{"id":33618,"date":"2026-09-03T00:00:00","date_gmt":"2026-09-02T22:00:00","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=33618"},"modified":"2026-09-02T17:13:44","modified_gmt":"2026-09-02T15:13:44","slug":"crispy-filet-southern-style","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/fr\/recettes\/crispy-filet-southern-style\/","title":{"rendered":"crispy Fillet \u00abSouthern Style\u00bb"},"content":{"rendered":"
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\n \n \n \n \n \"Grand\n <\/picture>\n <\/div>\n
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The Green Mountain Crispy Fillet \u00abSouthern Style\u00bb accompagn\u00e9 de mashed potatoes, d\u2019une sauce ranch et de coleslaw\u00a0\u00a0<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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<\/div>\n <\/div>\n <\/section>\n \n\n\n
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Le Southern Style rencontre le comfort food:<\/h2>\n\n\n\n

Croustillant, \u00e9pic\u00e9 et r\u00e9solument \u00ab Southern \u00bb. Le THE GREEN MOUNTAIN Crispy Filet \u00ab Southern Style \u00bb s\u00e9duit par sa panure croustillante et ses \u00e9pices g\u00e9n\u00e9reuses, accompagn\u00e9 d’une pur\u00e9e de pommes de terre onctueuse, d’une sauce ranch fra\u00eeche et d’un coleslaw croquant. Un m\u00e9lange de croustillant, de moelleux et de fra\u00eecheur qui \u00e9voque de longues soir\u00e9es sur la v\u00e9randa \u2013 sans viande, mais avec toute la g\u00e9n\u00e9rosit\u00e9 du Sud.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

l\u00e9ger<\/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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Ingr\u00e9dients<\/h2>\n\n
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8 <\/p>\n

THE GREEN MOUNTAIN Crispy Fillets<\/p>\n <\/div>\n

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800 g<\/p>\n

de chou rouge<\/p>\n <\/div>\n

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150 g<\/p>\n

de carottes<\/p>\n <\/div>\n

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4<\/p>\n

oignons<\/p>\n <\/div>\n

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120 g<\/p>\n

de cr\u00e8me aigre v\u00e9gane<\/p>\n <\/div>\n

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280 g<\/p>\n

de cr\u00e8me aigre v\u00e9gane<\/p>\n <\/div>\n

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4 cs<\/p>\n

de vinaigre de cidre<\/p>\n <\/div>\n

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1 cs<\/p>\n

de sucre<\/p>\n <\/div>\n

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2 cc<\/p>\n

de moutarde<\/p>\n <\/div>\n

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2<\/p>\n

gousses d\u2019ail<\/p>\n <\/div>\n

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3 cs<\/p>\n

de lait d\u2019avoine<\/p>\n <\/div>\n

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2 cs<\/p>\n

de ciboulette<\/p>\n <\/div>\n

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1 cs<\/p>\n

d\u2019aneth<\/p>\n <\/div>\n

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1 \u00e0 2 cs <\/p>\n

de piments jalape\u00f1os<\/p>\n <\/div>\n

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1 kg<\/p>\n

de pommes de terre \u00e0 chair ferme<\/p>\n <\/div>\n

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2 cs<\/p>\n

d\u2019huile d\u2019olive<\/p>\n <\/div>\n

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<\/p>\n

sel<\/p>\n <\/div>\n

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<\/p>\n

poivre fra\u00eechement moulu<\/p>\n <\/div>\n

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<\/p>\n

Huile pour la cuisson <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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C'est comme \u00e7a qu'il faut faire :<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Pr\u00e9parer le coleslaw et le laisser reposer au moins 1 heure. 800 g de chou rouge, 150 g de carottes, 2 oignons, 120 g de cr\u00e8me aigre v\u00e9gane, 80 g de mayonnaise v\u00e9gane, 3 cs de vinaigre de cidre, 1 cs de sucre, 1 cc de moutarde.<\/p>\n <\/div>\n

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

M\u00e9langer tous les ingr\u00e9dients de la sauce ranch et rectifier l\u2019assaisonnement. 200 g de mayonnaise v\u00e9gane, 2 gousses d\u2019ail, 1 cc de moutarde, 1 cc de vinaigre de cidre, 3 cs de lait d\u2019avoine, 2 cs de ciboulette, 1 cs d\u2019aneth, 1 \u00e0 2 cs de piments jalape\u00f1os.<\/p>\n <\/div>\n

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

Faire revenir les oignons jusqu\u2019\u00e0 ce qu\u2019ils soient bien dor\u00e9s.<\/p>\n <\/div>\n

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

Faire cuire les pommes de terre jusqu\u2019\u00e0 ce qu\u2019elles soient tendres, les \u00e9craser et les m\u00e9langer avec de l\u2019huile d\u2019olive. Incorporer les oignons revenus \u00e0 la po\u00eale.<\/p>\n <\/div>\n <\/div>\n\n \n

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

Faire dorer les Crispy Fillets.<\/p>\n <\/div>\n

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

Dresser la pur\u00e9e de pommes de terre, la salade de chou et les Crispy Fillets. Servir la sauce ranch \u00e0 part.<\/p>\n <\/div>\n

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

Conseil: Pour plus de piquant, faire revenir des \u00e9pis de ma\u00efs et des piments jalape\u00f1os, puis les servir en accompagnement<\/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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Plus de recettes<\/h2>\n\n\n\n

Vous n’avez jamais entendu parler de Crispy Fillet \u00abSouthern Style\u00bb? Alors vous n’avez peut-\u00eatre jamais entendu parler de ceci non plus:<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
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\"Plant<\/div>

moyen<\/p><\/div>

PLANT CUT avec salade de lentilles et d\u2019\u00e9pinards et betteraves grill\u00e9es<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"Plant<\/div>

moyen<\/p><\/div>

Plant Cut avec panzanella d\u2019avocat et de pamplemousse<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"Plant<\/div>

moyen<\/p><\/div>

PLANT CUT avec pur\u00e9e de chou-fleur et de pommes de terre<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nD\u00e9couvrez toutes les recettes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
\n
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nos multiples<\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\nO\u00f9 peut-on trouver une telle chose ?<\/a>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":33,"featured_media":33596,"comment_status":"closed","ping_status":"closed","template":"","categories":[1],"tags":[142],"class_list":["post-33618","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-burger","tag-crispy-fr"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/33618","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/comments?post=33618"}],"version-history":[{"count":2,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/33618\/revisions"}],"predecessor-version":[{"id":33624,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/33618\/revisions\/33624"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media\/33596"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media?parent=33618"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/categories?post=33618"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/tags?post=33618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}