{"id":520,"date":"2012-12-28T15:16:03","date_gmt":"2012-12-28T14:16:03","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=520"},"modified":"2012-12-28T15:16:03","modified_gmt":"2012-12-28T14:16:03","slug":"frittierte-lachsballchen","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=520","title":{"rendered":"Frittierte Lachsb\u00e4llchen"},"content":{"rendered":"<p><span style=\"font-size: small;\">Ca. 450 gr Lachsfilet (frisch od. TK-Ware),<\/span><\/p>\n<p><b><span style=\"text-decoration: underline;\"><span style=\"font-size: small;\">f\u00fcr den Sud: <\/span><\/span><\/b><span style=\"font-size: small;\">1 L Wasser, 250 ml trockener Wei\u00dfwein, 4-5 Stiele Selleriebl\u00e4tter, \u00bd Bund glatte Petersilie, 1 TL Salz, 1 EL Kochfischgew\u00fcrz.<\/span><\/p>\n<p><span style=\"font-size: small;\">f<\/span><b><span style=\"text-decoration: underline;\"><span style=\"font-size: small;\">\u00fcr den Teig: <\/span><\/span><\/b><span style=\"font-size: small;\">140 gr. Semmelbr\u00f6sel, \u00bd Tl getr. Thymian, 1 TL getr. <\/span><span style=\"font-size: small;\">Oregano, Salz, Pfeffer a.d.M\u00fchle, <\/span><span style=\"font-size: small;\">\u00bd TL Senfpulver, 1 Prise Cayennepfeffer, 250 ml Mayonaise od. Salatcreme, \u00bd Cup Zwiebeln gehackt, \u00bd Cup Sellerie \u2013 blanchiert und kleingew\u00fcrfelt, 1 EL Kapern gehackt, 1 EL glatte Petersilie gehackt, 1 EL Worchestersauce, 1 Ei, 2-3 EL Oliven\u00f6l.<\/span><\/p>\n<p><span style=\"font-size: small;\">Die Zutaten f\u00fcr den Sud aufkochen, Hitze reduzieren und den Lachs ca. 10 Min pochieren. Den Lachs aus dem Sud nehmen, enth\u00e4uten und entgr\u00e4ten und sehr klein hacken (mit dem Messer, nicht mit einer K\u00fcchenmaschine!).<\/span><\/p>\n<p><span style=\"font-size: small;\">Nach dem Abk\u00fchlen mit ca. 30 gr Semmelbr\u00f6sel, Thymian, Origano, Senfpulver, Cayennepfeffer, Salz, Pfeffer, der Mayonaisse, den Zwiebel~ und Selleriew\u00fcrfeln, den gehackten Kapern, der Petersilie, Worchestersauce und dem verschlagenen Ei vorsichtig mischen. Aus der Masse kleine Kugeln formen, in den restlichen Semmelbr\u00f6seln wenden und f\u00fcr ca. 1 Std. im K\u00fchlschrank mit Folie bedeckt kaltstellen.<\/span><\/p>\n<p><span style=\"font-size: small;\">In einer Friteuse \u2013 oder aber in einer hohen Pfanne mit viel \u00d6l \u2013 bei ca. 180-190\u00b0C\u00a0 in ca. 3 Min. goldbraun frittieren (in der Pfanne unter Wenden entsprechend l\u00e4nger). Abtropfen lassen und mit Sauce Tartar servieren.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ca. 450 gr Lachsfilet (frisch od. TK-Ware), f\u00fcr den Sud: 1 L Wasser, 250 ml trockener Wei\u00dfwein, 4-5 Stiele Selleriebl\u00e4tter, \u00bd Bund glatte Petersilie, 1 TL Salz, 1 EL Kochfischgew\u00fcrz. f\u00fcr den Teig: 140 gr. Semmelbr\u00f6sel, \u00bd Tl getr. Thymian, &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=520\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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},"jetpack_post_was_ever_published":false},"categories":[36],"tags":[],"class_list":["post-520","post","type-post","status-publish","format-standard","hentry","category-fischgerichte"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-8o","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=520"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/520\/revisions"}],"predecessor-version":[{"id":523,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/520\/revisions\/523"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}