{"id":3847,"date":"2012-02-11T19:45:55","date_gmt":"2012-02-11T19:45:55","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/11\/matjes-sulze-zutate\/"},"modified":"2012-02-12T02:57:31","modified_gmt":"2012-02-12T02:57:31","slug":"matjes-sulze-zutate","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/11\/matjes-sulze-zutate\/","title":{"rendered":"Matjes-S\u00fclze"},"content":{"rendered":"

Zutaten<\/strong><\/p>\n

800 ml Fischfond
\n12 Matjesfilets
\n2 Zitronen (unbehandelt)
\n1 St\u00fcck frischer Meerrettich (150 g)
\n500 g rote s\u00e4uerliche \u00c4pfel
\n150 g Zwiebeln
\n3 Bund Dill
\nwei\u00dfer Pfeffer
\n12 Blatt wei\u00dfe Gelatine
\n450 g Sahnejoghurt
\nSalz<\/p>\n

Zubereitung<\/strong><\/p>\n

1. Fischfond auf die H\u00e4lfte reduzieren. Matjesfilet kalt absp\u00fclen, trockentupfen und sehr fein w\u00fcrfeln. Die Schale der beiden Zitronen fein abreiben, 5 Essl\u00f6ffel Saft auspressen. Meerrettich sch\u00e4len und fein reiben. \u00c4pfel vierteln, entkernen, fein w\u00fcrfeln und in 2 Essl\u00f6ffel Zitronensaft wenden. Zwiebeln fein w\u00fcrfeln. Dill (bis auf 2 Stiele zum Garnieren) abzupfen und hacken. Eine H\u00e4lfte Dill mit Fischw\u00fcrfeln,
\nZitronenschale und Meerrettich mischen und mit dem Pfeffer w\u00fcrzen.
\n2. Gelatine in kaltem Wasser einweichen. Joghurt und Fischfond glattr\u00fchren, mit Salz und Pfeffer w\u00fcrzen. Gelatine tropfna\u00df bei milder Hitze aufl\u00f6sen, mit dem Joghurt und dem restlichen Zitronensaft verr\u00fchren. 15 – 20 Minuten kalt stellen.
\n3. Eine Timbaleform (2 l Inhalt) kalt aussp\u00fclen. Einen d\u00fcnnen Spiegel hineingie\u00dfen. 10 – 15 Minuten kalt stellen. Dann die Dillstiele hineinlegen und alle Zutaten in d\u00fcnnen Lagen in die in die Form schichten. Mit Aspik bedecken. \u00dcber Nacht abgedeckt kalt stellen.
\n4. Zum St\u00fcrzen die Timbaleform kurz in warmes Wasser tauchen. Die S\u00fclze mit einem Messer vom Rand l\u00f6sen, auf die flache Hand kippen und vorsichtig auf eine Platte gleiten lassen. Mit einem (elektrischen) Messer in Tortenst\u00fccke schneiden.
\nDazu passen Bratkartoffeln und eine Senf Schnittlauch Sauce<\/p>\n

This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 800 ml Fischfond 12 Matjesfilets 2 Zitronen (unbehandelt) 1 St\u00fcck frischer Meerrettich (150 g) 500 g rote s\u00e4uerliche \u00c4pfel 150 g Zwiebeln 3 Bund Dill wei\u00dfer Pfeffer 12 Blatt wei\u00dfe Gelatine 450 g Sahnejoghurt Salz Zubereitung 1. Fischfond auf die H\u00e4lfte reduzieren. Matjesfilet kalt absp\u00fclen, trockentupfen und sehr fein w\u00fcrfeln. Die Schale der beiden … <\/p>\n

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Mai 2011","format":false,"excerpt":"Zutaten: 800 g Rippchen (m\u00f6glichst gep\u00f6kelt) 3\/4 l Wasser 1 Lorbeerblatt Pfeffer- und Gew\u00fcrzk\u00f6rner 3 bis 4 Zwiebeln 2 E\u00dfl\u00f6ffel \"Kuchenmehl\" Typ W 630 Zitronensaft oder Essig 4 E\u00dfl\u00f6ffel geriebenen Meerrettich Zubereitung: Das Fleisch wird in St\u00fccke zerschnitten und in kochendem Gew\u00fcrzwasser bei kleiner Flamme gargekocht. Entfernen Sie dann die\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1074,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/matjes-bohnensalat\/","url_meta":{"origin":3847,"position":3},"title":"Matjes-Bohnensalat","author":"Steffen","date":"25. 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