{"id":4695,"date":"2012-12-05T20:09:58","date_gmt":"2012-12-05T20:09:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4695"},"modified":"2012-12-05T20:09:58","modified_gmt":"2012-12-05T20:09:58","slug":"lachs-und-seelachs-im-lauchmantel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/lachs-und-seelachs-im-lauchmantel\/","title":{"rendered":"Lachs und Seelachs im Lauchmantel"},"content":{"rendered":"

Zutaten<\/strong>
\n400 g Lachsfilet
\n400 g Seelachsfilet
\n1 Zitrone (Saft)
\nSalz
\n1 EL 5-Gew\u00fcrze-Pulver
\n2 Stangen Lauch
\nFrischer Thymian
\n3\/4 l Gem\u00fcsebr\u00fche<\/p>\n

Zubereitung<\/strong>
\n1. Die Fischfilets in Streifen schneiden und diese in 4cm lange St\u00fccke. Fischst\u00fccke mit Zitronensaft betr\u00e4ufeln, mit Salz und 5-Gew\u00fcrze-Pulver w\u00fcrzen.
\n2. Lauchstangen putzen, der L\u00e4nge nach halbieren, waschen. Im Wok in der Gem\u00fcsebr\u00fche 5 Minuten blanchieren, herausnehmen und abtropfen lassen.
\n3. 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 geben. Die Fischr\u00f6llchen \u00fcber der Gem\u00fcsebr\u00fche im Wok 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) Salz 1 EL 5-Gew\u00fcrze-Pulver 2 Stangen Lauch Frischer Thymian 3\/4 l Gem\u00fcsebr\u00fche Zubereitung 1. Die Fischfilets in Streifen schneiden und diese in 4cm lange St\u00fccke. Fischst\u00fccke mit Zitronensaft betr\u00e4ufeln, mit Salz und 5-Gew\u00fcrze-Pulver w\u00fcrzen. 2. Lauchstangen putzen, der L\u00e4nge nach halbieren, waschen. Im Wok in … <\/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_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":[101,280],"class_list":["post-4695","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-lachs","tag-seelachs","item-wrap"],"yoast_head":"\nLachs 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Mai 2024","format":false,"excerpt":"Spargel mit Lachsfilet 4 TK-Lachsfilets (je etwa 150 g)200 g wei\u00dfer Spargel200 g gr\u00fcner Spargel1 mittlere M\u00f6hre100 g Zuckerschoten30 g Butter2 EL Gem\u00fcsebr\u00fche1 Prise Zucker1 Becher Creme FraicheSpeise\u00f6l1\/2 Orange Lachsfilets nach Packungsanleitung auf einem Sieb auftauen lassen. Spargel, M\u00f6hre sowie Zuckerschoten waschen und abtropfen lassen. Untere Enden vom Spargel abschneiden,\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-Spargel-with-Salmon-Fillet-perfectly-cooked-tender-green-asparagus-spears-paired-with-a-jui-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4695","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4695"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4695\/revisions"}],"predecessor-version":[{"id":4696,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4695\/revisions\/4696"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}