{"id":3455,"date":"2012-01-06T20:50:52","date_gmt":"2012-01-06T20:50:52","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3455"},"modified":"2012-01-06T20:50:52","modified_gmt":"2012-01-06T20:50:52","slug":"fischer-pastete-quiche-du-pecheur","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischer-pastete-quiche-du-pecheur\/","title":{"rendered":"Fischer-Pastete – Quiche du pecheur"},"content":{"rendered":"

Zutaten<\/strong>
\nTeig<\/em>
\n110 g Mehl
\n55 g Butter; zimmerwarm
\n1 Eigelb
\n3 EL Wasser
\nSalz
\nBelag<\/em>
\n400 g Muscheln in der Schale
\n1 Tasse Weisswein
\n5 g O\u00fcssane-Algen
\n80 g R\u00e4ucherlachs
\n100 g Krabben, gekocht, ausgepult
\nSauce<\/em>
\n1 Tasse Milch
\n1 Tasse Creme fraiche
\n1 Ei
\n1 Eigelb
\nSalz
\nPfeffer<\/p>\n

Zubereitung<\/strong>
\nMan vermischt Mehl, Butter, Eigelb, Wasser und Salz gr\u00fcndlich miteinander und l\u00e4sst den Teig 1 Stunde ruhen. In dieser Zeit kocht man die Muscheln mit dem Wein etwa 10 Minuten und l\u00f6st sie anschliessend aus den Schalen. Die Algen werden kurz in kaltem Wasser eingeweicht, dann giesst man ab und l\u00e4sst sie gr\u00fcndlich abtropfen. Der R\u00e4ucherlachs wird in feine Streifen geschnitten. Man legt eine gebutterte Quicheform von etwa 20 cm Durchmesser sorgf\u00e4ltig mit dem Teig aus, verteilt darauf gleichm\u00e4ssig Muscheln, Lachsstreifen und Krabben und \u00fcberstreut mit den Algen. Creme fraiche, Milch, Ei, Eigelb, Salz und Pfeffer werden sorgf\u00e4ltig miteinander verr\u00fchrt und die Masse vorsichtig \u00fcber der Quiche verteilt. Im vorgeheizten Ofen backt man die ersten 5 Minuten bei 250\u00b0C und dann weitere 15-20 Minuten bei 200\u00b0C auf mittlerer Schiene.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Teig 110 g Mehl 55 g Butter; zimmerwarm 1 Eigelb 3 EL Wasser Salz Belag 400 g Muscheln in der Schale 1 Tasse Weisswein 5 g O\u00fcssane-Algen 80 g R\u00e4ucherlachs 100 g Krabben, gekocht, ausgepult Sauce 1 Tasse Milch 1 Tasse Creme fraiche 1 Ei 1 Eigelb Salz Pfeffer Zubereitung Man vermischt Mehl, Butter, … <\/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":[151,27],"tags":[497,147,347],"class_list":["post-3455","post","type-post","status-publish","format-standard","hentry","category-fisch-2","category-geback","tag-algen","tag-muscheln","tag-raucherlachs","item-wrap"],"yoast_head":"\nFischer-Pastete - 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