{"id":1347,"date":"2011-05-02T03:27:36","date_gmt":"2011-05-02T03:27:36","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1347"},"modified":"2011-05-02T03:27:36","modified_gmt":"2011-05-02T03:27:36","slug":"schollen-gedunstet","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/02\/schollen-gedunstet\/","title":{"rendered":"Schollen ged\u00fcnstet"},"content":{"rendered":"<p>Schollen von Kopf und Flossen befreien, die Bauchh\u00f6hle gut s\u00e4ubern, kurz durch leichtes Essigwasser ziehen und dann den anhaftenden Schleim abstreifen. Die Fische s\u00e4ubern, s\u00e4uern und salzen. Wurzelgem\u00fcse in Scheiben schneiden, in eine feuerfeste Form geben und in Margarine oder \u00d6l d\u00fcnsten. Wenn das Gem\u00fcse fast gar ist, ganz wenig Wasser aufgie\u00dfen, die vorbereiteten Schollen darauflegen und im zugedeckten Topf garen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Schollen von Kopf und Flossen befreien, die Bauchh\u00f6hle gut s\u00e4ubern, kurz durch leichtes Essigwasser ziehen und dann den anhaftenden Schleim abstreifen. Die Fische s\u00e4ubern, s\u00e4uern und salzen. Wurzelgem\u00fcse in Scheiben schneiden, in eine feuerfeste Form geben und in Margarine oder \u00d6l d\u00fcnsten. Wenn das Gem\u00fcse fast gar ist, ganz wenig Wasser aufgie\u00dfen, die vorbereiteten Schollen &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/02\/schollen-gedunstet\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19,6],"tags":[20,103],"class_list":["post-1347","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-ddr-rezept","tag-scholle","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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Januar 2012","format":false,"excerpt":"Zutaten 2000 g Fischfilet; es eignen sich Kabeljau, Scholle, Seelachs und andere 800 g Frische Pilze; es eignen sich z.B. Champignons 8 Eier Speisest\u00e4rke 1 l Br\u00fche 20 EL Erdnuss\u00f6l; zum Braten 4 TL Sesam\u00f6l Marinade 8 cm-St\u00fcck Ingwer 8 Fr\u00fchlingszwiebeln 12 EL Sojasauce 8 EL Reiswein; ersatzweise trockener Sherry\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2206,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/rindsrouladen-klassische-art\/","url_meta":{"origin":1347,"position":3},"title":"Rindsrouladen klassische Art","author":"Steffen","date":"23. 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