{"id":2654,"date":"2011-08-11T14:13:37","date_gmt":"2011-08-11T14:13:37","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2654"},"modified":"2011-08-11T14:20:13","modified_gmt":"2011-08-11T14:20:13","slug":"bokuto-seelachs","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/","title":{"rendered":"Bokuto (Seelachs)"},"content":{"rendered":"

Zutaten<\/strong>
\nIngwer, gemahlen
\nKreuzk\u00fcmmel
\nSalz
\nGem\u00fcse<\/em>
\n4 Zwiebel
\n4 Scheibe Fenchel
\n2 Tomate
\n200 g Bambussprossen
\n800 g Blattspinat
\nGew\u00fcrze<\/em>
\n4 Knoblauchzehe
\nAu\u00dferdem <\/em>
\n8 EL Erdnuss\u00f6l
\n500 g Seelachs
\n200 g Japanische Weizenmehlnudeln<\/p>\n

Zubereitung<\/strong>
\nDie Knoblauchzehe hacken, die Zwiebel klein schneiden. Den Blattspinat mit der Zwiebel und dem Knoblauch in dem \u00d6l ca. 10 Minuten anbraten. Dann den Spinat mit Salz, dem gemahlenen Ingwer und dem Kreuzk\u00fcmmel w\u00fcrzen. Die Scheibe Fenchel und die Sprossen dazugeben und kurz mit anbraten. Parallel dazu die Weizenmehlnudeln kurz aufkochen und ca. 6 Minuten ziehen lassen. Den Lachs separat anbraten und mit Salz und etwas gemahlenen Ingwer w\u00fcrzen. Das Gericht auf einen Teller legen, mit den geviertelten Tomaten garnieren und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Ingwer, gemahlen Kreuzk\u00fcmmel Salz Gem\u00fcse 4 Zwiebel 4 Scheibe Fenchel 2 Tomate 200 g Bambussprossen 800 g Blattspinat Gew\u00fcrze 4 Knoblauchzehe Au\u00dferdem 8 EL Erdnuss\u00f6l 500 g Seelachs 200 g Japanische Weizenmehlnudeln Zubereitung Die Knoblauchzehe hacken, die Zwiebel klein schneiden. Den Blattspinat mit der Zwiebel und dem Knoblauch in dem \u00d6l ca. 10 Minuten … <\/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_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},"jetpack_post_was_ever_published":false},"categories":[19,18,6],"tags":[280],"class_list":["post-2654","post","type-post","status-publish","format-standard","hentry","category-fisch","category-gemuse","category-hauptgerichte","tag-seelachs","item-wrap"],"yoast_head":"\nBokuto (Seelachs)<\/title>\n<meta name=\"description\" content=\"- Bokuto (Seelachs)\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bokuto (Seelachs)\" \/>\n<meta property=\"og:description\" content=\"- Bokuto (Seelachs)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-11T14:13:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2011-08-11T14:20:13+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bokuto-seelachs\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bokuto-seelachs\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Bokuto (Seelachs)\",\"datePublished\":\"2011-08-11T14:13:37+00:00\",\"dateModified\":\"2011-08-11T14:20:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bokuto-seelachs\\\/\"},\"wordCount\":115,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Seelachs\"],\"articleSection\":[\"Fisch\",\"Gem\u00fcse & Obst\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bokuto-seelachs\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bokuto-seelachs\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bokuto-seelachs\\\/\",\"name\":\"Bokuto (Seelachs)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-08-11T14:13:37+00:00\",\"dateModified\":\"2011-08-11T14:20:13+00:00\",\"description\":\"- Bokuto (Seelachs)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bokuto-seelachs\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bokuto-seelachs\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bokuto-seelachs\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Bokuto (Seelachs)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Bokuto (Seelachs)","description":"- Bokuto (Seelachs)","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/","og_locale":"de_DE","og_type":"article","og_title":"Bokuto (Seelachs)","og_description":"- Bokuto (Seelachs)","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-08-11T14:13:37+00:00","article_modified_time":"2011-08-11T14:20:13+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Bokuto (Seelachs)","datePublished":"2011-08-11T14:13:37+00:00","dateModified":"2011-08-11T14:20:13+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/"},"wordCount":115,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Seelachs"],"articleSection":["Fisch","Gem\u00fcse & Obst","Hauptgerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/","name":"Bokuto (Seelachs)","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-08-11T14:13:37+00:00","dateModified":"2011-08-11T14:20:13+00:00","description":"- Bokuto (Seelachs)","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bokuto-seelachs\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Bokuto (Seelachs)"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-GO","jetpack-related-posts":[{"id":4881,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/12\/gemusecurry-mboga-ya-bizari-kenia\/","url_meta":{"origin":2654,"position":0},"title":"Gem\u00fcsecurry – Mboga Ya Bizari (Kenia)","author":"Steffen","date":"12. Januar 2013","format":false,"excerpt":"Zutaten 6 Kartoffeln 1\/2 Kleiner Blumenkohl 150 g Gr\u00fcne Bohnen 1 Aubergine 100 g Spinat 3 TL \u00d61 1 Grosse Zwiebel, gehackt 1 TL Schwarze Senfk\u00f6rner 1 TL Gemahlener Ingwer 1\/2 TL Kreuzk\u00fcmmel 2 Knoblauchzehen, zerdr\u00fcckt 2 TL Cayennepfeffer 1 TL Korianderbl\u00e4tter, gehackt 1\/2 TL Gemahlener Kreuzk\u00fcmmel 1\/2 TL Kurkuma\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":959,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/bandnudeln-mit-spinat-sahne-sose\/","url_meta":{"origin":2654,"position":1},"title":"Bandnudeln mit Spinat-Sahne So\u00dfe","author":"Steffen","date":"24. April 2011","format":false,"excerpt":"Zutaten: 500 g feiner Blattspinat 1 kleine Zwiebel 1 Knoblauchzehe 400 g Bandnudeln 1 El Oliven\u00f6l 1 El Pinienkerne 200 g Sahne Salz und Pfeffer 2 El geriebener Parmesan Zubereitung: Den Spinat sorgf\u00e4ltig verlesen und unter flie\u00dfendem Wasser gr\u00fcndlich waschen. Gr\u00f6\u00dfere Bl\u00e4tter nach Belieben fein zerrupfen. Die Zwiebel und den\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":3467,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/07\/rosa-linsen-auf-uttar-pradesh-art-masoor-dal\/","url_meta":{"origin":2654,"position":2},"title":"Rosa Linsen auf Uttar Pradesh Art (Masoor Dal)","author":"Steffen","date":"7. Januar 2012","format":false,"excerpt":"Zutaten 250 g Rosa Linsen (Masoor Dal) 5 Knoblauchzehen 1 TL Tamarinde 200 g Roter K\u00fcrbis (in kleine W\u00fcrfel geschnitten) 1 mittlere Zwiebel, gehackt 3 kleine Tomaten, gehackt 1 W\u00fcrfel Frischer Ingwer mit 2 cm Kantenl\u00e4nge, gehackt 2 gr\u00fcne Chillischoten, gehackt 1 TL gemahlener Koriander 1\/2 TL Gemahlener Kreuzk\u00fcmmel 1\u2026","rel":"","context":"In "Eintopf"","block_context":{"text":"Eintopf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eintopf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":261,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/08\/fisch-in-kokossosse\/","url_meta":{"origin":2654,"position":3},"title":"Fisch in Kokosso\u00dfe","author":"Steffen","date":"8. April 2011","format":false,"excerpt":"Fisch in Kokosso\u00dfe 700 g Fischfilet (fest (z.B. Lengfisch, Rotbarsch, Seelachs, Catfisch, Victoriabarsch))2 Limetten (Saft)8 Lauchzwiebeln4 Knoblauchzehen50 g Ingwer2 El \u00d6l1 Chilischote (gr\u00fcn oder rot)1\/2 Tl Sambal Olek1 Tl Kurkuma (Gelbwurz)400 ml Kokosnussmilch (unges\u00fc\u00dft)Jodsalz Fischfilet in gro\u00dfe W\u00fcrfel schneiden und mit Limettensaft betr\u00e4ufeln. Mit Frischhaltefolie abdecken und in den K\u00fchlschrank\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":2424,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/asiatische-hackballchen-mit-spinat\/","url_meta":{"origin":2654,"position":4},"title":"Asiatische Hackb\u00e4llchen mit Spinat","author":"Steffen","date":"2. August 2011","format":false,"excerpt":"Zutaten Cayennepfeffer Salz Hackb\u00e4llchen 1 Br\u00f6tchen; vom Vortag 4 cm frischer Ingwer 1 Knoblauchzehe 250 g Hackfleisch; gemischt 1 Ei 2 EL Semmelbr\u00f6sel 2 EL Sojasosse 1\/2 TL Koriander, gemahlen 200 g Langkornreis 2 EL \u00d6l 2 EL Sojasosse 200 ml Gem\u00fcsebr\u00fche 300 g Blattspinat, TK-Ware 2 EL Sesamsaat 2\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":8104,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/12\/03\/lachs-spinat-lasagne\/","url_meta":{"origin":2654,"position":5},"title":"Lachs-Spinat-Lasagne","author":"Steffen","date":"3. Dezember 2021","format":false,"excerpt":"Lachs-Spinat-Lasagne 600 Gramm TK Blattspinat (aufgetaut und abgetropft)400 Gramm Lachsfilet (frisch oder tiefgek\u00fchlt)Oliven\u00f6l2 Knoblauchzehen2 kleine Zwiebel1 Bund Dill (gehackt)1 Bund Petersilie (gehackt)1 Essl. Kr\u00e4uter de Provence3 Essl. Sahne-Meerrettich1 Zitrone (Saft)Parmesank\u00e4seSalz und PfefferEtwas Wei\u00dfwein3 Becher Schmand600 ml Milch12 Lasagnebl\u00e4tter Die Zwiebel und den Knoblauch sch\u00e4len, hacken und in einem Topf in\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\/2654","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=2654"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2654\/revisions"}],"predecessor-version":[{"id":2656,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2654\/revisions\/2656"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}