{"id":14872,"date":"2021-07-30T05:00:00","date_gmt":"2021-07-30T04:00:00","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/07\/30\/poleniertes-fischfilet-mit-gemuse-und-kartoffeln\/"},"modified":"2024-11-02T14:17:09","modified_gmt":"2024-11-02T06:17:09","slug":"poleniertes-fischfilet-mit-gemuse-und-kartoffeln","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/07\/30\/poleniertes-fischfilet-mit-gemuse-und-kartoffeln\/","title":{"rendered":"“Poleniertes” Fischfilet mit Gem\u00fcse und Kartoffeln – Corn coated Fish Fillets with Veggies and Potatoes – gluten-free"},"content":{"rendered":"

Wir Retten wieder, das Thema diesmal ist \u201ePaniertes\u201c in unserer Gruppe von #wirrettenwaszurettenist und ich habe “Poleniertes” Fischfilet mit Gem\u00fcse und Kartoffeln gemacht! Ich weiss nicht genau, wie das in Europa ist, was es da genau an Paniertem so \u00fcber die Gasse gibt, das heisst, als Fertigprodukt zu kaufen gibt, aber bei uns in Hong Kong gibt es logischerweise nicht wirklich viel davon. Das einzig panierte Schnitzel zum fertig kaufen gibt es hier nur beim Japaner, sein Tonkatsu gibt es in einem Laden, der Don Don Donki heisst und in Japan liebevoll \u201eDon Quijote\u201c genannt wird. Dort schl\u00e4gt das Herz des Panaden-Liebhabers h\u00f6her! Aber, wie es so ist, ist ein aufgew\u00e4rmtes Schnitzel nicht dasselbe, wie ein frisch gekochtes! Frisch ist eben doch immer noch besser!<\/p>\n

Ich wollte nicht so ganz \u201enormal\u201c panieren, sondern noch Reste von grobem Polenta Mehl aufbrauchen und dabei ist dieses leckere und knusprige Mahl entstanden! Es gibt dem Fisch einen ganz besonderen \u201ekick\u201c, denn man muss nicht dringend immer traditionell panieren. Eigentlich kommt das Wort Panade vom Wort Pan\/Pane = Brot, so m\u00fcssten meine Fischfilets vermutlich \u201epolenierte\u201c Fischfilets heissen. Und weil ich ja eine Gluten allergische Tochter habe, ist dies ein glutenfreies Rezept!<\/p>\n

Wieder geht mein Dank an die Moderatorinnen der\u00a0#wirrettenwaszurettenist<\/strong>\u00a0Gruppe.\u00a0Tamara von Cakes, cookies and more<\/a>\u00a0und Barbara von Barbaras Spielwiese<\/a>.\u00a0 Spezieller Dank geht an Martin, der unsere Files in Ordnung bringt!<\/p>\n

************<\/p>\n

We from #wirrettenwaszurettenist are saving again, this time we save pan coated food. I do not know exactly what pan coated food is sold in Europe over the counter as fast food or readymade food, but here in Hong Kong logically we have very little on display. The only food I see here you can buy at the Japanese food stores, their Schnitzel called Tonkatsu is well available. There is a food store here, called Don Don Donki, lovingly called \u201eDon Quijote\u201c in Japan. There the heart of a schnitzel lover will beat faster! But a heated-up schnitzel is not good, it gets soggy, fresh is still much better! <\/em><\/p>\n

I wanted to make a pan coat without the pan=bread. So, I used coarse\u00a0polenta, corn grits. The fish turned out nice and crisp and the taste was very good! <\/em>You do not have to stick to traditional coating, why not change a few ingredients? Actually, my dish should not be called pan coated fish, as pan=bread, so it should be called corn coated fish. And because I have a daughter who is allergic to gluten, this is a gluten-free recipe!<\/em><\/p>\n

Again, my thanks go to the moderators of our group\u00a0<\/em>#wirrettenwaszurettenist<\/em><\/strong>.\u00a0Tamara from Cakes, cookies and more<\/a>\u00a0and Barbara from Barbaras Spielwiese<\/a>.\u00a0 A special thank goes to Martin for helping us with the files!<\/em><\/p>\n\n\n

\"\"Poleniertes\"<\/figure>\n\n\n

F\u00fcr 2 Personen:
250 g Fischfilets
2 Eier
5 EL grobe Polenta
1 Prise Salz<\/p>\n

1 Aubergine
150 g Champignons
2 Knoblauchzehen, gehackt
gemischte italienische Kr\u00e4uter
Salz und Pfeffer
etwas Oel
4 Kartoffeln<\/p>\n

Die Fischfilets in kleinere St\u00fccke schneiden. Die Eier mit der Prise Salz und der Polenta gut vermischen. Den Fisch darin gut eintunken und in heissem Oel beidseitig braun backen.
Unterdessen die Aubergine, sch\u00e4len, in Rondellen oder kleinere St\u00fccke schneiden und mit dem Knoblauch in etwas Oel braten. Die Champignons vierteln und zugeben, mit den italienischen Kr\u00e4utern, Salz und Pfeffer gut w\u00fcrzen. So lange braten, bis die Auberginen durchgebraten sind. Unterdessen die Kartoffeln sch\u00e4len und in Salzwasser weich kochen. Alles auf einem Teller anrichten und mit selbstgemachter Mayonnaise<\/a> servieren.<\/p>\n

************<\/p>\n

For 2 Persons:<\/em>
250 g Fish fillets<\/em>
2 Eggs<\/em>
5 tbsp coarse Polenta (Grits)<\/em>
1 pinch of Salt<\/em><\/p>\n

1 Eggplant<\/em>
150 g Mushrooms<\/em>
2 cloves of Garlic, chopped<\/em>
mixed Italian Herbs<\/em>
Salt and Pepper<\/em>
some Oil<\/em>
4 Potatoes<\/em><\/p>\n

Cut the fish fillets into smaller pieces. Mix the eggs with the pinch of salt and the polenta. Then soak the fillet pieces in it and fry them in hot oil. Meanwhile cut the eggplant into slices and quarter the mushrooms. Fry the eggplants together with the chopped garlic in some oil. Fry well. Then add the mushrooms and season well. Cook until the eggplants are done. Meanwhile peel the potatoes and boil them in salted water. Serve it all hot with homemade Mayonnaise<\/a>. <\/em><\/p>\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"Poleniertes\"<\/figure>\n\n\n\n
\"\"Poleniertes\"<\/figure>\n\n\n\n
\"\"Poleniertes\"<\/figure>\n\n\n

Und mit dabei sind:<\/strong><\/p>\n\n\n

Brittas Kochbuch – Champignons in Kr\u00e4uterpanierung mit Aioli und Salat<\/a>
Barbaras Spielwiese – Klassisches Wiener Schnitzel nach Johann Lafer<\/a>
Brotwein – M\u00fcnchner Schnitzel<\/a>
Anna Antonia-Herzensangelegenheiten – Piccata Milanese<\/a>
Pane-Bistecca – Poliniertes Fischfilet mit Gemuese und Kartoffeln<\/a>
CorumBlog 2.0 – Gef\u00fcllte Aubergine<\/a>
Das M\u00e4del vom Lande – Veggie-Nuggets<\/a>
Cahama – Panierter Fisch Fischst\u00e4bchen Style<\/a>
Kaffeebohne – Blumenkohl-Bites<\/a><\/p>\n\n\n\n

\"\"Poleniertes\"<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Wir Retten wieder, das Thema diesmal ist \u201ePaniertes\u201c in unserer Gruppe von #wirrettenwaszurettenist und ich habe “Poleniertes” Fischfilet mit Gem\u00fcse und Kartoffeln…<\/p>\n","protected":false},"author":5,"featured_media":162529,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,162,61,85,149,22,361,44,140,99,272,153,273,269,1279],"tags":[151,26,50,274],"class_list":{"0":"post-14872","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-wirrettenwaszurettenist","9":"category-eggplant","10":"category-eggs","11":"category-fish","12":"category-vegetables","13":"category-glutenfrei","14":"category-main-dishes","15":"category-garlic","16":"category-herbs","17":"category-corn","18":"category-mushrooms","19":"category-polenta","20":"category-recipe-collection","21":"category-specials","22":"tag-fish","23":"tag-gemuse","24":"tag-main-dish","25":"tag-corn","26":"post_format-post-format-gallery"},"yoast_head":"\n"Poleniertes" Fischfilet mit Gem\u00fcse und Kartoffeln - 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