{"id":5306,"date":"2013-03-11T06:54:35","date_gmt":"2013-03-11T06:54:35","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5306"},"modified":"2013-03-11T06:54:35","modified_gmt":"2013-03-11T06:54:35","slug":"spargel-thunfisch-reis","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/","title":{"rendered":"Spargel-Thunfisch-Reis"},"content":{"rendered":"

Zutaten<\/strong>
\nB\u00e4rlauchsauce<\/em>
\n1 Bund B\u00e4rlauch
\n100 ml Oliven\u00f6l
\n1 TL Zitronenschale, fein abgerieben (unbehandelt)
\nReis<\/em>
\n300 g Wei\u00dfer Spargel
\n300 g Wei\u00dfer Spargel
\nSalz
\n70 g Zwiebeln
\n1 Knoblauchzehe
\n1\/2 Bund Schnittlauch
\n400 g Thunfischfilet
\n2 EL Butter
\n2 EL \u00d6l
\n300 g Langkornreis (z. B. Patna)
\n800 ml Kalbsfond
\nPfeffer
\n1,5 EL Zitrottensaft<\/p>\n

Zubereitung<\/strong>
\n1. F\u00fcr die Sauce den B\u00e4rlauch putzen und grob zerschneiden. Zusammen mit dem \u00d6l in einen schmalen hohen R\u00fchrbecher geben und mit dem Schneidstab fein p\u00fcrieren. Zitronenschale unterr\u00fchren.
\n2. F\u00fcr den Reis den wei\u00dfen Spargel sch\u00e4len, beim gr\u00fcnen nur das untere Drittel. Spargel in 1 1\/2 cm schr\u00e4ge St\u00fccke schneiden und 4 Minuten in kochendem Salzwasser kochen, abschrecken und abtropfen lassen. Zwiebeln fein w\u00fcrfeln. Knoblauch fein hacken. Schnittlauch in R\u00f6llchen schneiden. Den Thunfisch in 2 cm gro\u00dfe W\u00fcrfel schneiden.
\n3. Butter und 1 EL \u00d6l in einer gro\u00dfen Pfanne erhitzen. Zwiebeln und Knoblauch darin glasig d\u00fcnsten. Reis zugeben und glasig d\u00fcnsten. Mit warmem Kalbsfond aufgie\u00dfen, einmal aufkochen und bei milder bis
\nmittlerer Hitze etwa 25 Minuten kochen lassen. 10 Minuten vor Ende der Garzeit den Spargel unterheben.
\n4. W\u00e4hrend der Spargel mitgart, den Thunfisch salzen, pfeffern und in einer Pfanne im restlichen \u00d6l bei starker Hitze 3-4 Minuten unter Wenden goldbraun braten.
\n5. Reis herzhaft mit Salz, Pfeffer und Zitronensaft w\u00fcrzen. Erst den Schnittlauch, dann den Thunfisch vorsichtig unter den hei\u00dfen Reis heben und mit der B\u00e4rlauchsauce betr\u00e4ufelt servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 Pfeffer 1,5 EL Zitrottensaft Zubereitung … <\/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":[19,151,6],"tags":[17,161],"class_list":["post-5306","post","type-post","status-publish","format-standard","hentry","category-fisch","category-fisch-2","category-hauptgerichte","tag-spargel","tag-thunfisch","item-wrap"],"yoast_head":"\nSpargel-Thunfisch-Reis<\/title>\n<meta name=\"description\" content=\"- Spargel-Thunfisch-Reis\" \/>\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\/2013\/03\/11\/spargel-thunfisch-reis\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spargel-Thunfisch-Reis\" \/>\n<meta property=\"og:description\" content=\"- Spargel-Thunfisch-Reis\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/\" \/>\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=\"2013-03-11T06:54:35+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\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\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\\\/2013\\\/03\\\/11\\\/spargel-thunfisch-reis\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/11\\\/spargel-thunfisch-reis\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Spargel-Thunfisch-Reis\",\"datePublished\":\"2013-03-11T06:54:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/11\\\/spargel-thunfisch-reis\\\/\"},\"wordCount\":238,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Spargel\",\"Thunfisch\"],\"articleSection\":[\"Fisch\",\"Fisch\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/11\\\/spargel-thunfisch-reis\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/11\\\/spargel-thunfisch-reis\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/11\\\/spargel-thunfisch-reis\\\/\",\"name\":\"Spargel-Thunfisch-Reis\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-03-11T06:54:35+00:00\",\"description\":\"- Spargel-Thunfisch-Reis\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/11\\\/spargel-thunfisch-reis\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/11\\\/spargel-thunfisch-reis\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/11\\\/spargel-thunfisch-reis\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Spargel-Thunfisch-Reis\"}]},{\"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Spargel-Thunfisch-Reis","description":"- Spargel-Thunfisch-Reis","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/","og_locale":"de_DE","og_type":"article","og_title":"Spargel-Thunfisch-Reis","og_description":"- Spargel-Thunfisch-Reis","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2013-03-11T06:54:35+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Spargel-Thunfisch-Reis","datePublished":"2013-03-11T06:54:35+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/"},"wordCount":238,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Spargel","Thunfisch"],"articleSection":["Fisch","Fisch","Hauptgerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/","name":"Spargel-Thunfisch-Reis","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2013-03-11T06:54:35+00:00","description":"- Spargel-Thunfisch-Reis","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Spargel-Thunfisch-Reis"}]},{"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-1nA","jetpack-related-posts":[{"id":5273,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/03\/05\/spargelsalat\/","url_meta":{"origin":5306,"position":0},"title":"Spargelsalat","author":"Steffen","date":"5. M\u00e4rz 2024","format":false,"excerpt":"Spargelsalat 2 Eier (M)2 EL Zitronensaft1 TL Mittelscharfer Senf130 ml \u00d6l1 Eigelb (M)Pfeffer & SalzZucker1 Kopfsalat300 g Wei\u00dfer Spargel300 g Gr\u00fcner Spargel250 g Kleine wei\u00dfe Champignons1 Bund Schlanke Fr\u00fchlingszwiebeln1 Knoblauchzehe1 EL Schnittlauchr\u00f6llchen Eier hart kochen, pellen und halbieren. Eigelb herausnehmen, durch ein feines Sieb streichen und abgedeckt beiseite stellen. Zitronensaft,\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2013\/03\/spargelsalat-150x150.png?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":3141,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/dorschfilet-mit-ingwer-und-bambuss-sprossen\/","url_meta":{"origin":5306,"position":1},"title":"Dorschfilet mit Ingwer und Bambuss-Sprossen","author":"Steffen","date":"17. Dezember 2011","format":false,"excerpt":"Zutaten 600 g Dorschfilets; frisch o. TK 20 g Ingwer; frisch 60 g Schalotten; oder Zwiebeln 3 Knoblauchzehen 1 Bund Schnittlauch 2 EL Erdnuss\u00f6l 300 g Bambussprossen; (abgetropft) 200 ml Weisswein 1 EL Soja Sauce pikant Wenig Sambal Olek Zubereitung Dorschfilets eventuell auftauen, trockentupfen und in 3-4 cm grosse St\u00fccke\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":59,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/02\/15\/seezungenfilets-im-haselnussmantel-mit-frischem-orangenspargel\/","url_meta":{"origin":5306,"position":2},"title":"Seezungenfilets im Haselnussmantel mit frischem Orangenspargel","author":"Steffen","date":"15. Februar 2024","format":false,"excerpt":"\u00a0 Seezungenfilets im Haselnussmantel mit frischem Orangenspargel Spargel20 Spargel (gr\u00fcn)2 Orangen (unbehandelt)100 ml Wei\u00dfwein300 ml Orangensaft300 ml Gefl\u00fcgelfond1 Schalotte2 Zweige Thymian10 Pfefferk\u00f6rner (wei\u00df)50 g Butter (kalt)0,25 Bund BlattpetersilieButterSalz (z.B.: Orangenbl\u00fctensalz)PfefferSeezungenfilets3 El Haselnusskerne (gesch\u00e4lt)1 El Semmelbr\u00f6sel3 Zehen Knoblauch8 Seezungenfilet30 g Butter2 El Oliven\u00f6l3 Zweige Thymian\u00d6lKerbel f\u00fcr die Garnitur SpargelF\u00fcr diese Zubereitungsart\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\/04\/Firefly-Sole-fillets-in-hazelnut-coating-with-fresh-orange-asparagus-served-for-a-classic-recipe-t-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1732,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/14\/weiser-spargel-in-brauner-butter-mit-lachsforellen-pflanzerln\/","url_meta":{"origin":5306,"position":3},"title":"Wei\u00dfer Spargel in brauner Butter mit Lachsforellen-Pflanzerln","author":"Steffen","date":"14. Mai 2011","format":false,"excerpt":"Zutaten 400 g Wei\u00dfer Spargel Jodsalz Zucker Pfeffer 10 g Butter 220 g Lachsforellenfilet 1 Eigelb 4 EL Sahne 1\/2 Zwiebel 1 EL Schnittlauchr\u00f6llchen 1\/2 TL Dillspitzen 1 EL gehackte Petersilie 3 EL Semmelbr\u00f6sel 1 EL Raps\u00f6l 1 Fr\u00fchlingszwiebel 1 Knoblauchzehe 10 g Butter 2 EL Kapern 2 EL ausgelassene\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":1634,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/03\/13\/hongkong-fisch-mit-lauch\/","url_meta":{"origin":5306,"position":4},"title":"Hongkong-Fisch mit Lauch","author":"Steffen","date":"13. M\u00e4rz 2024","format":false,"excerpt":"\u00a0 Hongkong-Fisch mit Lauch 450 g Seelachsfilet6 EL dunkle Sojasauce4 Stangen Lauch4 TL Erdnuss\u00f6l (ersatzweise Pflanzen\u00f6l)100 ml Reiswein (ersatzweise Wei\u00dfweinessig)250 g Sojasprossen250 g Bambussprossen (Konserve)250 g gr\u00fcner Thai-Spargel (ersatzweise Spargel)50 ml Gem\u00fcsebr\u00fche1 EL ZuckerPfefferEinige Tropfen S\u00fc\u00dfstoff320 g gegarter Reis Fischfilet in grobe St\u00fccke schneiden und mit 1 Essl\u00f6ffel Sojasauce betr\u00e4ufeln.\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-Hongkong-Fisch-mit-Lauch-66002-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1752,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/15\/spargel-mit-frittierter-krauterbutter-und-oliven\/","url_meta":{"origin":5306,"position":5},"title":"Spargel mit frittierter Kr\u00e4uterbutter und Oliven","author":"Steffen","date":"15. Mai 2011","format":false,"excerpt":"Zutaten 16 Stangen wei\u00dfer Spargel 20 schwarze Oliven 1 Bund gemischte Kr\u00e4uter (Estragon, Petersilie, Schnittlauch, Kerbel) 1\/2 Liter Traubenkern\u00f6l oder Erdnuss\u00f6l 125 g Butter 1 Knoblauchzehe 1\/2 Bio-Zitrone Salz Pfeffer Zucker 2 Eier 4-5 EL Mehl 4-5 EL Paniermehl Zubereitung 1. F\u00fcr die Kr\u00e4uterbutter Kr\u00e4uter waschen, trockentupfen, fein hacken. Einige\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5306","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=5306"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5306\/revisions"}],"predecessor-version":[{"id":5307,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5306\/revisions\/5307"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}