{"id":5450,"date":"2013-12-29T05:10:20","date_gmt":"2013-12-29T05:10:20","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5450"},"modified":"2013-12-28T05:13:28","modified_gmt":"2013-12-28T05:13:28","slug":"meeraal-nach-art-des-fischers-von-ploumanach-bretagne","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/","title":{"rendered":"Meeraal nach Art des Fischers von Ploumanach (Bretagne)"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Zwiebeln; gew\u00fcrfelt
\n50 g Gesalzene Butter
\n1000 g Meeraal; in etwa 3 cm dicken – Scheiben geschnitten
\n15 g Mehl
\n250 ml Muscadet (Wei\u00dfwein)
\n250 ml Fischfond
\nSalz
\nwei\u00dfer Pfeffer
\n1 Bund Kr\u00e4uter; bestehend aus – Karotte, Petersilie, – Thymian, Kerbel, Lorbeer
\n1 Eigelb
\n2 EL Kr\u00e4uter; gehackt – Petersilie und Kerbel<\/p>\n

Zubereitung<\/strong>
\nButter in einem Schmortopf erhitzen und die Fischst\u00fccke beidseitig anbraten. Den Fisch herausnehmen und warmhalten. Die Zwiebel hineingeben und einige Minuten braten, mit Mehl best\u00e4uben und kurz durchschwitzen lassen. Mit Wein und Fischfond abl\u00f6schen. Aufkochen lassen, den Fisch wieder einlegen, salzen und pfeffern.
\nDas Kr\u00e4uterb\u00fcndel zugeben und etwa 12 bis 15 Minuten k\u00f6cheln lassen. Das Kr\u00e4uterb\u00fcndel entfernen.
\nDen Fisch herausnehmen, auf eine vorgew\u00e4rmte Platte legen und warm stellen.
\nEtwas Garfl\u00fcssigkeit mit dem Eigelb verr\u00fchren und unter vorsichtigem Schlagen in die hei\u00dfe aber nicht mehr kochende Fischbr\u00fche geben. Die Sauce \u00fcber den Fisch gie\u00dfen und mit den gehackten Kr\u00e4utern bestreuen.
\nMit Kartoffeln anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Zwiebeln; gew\u00fcrfelt 50 g Gesalzene Butter 1000 g Meeraal; in etwa 3 cm dicken – Scheiben geschnitten 15 g Mehl 250 ml Muscadet (Wei\u00dfwein) 250 ml Fischfond Salz wei\u00dfer Pfeffer 1 Bund Kr\u00e4uter; bestehend aus – Karotte, Petersilie, – Thymian, Kerbel, Lorbeer 1 Eigelb 2 EL Kr\u00e4uter; gehackt – Petersilie und Kerbel 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":[151,19,6],"tags":[65],"class_list":["post-5450","post","type-post","status-publish","format-standard","hentry","category-fisch-2","category-fisch","category-hauptgerichte","tag-aal","item-wrap"],"yoast_head":"\nMeeraal nach Art des Fischers von Ploumanach (Bretagne)<\/title>\n<meta name=\"description\" content=\"- Meeraal nach Art des Fischers von Ploumanach (Bretagne)\" \/>\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\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meeraal nach Art des Fischers von Ploumanach (Bretagne)\" \/>\n<meta property=\"og:description\" content=\"- Meeraal nach Art des Fischers von Ploumanach (Bretagne)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/\" \/>\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=\"2013-12-29T05:10:20+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\\\/12\\\/29\\\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/12\\\/29\\\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Meeraal nach Art des Fischers von Ploumanach (Bretagne)\",\"datePublished\":\"2013-12-29T05:10:20+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/12\\\/29\\\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\\\/\"},\"wordCount\":173,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Aal\"],\"articleSection\":[\"Fisch\",\"Fisch\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/12\\\/29\\\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/12\\\/29\\\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/12\\\/29\\\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\\\/\",\"name\":\"Meeraal nach Art des Fischers von Ploumanach (Bretagne)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-12-29T05:10:20+00:00\",\"description\":\"- Meeraal nach Art des Fischers von Ploumanach (Bretagne)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/12\\\/29\\\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/12\\\/29\\\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/12\\\/29\\\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Meeraal nach Art des Fischers von Ploumanach (Bretagne)\"}]},{\"@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":"Meeraal nach Art des Fischers von Ploumanach (Bretagne)","description":"- Meeraal nach Art des Fischers von Ploumanach (Bretagne)","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\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/","og_locale":"de_DE","og_type":"article","og_title":"Meeraal nach Art des Fischers von Ploumanach (Bretagne)","og_description":"- Meeraal nach Art des Fischers von Ploumanach (Bretagne)","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/","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":"2013-12-29T05:10:20+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\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Meeraal nach Art des Fischers von Ploumanach (Bretagne)","datePublished":"2013-12-29T05:10:20+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/"},"wordCount":173,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Aal"],"articleSection":["Fisch","Fisch","Hauptgerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/","name":"Meeraal nach Art des Fischers von Ploumanach (Bretagne)","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2013-12-29T05:10:20+00:00","description":"- Meeraal nach Art des Fischers von Ploumanach (Bretagne)","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/29\/meeraal-nach-art-des-fischers-von-ploumanach-bretagne\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Meeraal nach Art des Fischers von Ploumanach (Bretagne)"}]},{"@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-1pU","jetpack-related-posts":[{"id":4933,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/23\/gebratenes-wolfsbarschfilet-mit-steinpilzen\/","url_meta":{"origin":5450,"position":0},"title":"Gebratenes Wolfsbarschfilet mit Steinpilzen","author":"Steffen","date":"23. Januar 2013","format":false,"excerpt":"Zutaten Filets vom Wolfsbarsch Salz \u00d6l Gem\u00fcse 2 Karotten 1 Kohlrabi 3 mittlere Kartoffeln 50 g Butter Salz Steinpilze 600 g Steinpilze 2 Schalotten; in W\u00fcrfel geschnitten 100 ml Wei\u00dfwein 400 ml Fischfond 200 g Butter 2 Tomaten; geh\u00e4utet, entkernt, geviertelt und in W\u00fcrfel geschnitten Petersilie Paprikapulver Pfeffer & Salz\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":5319,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/22\/backeoffe-mit-jakobsmuscheln\/","url_meta":{"origin":5450,"position":1},"title":"B\u00e4ckeoffe mit Jakobsmuscheln","author":"Steffen","date":"22. M\u00e4rz 2013","format":false,"excerpt":"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)\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6314,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/03\/17\/zander-auf-der-haut-gebraten-mit-schwarzwurzelbandnudeln\/","url_meta":{"origin":5450,"position":2},"title":"Zander auf der Haut gebraten mit Schwarzwurzelbandnudeln","author":"Steffen","date":"17. M\u00e4rz 2019","format":false,"excerpt":"Zander auf der Haut gebraten mit Schwarzwurzelbandnudeln 1 El Zitronensaft400 g Schwarzwurzeln60 g ger\u00e4ucherter Speck2 Schalotten1 El Butter1 Tl Mehl100 ml Wei\u00dfwein250 ml Fischfond150 g Creme double1\/2 Bund glatte Petersilie2 Zanderfilets mit Haut \u00e0 200 getwas Salz (Pfeffer)1 El Sonnenblumen\u00f6l FischSchwarzwurzel, Zander","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":59,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/02\/15\/seezungenfilets-im-haselnussmantel-mit-frischem-orangenspargel\/","url_meta":{"origin":5450,"position":3},"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":3847,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/11\/matjes-sulze-zutate\/","url_meta":{"origin":5450,"position":4},"title":"Matjes-S\u00fclze","author":"Steffen","date":"11. Februar 2012","format":false,"excerpt":"Zutaten 800 ml Fischfond 12 Matjesfilets 2 Zitronen (unbehandelt) 1 St\u00fcck frischer Meerrettich (150 g) 500 g rote s\u00e4uerliche \u00c4pfel 150 g Zwiebeln 3 Bund Dill wei\u00dfer Pfeffer 12 Blatt wei\u00dfe Gelatine 450 g Sahnejoghurt Salz Zubereitung 1. Fischfond auf die H\u00e4lfte reduzieren. Matjesfilet kalt absp\u00fclen, trockentupfen und sehr fein\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":263,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/08\/gebratener-victoriabarsch\/","url_meta":{"origin":5450,"position":5},"title":"Gebratener Victoriabarsch","author":"Steffen","date":"8. April 2011","format":false,"excerpt":"Gebratener Victoriabarsch 4 Victoriabarsch-Filets (\u00e0 200g)2 EL Oliven\u00f6l2 EL Butter60 ml trockener Wei\u00dfwein1\/8 Liter Sahne3 Zehen Knoblauch\u00bd Zitrone (Saft)4 EL MehlSalzPfeffer1 EL in Streifen geschnittenes Basilikum<em>Reis<\/em><br>250 g Naturreis600 ml Wasser1 TL Salz<em>Salat<\/em><br \/>1 Eisbergsalat1 Tasse Rucola5 EL Balsamico-Essig125 ml Oliven\u00f6lSalzPfeffer F\u00fcr den Reis Wasser in einem Topf zum Kochen bringen,\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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5450","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=5450"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5450\/revisions"}],"predecessor-version":[{"id":5451,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5450\/revisions\/5451"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}