{"id":5146,"date":"2022-04-27T15:58:45","date_gmt":"2022-04-27T13:58:45","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=5146"},"modified":"2025-01-29T13:27:43","modified_gmt":"2025-01-29T12:27:43","slug":"lachs-und-champagner-beurre-blanc","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/de\/rezepte\/lachs-und-champagner-beurre-blanc\/","title":{"rendered":"Lachs und Champagner beurre blanc"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Zubereitung<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Sauce: Beurre Blanc mit Champagner<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Die Herdplatte auf mittlere Hitze stellen. Die H\u00e4lfte der Butter schmelzen, die Schalotten dazugeben und in der Butter and\u00fcnsten. Die Zwiebel sollte nur ein wenig sinken - sie sollte nicht braun werden, also stellen Sie sich unbedingt neben die Pfanne.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Den Champagner hinzugeben und bei mittlerer Hitze kochen, bis die H\u00e4lfte \u00fcbrig ist.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Den Fischfond hinzuf\u00fcgen und auf die H\u00e4lfte der Menge einkochen lassen.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Sahne hinzuf\u00fcgen und kochen, bis eine glatte Sauce entsteht.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Die Sauce durch ein feinmaschiges Sieb abseihen und die restliche Butter einr\u00fchren.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Beiseite stellen.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>\u00a0<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Hasselb\u00e4ck-Kartoffeln<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Heizen Sie den Ofen auf 225 Grad vor. Ein Backblech oder eine ofenfeste Form bereitstellen. Die Kartoffeln sch\u00e4len und den Boden abschneiden, so dass sie ganz flach liegen.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Die Butter schmelzen und die Form einfetten.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Schneiden Sie die Kartoffel in d\u00fcnne Scheiben, aber nicht durch, siehe Bild.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Die Kartoffeln in die Form legen, gut mit Butter bestreichen, mit Salz, Pfeffer und Paprika w\u00fcrzen<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Die Kartoffeln in der Mitte des Ofens je nach Ofen 45-60 Minuten backen. Die Kartoffeln sollten eine sch\u00f6ne dunkelgoldene Farbe haben.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>\u00a0<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Spargelbohnen<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Die Bohnen putzen. 2 Minuten lang kurz kochen. In kaltem Wasser absp\u00fclen, damit sie ihre Farbe behalten.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Beim Servieren \u00d6l und Zitrone \u00fcber die Bohnen tr\u00e4ufeln<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Fr\u00f8ya Lachs<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Den Lachs in Portionen schneiden.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Bei mittlerer Hitze 2-3 Minuten auf jeder Seite braten. Der Fisch sollte in der Mitte noch rosa sein.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Salz und Pfeffer.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>\u00a0<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Servieren:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Wenn alles fertig ist, den Fisch, die Kartoffeln und die Bohnen auf einen vorgew\u00e4rmten Teller geben. Die Sauce vor dem Servieren leicht erw\u00e4rmen. Dandere auf den Rogen.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Gebratener Lachs mit Champagner beurre blanc, Spargelbohnen und Hasselb\u00e4ck-Kartoffeln.<\/p>","protected":false},"featured_media":5025,"parent":0,"template":"","tags":[],"class_list":["post-5146","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-mid-loin","recipe_category-selskap"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Laks og champagne beurre blanc - Fr\u00f8ya Salmon<\/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:\/\/froyasalmon.com\/de\/rezepte\/lachs-und-champagner-beurre-blanc\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Laks og champagne beurre blanc - 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