{"id":4516,"date":"2019-04-16T15:19:37","date_gmt":"2019-04-16T13:19:37","guid":{"rendered":"https:\/\/www.gout.ch\/?p=4516"},"modified":"2019-04-16T15:19:37","modified_gmt":"2019-04-16T13:19:37","slug":"felchentartar-mit-paprikaschotengelee","status":"publish","type":"post","link":"https:\/\/www.gout.ch\/de\/felchentartar-mit-paprikaschotengelee\/","title":{"rendered":"Felchentartar mit Paprikaschotengel\u00e9e"},"content":{"rendered":"<ul>\n<li>Die Paprikaschoten entkernen und fein scheiden. Schoten im Balsamicoessig blanchieren, damit sie weicher werden. Abtropfen und den Balsamicoessig beiseite stellen. 1\/3 der Paprikaschoten entnehmen und in eine Schale geben. Die restlichen Paprikaschoten im Essig 10 Minuten weiter k\u00f6cheln. Im Mixer p\u00fcrieren und in einen Kochtropf geben.<\/li>\n<li>Das Pektin hinzuf\u00fcgen und aufkochen. Bis zum vollst\u00e4ndigen Aufl\u00f6sen des Pektins sieden lassen. Die Fl\u00fcssigkeit in vier kleine Schl\u00e4chlen verteilen. Gelieren lassen.<\/li>\n<li>Aus einer Zwiebel mit einem Gem\u00fcsehobel sehr feine Ringe schneiden. Das Grapefruitfleisch in W\u00fcrfelchen schneiden.<\/li>\n<li>Den FIsch mit einem Messer zu Tartar schneiden. Die Zwiebel, den Koriander, die Mohnsamen, das Mohn\u00f6l, die Paprikaschoten, die Grapefruit-W\u00fcrfelchen und den Saft der Limette dazugeben. Gut mischen, abschmecken.<\/li>\n<li>Das Tartar auf dem Gel\u00e9e anrichten. Mit Toast als Vorpeise servieren.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>\u00b9 Aus gesundheitlichen Gr\u00fcnden wird empfohlen, den Fisch 36 Stunden tiefzuk\u00fchlen, bevor man ihn roh geniesst. S\u00fcss-wie auch Salzwasserfische k\u00f6nnen kleine W\u00fcrmer enthalten, die Magenverstimmungen ausl\u00f6sen k\u00f6nnen. Durch das Tiefk\u00fchlen l\u00e4sst sich dies vermeiden.<\/li>\n<li>\u00b2 www.carthagene.ch<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Die Paprikaschoten entkernen und fein scheiden. Schoten im Balsamicoessig blanchieren, damit sie weicher werden. Abtropfen und den [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4508,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-single-recettes.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-4516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Felchentartar mit Paprikaschotengel\u00e9e - Die Genusswoche<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gout.ch\/de\/felchentartar-mit-paprikaschotengelee\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Felchentartar mit Paprikaschotengel\u00e9e - Die Genusswoche\" \/>\n<meta property=\"og:description\" content=\"Die Paprikaschoten entkernen und fein scheiden. 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