{"id":14236,"date":"2021-04-30T16:09:24","date_gmt":"2021-04-30T14:09:24","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&#038;p=14236"},"modified":"2021-12-03T07:33:19","modified_gmt":"2021-12-03T06:33:19","slug":"brook-trout-in-an-alpine-salt-coating-with-pine-nut-butter","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/bachforelle-im-alpensalzmantel-mit-pinienkernbutter\/","title":{"rendered":"Brown trout in an Alpine salt coating with pine nut butter"},"content":{"rendered":"<p><strong>Ingredients<\/strong> (for 2 persons)<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ul class=\"wp-block-list\"><li>1 brown trout, char, trout (approx. 400 g)<\/li><li>1 organic lemon<\/li><li>a few parsley stalks<\/li><li>6-8 daisies<\/li><li>Salt, pepper<\/li><li>approx. 1.5-2 kg coarse Alpine salt<\/li><li>30 g pine nuts<\/li><li>100 g butter<\/li><\/ul>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Heat the Merklinger to approx. 200-220\u00b0C.<br><\/p>\n\n\n\n<p><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Wash the fish inside and out with cold water and pat dry. <\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Wash the lemon in hot water and cut into thin slices. Wash the parsley stalks and shake dry. <\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p>Season the inside of the brown trout with salt and pepper. Stuff with lemon slices, parsley and daisies.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p>Line a large baking dish with baking paper and sprinkle half of the salt in the middle. Place the fish on the bed of salt and cover completely with the remaining salt. Press the salt down well. Cook in the hot Merklinger for approx. 20 minutes. (core temperature approx. 60\u00b0C)<br><br>During this time, toast the pine nuts in a pan until golden brown, without adding any fat. Remove the pine nuts and melt the butter in the hot pan until light brown. Add the pine nuts again.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><br>Remove the dish from the Merklinger. Carefully lift the fish out of the salt coating, carve and serve with the hot pine nut butter.<br><\/p>","protected":false},"excerpt":{"rendered":"<p>Zutaten (f\u00fcr 2 Personen) 1 Bachforelle, Saibling, Forelle (ca. 400 g) 1 Bio-Zitrone einige Petersilienst\u00e4ngel 6-8 G\u00e4nsebl\u00fcmchen Salz, Pfeffer ca. 1,5-2 kg grobes Alpensalz 30 g Pinienkerne 100 g Butter Den Merklinger auf ca. 200-220\u00b0C einheizen. Den Fisch au\u00dfen und innen kalt abwaschen und trockentupfen. Die Zitrone hei\u00df waschen und in d\u00fcnne Scheiben schneiden. Petersilienst\u00e4ngel [&hellip;]<\/p>\n","protected":false},"featured_media":14257,"template":"","tags":[],"kochen":[84],"backen":[],"grillen":[],"ernaehrungsform":[],"raeuchern":[],"class_list":["post-14236","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","kochen-fisch-meeresfruechte"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/14236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media\/14257"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=14236"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=14236"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=14236"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=14236"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=14236"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=14236"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=14236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}