{"id":20096,"date":"2022-04-22T13:06:15","date_gmt":"2022-04-22T13:06:15","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=20096"},"modified":"2025-09-01T11:43:31","modified_gmt":"2025-09-01T09:43:31","slug":"grillezett-pisztrang-chimichurrival-hazias-burgonya-kockaval","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/de\/grillezett-pisztrang-chimichurrival-hazias-burgonya-kockaval\/","title":{"rendered":"Gegrillte Forelle mit Chimichurri und hausgemachten Kartoffelw\u00fcrfeln"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n


4 Forellen 10% Glasur 300-350 g\/St\u00fcck<\/a><\/p>\n\n\n\n

1 B\u00fcndel Petersilie<\/a><\/p>\n\n\n\n

1 Zitrone<\/p>\n\n\n\n

2 Essl\u00f6ffel natives Oliven\u00f6l extra Basso<\/a><\/p>\n\n\n\n

Salz nach Geschmack <\/p>\n\n\n\n

Schwarzer Pfeffer ganz Kot\u00e1nyi Gastro<\/a><\/p>\n\n\n\n

0,8 kg Kartoffelw\u00fcrfel hausgemachte Bravas Aviko<\/a><\/p>\n\n\n\n

Brat\u00f6l zum Frittieren <\/strong><\/p>\n\n\n\n

Romi Blau<\/a><\/p>\n\n\n\n

Chimichurri: 50 g frisches Petersiliengr\u00fcn, 20 g frisches Koriandergr\u00fcn, 1 Teel\u00f6ffel getrockneter Oregano, 3 Teel\u00f6ffel Maldon-Salz, 3 Essl\u00f6ffel Rotweinessig, 185 g hochwertiges Oliven\u00f6l, 2 Essl\u00f6ffel frischer Zitronensaft, 3 Knoblauchzehen, 0,5 Kopf violette Zwiebel
Den Fisch putzen, waschen und trocken tupfen. Die Forelle mit Oliven\u00f6l bestreichen, mit grobem Meersalz und frisch gemahlenem schwarzen Pfeffer bestreuen. Petersilie und Zitronenspalten hineinstecken. \u00dcber Holzkohle etwa 6-8 Minuten pro Seite garen. F\u00fcr die Dip-Sauce die Zutaten verr\u00fchren und in Servierschalen f\u00fcllen. In der Zwischenzeit die Kartoffeln als Beilage braten. Frisch und warm servieren.<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

4 db pisztr\u00e1ng 10% glaz\u00far 300-350 g\/db 1 csokor petrezselyem 1 db citrom 2 ek\u00a0ol\u00edvaolaj extra sz\u0171z Basso S\u00f3 \u00edzl\u00e9s szerint  Feketebors eg\u00e9sz Kot\u00e1nyi Gastro 0,8 kg burgonyakocka h\u00e1zias Bravas Aviko S\u00fct\u00e9shez frit\u0151z s\u00fct\u0151olaj Romi Blue Chimichurri: 50 g friss petrezselyemz\u00f6ld, 20 g friss korianderz\u00f6ld, 1 tk sz\u00e1r\u00edtott oreg\u00e1n\u00f3, 3 tk Maldon s\u00f3, 3 ek v\u00f6r\u00f6sborecet, 185 g j\u00f3 min\u0151s\u00e9g\u0171<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":20695,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[20],"tags":[],"class_list":["post-20096","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptek"],"yoast_head":"\nGrillezett pisztr\u00e1ng Chimichurrival, h\u00e1zias burgonyakock\u00e1val - 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