{"id":5291,"date":"2013-03-06T18:51:20","date_gmt":"2013-03-06T18:51:20","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5291"},"modified":"2013-03-06T18:51:20","modified_gmt":"2013-03-06T18:51:20","slug":"rheinsalm-mit-schnittlauchsauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/06\/rheinsalm-mit-schnittlauchsauce\/","title":{"rendered":"Rheinsalm mit Schnittlauchsauce"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kleine Zwiebel
\n1 Knoblauchzehe
\n50 ml Wermut (z. B. Noilly Prat)
\n150 ml Wei\u00dfwein (am besten Silvaner)
\n300 ml Schlagsahne
\n1 Lorbeerblatt
\n1 TL Wei\u00dfe Pfefferk\u00f6rner
\nSalz
\nZucker
\n600 g Frisches Lachsfilet mit Haut (vom Fischh\u00e4ndler geschuppt und entgr\u00e4tet)
\n8 TL Zitronen-Oliven\u00f6l (ersatzweise Oliven\u00f6l)
\nPfeffer
\n1 Bund Schnittlauch<\/p>\n

Zubereitung<\/strong>
\n1. Zwiebel und Knoblauch fein schneiden, mit Wermut, Wein, 250 ml Sahne, Lorbeer und Pfefferk\u00f6rnern aufkochen. Bei mittlerer Hitze offen um 1\/3 einkochen lassen, durch ein Sieb in einen anderen Topf
\ngie\u00dfen, auf 200 ml einkochen. Mit Salz und 1 Prise Zucker abschmecken und beiseite stellen.
\n2. Lachsfilet durch einen waagerechten Schnitt mit einem scharfen, d\u00fcnnen Messer von der Haut schneiden. Dunkle Fettreste an Filet und Haut entfernen. Lachsfilet in 12 gleich gro\u00dfe Tranchen schneiden.
\n3. Ein Backblech mit Backpapier belegen, d\u00fcnn mit der H\u00e4lfte des \u00d6ls betr\u00e4ufeln, salzen und pfeffern. Jeweils 3 Lachstranchen dicht zusammenlegen und gut aneinander dr\u00fccken. Lachshaut in 1 cm breite Streifen schneiden. Jeweils 1 Hautstreifen um 3 Lachsfilets legen und gut andr\u00fccken. Lachs mit dem restlichen \u00d6l betr\u00e4ufeln, salzen und pfeffern. Restliche Haut wegwerfen.
\n4. Restliche Sahne steif schlagen. Schnittlauch in feine R\u00f6llchen schneiden. Die Sauce bei milder Hitze erw\u00e4rmen.
\n5. Lachs im vorgeheizten Ofen auf der untersten Schiene bei 200\u00b0C 4-5 Minuten garen (Gas, 3, Umluft nicht empfehlenswert). Der Lachs soll danach noch etwas glasig sein. Das Lachsfilet sofort mit einer Palette auf vorgew\u00e4rmten Tellern anrichten. Schlagsahne und Schnittlauch mit einem Schneebesen in die Sauce r\u00fchren und zum Fisch reichen. Dazu z. B. Blattsalat mit Walnuss-Vinaigrette.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kleine Zwiebel 1 Knoblauchzehe 50 ml Wermut (z. B. Noilly Prat) 150 ml Wei\u00dfwein (am besten Silvaner) 300 ml Schlagsahne 1 Lorbeerblatt 1 TL Wei\u00dfe Pfefferk\u00f6rner Salz Zucker 600 g Frisches Lachsfilet mit Haut (vom Fischh\u00e4ndler geschuppt und entgr\u00e4tet) 8 TL Zitronen-Oliven\u00f6l (ersatzweise Oliven\u00f6l) Pfeffer 1 Bund Schnittlauch Zubereitung 1. Zwiebel und Knoblauch … <\/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":[151],"tags":[101],"class_list":["post-5291","post","type-post","status-publish","format-standard","hentry","category-fisch-2","tag-lachs","item-wrap"],"yoast_head":"\nRheinsalm mit 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