{"id":5314,"date":"2013-03-19T19:34:08","date_gmt":"2013-03-19T19:34:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5314"},"modified":"2013-03-19T19:34:08","modified_gmt":"2013-03-19T19:34:08","slug":"kabeljau-in-aspik","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/19\/kabeljau-in-aspik\/","title":{"rendered":"Kabeljau in Aspik"},"content":{"rendered":"

Zutaten<\/strong>
\n1 EL Zitronensaft
\n1\/8 l Wasser
\n1 TL Salz
\nPfeffer
\n300 g Kabeljaufilet
\n250 g Gr\u00fcner Spargel
\n1 TL Gek\u00f6rnte Gem\u00fcsebr\u00fche, eventuell mehr
\n12 Blatt Weisse Gelatine
\n300 g Krabbenfleisch<\/p>\n

Zubereitung<\/strong>
\nWasser mit Zitronensaft, Salz und Pfeffer aufkochen. Fisch hineingeben und bei milder Hitze 7-8 Minuten gar ziehen lassen. Herausnehmen und abk\u00fchlen lassen.
\nDie unteren Enden vom Spargel abschneiden. Spargel waschen und in kochendem Salzwasser 5-7 Minuten garen. Ebenfalls abk\u00fchlen lassen.
\nFischfond und Spargelwasser durch ein Sieb giessen, 1\/2 Liter davon abmessen (bezogen auf eine Terrine), Br\u00fche einr\u00fchren.
\nGelatine in kaltem Wasser 10 Minuten einweichen.
\nFisch in Streifen schneiden und mit Spargel und Krabbenfleisch in die Terrine (25 cm) schichten. Br\u00fche aufkochen, Topf vom Herd nehmen. Ausgedr\u00fcckte Gelatine darin aufl\u00f6sen, etwas abk\u00fchlen lassen und \u00fcber Fisch und Spargel giessen. Im K\u00fchlschrank fest werden lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 EL Zitronensaft 1\/8 l Wasser 1 TL Salz Pfeffer 300 g Kabeljaufilet 250 g Gr\u00fcner Spargel 1 TL Gek\u00f6rnte Gem\u00fcsebr\u00fche, eventuell mehr 12 Blatt Weisse Gelatine 300 g Krabbenfleisch Zubereitung Wasser mit Zitronensaft, Salz und Pfeffer aufkochen. Fisch hineingeben und bei milder Hitze 7-8 Minuten gar ziehen lassen. Herausnehmen und abk\u00fchlen lassen. Die … <\/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":[151,55],"tags":[92,163],"class_list":["post-5314","post","type-post","status-publish","format-standard","hentry","category-fisch-2","category-vorspeise","tag-aspik","tag-kabeljau","item-wrap"],"yoast_head":"\nKabeljau in Aspik<\/title>\n<meta name=\"description\" content=\"- Kabeljau in Aspik\" \/>\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\/19\/kabeljau-in-aspik\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kabeljau in Aspik\" \/>\n<meta property=\"og:description\" content=\"- Kabeljau in Aspik\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/19\/kabeljau-in-aspik\/\" \/>\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=\"2013-03-19T19:34:08+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\\\/19\\\/kabeljau-in-aspik\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/19\\\/kabeljau-in-aspik\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Kabeljau in Aspik\",\"datePublished\":\"2013-03-19T19:34:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/19\\\/kabeljau-in-aspik\\\/\"},\"wordCount\":140,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Aspik\",\"Kabeljau\"],\"articleSection\":[\"Fisch\",\"Vorspeise\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/19\\\/kabeljau-in-aspik\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/19\\\/kabeljau-in-aspik\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/19\\\/kabeljau-in-aspik\\\/\",\"name\":\"Kabeljau in Aspik\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-03-19T19:34:08+00:00\",\"description\":\"- Kabeljau in Aspik\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/19\\\/kabeljau-in-aspik\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/19\\\/kabeljau-in-aspik\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/19\\\/kabeljau-in-aspik\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Kabeljau in Aspik\"}]},{\"@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 - 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(Gemini AI) S\u00fclze (auch Sulz genannt) ist ein kaltes Gericht, das aus verschiedenen Zutaten in einer gelierten Form besteht. Die Hauptbestandteile sind: Fleisch:\u00a0Traditionell wird Schweinefleisch verwendet, aber auch andere Fleischsorten wie Rind, Kalb oder Gefl\u00fcgel k\u00f6nnen verwendet werden. 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