{"id":3224,"date":"2011-12-23T20:40:45","date_gmt":"2011-12-23T20:40:45","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3224"},"modified":"2011-12-23T20:40:45","modified_gmt":"2011-12-23T20:40:45","slug":"orangensalat-remajon","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/orangensalat-remajon\/","title":{"rendered":"Orangensalat – Remajon"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g wei\u00dfer Thunfisch aus der Dose (original wird dieser Saltat mit in Scheiben geschnittenem oder zerpfl\u00fccktem Klippfisch zubereitet)
\n6 kernlose Orangen, gesch\u00e4lt, in d\u00fcnne Scheiben geschnitten
\n8-10 Fr\u00fchlingszwiebeln, in d\u00fcnne Scheiben geschnitten
\n50 g entsteinte, gehackte, gr\u00fcne spanische Oliven
\n5 EL Oliven\u00f6l
\n1 EL Weinessig
\n1 Gro\u00dfe Knoblauchzehe, feingehackt
\n1\/2 TL scharfer Parika
\n1\/4 TL Salz
\nGarnitur:<\/em>
\n2 hartgekochte Eier, feingehackt
\nspanischer milder Paprika <\/p>\n

Zubereitung<\/strong>
\nThunfisch, Orangenscheiben, Fr\u00fchlingszwiebeln und Oliven in eine gro\u00dfe
\nSch\u00fcssel geben. Oliven\u00f6l dar\u00fcbertr\u00e4ufeln und vorsichtig mischen, bis alle
\nSt\u00fccke mit \u00d6l benetzt sind. In einer kleinen Sch\u00fcssel Weinessig, Knoblauch,
\nscharfen Paprika und Salz verr\u00fchren. Die Sauce \u00fcber die Salatzutaten geben
\nund alles vorsichtig vermengen. Den Salat auf einer Servierplatte oder auf
\neinzelnen Salattellem anrichten. Mit den gehackten Eiern garnieren und als
\nFarbtupfer eine Prise milden Paprika dar\u00fcberst\u00e4uben. Sofort servieren!
\nErgibt 8 Portionen als Vorspeise oder Beilage oder 10-12 Tapa-Portionen. <\/p>\n

Tip: Wenn Sie den Salat originalgetreu zubereiten wollen, ersetzen Sie den
\nThunfisch durch 500 g Klippfisch. Klippfisch auf einem Backblech oder auf
\neinem Holzkohlengrill r\u00f6sten, bis er rundherum gleichm\u00e4\u00dfig braun und weich
\nist. Den Fisch einige Minuten in einer Sch\u00fcssel mit kaltem Wasser einweichen, dann mit der Hand zerpfl\u00fccken (Haut und Gr\u00e4ten entfernen) und unter den Salat heben.
\n\u00c4u\u00dferst dekorativ wirkt Remoj\u00f6n, wenn man ihn mit viel frischem, gr\u00fcnen
\nSalat anrichtet. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g wei\u00dfer Thunfisch aus der Dose (original wird dieser Saltat mit in Scheiben geschnittenem oder zerpfl\u00fccktem Klippfisch zubereitet) 6 kernlose Orangen, gesch\u00e4lt, in d\u00fcnne Scheiben geschnitten 8-10 Fr\u00fchlingszwiebeln, in d\u00fcnne Scheiben geschnitten 50 g entsteinte, gehackte, gr\u00fcne spanische Oliven 5 EL Oliven\u00f6l 1 EL Weinessig 1 Gro\u00dfe Knoblauchzehe, feingehackt 1\/2 TL scharfer Parika … <\/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":[3],"tags":[177,161],"class_list":["post-3224","post","type-post","status-publish","format-standard","hentry","category-salat","tag-orange","tag-thunfisch","item-wrap"],"yoast_head":"\nOrangensalat - Remajon<\/title>\n<meta name=\"description\" content=\"- Orangensalat - Remajon\" \/>\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\/12\/23\/orangensalat-remajon\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Orangensalat - Remajon\" \/>\n<meta property=\"og:description\" content=\"- Orangensalat - Remajon\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/orangensalat-remajon\/\" \/>\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=\"2011-12-23T20:40:45+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\\\/12\\\/23\\\/orangensalat-remajon\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/orangensalat-remajon\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Orangensalat – Remajon\",\"datePublished\":\"2011-12-23T20:40:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/orangensalat-remajon\\\/\"},\"wordCount\":236,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Orange\",\"Thunfisch\"],\"articleSection\":[\"Salat\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/orangensalat-remajon\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/orangensalat-remajon\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/orangensalat-remajon\\\/\",\"name\":\"Orangensalat - Remajon\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-23T20:40:45+00:00\",\"description\":\"- Orangensalat - Remajon\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/orangensalat-remajon\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/orangensalat-remajon\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/orangensalat-remajon\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Orangensalat – Remajon\"}]},{\"@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":"Orangensalat - Remajon","description":"- Orangensalat - Remajon","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\/12\/23\/orangensalat-remajon\/","og_locale":"de_DE","og_type":"article","og_title":"Orangensalat - Remajon","og_description":"- Orangensalat - Remajon","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/orangensalat-remajon\/","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":"2011-12-23T20:40:45+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\/12\/23\/orangensalat-remajon\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/orangensalat-remajon\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Orangensalat – Remajon","datePublished":"2011-12-23T20:40:45+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/orangensalat-remajon\/"},"wordCount":236,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Orange","Thunfisch"],"articleSection":["Salat"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/orangensalat-remajon\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/orangensalat-remajon\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/orangensalat-remajon\/","name":"Orangensalat - Remajon","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-12-23T20:40:45+00:00","description":"- Orangensalat - Remajon","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/orangensalat-remajon\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/orangensalat-remajon\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/orangensalat-remajon\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Orangensalat – Remajon"}]},{"@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-Q0","jetpack-related-posts":[{"id":2666,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bouillabaisse\/","url_meta":{"origin":3224,"position":0},"title":"Bouillabaisse","author":"Steffen","date":"11. August 2011","format":false,"excerpt":"Zutaten 1 Zwiebel, in d\u00fcnne Ringe geschnitten 1\/2 Stange Staudensellerie, fein gehackt 1 EL Oliven\u00f6l 2 EL Tomatenmark 150 ml Trockener Wei\u00dfwein 2 Tomaten, geh\u00e4utet, gehackt 1\/2 kleine Orange, gesch\u00e4lt, in d\u00fcnnen Scheiben 2 Scheiben gesch\u00e4lte Zitronenscheiben 1 Knoblauchzehe 20 g Butter 1 TL Zucker 1 TL Salz 1\/4 TL\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":4626,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/20\/salade-nicoise\/","url_meta":{"origin":3224,"position":1},"title":"Salade Nicoise","author":"Steffen","date":"20. November 2012","format":false,"excerpt":"Zutaten 4 Eier 200 g Frische Bohnen 4 Tomaten 1 Zwiebel 100 g Thunfisch 1\/2 Kopfsalat 20 g Schwarze Oliven 5 EL Oliven\u00f6l 2 EL Aceto Balsamico 3 EL Wasser 2 Knoblauchzehen 1\/2 TL Jodsalz 1 TL Oregano 2 Spur Boretsch, gemahlen 2 Spur Zitronenmelisse, gemahlen schwarzer Pfeffer frisch gemahlen\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":562,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/14\/artischocken-mit-thunfischsalat\/","url_meta":{"origin":3224,"position":2},"title":"Artischocken mit Thunfischsalat","author":"Steffen","date":"14. April 2011","format":false,"excerpt":"Zutaten: 1 Kopfsalat 3 EL Kr\u00e4uter-Salatsauce 1 Dose Artischockenb\u00f6den 1 kleine Dose Artischockenherzen 1 Dose Thunfisch in \u00d6l 1 Zwiebel 2 EL gehackte Paprikaschote 6 gef\u00fcllte Oliven 4 EL Essig 1 Knoblauchzehe 1 EL gehackte Petersilie 1\/2 TL Salz 1 Prise Zucker wei\u00dfer Pfeffer einige Spritzer Worcestersauce 1 Messerspitze Salbei\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":4931,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/23\/ceviche-vom-yello-fin-tuna-mit-rucola-salat-und-gebratener-jakobsmuschel\/","url_meta":{"origin":3224,"position":3},"title":"Ceviche vom Yello Fin Tuna mit Rucola Salat und gebratener Jakobsmuschel","author":"Steffen","date":"23. Januar 2013","format":false,"excerpt":"Zutaten 2 TL Oliven\u00f6l Schwarzes Meersalz Bengalischer Pfeffer aus der M\u00fchle 400 g Thunfisch 150 g Rucolasalat 150 g Jakobsmuschelfleisch (USA trocken) Marinade 20 ml Sesamoel 2 TL Sojasauce Etwas Wasabi 1\/2 Zitrone; Saft davon 1 Prise Puderzucker Rotes Meersalz Dressing 20 ml Olivenoel 2 Limonen; Saft davon Pfeffer &\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":5490,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/01\/15\/nizza-salat\/","url_meta":{"origin":3224,"position":4},"title":"Nizza-Salat","author":"Steffen","date":"15. Januar 2014","format":false,"excerpt":"Zutaten 200 g Pellkartoffeln 4 Tomaten 2 Hartgekochte Eier 1 gr\u00fcne Paprikaschote 1 Zwiebel 1 Kopfsalat 1 Dose Thunfisch in \u00d6l 10 Oliven 1 Knoblauchzehe 3 EL Essig 6 EL \u00d6l 1\/2 EL Senf Salz, Pfeffer Zucker 1 Bund glatte Petersilie Zubereitung Kartoffeln in Scheiben, Tomaten und Eier in Achtel,\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4288,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/08\/gebratene-entenbrust-in-salatblattern\/","url_meta":{"origin":3224,"position":5},"title":"Gebratene Entenbrust in Salatbl\u00e4ttern","author":"Steffen","date":"8. September 2012","format":false,"excerpt":"Zutaten 2 Entenbr\u00fcste ohne Knochen Salz Zucker 3 El Sojasauce 3 El Sherry 1 El Sesam\u00f6l 1 Tl Speisest\u00e4rke 2 El neutrales \u00d6l 50 g gesch\u00e4lte Mandeln 1 Tl feingehackter Ingwer 1 Tl feingehackter Knoblauch 4 Fr\u00fchlingszwiebeln in Ringe geschnitten 1 El Austernsauce Salatbl\u00e4tter 4 El Apfelessig 2 El Wasser\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"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\/3224","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=3224"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3224\/revisions"}],"predecessor-version":[{"id":3225,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3224\/revisions\/3225"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}