{"id":3502,"date":"2012-01-11T19:57:16","date_gmt":"2012-01-11T19:57:16","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3502"},"modified":"2012-01-11T19:57:17","modified_gmt":"2012-01-11T19:57:17","slug":"fischklosschen-in-gemusesauce-mali","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/11\/fischklosschen-in-gemusesauce-mali\/","title":{"rendered":"Fischkl\u00f6sschen in Gem\u00fcsesauce (Mali)"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Fischfilet
\n80 g Weissbrot
\nMilch
\n2\/3 Pfefferschote; gehackt
\n2 Zwiebeln; gehackt
\n2\/3 Knoblauchzehe; gehackt
\n2\/3 Bund Petersilie
\n1 Karotte
\n1 Weisse R\u00fcbe
\n2\/3 kleiner Weisskohl
\n2 EL Tomatenmark
\nFrischer Thymian
\n1 Lorbeerblatt
\nPflanzen\u00f6l
\n2\/3 l Wasser<\/p>\n

Zubereitung<\/strong>
\nDen Fisch in St\u00fccke schneiden, das Weissbrot kurz in Milch einweichen. Fisch, Pfefferschote, 2\/3 der Zwiebeln, Knoblauch und gehackte Petersilie im Mixer p\u00fcrieren. Das Weissbrot ausdr\u00fccken, zur Fischmasse geben und durchkneten, bis eine glatte Masse entsteht. Die H\u00e4nde mit \u00d6l bestreichen und aus der Fischmasse Kl\u00f6sschen formen. \u00d6l erhitzen und die Fischkl\u00f6sschen von allen Seiten darin goldbraun braten. M\u00f6hren, R\u00fcben und Kohl in Streifen schneiden.
\n\u00d6l erhitzen und restliche Zwiebel darin glasig braten. Das Tomatenmark mit etwas Wasser verr\u00fchren und die Zwiebel damit abl\u00f6schen. Die Fischkl\u00f6sschen beif\u00fcgen, Wasser zugiessen und die Temperatur erh\u00f6hen. Wenn die Sauce zu kochen beginnt, Gem\u00fcse, Thymian und Lorbeerblatt beif\u00fcgen. Mit Salz abschmecken und bei mittlerer Hitze garen.
\nBeilage: Reis<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Fischfilet 80 g Weissbrot Milch 2\/3 Pfefferschote; gehackt 2 Zwiebeln; gehackt 2\/3 Knoblauchzehe; gehackt 2\/3 Bund Petersilie 1 Karotte 1 Weisse R\u00fcbe 2\/3 kleiner Weisskohl 2 EL Tomatenmark Frischer Thymian 1 Lorbeerblatt Pflanzen\u00f6l 2\/3 l Wasser Zubereitung Den Fisch in St\u00fccke schneiden, das Weissbrot kurz in Milch einweichen. Fisch, Pfefferschote, 2\/3 der … <\/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":"","_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":[19,6],"tags":[],"class_list":["post-3502","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","item-wrap"],"yoast_head":"\nFischkl\u00f6sschen in Gem\u00fcsesauce 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