{"id":1997,"date":"2011-06-12T13:26:16","date_gmt":"2011-06-12T13:26:16","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1997"},"modified":"2011-06-12T13:26:16","modified_gmt":"2011-06-12T13:26:16","slug":"gefullte-madeira-lende","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/12\/gefullte-madeira-lende\/","title":{"rendered":"gef\u00fcllte Madeira-Lende"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Schweinelende (vom Metzger eine Tasche schneiden lassen)
\nSalz
\nschwarzer Pfeffer, frisch gemahlen
\nCayennepfeffer
\n3 Fr\u00fchlingszwiebeln
\n3 Knoblauchzehen
\n1 Bund Petersilie
\n1 K\u00e4stchen Kresse
\n2 EL Butter
\n2 EL Semmelbr\u00f6sel
\n1 Ei
\n1 Eigelb
\n2 EL Butterschmalz
\n1\/8 l Madeira
\n1\/4 l Fleischbr\u00fche
\n150 g Cr\u00e8me fra\u00eeche
\n1 Schu\u00df Worcestersauce
\nZitronensaft <\/p>\n

Zubereitung<\/strong>
\n1. Das Fleisch innen und au\u00dfen mit Salz, Pfeffer und Cayennepfefffer einreiben. Die Fr\u00fchlingszwiebeln putzen, waschen und in Ringe schreiben. Den Knoblauch sch\u00e4len und dazudr\u00fccken. Die Petersilie waschen, grob hacken und hinzuf\u00fcgen. Die Kresse abbrausen und die Bl\u00e4ttchen \u00fcber der Sch\u00fcssel abschneiden.
\n2. Die Gem\u00fcse und Kr\u00e4uter mischen und in einer Pfanne in der Butter etwa 5 Minuten d\u00fcnsten. Salzen und pfeffern, etwas abk\u00fchlen lassen, dann die Semmelbr\u00f6sel, das Ei und das Eigelb untermischen.
\n3. Die Fleischtasche damit locker f\u00fcllen und mit K\u00fcchengarn zun\u00e4hen. In einem Br\u00e4ter das Butterschmalz erhitzen und die Lende darin rundum anbraten. Mit dem Madeira abl\u00f6schen, die Br\u00fche und die Cr\u00e8me fraiche dazugeben. Leicht salzen und pfeffern und alles zugedeckt bei mittlerer Hitze etwa 45 Minuten schmoren.
\n4. Das Fleisch aus der Sauce nehmen und in fingerdicke Scheiben schneiden. Die Sauce mit der Wocesterauce und Zitronensaft abschmecken und getrennt dazu reichen. Dazu passen Kartoffelpl\u00e4tzchen und junge Bohnen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Schweinelende (vom Metzger eine Tasche schneiden lassen) Salz schwarzer Pfeffer, frisch gemahlen Cayennepfeffer 3 Fr\u00fchlingszwiebeln 3 Knoblauchzehen 1 Bund Petersilie 1 K\u00e4stchen Kresse 2 EL Butter 2 EL Semmelbr\u00f6sel 1 Ei 1 Eigelb 2 EL Butterschmalz 1\/8 l Madeira 1\/4 l Fleischbr\u00fche 150 g Cr\u00e8me fra\u00eeche 1 Schu\u00df Worcestersauce Zitronensaft Zubereitung 1. … <\/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":[363],"class_list":["post-1997","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-schweinelende","item-wrap"],"yoast_head":"\ngef\u00fcllte 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