{"id":17151,"date":"2025-11-04T21:25:32","date_gmt":"2025-11-04T19:25:32","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&#038;p=17151"},"modified":"2026-09-28T14:42:08","modified_gmt":"2026-09-28T12:42:08","slug":"confit-egg-yolks-and-baked-potatoes-with-mustard-seeds-and-hazelnuts","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/de\/sich-inspirieren-lassen\/confit-egg-yolks-and-baked-potatoes-with-mustard-seeds-and-hazelnuts\/","title":{"rendered":"Konfiertes Eigelb und gebackene Kartoffeln mit Senfk\u00f6rnern und Haseln\u00fcssen"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Ein zartes und elegantes Gericht mit weichen konfierten Eigelben, knusprigen gebackenen Kartoffeln, eingelegten Senfk\u00f6rnern und ger\u00f6steten Haseln\u00fcssen. Chefk\u00f6chin Luna Byrsting vereint reichhaltige Texturen und helle Aromen auf einem raffinierten Teller, der Cremigkeit, S\u00e4ure und warme nussige Noten ausbalanciert \u2013 ein wahres Schauspiel moderner nordischer Kochkunst.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<!-- nc-rendered-recipe-fallback-start -->\n<style>body.single-inspirations .elementor-widget-shortcode{display:none!important}.nc-recipe-fallback{margin:24px 0 34px}.nc-recipe-fallback .nc-recipe-notes{margin:18px 0 8px;font-family:Inter,sans-serif;font-size:15px;line-height:1.6;color:#2d2d2d}.nc-rendered-related-products{margin:34px 0 10px}.nc-rendered-related-products .related-products-heading{font-family:Inter,sans-serif;font-size:24px;text-align:center;font-weight:600;margin:0 auto 20px;color:#2D2D2D}@media(max-width:768px){.nc-rendered-related-products .related-products-heading{font-size:20px}}<\/style>\n<div class=\"nc-recipe-fallback\">\n<div class=\"recipes-container nc-rendered-recipes\"><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">Konfierte Eigelbe und Ofenkartoffeln<\/h3><h4 class=\"ingredients-label\">Inhaltsstoffe<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">Kartoffeln<\/li><li class=\"ingredient-item\">Butter<\/li><li class=\"ingredient-item\">Senfk\u00f6rner<\/li><li class=\"ingredient-item\">Knoblauch<\/li><li class=\"ingredient-item\">Thymian<\/li><li class=\"ingredient-item\">Schnittlauch<\/li><li class=\"ingredient-item\">Sauerampfer<\/li><li class=\"ingredient-item\">Creme<\/li><li class=\"ingredient-item\">Eigelb<\/li><li class=\"ingredient-item\">Zitrone<\/li><li class=\"ingredient-item\">Haseln\u00fcsse<\/li><li class=\"ingredient-item\">\u00d6l<\/li><li class=\"ingredient-item\">Essig<\/li><li class=\"ingredient-item\">Wei\u00dfwein<\/li><li class=\"ingredient-item\">Zucker<\/li><li class=\"ingredient-item\">Salz\/Pfeffer<\/li><li class=\"ingredient-item\">Creme fraiche 38% (oder durch saure Sahne ersetzen)<\/li><\/ul><h4 class=\"instructions-label\">Anweisungen<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Eigelb confieren:<br>Das Sous-Vide-Ger\u00e4t oder einen digitalen Tauchthermostaten auf 65 \u00b0C (149 \u00b0F) einstellen. Die Eigelbe in einen verschlie\u00dfbaren Beutel geben und 2 Stunden lang kochen.<\/p><\/li><li class=\"instruction-step\"><p>Die \u00e4u\u00dfere Membran der konfierten Eigelbe entfernen. Die Eigelbe verr\u00fchren und mit Salz und Zitronenschale abschmecken. Die Mischung in einen Spritzbeutel f\u00fcllen.<\/p><\/li><li class=\"instruction-step\"><p>Bereiten Sie die Haseln\u00fcsse vor:<br>Die Haseln\u00fcsse halbieren und in Butter goldgelb r\u00f6sten.<\/p><\/li><li class=\"instruction-step\"><p>Bereiten Sie die Einlegefl\u00fcssigkeit zu:<br>Essig, Wei\u00dfwein, Zucker, Wasser, Thymian und Pfefferk\u00f6rner in einen Topf geben und zum Kochen bringen. Nach dem Aufkochen die Mischung abseihen. Die Senfk\u00f6rner hinzuf\u00fcgen und weitere 5-10 Minuten kochen lassen. In ein Gef\u00e4\u00df umf\u00fcllen und abk\u00fchlen lassen.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Backkartoffeln vorbereiten:<br>Die Kartoffeln mit einer Mandoline in 1-2 mm dicke Scheiben schneiden. Die Scheiben in lange Rechtecke schneiden und mit K\u00fcchengarn zusammenbinden. Im Backofen bei 180 \u00b0C etwa 20 Minuten backen und mit Butter, Thymian und Knoblauch abschmecken.<\/p><\/li><li class=\"instruction-step\"><p>Verw\u00fcrfeln Sie die \u00fcbrige Kartoffel klein (Brunoise) und blanchieren Sie sie in kochendem Wasser.<\/p><\/li><li class=\"instruction-step\"><p>Nachdem die Kartoffeln gebacken sind, in \u00d6l mit Knoblauch, Thymian und zus\u00e4tzlicher Butter anbraten.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Bereiten Sie die Blanquette-Sauce zu:<br>Die Sahne erhitzen, bis sie kurz vor dem Siedepunkt ist. Die Butter in einer separaten Pfanne schmelzen. Die Eigelbe, Cr\u00e8me fra\u00eeche, Salz und Zitronensaft mit einem P\u00fcrierstab vermischen. Langsam die geschmolzene Butter und dann die erhitzte Sahne in die Eigelbmischung gie\u00dfen.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Gie\u00dfen Sie die Blanquette-Sauce zur\u00fcck in den Topf und kochen Sie sie unter st\u00e4ndigem R\u00fchren, bis sie 82 \u00b0C erreicht.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Zum Schluss fein gehackten Schnittlauch und Sauerampfer unter die Sauce mischen.<\/p><\/li><\/ol><\/div><\/div>\n<div class=\"nc-recipe-notes\"><h4 data-start=\"148\" data-end=\"164\"><strong data-start=\"153\" data-end=\"164\">Servieren<\/strong><\/h4>\r\n<p data-start=\"166\" data-end=\"401\">Die gebackenen Kartoffeln mit der vorbereiteten Sauce anrichten, mit den Haseln\u00fcssen und den konfierten Eigelben aus der T\u00fcte garnieren. Nach Belieben die mit Senfk\u00f6rnern versetzte Beizfl\u00fcssigkeit dar\u00fcber tr\u00e4ufeln. Genie\u00dfen Sie dieses delikate und schmackhafte Gericht!<\/p>\r\n\r\n<h4 data-start=\"403\" data-end=\"421\"><strong data-start=\"408\" data-end=\"419\">Von Chefkoch<\/strong><\/h4>\r\n<p data-start=\"422\" data-end=\"458\" data-is-last-node=\"\" data-is-only-node=\"\">Von Chefkoch\u00a0<a href=\"https:\/\/www.instagram.com\/lbyrsting\">Luna Byrsting<\/a><br data-start=\"440\" data-end=\"443\" \/>Koch bei\u00a0<a href=\"https:\/\/www.instagram.com\/treetop_restauranten\">Baumkrone<\/a><\/p><\/div>\n<\/div>\n<!-- nc-rendered-recipe-fallback-end -->","protected":false},"featured_media":5738,"parent":0,"template":"","meta":{"_acf_changed":true,"_seopress_titles_title":"Confit Egg Yolks & Baked Potatoes \u2013 Fine Dining Recipe","_seopress_titles_desc":"A fine dining recipe with confit egg yolks, baked potatoes, mustard seeds and hazelnuts. A delicate dish combining texture, richness and acidity.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[{"_seopress_pro_rich_snippets_article_author":"","_seopress_pro_rich_snippets_article_coverage_end_date":"","_seopress_pro_rich_snippets_article_coverage_end_time":"","_seopress_pro_rich_snippets_article_coverage_start_date":"","_seopress_pro_rich_snippets_article_coverage_start_time":"","_seopress_pro_rich_snippets_article_desc":"","_seopress_pro_rich_snippets_article_img":"","_seopress_pro_rich_snippets_article_speakable_css_selector":"","_seopress_pro_rich_snippets_article_title":"","_seopress_pro_rich_snippets_article_type":"Article","_seopress_pro_rich_snippets_recipes_calories":"","_seopress_pro_rich_snippets_recipes_cat":"Fine dining recipe","_seopress_pro_rich_snippets_recipes_cook_time":"","_seopress_pro_rich_snippets_recipes_cuisine":"","_seopress_pro_rich_snippets_recipes_img":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2023\/07\/Confit-Egg-Yolks-and-Baked-Potatoes-with-Mustard-Seeds-and-Hazelnuts.webp","_seopress_pro_rich_snippets_recipes_ingredient":"Potatoes\nButter\nMustard seeds\nGarlic\nThyme\nChives\nSorrel\nCream\nEgg yolks\nLemon\nHazelnuts\nOil\nVinegar\nWhite wine\nSugar\nSalt\/pepper\nCreme fraiche 38% (or substitute with sour cream)","_seopress_pro_rich_snippets_recipes_instructions":"Confit the egg yolks:\r\nSet the sous vide or a digital immersion circulator to 65\u00b0C (149\u00b0F). Place the egg yolks in a sealable bag and cook for 2 hours. Remove the outer membrane of the confit egg yolks. Mix the yolks together, and season with salt and lemon zest. Transfer the mixture into a piping bag. Prepare the hazelnuts:\r\nCut the hazelnuts in half and fry in butter until golden. Prepare the pickling liquid:\r\nCombine vinegar, white wine, sugar, water, thyme, and peppercorns in a pot and bring to a boil. Once boiling, strain the mixture. Add the mustard seeds and boil for an additional 5-10 minutes. Transfer to a container and allow to cool.\r\n\r\n Prepare the baked potatoes:\r\nUsing a mandoline, slice the potatoes 1-2 mm thick. Cut the slices into long rectangles and tie together with kitchen string. Bake in the oven at 180\u00b0C (356\u00b0F) for about 20 minutes, adding butter, thyme, and garlic for flavor. Dice any remaining potato into small cubes (brunoise) and blanch in boiling water. Once the potatoes are baked, pan-fry in oil with garlic, thyme, and additional butter.\r\n\r\n Prepare the blanquette sauce:\r\nHeat the cream until it\u2019s just below the boiling point. Melt the butter in a separate pan. Blend egg yolks, creme fraiche, salt, and lemon juice using an immersion blender. Slowly pour the melted butter and then the heated cream into the egg yolk mixture.\r\n\r\n Pour the blanquette sauce back into the saucepan and cook, stirring constantly, until it reaches 82\u00b0C (179.6\u00b0F).\r\n\r\n Finally, incorporate finely chopped chives and sorrel into the sauce.","_seopress_pro_rich_snippets_recipes_keywords":"","_seopress_pro_rich_snippets_recipes_name":"Confit Egg Yolks and Baked Potatoes with Mustard Seeds and Hazelnuts","_seopress_pro_rich_snippets_recipes_notes":"Serving Serve the baked potatoes with the prepared sauce, garnish with the hazelnuts and the confit egg yolks piped from the bag. Drizzle the pickling liquid infused with mustard seeds on top as desired. Enjoy this delicate and flavorful dish! By Chef By Chef Luna Byrsting Chef at Treetop","_seopress_pro_rich_snippets_recipes_prep_time":"","_seopress_pro_rich_snippets_recipes_rating":"","_seopress_pro_rich_snippets_recipes_rating_max":"","_seopress_pro_rich_snippets_recipes_rating_min":"","_seopress_pro_rich_snippets_recipes_video":"","_seopress_pro_rich_snippets_recipes_yield":"","_seopress_pro_rich_snippets_type":"recipes","_seopress_pro_rich_snippets_recipes_desc":"Confit egg yolks with baked potatoes, pickled mustard seeds and toasted hazelnuts by Chef Luna Byrsting."}],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252],"class_list":["post-17151","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/inspirations\/17151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/media\/5738"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/media?parent=17151"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/tags?post=17151"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/inspiration-type?post=17151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}