{"id":1726,"date":"2011-05-14T12:40:51","date_gmt":"2011-05-14T12:40:51","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1726"},"modified":"2011-05-14T12:40:51","modified_gmt":"2011-05-14T12:40:51","slug":"spargel-fenchel-salat-mit-garnelen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/14\/spargel-fenchel-salat-mit-garnelen\/","title":{"rendered":"Spargel-Fenchel-Salat mit Garnelen"},"content":{"rendered":"

Zutaten<\/strong>
\nSpargel-Fenchel-Salat<\/em>
\n800 Gramm Weisser Spargel
\n600 Gramm Fenchel mit Gr\u00fcn
\n2-3 EL Oliven\u00f6l
\n2 D\u00fcnne Scheiben Zitrone
\nSalz und Pfeffer aus der M\u00fchle
\nGarnelen<\/em>
\n12 Garnelen (mit Schale, \u00e0 20 g)
\n1-2 Knoblauchzehen
\n1 Rote Pfefferschote
\n1\/2 Bund Krause Petersilie
\n6 EL Oliven\u00f6l
\nZitronensaft
\nSalz
\nVinaigrette<\/em>
\n2 TL Zitronensaft
\nSalz und Pfeffer aus der M\u00fchle
\nZucker
\n9 EL Oliven\u00f6l
\n6-7 Stiele Pimpinelle
\n1\/2 Bund Krause Petersilie
\n1\/2 Bund Dill <\/p>\n

Zubereitung<\/strong>
\nF\u00fcr den Salat den Spargel sch\u00e4len, die Enden abschneiden und ca. 15 Minuten im Spargelsud kochen. Die Spargelstangen in 3 cm lange St\u00fccke schneiden. Dann in den Spargelfond geben und bei mittlerer Hitze 10 Minuten kochen. Inzwischen den Fenchel putzen, das Fenchelgr\u00fcn beiseite legen. Fenchel der Lange nach in d\u00fcnne Scheiben
\nschneiden. In einem flachen breiten Topf das Oliven\u00f6l erhitzen, die Fenchelscheiben kurz darin and\u00fcnsten. Zitronenscheiben zugeben und knapp mit kaltem Wasser bedeckt aufkochen. Mit Salz und Pfeffer w\u00fcrzen. Bei milder Hitze 8 Minuten kochen. Gem\u00fcse herausnehmen und abtropfen lassen. Fenchelfond beiseite stellen. Die Garnelen am R\u00fccken mit einer Schere aufschneiden, den Darm entfernen. Knoblauch hacken. Pfefferschote putzen, entkernen und fein w\u00fcrfeln. Petersilienbl\u00e4tter mittelfein hacken. Oliven\u00f6l in einer Pfanne erhitzen, die Garnelen 3-4 Minuten unter Wenden darin
\nanbraten. Knoblauch, Pfefferschote und Petersilie zugeben und mit einigen Tropfen Zitronensaft und Salz w\u00fcrzen. F\u00fcr die Vinaigrette je 2 EL Spargel- und Fenchelfond, Zitronensaft, Salz, Pfeffer, Zucker und Oliven\u00f6l verr\u00fchren. Die Bl\u00e4tter von
\nPimpinelle. Petersilie und Dill abzupfen und grob zerschneiden. Spargel und Fenchel zusammen mit den Kr\u00e4utern und Fenchelgr\u00fcn auf Tellern anrichten und mit der Vinaigrette betr\u00e4ufeln, zusammen mit den Garnelen servieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Spargel-Fenchel-Salat 800 Gramm Weisser Spargel 600 Gramm Fenchel mit Gr\u00fcn 2-3 EL Oliven\u00f6l 2 D\u00fcnne Scheiben Zitrone Salz und Pfeffer aus der M\u00fchle Garnelen 12 Garnelen (mit Schale, \u00e0 20 g) 1-2 Knoblauchzehen 1 Rote Pfefferschote 1\/2 Bund Krause Petersilie 6 EL Oliven\u00f6l Zitronensaft Salz Vinaigrette 2 TL Zitronensaft Salz und Pfeffer aus der … <\/p>\n

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":[3],"tags":[143,104,17],"class_list":["post-1726","post","type-post","status-publish","format-standard","hentry","category-salat","tag-fenchel","tag-garnele","tag-spargel","item-wrap"],"yoast_head":"\nSpargel-Fenchel-Salat 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Balsamico-EssigSalz und Pfeffer100 Gramm Grobe italienische Salami in d\u00fcnnen Scheiben50 Gramm Frischer Parmesan (gehobelt) Den Fenchel waschen und putzen. Das Gr\u00fcn fein hacken. Die Knollen in d\u00fcnne Scheiben schneiden, dabei darauf achten, dass die\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5936,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/01\/patisson-gefuellt-mit-krevetten\/","url_meta":{"origin":1726,"position":5},"title":"Patisson gef\u00fcllt mit Krevetten","author":"Steffen","date":"1. August 2014","format":false,"excerpt":"Zutaten 1 Patisson von ca. 800 g gr\u00fcn oder wei\u00df (auch Jerusalemartischocke genannt) ca. 400 g Krevetten Fenchel-Knollen Gemischte Blattsalate (Eichblatt, Roquette, Frisee usw.) Schwarze Oliven Kalt gepresstes Oliven\u00f6l Balsamico-Essig Zitronensaft Koriandergr\u00fcn Salz und Pfeffer Zubereitung Den ganzen Patisson im Wasser weich kochen (ca. 30 Minuten). Abk\u00fchlen lassen und einen\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1726","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=1726"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1726\/revisions"}],"predecessor-version":[{"id":1727,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1726\/revisions\/1727"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}