{"id":1578,"date":"2015-01-11T16:05:27","date_gmt":"2015-01-11T15:05:27","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=1578"},"modified":"2015-06-07T08:23:14","modified_gmt":"2015-06-07T07:23:14","slug":"gebratener-currylachs","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=1578","title":{"rendered":"Gebratener Currylachs"},"content":{"rendered":"<p><em>Currystekt salmalaks<\/em> (<a href=\"http:\/\/www.rema.no\/recipe.php?recipe=REC-34528&#038;adults=4&#038;children=0\" target=\"_blank\">Rema 1000<\/a>)<\/p>\n<div id=\"attachment_1579\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2015\/01\/Gebratener-Currylachs.jpg\"><img aria-describedby=\"caption-attachment-1579\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2015\/01\/Gebratener-Currylachs.jpg\" alt=\"Gebratener Currylachs\" width=\"250\" height=\"167\" class=\"size-full wp-image-1579\" \/><\/a><p id=\"caption-attachment-1579\" class=\"wp-caption-text\">Gebratener Currylachs<\/p><\/div>\n<p><strong>Zutaten (4 Personen):<\/strong><br \/>\n<em>Salat<\/em><br \/>\n1 Mango<br \/>\n1,5 Gurke<br \/>\n2-3 Tomaten<br \/>\n1,5 Rote Zwiebeln<br \/>\n1-1,5 Limetten<br \/>\n1,5 Rote Chili<br \/>\n3 EL Oliven\u00f6l<br \/>\nSalz<br \/>\nRistede sesamfr\u00f8<\/p>\n<p><em>Lachs<\/em><br \/>\n1 kg Salmalachs<br \/>\n0,7 TL Salz<br \/>\n2,5 EL Raps\u00f6l<br \/>\n0,3 TL Pfeffer<br \/>\n1,3 TL Currypulver<\/p>\n<p>1-2 P\u00f6tte Koriander<br \/>\nevtl. Sesamsamen<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Krydre laksefileten med karri, salt og pepper.<\/li>\n<li>Ha rapsolje i kald panne, varm opp og legg i laksen. Stek p\u00e5 den ene siden til den har f\u00e5tt en fin, gyllen skorpe. Snu laksen og stek den raskt p\u00e5 den andre siden. Fisken skal ha en r\u00e5 kjerne.<\/li>\n<\/ul>\n<ul>\n<li>Skj\u00e6r tomater, r\u00f8dl\u00f8k og skrellet agurk i tynne skiver.<\/li>\n<li>Skrell og kutt mangoen i skiver og deretter i tynne strimler.<\/li>\n<li>Del chilien i to p\u00e5 langs og skrap ut hinner og fr\u00f8 med en teskje. Finhakk.<\/li>\n<\/ul>\n<ul>\n<li>Bland sammen chili, limesaft, olivenolje og salt.<\/li>\n<li>Vend det inn med gr\u00f8nnsakene og server med rikelige mengder hakket koriander.<\/li>\n<\/ul>\n<p>Dryss evt. ristede sesamfr\u00f8 over salaten ved servering.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nIch fand es sehr lecker; der Lachs war supersaftig und hatte Topqualit\u00e4t (wir hatten back loin). Arnold fand es allerdings etwas schleimig, deswegen hat er mir die dickere Seite des Filets \u00fcberlassen. F\u00fcr Leute, die rohen Fisch nicht runterkriegen, ist das so allerdings nichts. Der Salat war sehr lecker, wobei ich ihn zum Schluss einen Tick zu scharf fand (1,5 Chilis). Die Mango war noch sehr hart &ndash; quasi nur sauer, kaum s\u00fc\u00df, und auch gut zu schneiden. Wir fanden es dadurch echt gut.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<li>Birte<\/li>\n<li>Ursula &#038; Klaus-Dieter<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Currystekt salmalaks (Rema 1000) Zutaten (4 Personen): Salat 1 Mango 1,5 Gurke 2-3 Tomaten 1,5 Rote Zwiebeln 1-1,5 Limetten 1,5 Rote Chili 3 EL Oliven\u00f6l Salz Ristede sesamfr\u00f8 Lachs 1 kg Salmalachs 0,7 TL Salz 2,5 EL Raps\u00f6l 0,3 TL Pfeffer 1,3 TL Currypulver 1-2 P\u00f6tte Koriander evtl. Sesamsamen Zubereitung: Krydre laksefileten med karri, salt &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=1578\" class=\"more-link\">Continue reading &lsquo;Gebratener Currylachs&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,63],"tags":[53,56,146,118,24,452,539,136,121,477,203,19,339,20],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1578"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1578"}],"version-history":[{"count":7,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1578\/revisions"}],"predecessor-version":[{"id":1688,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1578\/revisions\/1688"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}