{"id":824,"date":"2011-04-22T08:00:55","date_gmt":"2011-04-22T08:00:55","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=824"},"modified":"2011-04-22T08:00:55","modified_gmt":"2011-04-22T08:00:55","slug":"mariniertes-heilbutt-ruckenfilet","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/mariniertes-heilbutt-ruckenfilet\/","title":{"rendered":"Mariniertes Heilbutt-R\u00fcckenfilet"},"content":{"rendered":"

Zutaten:<\/b>
\n2 Heilbutt-R\u00fcckenfilets (je 180 g, am Knochen mit Haut)
\n1 Limette
\n1 Zitrone
\nGrobes Meersalz
\n1 kleine Chilischote in feinen Streifen
\n1 cm Frischer Ingwer in feinen Scheiben
\n1 Petersilienst\u00e4ngel in 1 cm gro\u00dfen St\u00fccken
\n6 Zersto\u00dfene Pfefferk\u00f6rner
\n2 El Oliven\u00f6l
\n1 kleine Knoblauchzehe (angeklopft in der Schale)
\n1 cm Zitronengras
\nOliven\u00f6l zum Braten
\nKr\u00e4utervinaigrette<\/em>
\n1 El Schnittlauch
\n5 Bl\u00e4tter Basilikum
\nJe 1 El gezupfter Kerbel, Petersilie und grob geschnittener Estragon
\n4 El Oliven\u00f6l
\n1 El Estragonessig, 1 Prise Zucker
\nSalz
\nPfeffer aus der M\u00fchle
\n1 Hart gekochtes Ei
\nGrobes Meersalz
\nFr\u00fchlingsgem\u00fcse<\/em>
\n300 g Junges Gem\u00fcse nach Belieben, z.B. Fr\u00fchlingszwiebeln, junge Erbsen, Kohlrabi, Romanesco, Blumenkohl, Kirschtomaten, Karotten, Radieschen, wei\u00dfer und roter Rettich<\/p>\n

Zubereitung: <\/b>
\n1. Heilbuttst\u00fccke waschen, trocken tupfen. In die Haut (nicht ins Fleisch) mit einem scharfen Messer Quadrate einritzen.
\n2. Limette von Schale und wei\u00dfer Haut befreien und in Scheiben schneiden. Zitrone auspressen.
\n3. Alle Zutaten in einer Porzellansch\u00fcssel vermengen. Die Fischst\u00fccke in der Marinade wenden, hineinlegen und mit Klarsichtfolie abgedeckt 2 Stunden k\u00fchl stellen.
\n4. Ofen auf 180 Grad vorheizen.
\n5. Heilbuttst\u00fccke aus der Marinade streifen, Fisch trocken tupfen.
\n6. Etwas \u00d6l in Teflonpfanne erhitzen, Fisch mit der schwarzen Seite nach unten einlegen, nach etwa 4 Minuten auf die wei\u00dfe Seite umdrehen, in weiteren 4 bis 5 Minuten kross braten – zwischendurch immer wieder mit der Marinade bepinseln. Nach dem Braten die schwarze Haut entfernen.
\n7. F\u00fcr die Vinaigrette die Kr\u00e4uter grob hacken und mit Oliven\u00f6l und Essig p\u00fcrieren. Mit Zucker, Salz und Pfeffer abschmecken.
\n8. Das Ei pellen, Eiwei\u00df und Eigelb getrennt fein hacken, beiseite stellen.
\n9. Die Fr\u00fchlingsgem\u00fcse waschen und putzen. Fr\u00fchlingszwiebel und Erbsen in sprudelndem Salzwasser blanchieren. Kohlrabi zu Halbmonden, Romanesco und Blumenkohl in R\u00f6schen schneiden, ebenfalls blanchieren.
\n10. Tomaten halbieren, Radieschen, Rettich d\u00fcnn aufschneiden. Gem\u00fcse auf zwei Teller verteilen. Heilbutt darauf legen, mit Vinaigrette betr\u00e4ufeln und mit gehacktem Ei und Meersalz bestreuen.<\/p>\n

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

Zutaten: 2 Heilbutt-R\u00fcckenfilets (je 180 g, am Knochen mit Haut) 1 Limette 1 Zitrone Grobes Meersalz 1 kleine Chilischote in feinen Streifen 1 cm Frischer Ingwer in feinen Scheiben 1 Petersilienst\u00e4ngel in 1 cm gro\u00dfen St\u00fccken 6 Zersto\u00dfene Pfefferk\u00f6rner 2 El Oliven\u00f6l 1 kleine Knoblauchzehe (angeklopft in der Schale) 1 cm Zitronengras Oliven\u00f6l zum Braten … <\/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],"tags":[214],"class_list":["post-824","post","type-post","status-publish","format-standard","hentry","category-fisch-2","tag-heilbutt","item-wrap"],"yoast_head":"\nMariniertes 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Dezember 2013","format":false,"excerpt":"Zutaten 1 kg Meerbrasse 3 Tomaten 1 Knoblauchzehe 4 EL Oliven\u00f6l 1 EL Petersilie, gehackt 150 ml Weisswein, trocken Salz Pfeffer 1 Zitrone, Saft davon 100 g Semmelbr\u00f6sel\/Paniermehl Zubereitung Den Fisch schuppen, ausnehmen und waschen. Kopf, Flossen und Schwanz entfernen und den Fisch in 2 cm dicke Scheiben schneiden. Die\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":5162,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/gekrautertes-rinderfilet\/","url_meta":{"origin":824,"position":2},"title":"Gekr\u00e4utertes Rinderfilet","author":"Steffen","date":"25. 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