{"id":5357,"date":"2013-10-05T17:28:40","date_gmt":"2013-10-05T17:28:40","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5357"},"modified":"2013-10-05T17:28:40","modified_gmt":"2013-10-05T17:28:40","slug":"meeresfruechtesalat-mit-gemuese","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/05\/meeresfruechtesalat-mit-gemuese\/","title":{"rendered":"Meeresfr\u00fcchtesalat mit Gem\u00fcse"},"content":{"rendered":"

Zutaten<\/strong>
\n150 Gramm Kleine fest kochende Kartoffeln
\nSalz
\n1 Rote Paprikaschote (200 g)
\n300 Gramm Kleine Tintenfische (geputzt, k\u00fcchenfertig)
\n120 ml Wei\u00dfwein
\n2 Rote Zwiebeln
\n300 Gramm Riesengarnelen (gekocht)
\n300 Gramm Muschelfleisch (gekocht)
\n3 EL Zitronensaft
\n2 EL Aceto balsamico bianco
\n1 Knoblauchzehe
\n1 TL Dijon-Senf
\nPfeffer
\nZucker
\n6 EL Oliven\u00f6l
\n3 Stiele Basilikum
\n2 EL Glatte Petersilie (grob gehackt)<\/p>\n

Zubereitung<\/strong>
\n1. Kartoffeln sch\u00e4len und in kochendem Salzwasser 20 Minuten garen. Abgie\u00dfen, ausd\u00e4mpfen und abk\u00fchlen lassen.
\n2. Paprika vierteln, entkernen und mit der Hautseite nach oben auf ein Backblech legen. Im vorgeheizten Ofen auf der mittleren Schiene bei 150 Grad (Gas 1, Umluft 130 Grad) 30 Minuten garen. Dann die Haut abziehen und die Paprika schr\u00e4g in 12 cm breite Streifen schneiden.
\n3. Inzwischen Tintenfische unter flie\u00dfend kaltem Wasser gr\u00fcndlich waschen, dabei Kopf und Arme aus dem K\u00f6rper ziehen und den Chitinstab sowie die Tintenblase entfernen. Die K\u00f6pfe von den Armen abschneiden und wegwerfen. Tuben in 1-2 cm breite Ringe schneiden. Wein aufkochen, Tintenfischringe darin 2-3 Minuten zugedeckt gar ziehen lassen. In
\neiner Sch\u00fcssel abk\u00fchlen lassen.
\n4. Zwiebeln halbieren und in d\u00fcnne Spalten schneiden. Zwiebeln mit Kartoffeln, Paprika, Riesengarnelen und Muscheln zu den Tintenfischringen geben und alles vorsichtig mischen.
\n5. F\u00fcr die Vinaigrette Zitronensaft, Essig, fein gehackten Knoblauch, Senf, Salz, Pfeffer und etwas Zucker verr\u00fchren. Das Oliven\u00f6l unterr\u00fchren und \u00fcber den Salat gie\u00dfen. Basilikumbl\u00e4tter abzupfen und mit der Petersilie zugeben. Vorsichtig mischen. Dazu passt Ciabatta.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 150 Gramm Kleine fest kochende Kartoffeln Salz 1 Rote Paprikaschote (200 g) 300 Gramm Kleine Tintenfische (geputzt, k\u00fcchenfertig) 120 ml Wei\u00dfwein 2 Rote Zwiebeln 300 Gramm Riesengarnelen (gekocht) 300 Gramm Muschelfleisch (gekocht) 3 EL Zitronensaft 2 EL Aceto balsamico bianco 1 Knoblauchzehe 1 TL Dijon-Senf Pfeffer Zucker 6 EL Oliven\u00f6l 3 Stiele Basilikum 2 … <\/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":[151,3],"tags":[680],"class_list":["post-5357","post","type-post","status-publish","format-standard","hentry","category-fisch-2","category-salat","tag-meeresfruechte","item-wrap"],"yoast_head":"\nMeeresfr\u00fcchtesalat 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