\n<\/em>
\n
![\"\"](\"https:\/\/blog.ruehlemanns.de\/wp-content\/uploads\/2018\/04\/stint_5.jpg\")
<\/a><\/p>\nSchon vor Wochen hat sie extra f\u00fcr die Stinte ein Kr\u00e4utersalz hergestellt, das nun endlich an dieselben durfte!<\/p>\n
Und so einfach geht\u2018s:<\/strong> Passend dazu: Selbstgemachtes Kr\u00e4utersalz aus frischen Kr\u00e4utern<\/strong><\/p>\n Dosierung und Wahl der Kr\u00e4uter sind rein intuitiv entstanden. Da nehme jeder einfach das, was er gut findet. Wir dachten, je vielf\u00e4ltiger desto besser, und haben folgendes Gr\u00fcn verwendet: Pinien-Rosmarin<\/strong><\/a>, Sizilianischer Gew\u00fcrzfenchel<\/strong><\/a>, Italienischer Oreganothymian<\/strong><\/a>, Piemontesischer Limonenthymian<\/strong><\/a>, Salbei, wei\u00df bl\u00fchend<\/strong><\/a>, Currystrauch ‚Dartington‘<\/strong><\/a>, Majoran, winterfest<\/strong><\/a>, Rakkyo<\/strong><\/a>, Alle Kr\u00e4uter, m\u00f6glichst ohne St\u00e4ngel, mit 200g Salz in den Kr\u00e4uterhacker geben und solange zerkleinern bis eine pasten\u00e4hnliche Konsistenz entsteht. Dann zur Masse weitere 300g Salz geben und alles gut vermengen. Die ganze Menge auf ein mit Backpapier ausgelegtes Backblech verteilen. Bei 50\u00b0C ca. eine Stunde im Ofen lassen, ausschalten und \u00fcber Nacht weiter trockenen lassen. Wir haben herk\u00f6mmliches Salz verwendet, das sich dann gut f\u00fcr Streuer eignet, PS.: Das Salz l\u00e4sst sich selbstverst\u00e4ndlich auch f\u00fcr alle anderen Fischsorten verwenden.<\/p>\n","protected":false},"excerpt":{"rendered":" Heute hat Michaela ganz was Feines in die Pfanne gehauen: frische Stinte! \u201eStinte sind eine saisonale K\u00f6stlichkeit unserer norddeutschen Region. Der Stint wird aufgrund seines intensiven Gurkengeruchs auch als Gurkenfisch bezeichnet. Es handelt sich um kleine sardinenartige Fische, die zwischen Februar und April von der Nordsee zum Laichen in die Elbe ziehen. Die einfache Zubereitung […]<\/p>\n","protected":false},"author":10829,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9,102],"tags":[],"class_list":["post-9221","post","type-post","status-publish","format-standard","hentry","category-allgemeines","category-rezepte"],"_links":{"self":[{"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=\/wp\/v2\/posts\/9221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=\/wp\/v2\/users\/10829"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9221"}],"version-history":[{"count":0,"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=\/wp\/v2\/posts\/9221\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nAusgenommene Stinte mit dem Kr\u00e4utersalz gro\u00dfz\u00fcgig w\u00fcrzen, dann \u2013 wichtig! – in Roggenmehl wenden und in hei\u00dfem \u00d6l wenige Minuten von beiden Seiten knusprig braten. Bei kleinen Fischen kann man Flossen und Gr\u00e4ten mitessen. Bei Gr\u00f6\u00dferen entfernt man lediglich die R\u00fcckengr\u00e4te. Dieses Fischgericht wird in der Region h\u00e4ufig als
\n„Stinte satt“ angeboten und wird ohne Besteck mit den Fingern genossen.<\/p>\n<\/a>
\n<\/a>
\n<\/a>
\n<\/a><\/p>\n
\nKriechende Sellerie<\/strong><\/a>, Zimmerknoblauch, gr\u00fcn<\/strong><\/a>, Meerfenchel<\/strong><\/a>.<\/p>\n<\/a><\/p>\n
\n
\n<\/a><\/a>
\n<\/a><\/p>\n
\naber nat\u00fcrlich kann man auch grobes Salz verwenden. Allein der Geruch, nachdem man
\nden Ofen \u00f6ffnet, ist dieses Rezept wert. Unbedingt probieren!!!<\/p>\n