{"id":1864,"date":"2021-02-20T17:32:16","date_gmt":"2021-02-20T16:32:16","guid":{"rendered":"http:\/\/www.werner-raetz.de\/?p=1864"},"modified":"2021-02-20T17:32:16","modified_gmt":"2021-02-20T16:32:16","slug":"lammlachse-in-wermut","status":"publish","type":"post","link":"https:\/\/www.werner-raetz.de\/?p=1864","title":{"rendered":"Lammlachse in Wermut"},"content":{"rendered":"<p><span style=\"font-size: medium;\"> \u2013 Pankreasdi\u00e4t \u2013 <\/span><\/p>\n<ul>\n<li><span style=\"font-size: medium;\">4 Lammlachse<\/span><\/li>\n<li><span style=\"font-size: medium;\">\u00bd EL schwarzer Pfeffer<\/span><\/li>\n<li><span style=\"font-size: medium;\">\u00bd EL rosa Beeren<\/span><\/li>\n<li><span style=\"font-size: medium;\">\u00bd EL gehackte Ysopbl\u00e4ttchen<\/span><\/li>\n<li><span style=\"font-size: medium;\">0,1 l Noilly Prat<\/span><\/li>\n<li><span style=\"font-size: medium;\">Salz<\/span><\/li>\n<li><span style=\"font-size: medium;\">400 g Babyspinat<\/span><\/li>\n<li><span style=\"font-size: medium;\">4 Knoblauchzehen<\/span><\/li>\n<li><span style=\"font-size: medium;\">1 rote Spitzpaprika<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: medium;\">Gew\u00fcrze und Wermut mischen, Lachse darin w\u00e4lzen und zugedeckt 2 Stunden marinieren lassen, dabei mehrfach wenden. Fleisch mit wenig Marinade in eine feuerfeste Form legen und 20-30 min bei 200\u00b0 im Backofen backen. Spitzpaprika in acht lange Streifen schneiden, Knoblauch fein hacken und zusammen mit dem Spinat im Rest der Marinade schmoren, rausnehmen und zu gleichen Teilen so auf vier Tellern verteilen, dass jeweils ein Lachs draufpasst; Paprikastreifen in der Pfanne kurz anr\u00f6sten und paarweise gekreuzt auf das Fleisch legen. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u2013 Pankreasdi\u00e4t \u2013 4 Lammlachse \u00bd EL schwarzer Pfeffer \u00bd EL rosa Beeren \u00bd EL gehackte Ysopbl\u00e4ttchen 0,1 l Noilly Prat Salz 400 g Babyspinat 4 Knoblauchzehen 1 rote Spitzpaprika Gew\u00fcrze und Wermut mischen, Lachse darin w\u00e4lzen und zugedeckt 2 Stunden marinieren lassen, dabei mehrfach wenden. Fleisch mit wenig Marinade in eine feuerfeste Form legen&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1864","post","type-post","status-publish","format-standard","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.werner-raetz.de\/index.php?rest_route=\/wp\/v2\/posts\/1864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.werner-raetz.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.werner-raetz.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.werner-raetz.de\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.werner-raetz.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1864"}],"version-history":[{"count":1,"href":"https:\/\/www.werner-raetz.de\/index.php?rest_route=\/wp\/v2\/posts\/1864\/revisions"}],"predecessor-version":[{"id":1865,"href":"https:\/\/www.werner-raetz.de\/index.php?rest_route=\/wp\/v2\/posts\/1864\/revisions\/1865"}],"wp:attachment":[{"href":"https:\/\/www.werner-raetz.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.werner-raetz.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.werner-raetz.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}