{"id":33639,"date":"2026-09-03T00:00:00","date_gmt":"2026-09-02T22:00:00","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=33639"},"modified":"2026-09-02T17:13:05","modified_gmt":"2026-09-02T15:13:05","slug":"crispy-fillet-wrap-kimchi","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/crispy-fillet-wrap-kimchi\/","title":{"rendered":"Crispy Filet Wrap"},"content":{"rendered":"
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The Green Mountain Crispy Fillet<\/a> Wrap with kimchi and sesame chilli mayo<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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Crispy crunch meets Korean spice:<\/h2>\n\n\n\n

Crispy, spicy, and full of flavor: In this wrap, THE GREEN MOUNTAIN Grand Crisp meets tangy kimchi and creamy sesame-chili mayo. Fresh ingredients, a crisp bite, and a pleasantly fiery note create a diverse interplay of crunch, heat, and creaminess. A simple wrap packed with flavor, completely meat-free, yet full of enjoyment.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

light<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\n \"packshot-Grand-Crisp\" <\/figure>\n <\/div>\n\n \n
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Ingredients<\/h2>\n\n
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6<\/p>\n

The Green Mountain Crispy Fillets<\/p>\n <\/div>\n

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6<\/p>\n

radishes<\/p>\n <\/div>\n

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1 tsp<\/p>\n

sugar<\/p>\n <\/div>\n

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1 tsp<\/p>\n

apple cider vinegar<\/p>\n <\/div>\n

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6 tbsp<\/p>\n

vegan mayonnaise<\/p>\n <\/div>\n

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1 tsp<\/p>\n

chilli flakes or fresh chilli<\/p>\n <\/div>\n

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\u00bd tsp <\/p>\n

sesame oil<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

toasted sesame seeds<\/p>\n <\/div>\n

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2<\/p>\n

small sweet potatoes<\/p>\n <\/div>\n

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200 g<\/p>\n

kimchi<\/p>\n <\/div>\n

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2<\/p>\n

romaine lettuce hearts<\/p>\n <\/div>\n

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<\/p>\n

Cress of your choice<\/p>\n <\/div>\n

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4<\/p>\n

large wheat tortillas<\/p>\n <\/div>\n

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<\/p>\n

Salt<\/p>\n <\/div>\n

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<\/p>\n

oil for frying<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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This is how it's done:<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Slice the radishes thinly and marinate in the sugar, apple cider vinegar and 2 tbsp of hot water.<\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Mix the mayonnaise with the chilli, sesame oil and sesame seeds.<\/p>\n <\/div>\n

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3.<\/strong><\/p>\n

Dice the sweet potatoes and boil in salted water until tender.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

Lightly toast the tortillas on both sides.<\/p>\n <\/div>\n

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5.<\/strong><\/p>\n

Top the tortillas with the lettuce, sweet potatoes, radishes and kimchi.<\/p>\n <\/div>\n <\/div>\n\n \n

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6.<\/strong><\/p>\n

Spread the sesame chilli mayonnaise and cress on top.<\/p>\n <\/div>\n

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7.<\/strong><\/p>\n

Fry the Crispy Fillets until golden brown, cut in half lengthways and arrange on the wraps.<\/p>\n <\/div>\n

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8.<\/strong><\/p>\n

Fold the wraps tightly and serve.<\/p>\n <\/div>\n

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9.<\/strong><\/p>\n

Tip: For a hotter taste, fry sweetcorn cobs and jalape\u00f1os and serve them on the side.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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More recipe suggestions<\/h2>\n\n\n\n

You’ve never heard of Grand Crisp before? Then maybe you haven’t heard of this either:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Boeuf<\/div>

60 Min.<\/p>

medium<\/p><\/div>

Boeuf Bourguignon<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"Louisiana<\/div>

45 Min.<\/p>

medium<\/p><\/div>

Louisiana loaded fries with plant-based paprika chunks<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"Lauwarmer<\/div>

30 Min.<\/p>

medium<\/p><\/div>

Lukewarm chicken and chickpea salad<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nDiscover all recipes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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our VARIETY<\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\nWhere can you find something like that?<\/a>\n<\/div>\n<\/section>\n\n\n\n
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<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":33,"featured_media":33607,"comment_status":"closed","ping_status":"closed","template":"","categories":[1],"tags":[136],"class_list":["post-33639","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-burger","tag-crispy-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=33639"}],"version-history":[{"count":4,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33639\/revisions"}],"predecessor-version":[{"id":33654,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33639\/revisions\/33654"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/33607"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=33639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=33639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=33639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}