foie Gras und Schwarzkirschkompott &#8211; Relais Gourmet<\/title>\n<meta name=\"description\" content=\"Der baskische Geist in einem Mund voller Sonnenschein, der Taloa Stellen Sie sich eine warme, weiche und goldene Galette vor, garniert mit 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