{"id":1744,"date":"2011-05-15T15:05:08","date_gmt":"2011-05-15T15:05:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1744"},"modified":"2011-05-15T15:06:01","modified_gmt":"2011-05-15T15:06:01","slug":"spargel-mit-krebsbutter","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/15\/spargel-mit-krebsbutter\/","title":{"rendered":"Spargel mit Krebsbutter"},"content":{"rendered":"

Zutaten<\/em>
\n500 g Spargel
\n15 Krebse
\n4 EL Rahm (sauer)
\n1 TL Mehl
\nKrebsbutter:<\/em>
\nSchalen von 15 Krebsen
\n150 g Butter
\netwas Wasser <\/p>\n

Zubereitung<\/strong>
\nKrebsbutter:<\/em> Man d\u00fcnstet aus gesto\u00dfenen Schalen von den gesottenen
\nKrebsen mit Butter bis diese rot geworden ist, sch\u00fcttet dann hei\u00dfes Wasser dazu, seiht das Ganze durch ein feines Sieb und l\u00e4sst es erkalten. Dann nimmt man das \u00a0gestockte Fett und verwendet es.
\nDen Spargel vorsichtig sch\u00e4len. Sodann den Spargel in kochendem Wasser
\n15-20 Minuten garen. Abtropfen lassen.
\nNun legt man den gekochten, hei\u00dfen Spargel auf eine Sch\u00fcssel, sprudelt ein paar L\u00f6ffel sauren Rahm mit einem Teel\u00f6ffel Mehl ab, und gie\u00dft dies \u00fcber den Spargel. Darauf \u00fcbergie\u00dft man ihn mit geschmolzener Krebsbutter, garniert ihn mit den Krebsschw\u00e4nzen und – scheren und l\u00e4sst ihn kurz im Rohr \u00fcberbacken. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Spargel 15 Krebse 4 EL Rahm (sauer) 1 TL Mehl Krebsbutter: Schalen von 15 Krebsen 150 g Butter etwas Wasser Zubereitung Krebsbutter: Man d\u00fcnstet aus gesto\u00dfenen Schalen von den gesottenen Krebsen mit Butter bis diese rot geworden ist, sch\u00fcttet dann hei\u00dfes Wasser dazu, seiht das Ganze durch ein feines Sieb und l\u00e4sst … <\/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":[18],"tags":[155,17],"class_list":["post-1744","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-krebs","tag-spargel","item-wrap"],"yoast_head":"\nSpargel mit 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Mai 2024","format":false,"excerpt":"Spargel mit Flusskrebsen und Olivenhollandaise 750 Gramm Wei\u00dfer Spargel750 Gramm Gr\u00fcner Spargel1\/2 TL Zucker1\/2 TL Salz1 TL Butter480 Gramm Flusskrebsschw\u00e4nze oder Nordseekrabben (k\u00fcchenfertig)1\/2 Ingwerzehe1 TL ButterOlivenhollandaise120 ml Oliven\u00f6l4 Eigelb2 Zitronen; den Saft80 ml Wei\u00dfwein4 EL JoghurtSalz (Pfeffer)1 Schale Kresse Wei\u00dfen Spargel von oben nach unten d\u00fcnn sch\u00e4len, Enden abschneiden. Gr\u00fcnen\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/05\/spargel-flusskrebs-150x150.png?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":4693,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabbensuppe-busumer-art\/","url_meta":{"origin":1744,"position":2},"title":"Krabbensuppe (B\u00fcsumer Art)","author":"Steffen","date":"5. Dezember 2012","format":false,"excerpt":"Zutaten 300 g Ungesch\u00e4lte Krabben 30 g Butter 1\/4 l Cr\u00e8me fra\u00eeche 1 Zwiebel; kleingehackt 2 Eigelb 1 W\u00fcrfel Krebssuppenpaste 200 ml Trockener Wei\u00dfwein 4 cl Cognac 1 l hei\u00dfes Wasser 1 Bund Schnittlauch Salz, Pfeffer, Zucker Zubereitung Krabben unter flie\u00dfendem Wasser waschen, dann aussp\u00fclen. Zerlassen Sie die Butter in\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":447,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/huhnchencocotte-acapulco\/","url_meta":{"origin":1744,"position":3},"title":"H\u00fchnchencocotte Acapulco","author":"Steffen","date":"11. April 2011","format":false,"excerpt":"Zutaten: 200 g gekochtes H\u00fchnerfleisch, in kleine W\u00fcrfel geschnitten 0,2-0,25 l Schlagsahne 1\/8 l H\u00fchnerbr\u00fche 1 EL Butter mit 1 EL Mehl vermischt 4 Eier 4 Krebsschw\u00e4nze, gekocht 1 kleine Dose konzentrierte Hummersuppe Zubereitung: Vorsichtig Sahne (4 E\u00dfl, zur\u00fcckbehalten) und Mehlbutter in die hei\u00dfe H\u00fchnerbr\u00fche r\u00fchren. H\u00fchnerfleisch zugeben. Vier Auflauff\u00f6rmchen\u2026","rel":"","context":"In "Snack"","block_context":{"text":"Snack","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/snack\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":934,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/02\/24\/spargelcremesuppe\/","url_meta":{"origin":1744,"position":4},"title":"Spargelcremesuppe","author":"Steffen","date":"24. Februar 2024","format":false,"excerpt":"Spargelcremesuppe 500 g Spargel1 El. Salz1 Tl. Zucker50 g Butter250 ml Milch2 El. Mehl2 Eigelb4 El. SchlagsahneWasserKerbelMuskatPfeffer Den Spargel sch\u00e4len und die Schale mit Wasser, Salz, Zucker und einem Teil der Butter etwa 20 min kochen. Die Spargelschale entfernen und in dieser Fl\u00fcssigkeit den, in 3 cm lange St\u00fccke geschnittenen,\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/Firefly-Stillleben-mit-Spargel-und-Spargelcremesuppe-Barock-detailliert-Oelgemaelde-33719-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1668,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/05\/13\/spargel-schinken-roulade\/","url_meta":{"origin":1744,"position":5},"title":"Spargel-Schinken-Roulade","author":"Steffen","date":"13. Mai 2024","format":false,"excerpt":"Spargel-Schinken Roulade 16 Stangen Spargel2,5 St\u00fcck Schalotten2 St\u00fcck Knoblauchzehen50 g Butter1 St\u00fcck Zitrone150 ml Wei\u00dfwein20 g Butter120 g Mehl1 Ei2 Eigelb250 ml Milch2 EL Kr\u00e4uter (gehackt)150 g Creme fraiche8 Scheiben Schinken1 Blutorange70 ml Spargelfond5 Eigelb120 g Butter1 TL Estragon (gehackt)20 g Butter Den Spargel sch\u00e4len und die Enden abschneiden. 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