{"id":25283,"date":"2022-06-28T17:30:00","date_gmt":"2022-06-28T15:30:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=25283"},"modified":"2022-06-28T13:46:56","modified_gmt":"2022-06-28T11:46:56","slug":"szegedi-filezett-vegyes-halaszle","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/de\/szegedi-filezett-vegyes-halaszle\/","title":{"rendered":"Szegediner gemischte Fischsuppe mit Filetst\u00fccken"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Da ich selbst in Szeged lebe, lag es auf der Hand, dass ich, wenn ich schon ein Rezept f\u00fcr Chowder schreibe, die Szegediner Version bringen w\u00fcrde.<\/strong><\/p>\n\n\n\n

Zutaten f\u00fcr 4 Personen<\/strong><\/p>\n\n\n\n

F\u00fcr den Fonds:<\/p>\n\n\n\n

Fischgr\u00e4tenmark: 2 kg<\/a><\/p>\n\n\n\n

Brassen ganz 10% Glasur 200-400 g\/db : 1 kg<\/a><\/p>\n\n\n\n

Speck: 0,1 kg<\/a><\/p>\n\n\n\n

Zwiebelw\u00fcrfel 10\u00d710 mm DARTA: 0,5 kg<\/a><\/p>\n\n\n\n

Lecs\u00f3 gefroren GastroGarden: 0,2 kg<\/a><\/p>\n\n\n\n

Salz<\/p>\n\n\n\n

Paprika <\/p>\n\n\n\n

Das zu kochende Fleisch:<\/p>\n\n\n\n

Afrikanische Welsfilets ohne Haut 300-400 g\/db : 0,4 kg<\/a><\/p>\n\n\n\n

Karpfenfilet mit Haut MAGYAR 0-4% glasiert : 0,4 kg<\/a><\/p>\n\n\n\n

Salz<\/p>\n\n\n\n

F\u00fcr die Br\u00fche die oben genannten Zutaten in 4 Liter Wasser geben und kochen, bis das Fleisch vollst\u00e4ndig von den Knochen f\u00e4llt. Dann den ger\u00e4ucherten Speck entfernen, da dieser f\u00fcr den Geschmack hinzugef\u00fcgt wird. Anschlie\u00dfend durch ein grobmaschiges Sieb abseihen, um eine dicke Br\u00fche zu erhalten. Wieder auf den Herd stellen, mit Paprika bestreuen und aufkochen lassen.<\/p>\n\n\n\n

Dann die gew\u00fcrfelten, gesalzenen Fischfilets hinzuf\u00fcgen und 8-10 Minuten kochen.#<\/p>\n

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

A hal\u00e1szl\u00e9 igazi hungarikum, \u00e1m ah\u00e1ny h\u00e1z, annyi szok\u00e1s. 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