{"id":620,"date":"2011-04-16T10:42:46","date_gmt":"2011-04-16T10:42:46","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=620"},"modified":"2011-04-16T10:42:46","modified_gmt":"2011-04-16T10:42:46","slug":"filet-vom-loup-de-mer-in-auberginen-gebraten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/filet-vom-loup-de-mer-in-auberginen-gebraten\/","title":{"rendered":"Filet vom Loup de Mer in Auberginen gebraten"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\n2 Filets vom Loup de mer
\n1 Aubergine
\n1 Bund Basilikum
\n1 El. Oliven\u00f6l
\n1 El. Wei\u00dfbrot, frisch gerieben
\n–Orangen-Beurre blanc:
\n1\/8 l kr\u00e4ftige Fischbr\u00fche
\n1 El. trockener Wei\u00dfwein
\n1 Tl. Zitronensaft
\n1 El. Orangensaft
\n1\/2 Orangenabrieb
\n1 Prise Kardamom
\n1 Schalotte, fein gehackt
\n4 El. Butterflocken
\nPfeffer
\nevtl. etwas Salz und abgeriebene Zitrone<\/p>\n

\nZubereitung: <\/b>
\nAubergine der L\u00e4nge nach in d\u00fcnne Scheiben schneiden und in etwas Br\u00fche ca. 5 Minuten kochen, danach abtropfen lassen. Basilikumbl\u00e4tter mit Oliven\u00f6l cuttern oder m\u00f6rsern, mit Pfeffer und Salz w\u00fcrzen und mit Brotbr\u00f6seln vermischen. Wer mag, gibt noch etwas gepresstem Knoblauch dazu.
\nJe vier Auberginenscheiben \u00fcberlappend nebeneinander legen und mit der Basilikummasse bestreichen. Fischfilet darin einwickeln und in Oliven\u00f6l von beiden Seiten jeweils 4 Minuten braten.
\nAnrichten und mit Beurre Blanc umgie\u00dfen, nach Belieben mit gebr\u00e4unten Pinienkernen umlegen.
\nOrangen-Beurre blanc:<\/em>
\nIn einer Stielkasserolle Schalotte, Kardamom und Orangenschale mit Wein und Orangensaft aufkochen. Zitronensaft, Pfeffer und Salz zugeben und mit Butterflocken binden. <\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 2 Filets vom Loup de mer 1 Aubergine 1 Bund Basilikum 1 El. Oliven\u00f6l 1 El. Wei\u00dfbrot, frisch gerieben –Orangen-Beurre blanc: 1\/8 l kr\u00e4ftige Fischbr\u00fche 1 El. trockener Wei\u00dfwein 1 Tl. Zitronensaft 1 El. Orangensaft 1\/2 Orangenabrieb 1 Prise Kardamom 1 Schalotte, fein gehackt 4 El. Butterflocken Pfeffer evtl. etwas Salz und abgeriebene Zitrone … <\/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":[19,6],"tags":[50,178],"class_list":["post-620","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-aubergine","tag-loup-de-mer","item-wrap"],"yoast_head":"\nFilet 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