{"id":652,"date":"2015-10-19T09:29:54","date_gmt":"2015-10-19T08:29:54","guid":{"rendered":"https:\/\/academy.pittmanseafoods.com\/de\/?p=652"},"modified":"2016-01-28T13:59:08","modified_gmt":"2016-01-28T12:59:08","slug":"als-hauptzutat-war-hummer-unsere-erste-wahl","status":"publish","type":"post","link":"https:\/\/academy.pittmanseafoods.com\/de\/2015\/10\/als-hauptzutat-war-hummer-unsere-erste-wahl\/","title":{"rendered":"\u201eAls Hauptzutat war Hummer unsere erste Wahl&#8220;"},"content":{"rendered":"<p><strong>Das Kochfestival von Br\u00fcgge, <a href=\"http:\/\/www.kookeet.be\/#2015\">Kookeet<\/a>, das am 26., 27. und 28. September stattfand, feierte dieses Jahr sein f\u00fcnfj\u00e4hriges Bestehen. Das wurde zusammen mit drei\u00dfig Spitzenk\u00f6chen gefeiert. Mit dabei waren unter anderem Geert Van Hecke (Schirmherr des Festivals), Peter Goossens, Gert De Mangeleer und &#8211; Hermes Vanliefde vom Br\u00fcgger Restaurant Rock-Fort. Letztgenannter servierte den Anwesenden an diesen drei Tagen Rock-Hummer oder anders gesagt k\u00f6stlichen Hummer mit luftiger Krustentier-Bearnaise, und das in einer gem\u00fctlichen Atmosph\u00e4re. Hermes Vanliefde erkl\u00e4rt das gern. <\/strong><!--more--><\/p>\n<p><a href=\"https:\/\/www.newsiteurl.com\/wp-content\/uploads\/2015\/10\/rockfort.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-645 alignleft\" src=\"https:\/\/www.newsiteurl.com\/wp-content\/uploads\/2015\/10\/rockfort-200x300.jpg\" alt=\"rockfort\" width=\"200\" height=\"300\" srcset=\"https:\/\/academy.pittmanseafoods.com\/wp-content\/uploads\/2015\/10\/rockfort-200x300.jpg 200w, https:\/\/academy.pittmanseafoods.com\/wp-content\/uploads\/2015\/10\/rockfort.jpg 335w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a>\u201eMein Kollege Peter Laloo gab auf Kookeet den Workshop \u201eCocktail shaken, no alcohol\u201c, also Cocktails f\u00fcr Kinder. Selbst habe ich das Hummergericht zubereitet. Zuerst suchten wir verschiedene Zutaten, die am besten zu Hummer passen. F\u00fcr mich waren das Butter, Knoblauch und Estragon. Die Butter haben wir in der Krustentier-Bearnaise und der Mousseline vom Hummer verwendet, mit einer Hummersaucen-Reduktion. Den Estragon haben wir fein geschnitten und mit Salz vermischt. Der Knoblauch wurde schlie\u00dflich in kandiertem G\u00e4nsefett verarbeitet und mit dem Kartoffelp\u00fcree vermischt.\u201c<\/p>\n<p><strong>Hochwertiges Produkt<\/strong><\/p>\n<p>\u201eDas Gericht passte hervorragend zur Rock-Fort-Philosophie. Es sollte eine gewisse S\u00e4ure besitzen (die Bearnaise) und einen Crunch (Gemisch aus getrockneten Brotkr\u00fcmeln und Tintenfisch), was als Hinweis auf das Habitat des Hummers gesehen werden sollte. Dieser Hummer als Hauptzutat war immer unsere erste Wahl. Man braucht ein hochwertiges Produkt, das man Hunderten Menschen drei Tage lang servieren kann. Die Hummer von Pittman erf\u00fcllten diese Voraussetzungen perfekt.\u201c<\/p>\n<p><strong>Flexibilit\u00e4t <\/strong><\/p>\n<p>\u201eBereits seit zwei Jahren verarbeiten wir Produkte von Pittman. Es gab noch keinen einzigen Grund zur Beanstandung. Um Ihnen einen Eindruck zu verschaffen: Unser Gericht hatte so gro\u00dfen Erfolg, dass wir bereits am Sonntagabend unseren Vorrat an Hummer aufgebraucht hatten. Das ist niemandem aufgefallen, weil Pittman uns umgehend wieder belieferte und wir daher auch am Montag unser Gericht servieren konnten.\u201c<\/p>\n<p><strong>Kulinarische Meeressch\u00e4tze<\/strong><\/p>\n<p>\u201eDieser Hummer war ausgezeichnet, aber wir haben noch mehr Pl\u00e4ne. Im Moment experimentiert man mit Herzmuscheln und Austern, habe ich mir sagen lassen.\u201c<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Das Kochfestival von Br\u00fcgge, Kookeet, das am 26., 27. und 28. September stattfand, feierte dieses Jahr sein f\u00fcnfj\u00e4hriges Bestehen. Das wurde zusammen mit drei\u00dfig Spitzenk\u00f6chen gefeiert. Mit dabei waren unter anderem Geert Van Hecke (Schirmherr des Festivals), Peter Goossens, Gert De Mangeleer und &#8211; Hermes Vanliefde vom Br\u00fcgger Restaurant Rock-Fort. Letztgenannter servierte den Anwesenden an [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":647,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[98,284,285],"class_list":["post-652","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-geen-categorie-de","tag-hummer","tag-kookeet","tag-rock-fort"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u201eAls Hauptzutat war Hummer unsere erste Wahl&quot;<\/title>\n<meta name=\"description\" content=\"Hermes Vanliefde vom Br\u00fcgger Restaurant Rock-Fort servierte Rock-Hummer oder anders gesagt k\u00f6stlichen Hummer mit luftiger Krustentier-Bearnaise,\" \/>\n<meta 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