{"id":3496,"date":"2012-01-09T19:21:24","date_gmt":"2012-01-09T19:21:24","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3496"},"modified":"2012-01-09T19:21:24","modified_gmt":"2012-01-09T19:21:24","slug":"fisch-haschee-parmentier","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fisch-haschee-parmentier\/","title":{"rendered":"Fisch-Haschee Parmentier"},"content":{"rendered":"

Zutaten<\/strong>
\n1200 g Zwiebeln
\n400 g Schalotten
\n160 g Butter
\n8 EL \u00d6l
\n6000 g mehlige Kartoffeln
\n16 Petersfisch-Filets auch Heringsk\u00f6nig genannt, ersatzweise Seezunge
\n8 Merlan-Filets (Wittlinge)
\n2 Zitrone
\n16 Eier
\n2000 ml Cr\u00e8me fra\u00eeche
\n200 g geriebener Gruy\u00e8re oder Emmentaler
\nSalz
\nPfeffer
\nMuskatnuss
\n\u00d6l f\u00fcr die Form<\/p>\n

Zubereitung<\/strong>
\nZwiebeln und Schalotten fein hacken und in Butter und \u00d6l bei ganz geringer Hitze etwa 20 Minuten glasig d\u00fcnsten. Kartoffeln weich kochen, sch\u00e4len und p\u00fcrieren. Die gesalzenen und ges\u00e4uerten Fischfilets ganz fein hacken und mit den Zwiebeln noch 6 Minuten unter h\u00e4ufigem Umr\u00fchren d\u00fcnsten. Mit dem Kartoffelp\u00fcree vermischen. Die verquirlten Eier, Gew\u00fcrze und Cr\u00e8me fra\u00eeche unterziehen und das Haschee in eine flache, gefettete feuerfeste Form einf\u00fcllen. Mit Reibk\u00e4se bestreuen und im vorgeheizten Ofen bei 220-230 Grad etwa 15 Minuten goldbraun \u00fcberbacken. Als Beilage empfiehlt sich Endiviensalat.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1200 g Zwiebeln 400 g Schalotten 160 g Butter 8 EL \u00d6l 6000 g mehlige Kartoffeln 16 Petersfisch-Filets auch Heringsk\u00f6nig genannt, ersatzweise Seezunge 8 Merlan-Filets (Wittlinge) 2 Zitrone 16 Eier 2000 ml Cr\u00e8me fra\u00eeche 200 g geriebener Gruy\u00e8re oder Emmentaler Salz Pfeffer Muskatnuss \u00d6l f\u00fcr die Form Zubereitung Zwiebeln und Schalotten fein hacken und … <\/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":[19,6],"tags":[],"class_list":["post-3496","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","item-wrap"],"yoast_head":"\nFisch-Haschee 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