{"id":3432,"date":"2012-01-03T19:28:02","date_gmt":"2012-01-03T19:28:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3432"},"modified":"2012-01-03T19:28:02","modified_gmt":"2012-01-03T19:28:02","slug":"fisch-in-weinsauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-in-weinsauce\/","title":{"rendered":"Fisch in Weinsauce"},"content":{"rendered":"

Zutaten<\/strong>
\n500-750 g Schollen- oder Flunderfilet ohne Haut
\n2 Wolkenohren (eingeweicht)
\nPflanzen\u00f6l zum Fritieren
\n4 Knoblauchzehen (feingehackt)
\n1 Prise Salz
\n1 Prise Zucker
\n1 Prise wei\u00dfer Pfeffer
\n1 Eiwei\u00df mit
\n1 EL Maisst\u00e4rke glattger\u00fchrt
\n3\/4 TL Salz
\n1 EL Maisst\u00e4rke
\n150 ml Reiswein oder halbtrockener Wei\u00dfwein
\n150 ml klare Br\u00fche<\/p>\n

Zubereitung<\/strong>
\nDies ist ein Fischgericht der Peking-K\u00fcche, gleicherma\u00dfen delikat im Geschmack und in der Pr\u00e4sentation. Traditionsgem\u00e4\u00df verwendet man Wolkenohren als erg\u00e4nzende Beilage. Mit 2 weiteren Gerichten ausreichend f\u00fcr 4 Personen Die Filets trockentupfen und in 5cm gro\u00dfe, mundgerechte St\u00fccke schneiden. Marinieren: Salz, Zucker, Pfeffer und das anger\u00fchrte Eiwei\u00df vorsichtig mit dem Fisch mischen, so da\u00df die St\u00fccke ringsum von der Marinade eingeh\u00fcllt sind. Eine Stunde im K\u00fchlschrank stehenlassen.
\nDie Sauce vorbereiten:<\/em>
\nSalz, Wein, Maisst\u00e4rke und klare Br\u00fche mischen. Die Wolkenohren leicht ausdr\u00fccken. Die Wok zur H\u00e4lfte mit \u00d6l f\u00fcllen und auf 100-110 Grad erhitzen. Die Fischst\u00fccke 1-2 Minuten fritieren, dabei zusammenklebende St\u00fccke vorsichtig trennen. Wenn sie Farbe angenommen haben, mit einem Siebl\u00f6ffel herausnehmen, dabei achtgeben, da\u00df sie nicht brechen. Das \u00d6l bis auf 2-3 Essl\u00f6ffel zur Wiederverwendung in einen verschlie\u00dfbaren Beh\u00e4lter gie\u00dfen. Die Wok wieder stark erhitzen und den Knoblauch kurz anbraten. Den Ingwer dazugeben, dann die Wolkenohren. Kurz pfannenbraten und die Sauce dazugie\u00dfen. Langsam zum Kochen bringen, dann die Fischst\u00fccke hineingeben. In der Sauce leicht k\u00f6cheln, bis sie hei\u00df sind, dann auf einer vorgew\u00e4rmten Platte anrichten und sofort servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500-750 g Schollen- oder Flunderfilet ohne Haut 2 Wolkenohren (eingeweicht) Pflanzen\u00f6l zum Fritieren 4 Knoblauchzehen (feingehackt) 1 Prise Salz 1 Prise Zucker 1 Prise wei\u00dfer Pfeffer 1 Eiwei\u00df mit 1 EL Maisst\u00e4rke glattger\u00fchrt 3\/4 TL Salz 1 EL Maisst\u00e4rke 150 ml Reiswein oder halbtrockener Wei\u00dfwein 150 ml klare Br\u00fche Zubereitung Dies ist ein Fischgericht … <\/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":[5,151],"tags":[492,103],"class_list":["post-3432","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-fisch-2","tag-flunder","tag-scholle","item-wrap"],"yoast_head":"\nFisch in Weinsauce<\/title>\n<meta name=\"description\" content=\"- Fisch in Weinsauce\" \/>\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\/2012\/01\/03\/fisch-in-weinsauce\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fisch in Weinsauce\" \/>\n<meta property=\"og:description\" content=\"- Fisch in Weinsauce\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-in-weinsauce\/\" \/>\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=\"2012-01-03T19:28:02+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\\\/2012\\\/01\\\/03\\\/fisch-in-weinsauce\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/03\\\/fisch-in-weinsauce\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Fisch in Weinsauce\",\"datePublished\":\"2012-01-03T19:28:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/03\\\/fisch-in-weinsauce\\\/\"},\"wordCount\":254,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Flunder\",\"Scholle\"],\"articleSection\":[\"Asiatisch\",\"Fisch\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/03\\\/fisch-in-weinsauce\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/03\\\/fisch-in-weinsauce\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/03\\\/fisch-in-weinsauce\\\/\",\"name\":\"Fisch in Weinsauce\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-01-03T19:28:02+00:00\",\"description\":\"- Fisch in Weinsauce\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/03\\\/fisch-in-weinsauce\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/03\\\/fisch-in-weinsauce\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/03\\\/fisch-in-weinsauce\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fisch in Weinsauce\"}]},{\"@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 - 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