{"id":797,"date":"2014-11-28T15:16:05","date_gmt":"2014-11-28T14:16:05","guid":{"rendered":"http:\/\/tapas.ch\/wordpress\/?p=797"},"modified":"2023-02-05T22:57:24","modified_gmt":"2023-02-05T21:57:24","slug":"bacalao-frito","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/bacalao-frito\/","title":{"rendered":"Bacalao frito"},"content":{"rendered":"<p>(gebratener Stockfisch)<\/p>\n<p><strong>Zutaten<\/strong><\/p>\n<ul>\n<li>ca. 250g getrockneter, gesalzener Stockfisch<\/li>\n<li>Weissmehl<\/li>\n<li>Oliven\u00f6l<\/li>\n<\/ul>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong>Vorbereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Den Fisch zum entsalzen mindestens 24 Stunden im Wasser einlegen. Dabei mehrmals das Wasser wechseln.<\/li>\n<li>Danach mit K\u00fcchenpapier gut abtrocknen.<\/li>\n<li>Von Hand das Fleisch von den Knochen und Gr\u00e4ten ziehen. Haut abziehen. Aus den Fleischteilen mundgerechte St\u00fccke schneiden. Wegen der vielen Gr\u00e4ten ist es eher m\u00fchsam, sch\u00f6ne St\u00fccke hinzukriegen. Am Schluss sind es dann ca. 300g Fisch (Nassgewicht).<\/li>\n<li>Die St\u00fccke im Mehl wenden.<\/li>\n<\/ul>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong>Zubereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>In der Bratpfanne in reichlich \u00d6l beidseitig goldbraun braten. Total gut 5 Minuten.<\/li>\n<li>Auf K\u00fcchenpapier abtropfen.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Tipp<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Je l\u00e4nger der Fisch zum entsalzen im Wasser liegt, desto besser, d.h. desto weniger streng riecht er nach Fisch.<\/li>\n<li>Alvaro Palacios: ein weiterer Pionier und der Star im Priorat (Gratallops). Die Weine geh\u00f6ren zu den best bewerteten Spaniens.<\/li>\n<li>Seine Familie betreibt seit 150 Jahren Weing\u00fcter im Rioja.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Weintipp<\/strong><\/p>\n<table style=\"height: 92px;\" width=\"950\">\n<tbody>\n<tr>\n<td width=\"84\"><em>Name<\/em><\/td>\n<td width=\"319\">Les Terrasses Velles Vinyes<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Region<\/em><\/td>\n<td width=\"319\">Priorat (Catalunya)<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Winzer<\/em><\/td>\n<td width=\"319\">Alvaro Palacios<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Trauben<\/em><\/td>\n<td width=\"319\">35% Garnacha, 45% Sams\u00f3 (Gari\u00f1ena), 10% Cabernet Sauvignon, 10% Syrah<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Web<\/em><\/td>\n<td width=\"319\"><a href=\"http:\/\/www.bodegaspalacio.com\" target=\"_blank\" rel=\"noopener noreferrer\">www.bodegaspalacio.com<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tapas.ch\/wordpress\/les-terrasses-velles-vinyes\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-799 size-medium\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/03\/Les-Terrasses-208x300.jpg\" alt=\"Les Terrasses\" width=\"208\" height=\"300\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/03\/Les-Terrasses-208x300.jpg 208w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/03\/Les-Terrasses-708x1024.jpg 708w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/03\/Les-Terrasses-900x1301.jpg 900w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/03\/Les-Terrasses.jpg 1539w\" sizes=\"auto, (max-width: 208px) 100vw, 208px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>(gebratener Stockfisch) Zutaten ca. 250g getrockneter, gesalzener Stockfisch Weissmehl Oliven\u00f6l &nbsp; Vorbereitung&nbsp; Den Fisch zum entsalzen mindestens 24 Stunden im Wasser einlegen. Dabei mehrmals das Wasser wechseln. Danach mit K\u00fcchenpapier<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/bacalao-frito\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Bacalao frito<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":798,"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-797","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 frito - 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