{"id":6128,"date":"2014-10-16T13:02:18","date_gmt":"2014-10-16T13:02:18","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6128"},"modified":"2014-09-28T17:40:20","modified_gmt":"2014-09-28T17:40:20","slug":"rotzungen-roellchen-auf-wirsinggemuese","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/16\/rotzungen-roellchen-auf-wirsinggemuese\/","title":{"rendered":"Rotzungen-R\u00f6llchen auf Wirsinggem\u00fcse"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n12 Rotzungenfilets<br \/>\n1 Wirsingkohl; geputzt und gewaschen, in Streifen<br \/>\n4 Schalotten; in Streifen<br \/>\n20 g  Butter<br \/>\n5 dl Rotwein<br \/>\n100 g  Schlagsahne<br \/>\n100 ml Roter Johannisbeersaft<br \/>\nSalz<br \/>\n1 Zitrone; Saft<br \/>\n2 EL Creme fraiche<br \/>\n150 g  Butter; kalt<br \/>\n1 Unbehandelte Zitrone<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDie Rotzungenfilets waschen, abtrocknen und mit der Hautseite nach innen einrollen.<br \/>\nIn einer Pfanne die Butter erhitzen, die Wirsing- und Schalottenstreifen darin anschwitzen. Mit dem Rotwein abl\u00f6schen und   zugedeckt 3 Minuten d\u00fcnsten.<br \/>\nDie Schlagsahne und den roten Johannisbeersaft dazugeben und die Rotzungen- R\u00f6llchen hineinstellen. Mit Salz und Zitronensaft w\u00fcrzen und nochmals 4 bis 6 Minuten zugedeckt d\u00fcnsten.<br \/>\nDie Rotzungen-R\u00f6llchen herausnehmen und warm stellen.<br \/>\nDen Gem\u00fcsesud etwas einkochen, mit Creme fraiche und der kalten Butter verfeinern.<br \/>\nDas Gem\u00fcse mit den Rotzungen-R\u00f6llchen anrichten, mit Zitronenzesten (fein abgezogene Schalenstreifen) garnieren.<br \/>\nBeilage: breite Bandnudeln<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 12 Rotzungenfilets 1 Wirsingkohl; geputzt und gewaschen, in Streifen 4 Schalotten; in Streifen 20 g Butter 5 dl Rotwein 100 g Schlagsahne 100 ml Roter Johannisbeersaft Salz 1 Zitrone; Saft 2 EL Creme fraiche 150 g Butter; kalt 1 Unbehandelte Zitrone Zubereitung Die Rotzungenfilets waschen, abtrocknen und mit der Hautseite nach innen einrollen. In &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/16\/rotzungen-roellchen-auf-wirsinggemuese\/\">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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19,6],"tags":[754],"class_list":["post-6128","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-rotzunge","item-wrap"],"yoast_head":"<!-- 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M\u00e4rz 2012","format":false,"excerpt":"Zutaten 200 g M\u00f6hren 1 Stange Lauch 100 g Sojasprossen 150 g Basmatireis Salz 100 g Butter zum D\u00fcnsten und Braten 80 g Cashewn\u00fcsse 600 g Lammfleisch, ohne Knochen aus der Keule \u00d6l, zum Braten Pfeffer, aus der M\u00fchle 3 Schalotten, feingew\u00fcrfelt 100 ml Weisswein 2 EL Weisswein, f\u00fcr den\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2806,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/14\/curry-kurbissuppe\/","url_meta":{"origin":6128,"position":2},"title":"Curry K\u00fcrbissuppe","author":"Steffen","date":"14. 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Glas)200 ml SchlagsahneSalz und Pfeffer; wei\u00dfMuskatnuss400 ml Pflanzen\u00f6l; zum Fritieren70 Gramm M\u00f6hren (in feinen Streifen)70 Gramm Porree (in feinen Streifen)70 Gramm Rote Bete (in feinen Streifen)1\u2026","rel":"","context":"In &quot;Suppe&quot;","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00005-Curry_pumpkin_soup.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00005-Curry_pumpkin_soup.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00005-Curry_pumpkin_soup.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00005-Curry_pumpkin_soup.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":1799,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/21\/spargel-salat\/","url_meta":{"origin":6128,"position":3},"title":"Spargel-Salat","author":"Steffen","date":"21. 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