{"id":1736,"date":"2011-05-14T20:04:36","date_gmt":"2011-05-14T20:04:36","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1736"},"modified":"2011-05-14T20:04:36","modified_gmt":"2011-05-14T20:04:36","slug":"nudelsalat-mit-kalbsfilet-und-spargel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/14\/nudelsalat-mit-kalbsfilet-und-spargel\/","title":{"rendered":"Nudelsalat mit Kalbsfilet und Spargel"},"content":{"rendered":"

Zutaten<\/strong>
\n400 ml Kalbsfond
\n1\/2 Bund Suppengr\u00fcn
\n400 g Kalbsfilet
\n500 g Gr\u00fcner Spargel
\n100 g Rote Linsen
\n2 dl Br\u00fche (1)
\n7 EL Weissweinessig
\n1 TL Zucker (gestrichen)
\n12 EL Distel\u00f6l
\n4 EL Br\u00fche (2)
\n2 Kapseln Safran, gemahlen
\n200 g Schmale Bandnudeln
\n1 Handvoll Kerbel
\nWeisser Pfeffer
\nSalz <\/p>\n

Zubereitung
\nDen Kalbsfond mit der doppelten Menge Wasser in einem Topf erhitzen, der gerade breit genug f\u00fcr das Filet ist. Das Suppengr\u00fcn putzen, grob zerteilen und dazugeben. Die Br\u00fche zun\u00e4chst ohne Deckel f\u00fcnfzehn Minuten leise kochen lassen. mit Salz w\u00fcrzen. Das Filet darin f\u00fcnfzehn Minuten ohne Deckel pochieren (nicht sprudelnd kochen
\nlassen!), dabei einmal wenden.
\nInzwischen den Spargel am unteren Drittel sch\u00e4len und schr\u00e4g in St\u00fccke schneiden, die K\u00f6pfe beiseite legen. Das Fleisch herausnehmen und fest in Alufolie wickeln. Die Br\u00fche durch ein Sieb giessen und auffangen. Die unteren Spargelabschnitte darin f\u00fcnf Minuten hei schwacher Hitze garen, die K\u00f6pfe dazugeben und alles noch drei Minuten garen. Den Spargel mit der Schaumkelle herausnehmen. Die Linsen in der angegebenen Menge Br\u00fche (1) ohne Deckel acht bis zehn Minuten bei schwacher Hitze garen, abtropfen lassen.
\nEssig, Salz, Pfeffer, Zucker, \u00d6l und Br\u00fche (2) zu einer Vinaigrette verquirlen. 1\/5 davon mit den abgetropften Linsen mischen. Den Safran in der restlichen Br\u00fche aufl\u00f6sen. Die Nudeln in kurze St\u00fccke brechen, in der Br\u00fche bissfest garen und abtropfen lassen. Inzwischen den Kerbel abzupfen. Spargel, Nudeln und Kerbel in der
\nrestlichen Vinaigrette wenden.
\nDas Fleisch zuerst in d\u00fcnne Scheiben, dann in Streifen schneiden und unter den Salat mischen. Etwa zehn Minuten durchziehen lassen, dann mit Salz und Essig nachw\u00fcrzen und mit den Linsen anrichten. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 400 ml Kalbsfond 1\/2 Bund Suppengr\u00fcn 400 g Kalbsfilet 500 g Gr\u00fcner Spargel 100 g Rote Linsen 2 dl Br\u00fche (1) 7 EL Weissweinessig 1 TL Zucker (gestrichen) 12 EL Distel\u00f6l 4 EL Br\u00fche (2) 2 Kapseln Safran, gemahlen 200 g Schmale Bandnudeln 1 Handvoll Kerbel Weisser Pfeffer Salz Zubereitung Den Kalbsfond mit 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":[761,9,17],"class_list":["post-1736","post","type-post","status-publish","format-standard","hentry","category-salat","tag-kalb","tag-nudeln","tag-spargel","item-wrap"],"yoast_head":"\nNudelsalat 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August 2011","format":false,"excerpt":"Zutaten Marinade 1 Bund Fr\u00fchlingszwiebeln (Ringe) 40 g Ingwer, frisch (Scheiben) 250 g Schalotten (grob gew\u00fcrfelt) 25 g Chilischoten, rot 3 Zitronengrasstangen (Ringe) 7 Zitronenbl\u00e4tter (halbiert) 2 Knoblauchzehen (gepresst) 0,5 l Sake (Reiswein) 0,125 l Weissweinessig 3 EL Sojasauce 3 EL Pflaumenwein 800 g Kalbsfilet 2 EL Butterschmalz Salz Pfeffer\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1785,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/20\/kalbsfilet-mit-krauterkruste\/","url_meta":{"origin":1736,"position":2},"title":"Kalbsfilet mit Kr\u00e4uterkruste","author":"Steffen","date":"20. Mai 2011","format":false,"excerpt":"Zutaten 1 kg Kalbsfilet Salz, Pfeffer 3 EL s\u00fcssen Senf 1 kg Spargel 2 EL \u00d6l 1 Prise Zucker 6 EL Butter 600 g neue Kartoffeln 1 Becher Sahne einige Bl\u00e4ttchen Basilikum je 1 Bund Petersilie,Schnittlauch, Sauerampfer, Kerbel 30 g Mandelbl\u00e4ttchen Zubereitung Kalbsfilet mit Salz und Pfeffer einreiben und mit\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5306,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/","url_meta":{"origin":1736,"position":3},"title":"Spargel-Thunfisch-Reis","author":"Steffen","date":"11. M\u00e4rz 2013","format":false,"excerpt":"Zutaten B\u00e4rlauchsauce 1 Bund B\u00e4rlauch 100 ml Oliven\u00f6l 1 TL Zitronenschale, fein abgerieben (unbehandelt) Reis 300 g Wei\u00dfer Spargel 300 g Wei\u00dfer Spargel Salz 70 g Zwiebeln 1 Knoblauchzehe 1\/2 Bund Schnittlauch 400 g Thunfischfilet 2 EL Butter 2 EL \u00d6l 300 g Langkornreis (z. B. Patna) 800 ml Kalbsfond\u2026","rel":"","context":"In "Fisch"","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":929,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/02\/24\/kalbfleischtopf-mit-grunem-spargel\/","url_meta":{"origin":1736,"position":4},"title":"Kalbfleischtopf mit Gr\u00fcnem Spargel","author":"Steffen","date":"24. Februar 2024","format":false,"excerpt":"Gemini! Erzeuge eine poetische Beschreibung des folgenden Bildes: Ein Teller voller K\u00f6stlichkeiten, pr\u00e4sentiert auf einem rustikalen Holztisch. Saftiges Kalbfilet, zart und rosa, umgeben von knackigen Spargelstangen. Eine cremige Sauce, karamellfarben und gl\u00e4nzend, umh\u00fcllt die Zutaten wie ein samtiger Mantel. Ein paar karamellisierte Zwiebeln, setzen s\u00fc\u00dfe Akzente. Ein Hauch von Petersilie,\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/Firefly-Kalbfleischtopf-mit-Gruenem-Spargel-30580-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":618,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/kalbsfilet-im-artischockenboden\/","url_meta":{"origin":1736,"position":5},"title":"Kalbsfilet im Artischockenboden","author":"Steffen","date":"16. April 2011","format":false,"excerpt":"Zutaten: 1 Kalbsfilet 1 Schalotte 2 gro\u00dfe Artischocken 1 El. Parmesan, gerieben 1 El. Oliven\u00f6l Salz Sauce: 1\/8 l Portwein 2 cl Tresterschnaps 1 Schalotte, fein gehackt 1\/8 l Fleischbr\u00fche 1\/2 Zitrone, Saft und etwas Schale 1 Tl. Butter Fenchelragout: 2 Fenchelknollen, in kleinen W\u00fcrfeln 1 Schalotte, fein gehackt 5\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"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\/1736","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=1736"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1736\/revisions"}],"predecessor-version":[{"id":1737,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1736\/revisions\/1737"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}