{"id":1991,"date":"2011-06-12T12:32:57","date_gmt":"2011-06-12T12:32:57","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1991"},"modified":"2011-06-12T12:32:57","modified_gmt":"2011-06-12T12:32:57","slug":"schweinelende-in-blatterteig","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/12\/schweinelende-in-blatterteig\/","title":{"rendered":"Schweinelende in Bl\u00e4tterteig"},"content":{"rendered":"

Zutaten<\/strong>
\n300 g Schweinefilet
\n3 grosse Zwiebeln gesch\u00e4lt fein gehackt
\n3 Champignons geputzt fein gehackt
\n1 B\u00fcschel Blattpetersilie
\n1 Zweig Majoran
\n1 EL Weissbrot; frisch gerieben
\n2 Eigelb
\n2 EL Milch
\n200 g Bl\u00e4tterteig in Platten (TK)
\n200 g Karotten
\n150 g Erbsen, enth\u00fclst
\nButter
\nOliven\u00f6l
\nPfeffer
\nSalz<\/p>\n

Zubereitung<\/strong>
\nDas Filet von allen Seiten pfeffern und salzen, in einer Pfanne mit wenig Oliven\u00f6l ebenfalls von allen Seiten gut braun anbraten, aus der Pfanne nehmen und warm stellen. In derselben Pfanne Zwiebeln in Oliven\u00f6l and\u00fcnsten, sie d\u00fcrfen ruhig etwas braun werden. Die Champignons, Brotbroesel, die H\u00e4lfte der frisch gehackten Petersilienbl\u00e4ttchen und die ebenfalls frisch gehackten Majoranbl\u00e4ttchen dazugeben und gut miteinander vermischen. Mit Salz und Pfeffer abschmecken. Eigelb mit Milch verr\u00fchren, Bl\u00e4tterteigplatten ausrollen und mit der Ei-Milchmischung bestreichen [1]. Mit etwa der H\u00e4lfte der Champignon-Zwiebel-Kr\u00e4utermischung bestreuen (Rand freilassen), das Filet in die Mitte setzen und mit der restlichen Champignon-Zwiebel-Kr\u00e4utermischung belegen. Den Teig einschlagen und an den R\u00e4ndern leicht andr\u00fccken, so dass alles gut verschlossen ist. Mit der Ei-Milchmischung bestreichen, nach Belieben verzieren und im Ofen – auf dem Ofenboden – ca. zwanzig Minuten [2] bei 180Grad backen.
\nIn der Zwischenzeit die Karotten schaelen, in Wuerfel oder Scheiben schneiden und in einem heissen Topf mit etwas Zucker mischen, kurz ankaramelisieren lassen, dabei gut umr\u00fchren. Dann mit m\u00f6glichst wenig (Mineral)Wasser abl\u00f6schen, mit Salz und Pfeffer w\u00fcrzen und abgedeckt gar k\u00f6cheln lassen [2]. Gegen Schluss – etwa in den
\nletzten vier bis f\u00fcnf Minuten – die Erbsen zugeben und kurz mitgaren, die noch \u00fcbrig bleibende Fl\u00fcssigkeit dabei m\u00f6glichst verdampfen lassen, sonst etwas davon abgiessen, und zum Schluss mit etwas Butter anschwenken. Das Fleisch [2] aus dem Ofen nehmen, f\u00fcnf Minuten ruhen lassen und anschneiden.Das Fleisch mit dem Erbsen-Karotten-Gemuese anrichten, dabei die restliche frisch gehackte Petersilie \u00fcber das Gem\u00fcse geben.
\nTipp: Um die Garzeit zu verk\u00fcrzen, kann man das Filet halbieren.
\n[1] Dies wirkt als Schutzfilm auf dem Teig, da das Fleisch w\u00e4hrend des Garens Saft abgibt.
\n[2] Gegen Ende mit einer d\u00fcnnen Metallnadel, die man bis zur Mitte im Fleisch einsteckt, pr\u00fcfen, ob in der Mitte das Fleisch heiss genug geworden ist. Wenn der Teig zu dunkel wird, mit einer Alufolie abdecken.
\n[3] Nach Geschmack mit einem Spritzer von einem feinen s\u00fc\u00df-sauren Essig verfeinern. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 300 g Schweinefilet 3 grosse Zwiebeln gesch\u00e4lt fein gehackt 3 Champignons geputzt fein gehackt 1 B\u00fcschel Blattpetersilie 1 Zweig Majoran 1 EL Weissbrot; frisch gerieben 2 Eigelb 2 EL Milch 200 g Bl\u00e4tterteig in Platten (TK) 200 g Karotten 150 g Erbsen, enth\u00fclst Butter Oliven\u00f6l Pfeffer Salz Zubereitung Das Filet von allen Seiten pfeffern … <\/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":[6,47],"tags":[359,84],"class_list":["post-1991","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-blatterteig","tag-lende","item-wrap"],"yoast_head":"\nSchweinelende 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Februar 2024","format":false,"excerpt":"Das Rezept ist eine \u00dcbersetzung von folgender Seite: https:\/\/ncyclopaedia.com\/feta-krautstrudel-recipe\/ Die \u00dcbersetzungen mache ich in der Regel mit Deepl. 500-700 g Rotkohl oder Mischkohl1 Fr\u00fchlingszwiebel1 Zehe Knoblauch1 Bund Petersilie:200-250 g Fetak\u00e4se:3 El Tahina (optional)2 TL ThymianKr\u00e4utersalz und PfefferStrudelteig oder Bl\u00e4tterteig: 4 Bl\u00e4tter (oder 1 St\u00fcck Bl\u00e4tterteig)50 g Butter (geschmolzen)Sesam (wei\u00df und\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\/2024\/02\/Firefly-Feta-cabbage-strudel-58295-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1991","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=1991"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1991\/revisions"}],"predecessor-version":[{"id":1992,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1991\/revisions\/1992"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}