{"id":309,"date":"2014-12-21T20:11:39","date_gmt":"2014-12-21T19:11:39","guid":{"rendered":"http:\/\/tapas.ch\/?p=309"},"modified":"2023-02-05T22:50:09","modified_gmt":"2023-02-05T21:50:09","slug":"bacalao-al-pil-pil","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/bacalao-al-pil-pil\/","title":{"rendered":"Bacalao al Pil Pil"},"content":{"rendered":"<p>(scharfer Stockfisch)<\/p>\n<p><strong>Zutaten<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>2 Tranchen gesalzener Bacalao, 500&#8230;600g<\/li>\n<li>2 Knoblauchzehen<\/li>\n<li>2 Peperoncinis<\/li>\n<li>reichlich Oliven\u00f6l<\/li>\n<\/ul>\n<p>Der Bacalao ist getrockneter, gesalzener Kabeljau. Man kann ihn trocken kaufen. Dann muss man ihn 24h in reichlich Wasser aufweichen. Es gibt ihn aber auch tiefgefroren. Die 500&#8230;600g beziehen sich auf den \u201enassen\u201c Zustand. Es entspricht 2 Filets \u00e0 ca. 25cm L\u00e4nge aus denen man total 4 St\u00fccke machen kann.<\/p>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong>Vorbereitung<\/strong><\/p>\n<ul>\n<li>Die Tranchen in vier 10&#8230;15cm lange St\u00fccke schneiden.<\/li>\n<li>M\u00f6glichst alle Gr\u00e4ten sorgf\u00e4ltig von Hand herausreissen. Ansonsten ist das Essvergn\u00fcgen getr\u00fcbt. Darauf achten, dass die St\u00fccke trotzdem nicht zerst\u00f6rt werden.<\/li>\n<li>Den Fisch auf Haushaltpapier sehr gut trocknen.<\/li>\n<li>2 grosse Knoblauchzehen in hauchd\u00fcnne Scheiben schneiden.<\/li>\n<li>2 Peperoncinis in ca. 5mm dicke Scheiben schneiden.<\/li>\n<\/ul>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong>Zubereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Reichlich Oliven\u00f6l in eine grosse Bratpfanne geben. Den Knoblauch und die Peperoncinis bei geringer Hitze braten, bis der Knoblauch goldbraun ist (ca. 5 Minuten). Danach Knoblauch und Peperoncinis mit einer Schaumkelle herausnehmen und auf einem Teller beiseite stellen.<\/li>\n<li>Die trockenen Fischst\u00fccke mit der Haut nach oben ins nicht zu heisse \u00d6l legen und gut 10 Minuten nur leicht k\u00f6cheln. Dabei tritt Eiweiss aus den Fischen ins \u00d6l. Man kann das durch st\u00e4ndiges Schwenken der Pfanne f\u00f6rdern.<\/li>\n<li>Die Fischst\u00fccke sorgf\u00e4ltig herausnehmen und auf einem tiefen Teller in den 80\u00b0C Ofen stellen.<\/li>\n<li>Nun wird die Sauce in der Bratpfanne gemacht, indem man den Sud aus \u00d6l und Fischeiweiss mit einem eher kleinen Schneebesen mehrere Minuten lang sorgf\u00e4ltig schl\u00e4gt. Die Pfanne dabei schr\u00e4g halten und zwischendurch wieder auf der heissen Platte erhitzen. Die Sauce wird schaumig und weiss-gelb.<\/li>\n<li>Die Sauce \u00fcber den Fisch leeren und mit den Knoblauchscheiben und Peperoncinis dekorieren.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Tipp<\/strong><\/p>\n<ul>\n<li>Dieses nicht ganz einfache baskische Rezept ist herrlich dank der salzig scharfen Note.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Weintipp<\/strong><\/p>\n<table style=\"height: 59px;\" width=\"772\">\n<tbody>\n<tr>\n<td width=\"67\"><em>Name<\/em><\/td>\n<td width=\"255\">Pintia<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Region<\/em><\/td>\n<td width=\"255\">Toro<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Winzer<\/em><\/td>\n<td width=\"255\">Bodegas y Vi\u00f1edos Pintia,&nbsp;Grupo Vega Sicilia<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Trauben<\/em><\/td>\n<td width=\"255\">100% Tempranillo (Tinta del Torro)<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Web<\/em><\/td>\n<td width=\"255\"><a href=\"http:\/\/www.bodegaspintia.com\" target=\"_blank\" rel=\"noopener noreferrer\">www.bodegaspintia.com<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tapas.ch\/wordpress\/pintia\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-312 size-medium\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Pintia-207x300.jpg\" alt=\"Pintia\" width=\"207\" height=\"300\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Pintia-207x300.jpg 207w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Pintia-707x1024.jpg 707w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Pintia.jpg 894w\" sizes=\"auto, (max-width: 207px) 100vw, 207px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>(scharfer Stockfisch) Zutaten&nbsp; 2 Tranchen gesalzener Bacalao, 500&#8230;600g 2 Knoblauchzehen 2 Peperoncinis reichlich Oliven\u00f6l Der Bacalao ist getrockneter, gesalzener Kabeljau. Man kann ihn trocken kaufen. Dann muss man ihn 24h<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/bacalao-al-pil-pil\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Bacalao al Pil Pil<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":310,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tapas-mit-fisch"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bacalao al Pil Pil - 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