{"id":6165,"date":"2014-11-21T18:23:44","date_gmt":"2014-11-21T18:23:44","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6165"},"modified":"2014-11-20T19:03:54","modified_gmt":"2014-11-20T19:03:54","slug":"acras-de-morue-stockfisch-baellchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/11\/21\/acras-de-morue-stockfisch-baellchen\/","title":{"rendered":"Acras de morue \/ Stockfisch-B\u00e4llchen"},"content":{"rendered":"

Zutaten<\/strong>
\n350 g Stockfisch
\n1 Zwiebel; Viertel
\n3 EL Petersilie; gehackt
\n1 Chilischote, gr\u00fcn; entkernt
\n1\/4 TL Piment
\n1\/4 TL Pfeffer, schwarz; (I)
\n150 g Mehl
\n1 Ei
\n1\/2 TL Salz
\n1\/2 TL Pfeffer, schwarz; (II)
\n100 ml Milch; etwa
\n\u00d6l zum Ausbacken oder Kokosfett<\/p>\n

Zubereitung<\/strong>
\nFisch 24 Stunden w\u00e4ssern, dann mit dem Wasser zum Kochen bringen und 15 Minuten auf kleiner Flamme simmern lassen.
\nFisch von Haut und Gr\u00e4ten befreien (es sollen ca. 250 g Fischfleisch bleiben) und in St\u00fccke schneiden.
\nFischst\u00fccke mit Zwiebel, Petersilie, Chili, Piment, Pfeffer (I) und 4-5 Essl\u00f6ffel des Fischkochwassers p\u00fcrieren. In eine Sch\u00fcssel geben.
\nMehl mit Salz, Pfeffer (II), Ei und Milch zu einem sehr dickfl\u00fcssigen Teig verr\u00fchren und 30 Minuten stehen lassen. Dann mit
\ndem Fischp\u00fcree vermengen. Die Masse soll sehr z\u00e4h sein, eventuell noch etwas Mehl unterr\u00fchren.
\nFett in einem Topf erhitzen. Fischmasse Teel\u00f6ffelweise hineingleiten lassen, rundum goldbraun ausbacken.<\/p>\n

Acras reicht man als Snack zum Aperitif.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 350 g Stockfisch 1 Zwiebel; Viertel 3 EL Petersilie; gehackt 1 Chilischote, gr\u00fcn; entkernt 1\/4 TL Piment 1\/4 TL Pfeffer, schwarz; (I) 150 g Mehl 1 Ei 1\/2 TL Salz 1\/2 TL Pfeffer, schwarz; (II) 100 ml Milch; etwa \u00d6l zum Ausbacken oder Kokosfett Zubereitung Fisch 24 Stunden w\u00e4ssern, dann mit dem Wasser zum … <\/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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[39],"tags":[755],"class_list":["post-6165","post","type-post","status-publish","format-standard","hentry","category-snack","tag-stockfisch","item-wrap"],"yoast_head":"\nAcras de morue \/ 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