400 g Kalbsbries
400 g Mangoldbl\u00e4tter (Alternativ frischer Spinat)
6 El. Essig
1 Tl. Mehl
30 g Butter
2 EL Oliven\u00f6l
2 Knoblauchzehen
6 Salbeibl\u00e4tter
Salz, Pfeffer, schw.
Zitronensaft<\/p>\r\n\r\n\r\n\r\n
Kalbsbries 20 Min. w\u00e4ssern und danach in leicht kochenden Salzwasser mit Essig 20 Min. garen.<\/p>\r\n\r\n\r\n\r\n
Inzwischen den Mangold waschen, putzen und in feine Streifen schneiden. Bries aus dem Wasser nehmen und abk\u00fchlen lassen. Dann Adern und H\u00e4utchen entfernen. Das Bries in R\u00f6schen zerpfl\u00fccken und mit Mehl best\u00e4uben.<\/p>\r\n\r\n\r\n\r\n
Butter und \u00d6l in den Topf geben und nicht zu stark erhitzen. Knoblauch in d\u00fcnne Scheiben schneiden und mit dem Salbei kurz anbraten. Danach das Bries ebenfalls leicht braun anbraten. Mangoldbl\u00e4tter auf das Bries legen und zugedeckt ca. 5 Min. zusammenfallen lassen.<\/p>\r\n\r\n\r\n\r\n
Alles mischen, mit Salz, Pfeffer und Zitronensaft w\u00fcrzen. Mit Baguette servieren.<\/p>\r\n","protected":false},"excerpt":{"rendered":"
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