{"id":470,"date":"2011-04-11T18:12:03","date_gmt":"2011-04-11T18:12:03","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=470"},"modified":"2011-04-11T18:12:03","modified_gmt":"2011-04-11T18:12:03","slug":"gefullte-zitronen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/gefullte-zitronen\/","title":{"rendered":"Gef\u00fcllte Zitronen"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\n2 Zitronen
\n1 Frischrahmk\u00e4se (62 g)
\nSalz
\nPfeffer
\n1 Dose Thunfisch
\nPaprika
\n4 Bl\u00e4tter Estragon
\n1 Gew\u00fcrzgurke<\/p>\n

\nZubereitung: <\/b>
\nDie Zitronen der L\u00e4nge nach aufschneiden. Das Fruchtfleisch ausl\u00f6sen und die H\u00e4lfte davon in kleine W\u00fcrfel schneiden. Den Frischrahmk\u00e4se mit einer Gabel zerdr\u00fccken, salzen, pfeffern, mit der feingehackten Gew\u00fcrzgurke, Paprika und dem feingeschnittenen Estragon w\u00fcrzen. Den zerbr\u00f6ckelten Thunfisch unter den K\u00e4se mischen. Die Zitronenw\u00fcrfel zugeben und die Mischung in die ausgeh\u00f6hlten Zitronenh\u00e4lften f\u00fcllen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 2 Zitronen 1 Frischrahmk\u00e4se (62 g) Salz Pfeffer 1 Dose Thunfisch Paprika 4 Bl\u00e4tter Estragon 1 Gew\u00fcrzgurke Zubereitung: Die Zitronen der L\u00e4nge nach aufschneiden. Das Fruchtfleisch ausl\u00f6sen und die H\u00e4lfte davon in kleine W\u00fcrfel schneiden. Den Frischrahmk\u00e4se mit einer Gabel zerdr\u00fccken, salzen, pfeffern, mit der feingehackten Gew\u00fcrzgurke, Paprika und dem feingeschnittenen Estragon w\u00fcrzen. Den … <\/p>\n

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M\u00e4rz 2013","format":false,"excerpt":"Zutaten B\u00e4rlauchsauce 1 Bund B\u00e4rlauch 100 ml Oliven\u00f6l 1 TL Zitronenschale, fein abgerieben (unbehandelt) Reis 300 g Wei\u00dfer Spargel 300 g Wei\u00dfer Spargel Salz 70 g Zwiebeln 1 Knoblauchzehe 1\/2 Bund Schnittlauch 400 g Thunfischfilet 2 EL Butter 2 EL \u00d6l 300 g Langkornreis (z. B. Patna) 800 ml Kalbsfond\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":2832,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fisch-soljanka\/","url_meta":{"origin":470,"position":3},"title":"Fisch-Soljanka","author":"Steffen","date":"21. September 2011","format":false,"excerpt":"Zutaten 500 g Fisch 2 Zwiebeln 2 EL Butter; Margarine oder Oel 2 EL Tomatenmark; Puree 4 kleine Salzgurken; o. 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