{"id":3434,"date":"2012-01-03T19:48:15","date_gmt":"2012-01-03T19:48:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3434"},"modified":"2012-01-03T19:48:15","modified_gmt":"2012-01-03T19:48:15","slug":"fisch-mit-olivenpuree-aus-der-provence","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-mit-olivenpuree-aus-der-provence\/","title":{"rendered":"Fisch mit Olivenp\u00fcree (aus der Provence)"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Fischfilets
\nSalz
\nPfeffer
\n1 Zitrone; Saft
\n6 EL Oliven\u00f6l
\nOlivenp\u00fcree<\/em>
\n75 g Schwarze Oliven
\n1 Sardellenfilet
\n2 Knoblauchzehen
\n1 EL Kapern
\n250 ml Kaltgepresstes Oliven\u00f6l
\nPfeffer
\n2 feste Tomaten<\/p>\n

Zubereitung<\/strong>
\nDen Fisch in eine Platte geben, mit Salz und Pfeffer w\u00fcrzen, Zitronensaft und Oliven\u00f6l dar\u00fcber tr\u00e4ufeln. Zugedeckt ca. 1 Stunde k\u00fchlstellen. Die Oliven entsteinen, mit Sardellenfilet, Knoblauch und Kapern grob oder fein hacken. Das Oliven\u00f6l beif\u00fcgen und mit Pfeffer abschmecken. Tomaten kurz in kochendes Wasser tauchen, sch\u00e4len, quer halbieren, entkernen und klein w\u00fcrfeln. Zum Olivenp\u00fcree geben.
\nDie Fischfilets aus der Marinade nehmen. Eine beschichtete Pfanne ohne Fettzugabe erhitzen, den Fisch portionenweise braten, warm stellen. Die Marinade und das Olivenp\u00fcree in die Pfanne geben und kurz erhitzen. \u00dcber den Fisch verteilen.
\nDazu: Weissbrot.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Fischfilets Salz Pfeffer 1 Zitrone; Saft 6 EL Oliven\u00f6l Olivenp\u00fcree 75 g Schwarze Oliven 1 Sardellenfilet 2 Knoblauchzehen 1 EL Kapern 250 ml Kaltgepresstes Oliven\u00f6l Pfeffer 2 feste Tomaten Zubereitung Den Fisch in eine Platte geben, mit Salz und Pfeffer w\u00fcrzen, Zitronensaft und Oliven\u00f6l dar\u00fcber tr\u00e4ufeln. Zugedeckt ca. 1 Stunde k\u00fchlstellen. Die … <\/p>\n

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