{"id":3505,"date":"2012-01-11T20:10:52","date_gmt":"2012-01-11T20:10:52","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3505"},"modified":"2012-03-07T14:38:17","modified_gmt":"2012-03-07T14:38:17","slug":"fischpackchen-im-lauchmantel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/11\/fischpackchen-im-lauchmantel\/","title":{"rendered":"Fischp\u00e4ckchen im Lauchmantel"},"content":{"rendered":"

Zutaten<\/strong>
\n400 g Lachsfilet
\n400 g Seelachsfilet
\n1 Zitrone; Saft davon
\nSalz
\n1 EL F\u00fcnfgew\u00fcrz-Pulver
\n2 Stangen Lauch
\nfrischer Thymian
\nwei\u00dfer Pfeffer
\n3\/4 l Gem\u00fcsebr\u00fche<\/p>\n

Zubereitung<\/strong>
\nFischfilets in Streifen schneiden und diese in 4 cm lange St\u00fccke. Fischst\u00fccke mit Zitronensaft betr\u00e4ufeln, mit Salz und F\u00fcnfgew\u00fcrz-Pulver w\u00fcrzen. Lauchstangen putzen, der L\u00e4nge nach halbieren und waschen. Im Wok in der Gem\u00fcsebr\u00fche 5 Minuten blanchieren, herausnehmen und abtropfen lassen. Je ein St\u00fcck Lachs und ein St\u00fcck Seelachs mit Lauch umwickeln, mit frischem Thymian und wei\u00dfem Pfeffer w\u00fcrzen und in den D\u00e4mpfeinsatz des Wok geben. Die Fischr\u00f6llchen \u00fcber der Gem\u00fcsebr\u00fche 20 bis 25 Minuten d\u00e4mpfen. Mit einer Ingwer-Schnittlauch-Sauce servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 400 g Lachsfilet 400 g Seelachsfilet 1 Zitrone; Saft davon Salz 1 EL F\u00fcnfgew\u00fcrz-Pulver 2 Stangen Lauch frischer Thymian wei\u00dfer Pfeffer 3\/4 l Gem\u00fcsebr\u00fche Zubereitung Fischfilets in Streifen schneiden und diese in 4 cm lange St\u00fccke. Fischst\u00fccke mit Zitronensaft betr\u00e4ufeln, mit Salz und F\u00fcnfgew\u00fcrz-Pulver w\u00fcrzen. Lauchstangen putzen, der L\u00e4nge nach halbieren und waschen. Im … <\/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":[101,280],"class_list":["post-3505","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-lachs","tag-seelachs","item-wrap"],"yoast_head":"\nFischp\u00e4ckchen 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M\u00e4rz 2024","format":false,"excerpt":"\u00a0 Hongkong-Fisch mit Lauch 450 g Seelachsfilet6 EL dunkle Sojasauce4 Stangen Lauch4 TL Erdnuss\u00f6l (ersatzweise Pflanzen\u00f6l)100 ml Reiswein (ersatzweise Wei\u00dfweinessig)250 g Sojasprossen250 g Bambussprossen (Konserve)250 g gr\u00fcner Thai-Spargel (ersatzweise Spargel)50 ml Gem\u00fcsebr\u00fche1 EL ZuckerPfefferEinige Tropfen S\u00fc\u00dfstoff320 g gegarter Reis Fischfilet in grobe St\u00fccke schneiden und mit 1 Essl\u00f6ffel Sojasauce betr\u00e4ufeln.\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/05\/Firefly-Hongkong-Fisch-mit-Lauch-66002-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":5038,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/09\/gebratener-lachs-zander-strudel-auf-spinat-kohlrabi-salat\/","url_meta":{"origin":3505,"position":2},"title":"Gebratener Lachs-Zander Strudel auf Spinat-Kohlrabi Salat","author":"Steffen","date":"9. 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Januar 2012","format":false,"excerpt":"ZutatenFisch800 g Festes Fischfilet in verschiedenen Sorten wie z.B: Rotbarsch, Seelachs, Lachs, Forelle aber auch Tintenfischringe, Scampis, Crevetten Zitronensaft Salz Pfeffer 1,5 l \u00d6l zum Ausbacken 2 Zitronen in Schnitzen zur Dekoration Ausbackteig 200 g Mehl 1 Prise Salz 500 ml Wein 2 Eigelb 1 EL \u00d6l 2 Eiweiss Sauce\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3514,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/14\/fischsuppe-mit-zucchini\/","url_meta":{"origin":3505,"position":4},"title":"Fischsuppe mit Zucchini","author":"Steffen","date":"14. Januar 2012","format":false,"excerpt":"Zutaten 3 Zwiebeln 300 g Zucchini 2 EL \u00d6l 2 Knoblauchzehen 1\/2 l Br\u00fche 800 g Dose Tomaten Salz, Cayennepfeffer 600 g Seelachsfilet Dill,Zucker Zubereitung Zwiebeln in Ringe schneiden, Zucchini halbieren und in Scheiben schneiden, beides in \u00d6l and\u00fcnsten. Knoblauchzehen durchpressen und zugeben. Br\u00fche, Dosentomaten dazugeben, mit Salz und Cayennepfeffer\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3457,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischfilet-mit-pilzen\/","url_meta":{"origin":3505,"position":5},"title":"Fischfilet mit Pilzen","author":"Steffen","date":"6. Januar 2012","format":false,"excerpt":"Zutaten 2000 g Fischfilet; es eignen sich Kabeljau, Scholle, Seelachs und andere 800 g Frische Pilze; es eignen sich z.B. 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