{"id":5319,"date":"2013-03-22T19:02:30","date_gmt":"2013-03-22T19:02:30","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5319"},"modified":"2013-03-22T19:02:30","modified_gmt":"2013-03-22T19:02:30","slug":"backeoffe-mit-jakobsmuscheln","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/22\/backeoffe-mit-jakobsmuscheln\/","title":{"rendered":"B\u00e4ckeoffe mit Jakobsmuscheln"},"content":{"rendered":"

Zutaten<\/strong>
\n20 kleine Kartoffeln (ca. 450 g )
\nSalz
\n300 g Schlanke Bundm\u00f6hren
\n500 g Kohlrabi
\n8 Fr\u00fchlingszwiebeln
\n400 g Zanderfilet (k\u00fcchenfertig, geschuppt, mit Haut)
\n250 g Ausgel\u00f6stes Jakobsmuschelfleisch (von 8 frischen Muscheln)
\n25 g Butter
\n4 Stiele Kerbel
\n400 ml Fischfond
\n150 ml Trockener Wermut (z. B. Noilly Prat)
\n1 TL Anissamen
\n450 g TK-Bl\u00e4tterteig
\nMehl zum Bearbeiten
\n1 Eigelb
\n2-3 EL Schlagsahne<\/p>\n

Zubereitung<\/strong>
\n1. Kartoffeln waschen, sch\u00e4len und etwa 20 Minuten in kochendem Salzwasser garen. Abgie\u00dfen und ausd\u00e4mpfen lassen.
\n2. Inzwischen die M\u00f6hren sch\u00e4len, je nach Gr\u00f6\u00dfe l\u00e4ngs halbieren oder vierteln. Kohlrabi sch\u00e4len und in 20 Spalten schneiden. Fr\u00fchlingszwiebeln putzen, das Wei\u00dfe und Hellgr\u00fcne in 5 cm lange St\u00fccke schneiden.
\n3. Kohlrabi 8 Minuten in Salzwasser garen. Nach 3 Minuten die M\u00f6hren, nach 7 1\/2 Minuten die Fr\u00fchlingszwiebeln zugeben. Abgie\u00dfen, abschrecken und gut abtropfen lassen.
\n4. Zander in 8 gleich gro\u00dfe St\u00fccke schneiden. Je 2 Jakobsmuscheln und 2 St\u00fccke Zanderfilet mit dem Gem\u00fcse und den Kartoffeln in 4 ofenfeste Suppensch\u00fcsseln (\u00e0 650 ml Inhalt) geben; die Zutaten sollen nicht
\n\u00fcber den Rand ragen. Butter gleichm\u00e4\u00dfig in den Sch\u00fcsseln verteilen. Kerbelbl\u00e4tter darauf geben.
\n5. Fischfond, Wermut und Anis aufkochen, 10 Minuten ziehen lassen, dann durch ein Sieb in einen 2. Topf gie\u00dfen.
\n6. Teigplatten auf der bemehlten Arbeitsfl\u00e4che nebeneinander auftauen lassen. Scheiben \u00fcbereinander legen und ca. 4 mm d\u00fcnn ausrollen. 4 Kreise ausschneiden: Sie sollen etwas gr\u00f6\u00dfer sein als die Sch\u00fcssel\u00f6ffnung. Eigelb und Sahne verquirlen, die R\u00e4nder der Kreise damit einstreichen.
\n7. Warmen Fond in die Sch\u00fcsseln gie\u00dfen. Teigkreise mit der Eiersahne nach unten auf die Sch\u00fcsseln setzen, an den Au\u00dfenseiten fest andr\u00fccken. Bl\u00e4tterteig mit restlicher Eiersahne bestreichen. Im vorgeheizten Backofen bei 215 Grad (Gas 3-4, Umluft 200 Grad) 20-25 Minuten auf der 2. Schiene von unten backen. Aus dem Ofen nehmen und sofort servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 20 kleine Kartoffeln (ca. 450 g ) Salz 300 g Schlanke Bundm\u00f6hren 500 g Kohlrabi 8 Fr\u00fchlingszwiebeln 400 g Zanderfilet (k\u00fcchenfertig, geschuppt, mit Haut) 250 g Ausgel\u00f6stes Jakobsmuschelfleisch (von 8 frischen Muscheln) 25 g Butter 4 Stiele Kerbel 400 ml Fischfond 150 ml Trockener Wermut (z. B. Noilly Prat) 1 TL Anissamen 450 g … <\/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":[645],"class_list":["post-5319","post","type-post","status-publish","format-standard","hentry","category-fisch-2","tag-jakobsmuschel","item-wrap"],"yoast_head":"\nB\u00e4ckeoffe mit 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Saftschinken 0,15 l Weisswein 8 kleine Fr\u00fchlingszwiebeln 20 g kalte Butter 500 g Kartoffeln 3 EL Creme fraiche oder Sahne Butter 1\/2 Bund Petersilie Salz 1 Zwiebel Pfeffer Zubereitung Kartoffeln sch\u00e4len, in Scheiben schneiden und auf ein Blech\u2026","rel":"","context":"In "Snack"","block_context":{"text":"Snack","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/snack\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4924,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/20\/kartoffel-kohlrabi-salat\/","url_meta":{"origin":5319,"position":2},"title":"Kartoffel-Kohlrabi Salat","author":"Steffen","date":"20. 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