{"id":497,"date":"2010-11-13T17:12:42","date_gmt":"2010-11-13T16:12:42","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=497"},"modified":"2010-11-13T17:12:42","modified_gmt":"2010-11-13T16:12:42","slug":"gebackener-lachs-mit-eingelegtem-fenchel","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=497","title":{"rendered":"Gebackener Lachs mit eingelegtem Fenchel"},"content":{"rendered":"<p><em>Bakt laks med syltet fennikel<\/em> (<a href=\"http:\/\/dinmat.aftenposten.no\/content\/view\/full\/34930\">dinmat.no<\/a>)<\/p>\n<div id=\"attachment_498\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2010\/11\/Gebackener-Lachs-mit-eingelegtem-Fenchel.jpg\"><img aria-describedby=\"caption-attachment-498\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2010\/11\/Gebackener-Lachs-mit-eingelegtem-Fenchel.jpg\" alt=\"Gebackener Lachs mit eingelegtem Fenchel\" title=\"Gebackener Lachs mit eingelegtem Fenchel\" width=\"250\" height=\"188\" class=\"size-full wp-image-498\" \/><\/a><p id=\"caption-attachment-498\" class=\"wp-caption-text\">Gebackener Lachs mit eingelegtem Fenchel<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n400 g  Lachs (salmalaks)<br \/>\n1 TL Sesamk\u00f6rner<br \/>\n2 TL  Honig, gerne Akazienhoning<br \/>\nSojaso\u00dfe<br \/>\n1\/2  Fenchel<br \/>\n1 dl  Essig<br \/>\n2 dl  Zucker<br \/>\n3 dl  Wasser<br \/>\n1\/4  Brokkoli<br \/>\nNeutrales \u00d6l (Sonnenblumen\/Mais)<br \/>\nSesam\u00f6l<br \/>\n1 TL Sesamk\u00f6rner<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Bland sammen eddik, sukker og vann til en lake.<\/li>\n<li>Kok opp laken til sukkeret er oppl\u00f8st.<\/li>\n<li>Legg oppi finhakket fennikel.<\/li>\n<li>La ligge en times tid.<\/li>\n<\/ul\n\n\n<ul>\n<li>Skj\u00e6r brokkoli i l\u00f8vtynne skiver.<\/li>\n<li>La ligge i iskaldt vann.<\/li>\n<\/ul>\n<ul>\n<li>Skj\u00e6r laks i biter, et par centimeter tykkelse. <\/li>\n<li>Legg i ildfast form. <\/li>\n<li>Pensle p\u00e5 soyasaus og hell honning over i en tynn str\u00e5le.<\/li>\n<li>Dryss over sesamfr\u00f8.<\/li>\n<\/ul>\n<ul>\n<li>Sett i stekeovn p\u00e5 120 grader i 15\u201320 minutter, litt avhengig av tykkelsen. <\/li>\n<li>Sjekk om den er ferdig ved \u00e5 trykke opp\u00e5 s\u00e5 lagene s\u00e5 vidt deler seg mens kj\u00f8ttet fortsatt er saftig og bl\u00f8tt.<\/li>\n<\/ul>\n<ul>\n<li>R\u00e5stek brokkoli i wok eller p\u00e5 h\u00f8y varme i stekepanne.<\/li>\n<li>Stek i solsikkeolje eller annen n\u00f8ytral olje og ha p\u00e5 \u00f8rlite sesamolje og dryss over sesamfr\u00f8.<\/li>\n<li>Stek i et par minutter bare, mens du r\u00f8rer kontinuerlig.<\/li>\n<\/ul>\n<p>Server bare med disse ingrediensene, eller eventuelt med litt ris til.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>&#8212;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Bakt laks med syltet fennikel (dinmat.no) Zutaten: 400 g Lachs (salmalaks) 1 TL Sesamk\u00f6rner 2 TL Honig, gerne Akazienhoning Sojaso\u00dfe 1\/2 Fenchel 1 dl Essig 2 dl Zucker 3 dl Wasser 1\/4 Brokkoli Neutrales \u00d6l (Sonnenblumen\/Mais) Sesam\u00f6l 1 TL Sesamk\u00f6rner Zubereitung: Bland sammen eddik, sukker og vann til en lake. Kok opp laken til sukkeret &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=497\" class=\"more-link\">Continue reading &lsquo;Gebackener Lachs mit eingelegtem Fenchel&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":[50,23],"tags":[135,286,276,247,591,175,24,178,254,234,311,291,173],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/497"}],"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=497"}],"version-history":[{"count":3,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/497\/revisions"}],"predecessor-version":[{"id":501,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/497\/revisions\/501"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}