{"id":1754,"date":"2011-05-16T17:03:48","date_gmt":"2011-05-16T17:03:48","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1754"},"modified":"2012-03-07T14:41:44","modified_gmt":"2012-03-07T14:41:44","slug":"gebackener-spargel-im-algenblatt-mit-wasabi-dip","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/16\/gebackener-spargel-im-algenblatt-mit-wasabi-dip\/","title":{"rendered":"Gebackener Spargel im Algenblatt mit Wasabi-Dip"},"content":{"rendered":"

Zutaten<\/strong>
\n150 g Mehl
\n150 g Speisestaerke
\n2 Prise Backpulver
\n340 ml Eiswasser
\nSalz, Pfeffer
\n1 Prise Koriander, gemahlen
\n1 Spritzer Zitronensaft
\n100 g Sauerrahm
\n4 EL Passionsfruchtmark oder unges\u00fcsster Saft
\n1 TL Wasabipaste
\n2 TL Oliven\u00f6l
\nZucker
\n1 Prise Orangenschale, abgerieben
\n350 g Spargel (ca. 6 Stangen)
\n100 g Schalotten
\n3 Stiele frischer Koriander
\n300 g Lachsforellenfilet
\n50 g Champignons
\n1 Prise Cayennepfeffer
\n1 EL Limonen\u00f6l
\n6 Algenbl\u00e4tter (Noribl\u00e4tter)
\n1,5 l Frittierfett <\/p>\n

Zubereitung<\/strong>
\nF\u00fcr den Tempurateig das Mehl mit Speisest\u00e4rke und Backpulver vermischen. Mit einem Schneebesen das Eiswasser unterr\u00fchren, bis ein leicht dickfl\u00fcssiger Teig entsteht. Mit Salz, Pfeffer, Koriander und Zitronensaft abschmecken, dann den Teig kalt stellen.
\nF\u00fcr den Dip Sauerrahm mit Passionsfruchtmark glatt r\u00fchren, Wasabipaste und 1 EL Oliven\u00f6l zugeben und mit Salz, Pfeffer, Zucker und Orangenschale abschmecken.
\nSpargel sch\u00e4len und in kochendem Salzwasser bissfest kochen, dann kalt abschrecken. Schalotten sch\u00e4len und fein schneiden. Koriander waschen, abtropfen und in Streifen schneiden.
\nLachsforelle und Champignons in feine W\u00fcrfel schneiden, mit den Schalotten in eine Sch\u00fcssel geben und mit Cayennepfeffer, Salz, Zitronensaft, Limonen\u00f6l und 1 EL Oliven\u00f6l abschmecken und marinieren.
\nDie Masse gleichmaessig auf die Algenbl\u00e4tter verteilen und den blanchierten Spargel darauf legen. Die Bl\u00e4tter aufrollen, so dass die Spargelspitzen ca. 2-3 cm herausschauen.
\nDen Tempurateig noch mal mit einem L\u00f6ffel durchr\u00fchren, die Spargelr\u00f6llchen damit begiessen und in einem Topf mit heissem Fett ca. 1 Minute ausbacken. Mit Salz w\u00fcrzen.
\nZum Anrichten den Dip als Saucenspiegel auf dem Teller mittig verteilen. Die Spargelrollen in ca. 1,5 cm dicke R\u00f6llchen aufschneiden und auf dem Dip anrichten. Mit Koriander bestreuen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 150 g Mehl 150 g Speisestaerke 2 Prise Backpulver 340 ml Eiswasser Salz, Pfeffer 1 Prise Koriander, gemahlen 1 Spritzer Zitronensaft 100 g Sauerrahm 4 EL Passionsfruchtmark oder unges\u00fcsster Saft 1 TL Wasabipaste 2 TL Oliven\u00f6l Zucker 1 Prise Orangenschale, abgerieben 350 g Spargel (ca. 6 Stangen) 100 g Schalotten 3 Stiele frischer Koriander … <\/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":[17,344],"class_list":["post-1754","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-spargel","tag-wasabi","item-wrap"],"yoast_head":"\nGebackener Spargel im 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