{"id":5359,"date":"2013-10-05T17:56:44","date_gmt":"2013-10-05T17:56:44","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5359"},"modified":"2013-10-05T17:56:44","modified_gmt":"2013-10-05T17:56:44","slug":"seeteufelroulade-mit-nudel-tomatensalat","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/05\/seeteufelroulade-mit-nudel-tomatensalat\/","title":{"rendered":"Seeteufelroulade mit Nudel-Tomatensalat"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n<em>Seeteufelroulade<\/em><br \/>\n1 Rote Paprikaschote<br \/>\n1 Gelbe Paprikaschote (\u00e0 200 g)<br \/>\n1 gro\u00dfe Zucchino (350 g)<br \/>\n1 gro\u00dfe Aubergine (350 g)<br \/>\n3 Knoblauchzehen<br \/>\n10 EL Oliven\u00f6l<br \/>\nPfeffer &#038; Salz<br \/>\n300 Gramm  Seeteufelfilet (k\u00fcchenfertig, ca. 25 cm lang)<br \/>\n<em>Salat<\/em><br \/>\n4 Tomaten<br \/>\n200 Gramm  Nudeln (z. B. Gnocchetti sardi)<br \/>\nSalz<br \/>\n30 Basilikumbl\u00e4tter<br \/>\n2 Knoblauchzehen<br \/>\n70 Gramm  Schalotten<br \/>\n6 EL Oliven\u00f6l<br \/>\n5 EL Aceto balsamico bianco<br \/>\nChilipulver<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\n1. Paprika halbieren, 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.<br \/>\n2. Zucchino und Auberginen, l\u00e4ngs in 10 ca.3 mm dicke Scheiben schneiden. Knoblauch fein w\u00fcrfeln, 8 EL Oliven\u00f6l mit dem Knoblauch in einer Pfanne erhitzen und die Zucchini- und Auberginenscheiben portionsweise von beiden Seiten anbraten. Salzen und pfeffern.<br \/>\n3. Eine Schicht Zucchinischeiben leicht \u00fcberlappend auf einem St\u00fcck Alufolie (45 x 30 cm) zu einem Rechteck (ca. 25 x 20 cm) auslegen. Erst die Auberginenscheiben, dann die Paprika darauf legen. Seeteufel salzen und pfeffern und auf das lange Ende des Gem\u00fcserechtecks legen. Mithilfe der Folie fest zu einer Roulade aufrollen, gut verschlie\u00dfen (wie ein Bonbon). 1 Stunde kalt stellen.<br \/>\n4. Tomaten \u00fcberbr\u00fchen, abschrecken, h\u00e4uten, vierteln und entkernen. Nudeln in kochendem Salzwasser bissfest garen, in einem Sieb gut abtropfen lassen und in eine Sch\u00fcssel geben.<br \/>\n5. 15 Basilikumbl\u00e4tter in feine Streifen schneiden. Knoblauch und Schalotten fein w\u00fcrfeln und im hei\u00dfen Oliven\u00f6l and\u00fcnsten. Mit Essig abl\u00f6schen und mit Basilikum und Tomaten unter die Nudeln mischen. Mit Salz und Chilipulver abschmecken.<br \/>\n6. Die Roulade in der Folie mit dem elektrischen Messer in 4 gleich gro\u00dfe St\u00fccke (ca. 5 cm) schneiden. Restliches Oliven\u00f6l erhitzen und die Rouladenst\u00fccke darin auf beiden Schnittfl\u00e4chen kurz anbraten. Im vorgeheizten Ofen auf der mittleren Schiene bei 160 Grad (Gas 1-2, Umluft 140 Grad) 5-6 Minuten garen. Folie entfernen, Rouladen mit dem<br \/>\nSalat anrichten. Mit restlichen Basilikumbl\u00e4ttern garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten Seeteufelroulade 1 Rote Paprikaschote 1 Gelbe Paprikaschote (\u00e0 200 g) 1 gro\u00dfe Zucchino (350 g) 1 gro\u00dfe Aubergine (350 g) 3 Knoblauchzehen 10 EL Oliven\u00f6l Pfeffer &#038; Salz 300 Gramm Seeteufelfilet (k\u00fcchenfertig, ca. 25 cm lang) Salat 4 Tomaten 200 Gramm Nudeln (z. B. Gnocchetti sardi) Salz 30 Basilikumbl\u00e4tter 2 Knoblauchzehen 70 Gramm Schalotten &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/05\/seeteufelroulade-mit-nudel-tomatensalat\/\">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":[500],"class_list":["post-5359","post","type-post","status-publish","format-standard","hentry","category-fisch-2","tag-seeteufel","item-wrap"],"yoast_head":"<!-- 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Februar 2013","format":false,"excerpt":"Zutaten 120 g Aubergine 120 g Zucchini 350 g Rote Paprikaschoten 200 g Gelbe Paprikaschoten 120 g Rote Zwiebeln 2 Knoblauchzehen 1 Rote Chilischote 2 EL Rosmarinnadeln 2 EL Zitronenthymianbl\u00e4tter 2 g Oliven\u00f6l 100 g Brauner Zucker 75 ml Himbeeressig 250 g St\u00fcckige Tomaten (Dose) Salz Zubereitung 1. Die Aubergine\u2026","rel":"","context":"In &quot;Sauce&quot;","block_context":{"text":"Sauce","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/sauce\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5197,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/27\/huhn-mit-ratatouille\/","url_meta":{"origin":5359,"position":2},"title":"Huhn mit Ratatouille","author":"Steffen","date":"27. 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