{"id":375,"date":"2011-04-10T19:13:41","date_gmt":"2011-04-10T19:13:41","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=375"},"modified":"2011-04-10T19:13:41","modified_gmt":"2011-04-10T19:13:41","slug":"panierte-fischtaschen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/panierte-fischtaschen\/","title":{"rendered":"Panierte Fischtaschen"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\n4 gro\u00dfe Fischfilets
\nSaft von 1 Zitrone
\nSalz
\nPfeffer
\n100 g gekochter Schinken
\n150 g Emmentaler
\n1 Ei
\n2 EL Milch
\n6 EL Paniermehl
\nBratfett<\/p>\n

\nZubereitung: <\/b>
\nFischfilets waschen, trockentupfen, in Zitronensaft 5 Minuten marinieren, mit Salz und Pfeffer w\u00fcrzen. Schinken und Emmentaler in Streifen schneiden. Die Filets damit belegen und zusammenklappen. Ei mit Milch schlagen und Fisch darin wenden, dann in Paniermehl w\u00e4lzen und in hei\u00dfem Fett auf jeder Seite gut 5 Minuten braten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 4 gro\u00dfe Fischfilets Saft von 1 Zitrone Salz Pfeffer 100 g gekochter Schinken 150 g Emmentaler 1 Ei 2 EL Milch 6 EL Paniermehl Bratfett Zubereitung: Fischfilets waschen, trockentupfen, in Zitronensaft 5 Minuten marinieren, mit Salz und Pfeffer w\u00fcrzen. Schinken und Emmentaler in Streifen schneiden. Die Filets damit belegen und zusammenklappen. Ei mit Milch … <\/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":[95],"class_list":["post-375","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-fischfilet","item-wrap"],"yoast_head":"\nPanierte Fischtaschen<\/title>\n<meta name=\"description\" content=\"- Panierte Fischtaschen\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/panierte-fischtaschen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Panierte Fischtaschen\" \/>\n<meta property=\"og:description\" content=\"- Panierte Fischtaschen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/panierte-fischtaschen\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-10T19:13:41+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/panierte-fischtaschen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/panierte-fischtaschen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Panierte Fischtaschen\",\"datePublished\":\"2011-04-10T19:13:41+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/panierte-fischtaschen\\\/\"},\"wordCount\":72,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Fischfilet\"],\"articleSection\":[\"Fisch\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/panierte-fischtaschen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/panierte-fischtaschen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/panierte-fischtaschen\\\/\",\"name\":\"Panierte Fischtaschen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-10T19:13:41+00:00\",\"description\":\"- Panierte Fischtaschen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/panierte-fischtaschen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/panierte-fischtaschen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/panierte-fischtaschen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Panierte Fischtaschen\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Das nach dem 3-S-System (S\u00e4ubern,S\u00e4uern,Salzen) vorbereitete Filet panieren und in hei\u00dfem \u00d6l auf beiden Seiten fast fertig braten. Auf jede Filetscheibe eine K\u00e4sescheibe legen und die Pfanne mit\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":487,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/fisch-in-der-knusperhulle\/","url_meta":{"origin":375,"position":3},"title":"Fisch in der Knusperh\u00fclle","author":"Steffen","date":"12. April 2011","format":false,"excerpt":"Zutaten: 8 Kabeljaufilets (600 g ) Saft von 1 Zitrone Salz Pfeffer 4 Scheiben Chesterk\u00e4se 1 Paket tiefgefrorener Bl\u00e4tterteig 1 Ei 1 Tomate 1 St\u00fcck Salatgurke Zubereitung: Fischfilets waschen, trocknen, im Zitronensaft 10 Minuten marinieren und mit Salz und Pfeffer w\u00fcrzen. 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