{"id":1306,"date":"2019-03-26T23:21:11","date_gmt":"2019-03-26T23:21:11","guid":{"rendered":"http:\/\/watjidett.de\/?p=1306"},"modified":"2021-08-03T00:48:22","modified_gmt":"2021-08-03T00:48:22","slug":"gebratene-rochenfluegel-mit-beurre-blanc-und-salaten","status":"publish","type":"post","link":"http:\/\/watjidett.de\/?p=1306","title":{"rendered":"Gebratene Rochenfl\u00fcgel mit Beurre Blanc und Salaten"},"content":{"rendered":"\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<p><strong>Zutaten f\u00fcr 4 Personen<\/strong><\/p>\r\n\r\n\r\n\r\n<p>1 Rochenfl\u00fcgel von ca. 1.5 kg\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n<p>Die Rochenfl\u00fcgel mit der hellen Seite auf die Arbeitsfl\u00e4che legen. Mit einem scharfen, spitzen Messer die ledrige Haut und das Fischfilet quer \u00fcber den Fl\u00fcgel einschneiden. Das Fischfilet flach vom knorpeligen Skelett l\u00f6sen. Das etwas kleinere Fischfilet von der dunklen Hautseite abl\u00f6sen. <br \/>Die Haut nach unten auf die Arbeitsfl\u00e4che legen und mit einem scharfen, langen Messer die Haut abtrennen, dabei das Messer \u201elaufen lassen\u201c.<\/p>\r\n\r\n\r\n\r\n<p><strong>BEURRE BLANC\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>3 Schalotten\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>2 dl Wei\u00dfwein\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>1 dl Fischfond\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n<p>Die Schalotten pellen, fein w\u00fcrfeln. In eine Sauteuse geben. Den Wei\u00dfwein und den Fischfond\u00a0 zuf\u00fcgen. Langsam auf ca 4 EL reduzieren. Alles durch ein feines Haarsieb passieren, dabei die Schalotten gut auspressen.<br \/>Beiseite stellen.<\/p>\r\n\r\n\r\n\r\n<p><strong>SALATE <\/strong><br \/>Verschiedene Blattsalate je nach Marktangebot\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<strong>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/p>\r\n\r\n\r\n\r\n<p>Die Blattsalate putzen, vorsichtig waschen und in kleinen Mengen trocken schleudern.<\/p>\r\n\r\n\r\n\r\n<p>Bis hierher kann die Mise en place vorbereitet werden.<\/p>\r\n\r\n\r\n\r\n<p><strong>F\u00dcR DIE A LA MINUTE K\u00dcCHE FERTIGSTELLEN UND ANRICHTEN<\/strong><\/p>\r\n\r\n\r\n\r\n<p>Oliven\u00f6l, Wei\u00dfweinessig, Salz,\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>Pfeffer aus der M\u00fchle f\u00fcr die Blattsalate<br \/>2 EL Wei\u00dfweinessig f\u00fcr die Beurre\u00a0 blanc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>100 gr Butter f\u00fcr die Beurre blanc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>Salz, Pfeffer aus der M\u00fchle\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>Butter, etwas Oliven\u00f6l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>Etwas Mehl f\u00fcr die Rochenfl\u00fcgel\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n<p>Die Blattsalate mit Wei\u00dfweinessig, Oliven\u00f6l, Salz und Pfeffer anmachen. Auf gro\u00dfe Teller anrichten. Die Wei\u00dfweinreduktion f\u00fcr die Beurre blanc aufkochen, den Wei\u00dfweinessig zuf\u00fcgen. <br \/>Die Butter mit dem Mixstab untermontieren, bis eine s\u00e4mige Sauce entsteht. Abschmecken. <br \/>Die Rochenfl\u00fcgel w\u00fcrzen, leicht in etwas Mehl w\u00e4lzen, \u00fcberfl\u00fcssiges Mehl wieder abklopfen. Die Butter und das Oliven\u00f6l in einer Pfanne erw\u00e4rmen, darin die Rochenfl\u00fcgel von beiden Seiten braten. Neben dem Salat anrichten und mit der Beurre blanc umgiessen.<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Zutaten f\u00fcr 4 Personen 1 Rochenfl\u00fcgel von ca. 1.5 kg\u00a0\u00a0\u00a0\u00a0\u00a0 Die Rochenfl\u00fcgel mit der&#8230;<\/p>\n","protected":false},"author":1,"featured_media":5267,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[127,16,46,13,128,17],"tags":[101,68,27,137],"class_list":["post-1306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruehling","category-hauptgericht","category-kochabned-8","category-rezepte","category-sommer","category-zwischengang","tag-braucht-zeit","tag-fein","tag-fisch","tag-franzoesisch"],"jetpack_featured_media_url":"http:\/\/watjidett.de\/wp-content\/uploads\/2019\/03\/KIF_3400-1.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/1306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1306"}],"version-history":[{"count":7,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/1306\/revisions"}],"predecessor-version":[{"id":5726,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/1306\/revisions\/5726"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/media\/5267"}],"wp:attachment":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1306"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}