{"id":11614,"date":"2025-09-17T12:19:44","date_gmt":"2025-09-17T10:19:44","guid":{"rendered":"https:\/\/froyasalmon.com\/?post_type=recipe&#038;p=11614"},"modified":"2025-09-17T12:38:55","modified_gmt":"2025-09-17T10:38:55","slug":"gebackener-lachs-mit-kartoffeln-spargel-und-sauce-hollandaise","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/de\/rezepte\/gebackener-lachs-mit-kartoffeln-spargel-und-sauce-hollandaise\/","title":{"rendered":"Gebackener Lachs mit Kartoffeln, Spargel und Sauce Hollandaise"},"content":{"rendered":"<section class=\"wp-block-froya-steps\"><div class=\"content\"><header class=\"steps-title\">Vorbereiten des Fr\u00f8ya Lachs Loins:<\/header><ul>\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Den Backofen auf 180\u00b0C vorheizen.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Den Lachs in eine Auflaufform legen, mit \u00d6l betr\u00e4ufeln und w\u00fcrzen.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">12-15 Minuten backen, bis er kaum noch bl\u00e4ttert.<\/div><\/label><\/li>\n<\/ul><\/div><\/section>\n\n\n\n<p><\/p>\n\n\n\n<section class=\"wp-block-froya-steps\"><div class=\"content\"><header class=\"steps-title\">Kartoffeln und Spargel kochen<\/header><ul>\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Die Kartoffeln kochen, bis sie weich sind, dann in \u00d6l braten, bis sie goldgelb sind. Butter hinzuf\u00fcgen und leicht br\u00e4unen lassen.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Das holzige Ende des Spargels abschneiden. In leicht gesalzenem Wasser 2-3 Minuten kochen.<\/div><\/label><\/li>\n<\/ul><\/div><\/section>\n\n\n\n<section class=\"wp-block-froya-steps\"><div class=\"content\"><header class=\"steps-title\">Zubereiten der Sauce Hollandaise:<\/header><ul>\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Die Butter kl\u00e4ren, solange k\u00f6cheln bis die Molke anf\u00e4ngt Farbe zu nehmen. (Braune stippen in der Butter)<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Eigelb mit Zitronensaft bei schwacher Hitze schlagen, bis sie leicht angedickt sind.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Die Butter, ca. 50 Grad,  in einem d\u00fcnnen Strahl unter R\u00fchren hinzuf\u00fcgen, bis die Sauce dickfl\u00fcssig wird.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Mit Salz und Zitrone abschmecken.<\/div><\/label><\/li>\n<\/ul><\/div><\/section>\n\n\n\n<figure class=\"wp-block-video\"><video height=\"2160\" style=\"aspect-ratio: 3840 \/ 2160;\" width=\"3840\" autoplay controls muted src=\"https:\/\/froyasalmon.com\/wp-content\/uploads\/2025\/02\/Froya-Bakt.mp4\"><\/video><\/figure>","protected":false},"excerpt":{"rendered":"<p>Eine klassische Kombination aus saftigem gebackenem Lachs, Gem\u00fcse und einer cremigen Sauce.<\/p>","protected":false},"featured_media":11615,"parent":0,"template":"","tags":[],"class_list":["post-11614","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-mid-loin","recipe_category-middag"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/de\/wp-json\/wp\/v2\/recipe\/11614","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/de\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/de\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":2,"href":"https:\/\/froyasalmon.com\/de\/wp-json\/wp\/v2\/recipe\/11614\/revisions"}],"predecessor-version":[{"id":11618,"href":"https:\/\/froyasalmon.com\/de\/wp-json\/wp\/v2\/recipe\/11614\/revisions\/11618"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/de\/wp-json\/wp\/v2\/media\/11615"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/de\/wp-json\/wp\/v2\/media?parent=11614"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/de\/wp-json\/wp\/v2\/tags?post=11614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}