{"id":4039,"date":"2026-08-03T21:57:59","date_gmt":"2026-08-03T21:57:59","guid":{"rendered":"https:\/\/travelshelper.com\/nemacki\/welt-der-kulinarik\/griechische-nationalgerichte\/bakaliaros-mit-kartoffel-skordalia\/"},"modified":"2026-08-03T21:57:59","modified_gmt":"2026-08-03T21:57:59","slug":"bakaliaros-mit-kartoffel-skordalia","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/de\/welt-der-kulinarik\/griechische-nationalgerichte\/bakaliaros-mit-kartoffel-skordalia\/","title":{"rendered":"Bakaliaros mit Kartoffel-Skordali\u00e1"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-de-gr-bakaliaros-skordalia{\n  --tsh-page:#f8f5ef;\n  --tsh-paper:#ffffff;\n  --tsh-paper-warm:#fffdf9;\n  --tsh-ink:#18201e;\n  --tsh-copy:#46514e;\n  --tsh-muted:#68726f;\n  --tsh-line:#e7dfd4;\n  --tsh-line-strong:#d8cbb9;\n  --tsh-gold:#a36b12;\n  --tsh-gold-deep:#6d4307;\n  --tsh-gold-soft:#f8edda;\n  --tsh-night:#192622;\n  --tsh-night-2:#24332f;\n  --tsh-sage:#176745;\n  --tsh-sage-soft:#eaf6ef;\n  --tsh-blue:#285c9d;\n  --tsh-blue-soft:#edf4fd;\n  --tsh-rose:#994435;\n  --tsh-rose-soft:#fbefec;\n  --tsh-violet:#6c5094;\n  --tsh-violet-soft:#f4eff9;\n  --tsh-shadow-sm:0 1px 2px rgba(38,32,24,.04),0 10px 28px rgba(38,32,24,.055);\n  --tsh-shadow-md:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n  --tsh-shadow-lg:0 2px 4px rgba(38,32,24,.045),0 24px 72px rgba(38,32,24,.095);\n  --tsh-radius-xl:24px;\n  --tsh-radius-lg:18px;\n  --tsh-radius-md:14px;\n  --tsh-radius-sm:11px;\n  --tsh-ease:cubic-bezier(.2,.75,.2,1);\n  --tsh-font:\"Barlow\",\"Avenir Next\",\"Segoe UI Variable\",\"Segoe UI\",Inter,Roboto,Helvetica,Arial,sans-serif;\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1200px,calc(100% - 24px));\n  margin:clamp(14px,2vw,30px) auto clamp(34px,5vw,64px);\n  color:var(--tsh-ink);\n  color-scheme:light;\n  font-family:var(--tsh-font);\n  font-size:16px;\n  font-weight:400;\n  font-kerning:normal;\n  font-optical-sizing:auto;\n  font-feature-settings:\"kern\" 1,\"liga\" 1,\"calt\" 1;\n  line-height:1.72;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  -moz-osx-font-smoothing:grayscale;\n}\n#recipe-de-gr-bakaliaros-skordalia *,\n#recipe-de-gr-bakaliaros-skordalia *::before,\n#recipe-de-gr-bakaliaros-skordalia *::after{box-sizing:border-box}\n#recipe-de-gr-bakaliaros-skordalia :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd,table,caption){margin:0;padding:0}\n#recipe-de-gr-bakaliaros-skordalia :where(img){display:block;max-width:100%}\n#recipe-de-gr-bakaliaros-skordalia :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-de-gr-bakaliaros-skordalia :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-de-gr-bakaliaros-skordalia :where(a:focus-visible,summary:focus-visible){outline:3px solid rgba(163,107,18,.28);outline-offset:3px;border-radius:9px}\n#recipe-de-gr-bakaliaros-skordalia ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-anchor,\n#recipe-de-gr-bakaliaros-skordalia .tsh-step[id]{scroll-margin-top:88px}\n#recipe-de-gr-bakaliaros-skordalia:lang(ar) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-bakaliaros-skordalia:lang(zh-Hans) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-bakaliaros-skordalia:lang(ja) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-bakaliaros-skordalia:lang(ko) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){letter-spacing:0}\n#recipe-de-gr-bakaliaros-skordalia:lang(ar) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-bakaliaros-skordalia:lang(zh-Hans) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-bakaliaros-skordalia:lang(ja) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-bakaliaros-skordalia:lang(ko) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){text-transform:none}\n\n\/* Shared card system *\/\n#recipe-de-gr-bakaliaros-skordalia .tsh-card{\n  position:relative;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line);\n  border-radius:var(--tsh-radius-xl);\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-md);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-card::after{\n  content:\"\";\n  position:absolute;\n  inset:0;\n  z-index:2;\n  border-radius:inherit;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.84);\n  pointer-events:none;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-card-head{\n  --tone:var(--tsh-gold-deep);\n  --tone-bg:#faf4e9;\n  --tone-rgb:109,67,7;\n  position:relative;\n  z-index:1;\n  overflow:hidden;\n  padding:clamp(22px,2.8vw,32px) clamp(20px,3.3vw,38px);\n  border-bottom:1px solid var(--tsh-line);\n  background:\n    radial-gradient(circle at 96% 4%,rgba(var(--tone-rgb),.105),transparent 17rem),\n    linear-gradient(132deg,var(--tone-bg),#fff 74%);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-card-head::before{\n  content:\"\";\n  position:absolute;\n  inset-block:clamp(22px,2.8vw,32px);\n  inset-inline-start:0;\n  width:3px;\n  border-start-end-radius:999px;\n  border-end-end-radius:999px;\n  background:var(--tone);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-tone-gold{--tone:var(--tsh-gold-deep);--tone-bg:#fbf3e5;--tone-rgb:109,67,7}\n#recipe-de-gr-bakaliaros-skordalia .tsh-tone-sage{--tone:var(--tsh-sage);--tone-bg:var(--tsh-sage-soft);--tone-rgb:23,103,69}\n#recipe-de-gr-bakaliaros-skordalia .tsh-tone-blue{--tone:var(--tsh-blue);--tone-bg:var(--tsh-blue-soft);--tone-rgb:40,92,157}\n#recipe-de-gr-bakaliaros-skordalia .tsh-tone-rose{--tone:var(--tsh-rose);--tone-bg:var(--tsh-rose-soft);--tone-rgb:153,68,53}\n#recipe-de-gr-bakaliaros-skordalia .tsh-tone-violet{--tone:var(--tsh-violet);--tone-bg:var(--tsh-violet-soft);--tone-rgb:108,80,148}\n#recipe-de-gr-bakaliaros-skordalia .tsh-kicker{\n  display:flex;\n  align-items:center;\n  gap:10px;\n  margin-bottom:8px;\n  color:var(--tone,var(--tsh-gold-deep));\n  font-size:10px;\n  font-weight:820;\n  letter-spacing:.165em;\n  line-height:1.4;\n  text-transform:uppercase;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-kicker::before{content:\"\";width:26px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-de-gr-bakaliaros-skordalia .tsh-card-head h3{\n  max-width:780px;\n  color:var(--tsh-ink);\n  font-size:clamp(23px,2.65vw,31px);\n  font-weight:770;\n  letter-spacing:-.03em;\n  line-height:1.16;\n  text-wrap:balance;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-head-copy{\n  max-width:920px;\n  margin-top:9px;\n  color:var(--tsh-copy);\n  font-size:14.5px;\n  line-height:1.66;\n  text-wrap:pretty;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-card-body{position:relative;z-index:1;padding:clamp(22px,3.2vw,38px)}\n\n\/* Masthead *\/\n#recipe-de-gr-bakaliaros-skordalia .tsh-masthead{\n  position:relative;\n  display:block;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line-strong);\n  border-radius:26px;\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-title-wrap{\n  position:relative;\n  min-width:0;\n  padding:clamp(34px,4.3vw,54px) clamp(22px,4.6vw,58px) clamp(30px,4vw,48px);\n  background:\n    radial-gradient(circle at 100% 0%,rgba(163,107,18,.13),transparent 27rem),\n    radial-gradient(circle at 8% 90%,rgba(23,103,69,.055),transparent 20rem),\n    linear-gradient(145deg,#fffdfa,#fbf5ea);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-title-wrap::after{\n  content:\"\";\n  position:absolute;\n  inset:0 0 auto;\n  height:4px;\n  background:linear-gradient(90deg,var(--tsh-gold-deep),#c9963d 46%,#ead8b7 78%,transparent);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-main-kicker{\n  display:flex;\n  align-items:center;\n  gap:11px;\n  margin-bottom:14px;\n  color:var(--tsh-gold-deep);\n  font-size:10.5px;\n  font-weight:820;\n  letter-spacing:.18em;\n  line-height:1.45;\n  text-transform:uppercase;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-main-kicker::before{content:\"\";width:32px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-de-gr-bakaliaros-skordalia .tsh-title{\n  max-width:930px;\n  color:var(--tsh-ink);\n  font-size:clamp(39px,4.6vw,61px);\n  font-weight:800;\n  letter-spacing:-.052em;\n  line-height:.99;\n  text-wrap:balance;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-title-main,\n#recipe-de-gr-bakaliaros-skordalia .tsh-title-accent{display:block}\n#recipe-de-gr-bakaliaros-skordalia .tsh-title b{font-weight:860}\n#recipe-de-gr-bakaliaros-skordalia .tsh-title-accent{\n  max-width:880px;\n  margin-top:11px;\n  color:var(--tsh-gold);\n  font-size:.47em;\n  font-weight:660;\n  letter-spacing:-.026em;\n  line-height:1.17;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-lead{\n  max-width:820px;\n  margin-top:19px;\n  color:var(--tsh-copy);\n  font-size:clamp(16px,1.65vw,18px);\n  line-height:1.68;\n  text-wrap:pretty;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:21px;list-style:none}\n#recipe-de-gr-bakaliaros-skordalia .tsh-tags li{\n  display:inline-flex;\n  align-items:center;\n  min-height:31px;\n  padding:6px 11px;\n  border:1px solid #dfc89f;\n  border-radius:999px;\n  background:rgba(255,250,241,.9);\n  color:#62400d;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.9);\n  font-size:12px;\n  font-weight:710;\n  line-height:1.2;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-hero{\n  position:relative;\n  min-width:0;\n  border-block:1px solid var(--tsh-line);\n  background:#ece4d8;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-hero img{\n  display:block;\n  width:100%;\n  height:auto;\n  aspect-ratio:16\/9;\n  object-fit:cover;\n  object-position:center;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-hero figcaption{\n  padding:12px clamp(17px,3vw,31px);\n  border-top:1px solid var(--tsh-line);\n  background:#fff;\n  color:var(--tsh-muted);\n  font-size:12.5px;\n  line-height:1.52;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-facts{\n  --tsh-fact-cols:6;\n  display:grid;\n  grid-template-columns:repeat(var(--tsh-fact-cols),minmax(0,1fr));\n  gap:1px;\n  padding:1px;\n  background:var(--tsh-line);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-facts--5{--tsh-fact-cols:5}\n#recipe-de-gr-bakaliaros-skordalia .tsh-fact{position:relative;min-width:0;padding:15px 16px 16px;background:var(--tsh-paper-warm)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-fact::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:linear-gradient(var(--tsh-gold),transparent 78%);opacity:.62}\n#recipe-de-gr-bakaliaros-skordalia .tsh-fact dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9.5px;font-weight:830;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-de-gr-bakaliaros-skordalia .tsh-fact dd{color:var(--tsh-ink);font-size:15px;font-weight:780;letter-spacing:-.012em;line-height:1.3;font-variant-numeric:tabular-nums}\n\n\/* Sticky quick navigation *\/\n#recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav{\n  position:sticky;\n  top:12px;\n  z-index:30;\n  display:flex;\n  flex-wrap:wrap;\n  gap:7px;\n  margin-bottom:20px;\n  padding:8px;\n  overflow-x:auto;\n  overscroll-behavior-inline:contain;\n  border:1px solid rgba(216,203,185,.92);\n  border-radius:17px;\n  background:rgba(255,255,255,.94);\n  box-shadow:0 1px 2px rgba(38,32,24,.045),0 12px 34px rgba(38,32,24,.075);\n  scrollbar-width:none;\n  counter-reset:tsh-nav;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav::-webkit-scrollbar{display:none}\n@supports ((-webkit-backdrop-filter:blur(14px)) or (backdrop-filter:blur(14px))){\n  #recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav{background:rgba(255,255,255,.82);-webkit-backdrop-filter:saturate(145%) blur(14px);backdrop-filter:saturate(145%) blur(14px)}\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav a{\n  counter-increment:tsh-nav;\n  display:inline-flex;\n  align-items:center;\n  gap:7px;\n  min-height:38px;\n  padding:6px 12px 6px 7px;\n  border:1px solid #e4d5bc;\n  border-radius:999px;\n  background:#fffaf2;\n  color:#58380a;\n  font-size:12.5px;\n  font-weight:730;\n  line-height:1.2;\n  text-decoration:none;\n  white-space:nowrap;\n  transition:border-color .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease),transform .18s var(--tsh-ease),box-shadow .18s var(--tsh-ease);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav a::before{\n  content:counter(tsh-nav,decimal-leading-zero);\n  display:grid;\n  min-width:25px;\n  height:25px;\n  padding-inline:4px;\n  place-items:center;\n  border-radius:999px;\n  background:#efe1c7;\n  color:#70470a;\n  font-size:9px;\n  font-weight:850;\n  letter-spacing:.04em;\n  line-height:1;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav a:hover{border-color:#c9a15a;background:#f8edd9;box-shadow:0 5px 13px rgba(111,67,5,.08);transform:translateY(-1px)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav a[aria-current=\"location\"]{border-color:var(--tsh-night);background:var(--tsh-night);color:#fff}\n#recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav a[aria-current=\"location\"]::before{background:#f1c772;color:#2b2110}\n\n\/* Editorial overview *\/\n#recipe-de-gr-bakaliaros-skordalia .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(24px,4.2vw,52px)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-prose p{color:var(--tsh-copy);font-size:15px;line-height:1.79;text-wrap:pretty}\n#recipe-de-gr-bakaliaros-skordalia .tsh-prose p+p{margin-top:15px}\n#recipe-de-gr-bakaliaros-skordalia .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-de-gr-bakaliaros-skordalia .tsh-callout{\n  position:relative;\n  margin-top:19px;\n  padding:16px 18px 16px 20px;\n  border:1px solid #dfc89e;\n  border-inline-start:4px solid var(--tsh-gold);\n  border-radius:12px;\n  background:linear-gradient(135deg,#fff8ec,#fffdf8);\n  box-shadow:0 8px 22px rgba(111,67,5,.045);\n  color:#513b1a;\n  font-size:14px;\n  font-weight:640;\n  line-height:1.64;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-key-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px;margin-top:27px}\n#recipe-de-gr-bakaliaros-skordalia .tsh-key{\n  --tsh-key-tone:var(--tsh-gold);\n  --tsh-key-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:18px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--tsh-key-bg),#fff 72%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-key::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--tsh-key-tone)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-de-gr-bakaliaros-skordalia .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-de-gr-bakaliaros-skordalia .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-de-gr-bakaliaros-skordalia .tsh-key-no{display:grid;width:34px;height:34px;flex:0 0 auto;place-items:center;border-radius:10px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.15);color:#f3c873;font-size:11.5px;font-weight:860;line-height:1}\n#recipe-de-gr-bakaliaros-skordalia .tsh-key h4{color:var(--tsh-ink);font-size:15px;font-weight:780;line-height:1.35}\n#recipe-de-gr-bakaliaros-skordalia .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan{\n  overflow:hidden;\n  margin-top:27px;\n  border:1px solid #ded4c6;\n  border-radius:17px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan-head{\n  padding:18px 20px;\n  border-bottom:1px solid var(--tsh-line);\n  background:\n    radial-gradient(circle at 96% 0%,rgba(109,67,7,.09),transparent 15rem),\n    linear-gradient(135deg,#f8f3ea,#fff 86%);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan-kicker{margin-bottom:5px;color:var(--tsh-gold-deep);font-size:9.5px;font-weight:830;letter-spacing:.145em;line-height:1.4;text-transform:uppercase}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan-head h4{color:var(--tsh-ink);font-size:18px;font-weight:800;letter-spacing:-.015em;line-height:1.32}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,220px),1fr));gap:1px;background:var(--tsh-line);list-style:none}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan-item{--plan-tone:var(--tsh-gold);position:relative;min-width:0;padding:18px;background:linear-gradient(150deg,#fffdf9,#fff)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan-item::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--plan-tone)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan-item:nth-child(4n+2){--plan-tone:#4d6359}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan-item:nth-child(4n+3){--plan-tone:#66565c}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan-item:nth-child(4n+4){--plan-tone:#59666d}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan-when{display:inline-flex;margin-bottom:9px;padding:5px 8px;border:1px solid #e0d3c0;border-radius:999px;background:#faf5ed;color:#654714;font-size:10.5px;font-weight:800;line-height:1.2}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan-item strong{display:block;margin-bottom:6px;color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-de-gr-bakaliaros-skordalia .tsh-plan-item p{color:var(--tsh-copy);font-size:13px;line-height:1.6}\n\n\/* Ingredients *\/\n#recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,430px),1fr));gap:15px}\n#recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card{overflow:hidden;border:1px solid var(--tsh-line);border-radius:16px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card h4{\n  position:relative;\n  padding:16px 19px 14px 23px;\n  border-bottom:1px solid var(--tsh-line);\n  background:linear-gradient(135deg,#fbf6ed,#fff);\n  color:var(--tsh-ink);\n  font-size:16px;\n  font-weight:780;\n  line-height:1.35;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card h4::before{content:\"\";position:absolute;inset-block:17px 15px;inset-inline-start:0;width:3px;border-start-end-radius:999px;border-end-end-radius:999px;background:var(--tsh-sage)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card ul{list-style:none}\n#recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card li{\n  display:grid;\n  grid-template-columns:minmax(88px,auto) minmax(0,1fr);\n  gap:13px;\n  align-items:start;\n  padding:12px 18px;\n  border-bottom:1px solid var(--tsh-line);\n  color:var(--tsh-copy);\n  font-size:14px;\n  line-height:1.52;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-de-gr-bakaliaros-skordalia .tsh-amount{display:inline-flex;width:max-content;max-width:100%;min-height:26px;align-items:center;padding:3px 8px;border:1px solid #e4d8c7;border-radius:999px;background:#f8f3eb;color:var(--tsh-ink);font-size:12.5px;font-weight:800;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card small{display:block;margin-top:4px;color:var(--tsh-muted);font-size:12.2px;line-height:1.46}\n#recipe-de-gr-bakaliaros-skordalia .tsh-note-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;margin-top:15px}\n#recipe-de-gr-bakaliaros-skordalia .tsh-note{\n  position:relative;\n  min-width:0;\n  padding:17px 18px;\n  padding-inline-start:51px;\n  border:1px solid var(--tsh-line);\n  border-radius:14px;\n  background:linear-gradient(145deg,#fbfaf7,#fff);\n  box-shadow:0 7px 20px rgba(38,32,24,.035);\n  color:var(--tsh-copy);\n  font-size:13.5px;\n  line-height:1.6;\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-note::before{content:\"i\";position:absolute;inset-block-start:17px;inset-inline-start:17px;display:grid;width:23px;height:23px;place-items:center;border:1px solid #c9aa71;border-radius:50%;background:#fff;color:var(--tsh-gold-deep);font-family:Georgia,serif;font-size:14px;font-style:italic;line-height:1}\n#recipe-de-gr-bakaliaros-skordalia .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-de-gr-bakaliaros-skordalia .tsh-stages{display:grid;gap:18px}\n#recipe-de-gr-bakaliaros-skordalia .tsh-stage-card{\n  --stage-tone:#73542d;\n  --stage-tone-rgb:115,84,45;\n  --stage-bg:#f8f3ea;\n  --stage-pill:#fcf8f1;\n  --stage-border:#ded0bb;\n  overflow:hidden;\n  border:1px solid #ded6ca;\n  border-radius:18px;\n  background:var(--tsh-paper-warm);\n  box-shadow:0 1px 2px rgba(38,32,24,.035),0 12px 30px rgba(38,32,24,.05);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-stage-card:nth-child(4n+2){--stage-tone:#4d6359;--stage-tone-rgb:77,99,89;--stage-bg:#f2f6f3;--stage-pill:#f7faf8;--stage-border:#cfdad4}\n#recipe-de-gr-bakaliaros-skordalia .tsh-stage-card:nth-child(4n+3){--stage-tone:#66565c;--stage-tone-rgb:102,86,92;--stage-bg:#f6f2f3;--stage-pill:#faf7f8;--stage-border:#ddd1d5}\n#recipe-de-gr-bakaliaros-skordalia .tsh-stage-card:nth-child(4n+4){--stage-tone:#59666d;--stage-tone-rgb:89,102,109;--stage-bg:#f2f5f6;--stage-pill:#f7f9fa;--stage-border:#d1d9dd}\n#recipe-de-gr-bakaliaros-skordalia .tsh-stage-head{\n  display:grid;\n  grid-template-columns:auto minmax(0,1fr) auto;\n  gap:14px;\n  align-items:center;\n  padding:17px 20px;\n  border-bottom:1px solid var(--stage-border);\n  background:\n    radial-gradient(circle at 96% 0%,rgba(var(--stage-tone-rgb),.09),transparent 15rem),\n    linear-gradient(135deg,var(--stage-bg),#fff 86%);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-stage-badge{display:grid;width:40px;height:40px;place-items:center;border:1px solid rgba(255,255,255,.42);border-radius:50%;background:linear-gradient(145deg,var(--stage-tone),rgba(25,38,34,.9));box-shadow:0 5px 13px rgba(25,38,34,.12);color:#fff;font-size:11.5px;font-weight:820;letter-spacing:.035em;line-height:1}\n#recipe-de-gr-bakaliaros-skordalia .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;letter-spacing:-.012em;line-height:1.3}\n#recipe-de-gr-bakaliaros-skordalia .tsh-stage-time{padding:6px 11px;border:1px solid var(--stage-border);border-radius:999px;background:rgba(255,255,255,.72);box-shadow:inset 0 1px 0 rgba(255,255,255,.9);color:var(--stage-tone);font-size:11.5px;font-weight:760;line-height:1.2;white-space:nowrap}\n#recipe-de-gr-bakaliaros-skordalia .tsh-step-grid{display:grid;grid-template-columns:1fr;gap:0;background:#fff;list-style:none}\n#recipe-de-gr-bakaliaros-skordalia .tsh-step{\n  position:relative;\n  display:grid;\n  grid-template-columns:42px minmax(0,1fr);\n  gap:15px;\n  min-width:0;\n  padding:22px 24px;\n  border:0;\n  border-bottom:1px solid rgba(216,203,185,.68);\n  background:linear-gradient(90deg,rgba(var(--stage-tone-rgb),.035),#fff 19%);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-step::before{content:\"\";position:absolute;inset-block:58px -1px;inset-inline-start:41px;width:1px;background:linear-gradient(rgba(var(--stage-tone-rgb),.34),rgba(216,203,185,.3))}\n#recipe-de-gr-bakaliaros-skordalia .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-de-gr-bakaliaros-skordalia .tsh-step:last-child::before{display:none}\n#recipe-de-gr-bakaliaros-skordalia .tsh-step>div{max-width:920px}\n#recipe-de-gr-bakaliaros-skordalia .tsh-step-no{position:relative;z-index:1;display:grid;width:36px;height:36px;place-items:center;border:1px solid rgba(var(--stage-tone-rgb),.22);border-radius:50%;background:#fff;box-shadow:0 4px 11px rgba(25,38,34,.08);color:var(--stage-tone);font-size:11px;font-weight:850;letter-spacing:.025em;line-height:1}\n#recipe-de-gr-bakaliaros-skordalia .tsh-step h4{margin-bottom:6px;color:var(--tsh-ink);font-size:16px;font-weight:790;letter-spacing:-.012em;line-height:1.34}\n#recipe-de-gr-bakaliaros-skordalia .tsh-step p{color:var(--tsh-copy);font-size:14px;line-height:1.69;text-wrap:pretty}\n#recipe-de-gr-bakaliaros-skordalia .tsh-cue{display:inline-flex;align-items:flex-start;gap:6px;margin-top:10px;padding:6px 10px;border:1px solid rgba(var(--stage-tone-rgb),.23);border-radius:999px;background:rgba(var(--stage-tone-rgb),.065);color:var(--stage-tone);font-size:11.5px;font-weight:760;line-height:1.38}\n#recipe-de-gr-bakaliaros-skordalia .tsh-cue::before{content:\"\u2713\";flex:0 0 auto;font-size:10px;font-weight:900;line-height:1.55}\n#recipe-de-gr-bakaliaros-skordalia .tsh-step-grid--flat{--stage-tone:#59666d;--stage-tone-rgb:89,102,109;overflow:hidden;border:1px solid var(--tsh-line);border-radius:17px}\n\n\/* Control points and troubleshooting *\/\n#recipe-de-gr-bakaliaros-skordalia .tsh-control-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px}\n#recipe-de-gr-bakaliaros-skordalia .tsh-control{\n  --control-tone:var(--tsh-gold);\n  --control-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--control-bg),#fff 75%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-control::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--control-tone)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-de-gr-bakaliaros-skordalia .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-de-gr-bakaliaros-skordalia .tsh-control-label{margin-bottom:6px;color:var(--tsh-muted);font-size:9.5px;font-weight:840;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-de-gr-bakaliaros-skordalia .tsh-control strong{display:block;color:var(--tsh-ink);font-size:22px;font-weight:840;letter-spacing:-.025em;line-height:1.18;font-variant-numeric:tabular-nums}\n#recipe-de-gr-bakaliaros-skordalia .tsh-control p{margin-top:8px;color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-de-gr-bakaliaros-skordalia .tsh-table-wrap{margin-top:19px;overflow-x:auto;border:1px solid var(--tsh-line);border-radius:15px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-de-gr-bakaliaros-skordalia .tsh-table caption{padding:15px 17px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#fbf8f2,#fff);text-align:start;color:var(--tsh-ink);font-size:15px;font-weight:800;line-height:1.35}\n#recipe-de-gr-bakaliaros-skordalia .tsh-table th{padding:12px 14px;background:var(--tsh-night-2);color:#fff;font-size:10px;font-weight:840;letter-spacing:.105em;line-height:1.35;text-align:start;text-transform:uppercase}\n#recipe-de-gr-bakaliaros-skordalia .tsh-table th:nth-child(1){width:24%}\n#recipe-de-gr-bakaliaros-skordalia .tsh-table th:nth-child(2){width:38%}\n#recipe-de-gr-bakaliaros-skordalia .tsh-table th:nth-child(3){width:38%}\n#recipe-de-gr-bakaliaros-skordalia .tsh-table td{padding:14px;border-top:1px solid var(--tsh-line);border-inline-end:1px solid var(--tsh-line);color:var(--tsh-copy);font-size:13px;line-height:1.55;vertical-align:top}\n#recipe-de-gr-bakaliaros-skordalia .tsh-table td:last-child,#recipe-de-gr-bakaliaros-skordalia .tsh-table th:last-child{border-inline-end:0}\n#recipe-de-gr-bakaliaros-skordalia .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-de-gr-bakaliaros-skordalia .tsh-table td:first-child{color:var(--tsh-ink);font-weight:780}\n\n\/* Practical cards and FAQ *\/\n#recipe-de-gr-bakaliaros-skordalia .tsh-practical-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px}\n#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card{\n  --practical-tone:var(--tsh-gold);\n  --practical-bg:#fff9ef;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(145deg,var(--practical-bg),#fff 68%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--practical-tone)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card h4{display:flex;align-items:center;gap:10px;margin-bottom:8px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;line-height:1.35}\n#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card h4::before{content:\"\";width:18px;height:2px;flex:0 0 auto;border-radius:999px;background:var(--practical-tone)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card p,#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card li{color:var(--tsh-copy);font-size:13.6px;line-height:1.63}\n#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card ul,#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card li+li{margin-top:5px}\n#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-de-gr-bakaliaros-skordalia .tsh-swap{\n  overflow:hidden;\n  margin-top:15px;\n  border:1px solid #ded6ca;\n  border-radius:16px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-swap-head{padding:17px 20px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#f6f2f3,#fff 86%)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-swap-head h4{margin-bottom:5px;color:var(--tsh-ink);font-size:16px;font-weight:800;line-height:1.35}\n#recipe-de-gr-bakaliaros-skordalia .tsh-swap-head p{color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-de-gr-bakaliaros-skordalia .tsh-swap-list>div{display:grid;grid-template-columns:minmax(155px,.62fr) minmax(0,1.38fr);gap:16px;padding:14px 18px;border-bottom:1px solid var(--tsh-line)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-swap-list>div:nth-child(even){background:#fdfbf8}\n#recipe-de-gr-bakaliaros-skordalia .tsh-swap-list>div:last-child{border-bottom:0}\n#recipe-de-gr-bakaliaros-skordalia .tsh-swap-list dt{color:var(--tsh-ink);font-size:13.2px;font-weight:800;line-height:1.48}\n#recipe-de-gr-bakaliaros-skordalia .tsh-swap-list dd{color:var(--tsh-copy);font-size:13.2px;line-height:1.58}\n#recipe-de-gr-bakaliaros-skordalia .tsh-swap-list dd strong{color:#66565c;font-weight:800}\n#recipe-de-gr-bakaliaros-skordalia .tsh-faq-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;align-items:start}\n#recipe-de-gr-bakaliaros-skordalia .tsh-faq{\n  min-width:0;\n  overflow:hidden;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-de-gr-bakaliaros-skordalia .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-de-gr-bakaliaros-skordalia .tsh-faq-top{display:grid;grid-template-columns:38px minmax(0,1fr) 30px;gap:11px;align-items:center;min-height:68px;padding:14px 15px;background:linear-gradient(135deg,#fbf7ef,#fff)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-faq-top::after{content:\"+\";display:grid;width:28px;height:28px;place-items:center;border:1px solid #ddcfbb;border-radius:9px;background:#fff;color:var(--tsh-gold-deep);font-size:18px;font-weight:650;line-height:1;transition:transform .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79;transform:rotate(180deg)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-faq-no{display:grid;width:35px;height:35px;place-items:center;border-radius:11px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.14);color:#f3c873;font-size:11px;font-weight:860;line-height:1}\n#recipe-de-gr-bakaliaros-skordalia .tsh-faq h4{color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-de-gr-bakaliaros-skordalia .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-de-gr-bakaliaros-skordalia .tsh-faq-answer p{padding:16px;color:var(--tsh-copy);font-size:13.5px;line-height:1.65}\n\n\/* Nutrition and closing *\/\n#recipe-de-gr-bakaliaros-skordalia .tsh-nutrition{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;padding:1px;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:var(--tsh-line);box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-nutrition>div{position:relative;min-width:0;padding:15px;background:linear-gradient(145deg,#fff,#fdfbf8)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-nutrition>div::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:var(--tsh-sage);opacity:.55}\n#recipe-de-gr-bakaliaros-skordalia .tsh-nutrition dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.125em;line-height:1.35;text-transform:uppercase}\n#recipe-de-gr-bakaliaros-skordalia .tsh-nutrition dd{color:var(--tsh-ink);font-size:16px;font-weight:820;letter-spacing:-.018em;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-de-gr-bakaliaros-skordalia .tsh-nutrition-note{margin-top:13px;color:var(--tsh-muted);font-size:12.5px;line-height:1.6}\n#recipe-de-gr-bakaliaros-skordalia .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-de-gr-bakaliaros-skordalia .tsh-close{\n  position:relative;\n  overflow:hidden;\n  padding:clamp(25px,3.4vw,38px);\n  border:1px solid #31413c;\n  border-radius:21px;\n  background:\n    radial-gradient(circle at 100% 0%,rgba(243,200,115,.17),transparent 23rem),\n    linear-gradient(135deg,var(--tsh-night),var(--tsh-night-2));\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-de-gr-bakaliaros-skordalia .tsh-close::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:4px;background:linear-gradient(var(--tsh-gold),#e2b968)}\n#recipe-de-gr-bakaliaros-skordalia .tsh-close::after{content:\"\u201c\";position:absolute;inset-inline-end:clamp(18px,4vw,48px);inset-block-start:-27px;color:rgba(255,255,255,.055);font-family:Georgia,serif;font-size:180px;line-height:1;pointer-events:none}\n#recipe-de-gr-bakaliaros-skordalia .tsh-close-kicker{position:relative;z-index:1;margin-bottom:7px;color:#f1c878;font-size:10px;font-weight:840;letter-spacing:.16em;text-transform:uppercase}\n#recipe-de-gr-bakaliaros-skordalia .tsh-close-quote{position:relative;z-index:1;max-width:930px;color:#fff;font-size:clamp(21px,2.4vw,28px);font-weight:760;letter-spacing:-.028em;line-height:1.34;text-wrap:balance}\n#recipe-de-gr-bakaliaros-skordalia .tsh-close-copy{position:relative;z-index:1;max-width:930px;margin-top:10px;color:#ccd6d2;font-size:13.8px;line-height:1.65}\n\n\/* Desktop refinements *\/\n@media (min-width:901px){\n  #recipe-de-gr-bakaliaros-skordalia .tsh-card-head--split{display:grid;grid-template-columns:minmax(0,1.18fr) minmax(260px,.72fr);column-gap:clamp(28px,4vw,52px);align-items:end}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-card-head--split .tsh-head-copy{grid-column:2;grid-row:1\/span 2;align-self:end;margin:0;padding-inline-start:clamp(22px,3vw,34px);border-inline-start:1px solid rgba(var(--tone-rgb),.22)}\n}\n@media (min-width:1040px){\n  #recipe-de-gr-bakaliaros-skordalia .tsh-title-wrap{padding:54px 58px 48px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-title{font-size:clamp(45px,4.05vw,58px)}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-title-accent{font-size:.455em}\n}\n\n\/* Hover polish *\/\n@media (hover:hover) and (pointer:fine){\n  #recipe-de-gr-bakaliaros-skordalia .tsh-key,\n  #recipe-de-gr-bakaliaros-skordalia .tsh-control,\n  #recipe-de-gr-bakaliaros-skordalia .tsh-practical-card,\n  #recipe-de-gr-bakaliaros-skordalia .tsh-faq,\n  #recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card{transition:transform .2s var(--tsh-ease),border-color .2s var(--tsh-ease),box-shadow .2s var(--tsh-ease)}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-key:hover,\n  #recipe-de-gr-bakaliaros-skordalia .tsh-control:hover,\n  #recipe-de-gr-bakaliaros-skordalia .tsh-practical-card:hover,\n  #recipe-de-gr-bakaliaros-skordalia .tsh-faq:hover,\n  #recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card:hover{transform:translateY(-3px);border-color:#cfbfa7;box-shadow:0 2px 4px rgba(38,32,24,.035),0 16px 34px rgba(38,32,24,.08)}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-faq-top:hover::after{border-color:#c7aa78;background:#fff8ec}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-faq[open] .tsh-faq-top:hover::after{background:var(--tsh-night)}\n}\n\n\/* Responsive *\/\n@media (max-width:900px){\n  #recipe-de-gr-bakaliaros-skordalia .tsh-copy-grid{grid-template-columns:1fr}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-key-grid,#recipe-de-gr-bakaliaros-skordalia .tsh-control-grid{grid-template-columns:1fr}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-facts{--tsh-fact-cols:3}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-nutrition{grid-template-columns:repeat(3,minmax(0,1fr))}\n}\n@media (max-width:720px){\n  #recipe-de-gr-bakaliaros-skordalia{width:calc(100% - 12px);margin-top:10px;font-size:15.5px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-anchor,\n  #recipe-de-gr-bakaliaros-skordalia .tsh-step[id]{scroll-margin-top:77px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-card,#recipe-de-gr-bakaliaros-skordalia .tsh-masthead{border-radius:18px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-title-wrap{padding:31px 19px 27px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-title{font-size:clamp(34px,10.8vw,46px);line-height:1.01}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-title-accent{margin-top:10px;font-size:.52em;line-height:1.2}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-lead{margin-top:17px;font-size:16px;line-height:1.67}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-card-head{padding:22px 19px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-card-head::before{inset-block:22px;inset-inline-start:0}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-card-head h3{font-size:clamp(22px,6.8vw,28px)}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-card-body{padding:20px 17px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav{top:6px;flex-wrap:nowrap;gap:6px;margin-bottom:18px;padding:7px;border-radius:15px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav a{min-height:36px;padding-inline-end:11px;font-size:11.8px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav a::before{min-width:23px;height:23px;font-size:8.5px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-grid,#recipe-de-gr-bakaliaros-skordalia .tsh-note-grid,#recipe-de-gr-bakaliaros-skordalia .tsh-practical-grid,#recipe-de-gr-bakaliaros-skordalia .tsh-faq-grid{grid-template-columns:1fr}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-step{border-inline-end:0;border-bottom:1px solid rgba(216,203,185,.68)}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-step{grid-template-columns:36px minmax(0,1fr);gap:12px;padding:18px 16px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-step::before{inset-block:53px -1px;inset-inline-start:33px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-step:last-child::before{display:none}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-cue{border-radius:10px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-table-wrap{overflow:visible;border:0;border-radius:0;background:transparent;box-shadow:none}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-table{display:block;min-width:0;border-collapse:separate;table-layout:auto}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-table caption{display:block;margin-bottom:10px;border:1px solid var(--tsh-line);border-radius:13px;background:#fbf8f2}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-table thead{position:absolute;width:1px;height:1px;overflow:hidden;clip:rect(0 0 0 0);clip-path:inset(50%);white-space:nowrap}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-table tbody{display:grid;gap:10px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-table tr{display:block;overflow:hidden;border:1px solid var(--tsh-line);border-radius:14px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-table tbody tr:nth-child(even){background:#fff}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-table td{display:grid;grid-template-columns:minmax(96px,34%) minmax(0,1fr);gap:12px;padding:12px 14px;border:0;border-bottom:1px solid var(--tsh-line);font-size:13px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-table td:last-child{border-bottom:0}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-table td::before{content:attr(data-label);color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.105em;line-height:1.45;text-transform:uppercase}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-table td:first-child{background:#fbf7ef;color:var(--tsh-ink);font-size:13.5px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-close{border-radius:18px}\n}\n@media (max-width:520px){\n  #recipe-de-gr-bakaliaros-skordalia .tsh-facts{--tsh-fact-cols:2}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-nutrition{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-plan-grid{grid-template-columns:1fr}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-swap-list>div{grid-template-columns:1fr;gap:4px;padding:13px 15px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-stage-head{grid-template-columns:auto minmax(0,1fr)}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-stage-time{grid-column:2;justify-self:start}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card li{grid-template-columns:84px minmax(0,1fr);gap:10px;padding:12px 13px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-amount{font-size:11.8px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-faq-top{grid-template-columns:36px minmax(0,1fr) 28px;padding:13px}\n}\n@media (max-width:370px){\n  #recipe-de-gr-bakaliaros-skordalia{width:calc(100% - 8px)}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-title-wrap{padding-inline:16px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-card-body{padding-inline:14px}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card li{grid-template-columns:76px minmax(0,1fr)}\n}\n\n\/* Motion, contrast and print *\/\n@media (prefers-reduced-motion:reduce){\n  #recipe-de-gr-bakaliaros-skordalia *,#recipe-de-gr-bakaliaros-skordalia *::before,#recipe-de-gr-bakaliaros-skordalia *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}\n}\n@media (forced-colors:active){\n  #recipe-de-gr-bakaliaros-skordalia .tsh-card,#recipe-de-gr-bakaliaros-skordalia .tsh-masthead,#recipe-de-gr-bakaliaros-skordalia .tsh-close,#recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-step-no,#recipe-de-gr-bakaliaros-skordalia .tsh-stage-badge,#recipe-de-gr-bakaliaros-skordalia .tsh-faq-no{border:1px solid CanvasText}\n}\n@media print{\n  #recipe-de-gr-bakaliaros-skordalia{width:100%;max-width:none;margin:0;color:#000;font-size:10.5pt;line-height:1.42}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-quick-nav,#recipe-de-gr-bakaliaros-skordalia .tsh-hero{display:none!important}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-masthead{display:block}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-card,#recipe-de-gr-bakaliaros-skordalia .tsh-masthead,#recipe-de-gr-bakaliaros-skordalia .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-title-wrap,#recipe-de-gr-bakaliaros-skordalia .tsh-card-head,#recipe-de-gr-bakaliaros-skordalia .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-title{font-size:25pt}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-title-accent,#recipe-de-gr-bakaliaros-skordalia .tsh-close-kicker,#recipe-de-gr-bakaliaros-skordalia .tsh-close-quote,#recipe-de-gr-bakaliaros-skordalia .tsh-close-copy{color:#000!important}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-copy-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-grid,#recipe-de-gr-bakaliaros-skordalia .tsh-practical-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,300px),1fr))}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-key,#recipe-de-gr-bakaliaros-skordalia .tsh-control,#recipe-de-gr-bakaliaros-skordalia .tsh-practical-card,#recipe-de-gr-bakaliaros-skordalia .tsh-ingredient-card,#recipe-de-gr-bakaliaros-skordalia .tsh-note,#recipe-de-gr-bakaliaros-skordalia .tsh-step,#recipe-de-gr-bakaliaros-skordalia .tsh-faq,#recipe-de-gr-bakaliaros-skordalia .tsh-plan-item,#recipe-de-gr-bakaliaros-skordalia .tsh-swap-list>div{box-shadow:none;break-inside:avoid}\n  #recipe-de-gr-bakaliaros-skordalia details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-faq-top::after{display:none}\n  #recipe-de-gr-bakaliaros-skordalia .tsh-close::after{content:\"travelshelper.com\";position:static;display:block;margin-top:8pt;color:#666!important;font-family:inherit;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-de-gr-bakaliaros-skordalia\" lang=\"de\" dir=\"ltr\" aria-labelledby=\"recipe-title-de-gr-bakaliaros-skordalia\" aria-describedby=\"recipe-summary-de-gr-bakaliaros-skordalia\"><header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Entsalzener Kabeljau \u00b7 Knusprige Kruste<\/p><h2 class=\"tsh-title\" id=\"recipe-title-de-gr-bakaliaros-skordalia\"><span class=\"tsh-title-main\"><b>Bakaliaros Skordali\u00e1<\/b> mit knusprigem Kabeljau,<\/span><span class=\"tsh-title-accent\">kaltem Bierteig und kr\u00e4ftiger Knoblauch-Kartoffel-Creme<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-de-gr-bakaliaros-skordalia\">Bakaliaros Skordali\u00e1 kombiniert entsalzenen Kabeljau in kaltem Bierteig mit einer glatten Kartoffelcreme aus Knoblauch, Essig, Zitrone und Oliven\u00f6l. Der Fisch bleibt saftig, die Kruste trocken und kross, w\u00e4hrend die Skordali\u00e1 kr\u00e4ftig, aber nicht klebrig wirkt.<\/p><ul class=\"tsh-tags\" aria-label=\"Rezeptklassifikation\"><li>Fischhauptgericht<\/li><li>Griechische K\u00fcche<\/li><li>Frittieren und Emulgieren<\/li><li>Anspruchsvoll<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Battered-Cod-Garlic-Dip-Bakaliaros-Skordalia-3.webp\" alt=\"Breite Aufnahme von goldbraune Kabeljaust\u00fccke neben heller Kartoffel-Skordali\u00e1, Dill und Zitronenspalten.\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Die breite Aufnahme zeigt goldbraune Kabeljaust\u00fccke neben heller Kartoffel-Skordali\u00e1, Dill und Zitronenspalten und die charakteristische fertige Textur des Gerichts.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Zeit, Menge und N\u00e4hrwertsch\u00e4tzung\"><div class=\"tsh-fact\"><dt>Menge<\/dt><dd>6 Portionen<\/dd><\/div><div class=\"tsh-fact\"><dt>Vorbereitung<\/dt><dd>40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Frittieren<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ruhezeit<\/dt><dd>24 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Gesamt<\/dt><dd>25 h 25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Pro Portion<\/dt><dd>\u2248 825 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Schnellnavigation im Rezept\"><a href=\"#panoramica-de-gr-bakaliaros-skordalia\">\u00dcberblick<\/a><a href=\"#ingredienti-de-gr-bakaliaros-skordalia\">Zutaten<\/a><a href=\"#preparazione-de-gr-bakaliaros-skordalia\">Zubereitung<\/a><a href=\"#controlli-de-gr-bakaliaros-skordalia\">Kontrollpunkte<\/a><a href=\"#servizio-de-gr-bakaliaros-skordalia\">Servieren und Aufbewahren<\/a><a href=\"#faq-de-gr-bakaliaros-skordalia\">Fragen<\/a><a href=\"#nutrition-de-gr-bakaliaros-skordalia\">N\u00e4hrwerte<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"panoramica-de-gr-bakaliaros-skordalia\" aria-labelledby=\"panoramica-title-de-gr-bakaliaros-skordalia\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Geschmack, Technik und Ablauf<\/p><h3 id=\"panoramica-title-de-gr-bakaliaros-skordalia\">Salz, Temperatur und Emulsion kontrollieren<\/h3><p class=\"tsh-head-copy\">Der Kabeljau braucht vollst\u00e4ndige Entsalzung und eine trockene Oberfl\u00e4che; die Skordali\u00e1 verlangt hei\u00dfe Kartoffeln und langsam eingearbeitetes \u00d6l.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Bakaliaros Skordali\u00e1 ist eine griechische Kombination aus frittiertem Salz-Kabeljau und einer kr\u00e4ftigen Knoblauchcreme. In dieser Version basiert die Skordali\u00e1 auf mehligkochenden Kartoffeln. Essig, Zitrone und Oliven\u00f6l geben ihr eine klare S\u00e4ure und geschmeidige Konsistenz. Der Fisch wird in kaltem Lagerbierteig ausgebacken, damit die Kruste leicht und trocken bleibt.<\/p><p>Der wichtigste Vorlauf ist das Entsalzen. Die St\u00fccke liegen gek\u00fchlt in reichlich kaltem Wasser, das alle vier bis sechs Stunden gewechselt wird. Da Dicke und Salzgehalt schwanken, entscheidet nicht allein die Uhr. Ein d\u00fcnner Abschnitt wird kurz pochiert und probiert. Erst wenn er angenehm gew\u00fcrzt schmeckt, wird der Kabeljau sehr gr\u00fcndlich getrocknet.<\/p><p>F\u00fcr die Skordali\u00e1 werden die Kartoffeln vollst\u00e4ndig weich gekocht und nach dem Abgie\u00dfen im hei\u00dfen Topf ausgedampft. Knoblauch wird mit Salz zu einer Paste zerdr\u00fcckt. Essig und Zitrone kommen vor dem Oliven\u00f6l hinzu; dieses wird in d\u00fcnnem Strahl eingearbeitet. Wenig hei\u00dfes Wasser korrigiert die Konsistenz. Ein Mixer ist ungeeignet, weil er Kartoffelst\u00e4rke z\u00e4h macht.<\/p><p>Der Bierteig wird erst anger\u00fchrt, wenn das \u00d6l fast 180 \u00b0C erreicht hat. Mehl, Backpulver und Pfeffer werden mit kaltem Bier nur so lange vermischt, bis keine trockenen Stellen mehr sichtbar sind. Kleine Portionen verhindern einen starken Temperaturabfall. Der Fisch ist fertig, wenn die Kruste tiefgolden ist und das Innere 63 \u00b0C erreicht.<\/p><p>Abtropfen erfolgt auf einem Gitter, nicht auf einer flachen Lage K\u00fcchenpapier, unter der Dampf die Kruste erweicht. Skordali\u00e1 wird separat in eine Schale gegeben und mit wenig \u00d6l sowie Dill abgeschlossen. Zitronenspalten liegen daneben, damit jede Portion erst am Tisch betr\u00e4ufelt wird. Reste werden rasch gek\u00fchlt und beim Erw\u00e4rmen auf mindestens 74 \u00b0C gebracht.<\/p><\/div><div class=\"tsh-prose\"><p>In der Testk\u00fcche wird Bakaliaros mit Kartoffel-Skordali\u00e1 deshalb nicht nach einer einzigen Zeitangabe beurteilt. Sichtbare und f\u00fchlbare Zeichen \u2013 etwa Farbe, Widerstand, Saftigkeit und die Konsistenz der Sauce \u2013 entscheiden gemeinsam. Die angegebenen Temperaturen und Minuten bilden einen verl\u00e4sslichen Rahmen, doch Gr\u00f6\u00dfe der Zutaten, Leistung des Herdes und Material des Kochgeschirrs k\u00f6nnen den Verlauf leicht ver\u00e4ndern.<\/p><p>F\u00fcr einen ruhigen Ablauf werden alle Zutaten vor Beginn abgewogen und in der Reihenfolge der Verwendung bereitgestellt. Bei dieser Zubereitung ist besonders wichtig, dass salzgehalt testen und teig kalt halten nicht erst w\u00e4hrend des Kochens bedacht werden. Dadurch bleibt der Arbeitsfluss \u00fcbersichtlich, und die empfindlichen Schritte erhalten die n\u00f6tige Aufmerksamkeit.<\/p><p>Die Mengen sind auf 6 Portionen abgestimmt. Eine deutliche Vergr\u00f6\u00dferung sollte nicht einfach in einem kleineren Topf oder einer \u00fcberf\u00fcllten Form erfolgen, weil sich Hitze, Verdampfung und Garzeit ver\u00e4ndern. Besser ist es, zwei gleich gro\u00dfe Ans\u00e4tze parallel zu arbeiten. So bleiben die charakteristische Textur und das Verh\u00e4ltnis von Hauptzutaten, Sauce und W\u00fcrzung erhalten.<\/p><p>Auch die Reihenfolge der Arbeitsschritte ist bei Bakaliaros mit Kartoffel-Skordali\u00e1 funktional und nicht dekorativ. Komponenten mit l\u00e4ngerer Garzeit beginnen fr\u00fcher, empfindliche Zutaten und frische Kr\u00e4uter folgen sp\u00e4ter. Diese Staffelung verhindert, dass ein Teil des Gerichts zerf\u00e4llt, w\u00e4hrend ein anderer noch fest ist. Vor jedem \u00dcbergang wird daher die im Rezept genannte Bereitschaftsprobe durchgef\u00fchrt.<\/p><p>Beim Abschmecken wird in kleinen Schritten gearbeitet. Salz, S\u00e4ure und Kr\u00e4uter ver\u00e4ndern ihre Wirkung, wenn Fl\u00fcssigkeit reduziert, Fett gebunden oder das Gericht abgek\u00fchlt wird. Deshalb erfolgt die letzte Korrektur erst nach der entscheidenden Gar- oder Ruhephase. Das sch\u00fctzt vor \u00dcberw\u00fcrzung und bewahrt den griechischen Charakter der ausgew\u00e4hlten Version.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Schl\u00fcsselpunkte f\u00fcr das Gelingen\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Salzgehalt testen<\/h4><\/div><p>Ein kleines St\u00fcck wird pochiert und probiert, bevor der Fisch getrocknet wird.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Teig kalt halten<\/h4><\/div><p>Kalter Teig trifft auf 180 \u00b0C hei\u00dfes \u00d6l und bildet rasch eine trockene Kruste.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Kartoffeln nicht \u00fcberarbeiten<\/h4><\/div><p>Kr\u00e4ftiges R\u00fchren gen\u00fcgt; Mixen w\u00fcrde die St\u00e4rke klebrig machen.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredienti-de-gr-bakaliaros-skordalia\" aria-labelledby=\"ingredienti-title-de-gr-bakaliaros-skordalia\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Genau abgemessene Komponenten<\/p><h3 id=\"ingredienti-title-de-gr-bakaliaros-skordalia\">Zutaten f\u00fcr 6 Portionen<\/h3><p class=\"tsh-head-copy\">Die Mengen entsprechen der angegebenen Ausbeute; Hinweise erl\u00e4utern vorbereitende Schritte, die Textur, Geschmack oder Sicherheit beeinflussen.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-1-de-gr-bakaliaros-skordalia\"><h4 id=\"gruppo-ingredienti-1-de-gr-bakaliaros-skordalia\">F\u00fcr Kabeljau und Bierteig<\/h4><ul><li><span class=\"tsh-amount\">1 kg<\/span><span>gesalzenes Kabeljaufilet, ohne Haut und Gr\u00e4ten<\/span><\/li><li><span class=\"tsh-amount\">250 g<\/span><span>Weizenmehl<\/span><\/li><li><span class=\"tsh-amount\">8 g<\/span><span>Backpulver<\/span><\/li><li><span class=\"tsh-amount\">330 ml<\/span><span>kaltes Lagerbier<\/span><\/li><li><span class=\"tsh-amount\">\u00bd TL<\/span><span>frisch gemahlener schwarzer Pfeffer<\/span><\/li><li><span class=\"tsh-amount\">1,5 Liter<\/span><span>neutrales Frittier\u00f6l<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-2-de-gr-bakaliaros-skordalia\"><h4 id=\"gruppo-ingredienti-2-de-gr-bakaliaros-skordalia\">F\u00fcr die Kartoffel-Skordali\u00e1<\/h4><ul><li><span class=\"tsh-amount\">800 g<\/span><span>mehligkochende Kartoffeln, gesch\u00e4lt und geviertelt<\/span><\/li><li><span class=\"tsh-amount\">30 g<\/span><span>Knoblauch<\/span><\/li><li><span class=\"tsh-amount\">150 ml<\/span><span>Oliven\u00f6l extra vergine<\/span><\/li><li><span class=\"tsh-amount\">45 ml<\/span><span>Wei\u00dfweinessig<\/span><\/li><li><span class=\"tsh-amount\">30 ml<\/span><span>frisch gepresster Zitronensaft<\/span><\/li><li><span class=\"tsh-amount\">6 g<\/span><span>feines Meersalz<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-3-de-gr-bakaliaros-skordalia\"><h4 id=\"gruppo-ingredienti-3-de-gr-bakaliaros-skordalia\">Zum Servieren<\/h4><ul><li><span class=\"tsh-amount\">2<\/span><span>Zitronen, in Spalten geschnitten<\/span><\/li><li><span class=\"tsh-amount\">10 g<\/span><span>frischer Dill, grob gehackt<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergene.<\/strong> Fisch, Gluten und Gerste im Lagerbier. F\u00fcr eine glutenfreie Variante m\u00fcssen Mehl und Bier verl\u00e4sslich glutenfrei sein.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Ausr\u00fcstung.<\/strong> Gro\u00dfer Beh\u00e4lter zum W\u00e4ssern, Kartoffeltopf, Stampfer, tiefer schwerer Frittiertopf, Thermometer, Gitter und Schauml\u00f6ffel.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparazione-de-gr-bakaliaros-skordalia\" aria-labelledby=\"preparazione-title-de-gr-bakaliaros-skordalia\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 10 pr\u00e4zise Schritte<\/p><h3 id=\"preparazione-title-de-gr-bakaliaros-skordalia\">Zubereitung Schritt f\u00fcr Schritt<\/h3><p class=\"tsh-head-copy\">Die Schritte folgen dem tats\u00e4chlichen Ablauf mit Zeiten, Temperaturen und klaren Garzeichen.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"fase-1-de-gr-bakaliaros-skordalia\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"fase-1-de-gr-bakaliaros-skordalia\">Kabeljau entsalzen<\/h4><span class=\"tsh-stage-time\">24 Stunden<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-de-gr-bakaliaros-skordalia\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Mit mehreren Wasserwechseln w\u00e4ssern<\/h4><p>Die Kabeljaust\u00fccke in einen gro\u00dfen Beh\u00e4lter legen, mit mindestens der vierfachen Menge kaltem Wasser bedecken und 24 Stunden k\u00fchlen. Das Wasser alle 4\u20136 Stunden wechseln.<\/p><span class=\"tsh-cue\">Die St\u00fccke bleiben w\u00e4hrend der gesamten W\u00e4sserung vollst\u00e4ndig bedeckt und kalt.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-02-de-gr-bakaliaros-skordalia\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Salzgehalt pr\u00fcfen und Fisch trocknen<\/h4><p>Einen d\u00fcnnen Abschnitt 1 Minute pochieren und probieren. Bei deutlich zu salzigem Geschmack weitere 4\u20136 Stunden w\u00e4ssern. Abgie\u00dfen, jedes St\u00fcck sehr gr\u00fcndlich trocknen und unbedeckt k\u00fchlen, w\u00e4hrend die \u00fcbrigen Komponenten vorbereitet werden.<\/p><span class=\"tsh-cue\">Die Probe schmeckt gew\u00fcrzt statt salzig; die Oberfl\u00e4che des Fisches ist trocken.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-2-de-gr-bakaliaros-skordalia\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"fase-2-de-gr-bakaliaros-skordalia\">Kartoffel-Skordali\u00e1 zubereiten<\/h4><span class=\"tsh-stage-time\">etwa 35 Minuten<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-de-gr-bakaliaros-skordalia\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Kartoffeln kochen und ausdampfen lassen<\/h4><p>Kartoffeln mit kaltem Wasser bedecken, zum K\u00f6cheln bringen und 18\u201322 Minuten vollst\u00e4ndig weich garen. Abgie\u00dfen, 1 Minute im hei\u00dfen Topf ausdampfen lassen und glatt zerstampfen.<\/p><span class=\"tsh-cue\">Ein Messer gleitet ohne Widerstand hindurch und im Topf bleibt kein Wasser.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-04-de-gr-bakaliaros-skordalia\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Knoblauch-Emulsion aufbauen<\/h4><p>Knoblauch mit Salz zu einer Paste zerdr\u00fccken. Mit Essig und Zitrone in die hei\u00dfen Kartoffeln schlagen, dann Oliven\u00f6l in d\u00fcnnem Strahl kr\u00e4ftig einarbeiten. Bei Bedarf mit 30\u201360 ml hei\u00dfem Wasser lockern.<\/p><span class=\"tsh-cue\">Die Creme ist glatt, l\u00f6ffelbar und gl\u00e4nzend, niemals elastisch.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-05-de-gr-bakaliaros-skordalia\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Ruhen lassen und abschmecken<\/h4><p>Die Oberfl\u00e4che abdecken und die Skordali\u00e1 mindestens 30 Minuten stehen lassen. Nach dem Setzen des Knoblauchs erneut probieren und Essig oder Salz in kleinen Mengen korrigieren.<\/p><span class=\"tsh-cue\">Die S\u00e4ure ist klar und der Knoblauch kr\u00e4ftig, ohne roh brennenden Nachgeschmack.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-3-de-gr-bakaliaros-skordalia\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"fase-3-de-gr-bakaliaros-skordalia\">Teig anr\u00fchren und \u00d6l erhitzen<\/h4><span class=\"tsh-stage-time\">etwa 15 Minuten<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-06-de-gr-bakaliaros-skordalia\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Frittier\u00f6l erhitzen<\/h4><p>\u00d6l 6\u20137 cm hoch in einen tiefen, schweren Topf gie\u00dfen und auf 180 \u00b0C erhitzen. Ein Gitter \u00fcber ein Blech setzen und den Ofen f\u00fcr kurzes Warmhalten auf 110 \u00b0C vorheizen.<\/p><span class=\"tsh-cue\">Das \u00d6l steht stabil bei 180 \u00b0C, bevor Fisch hineinkommt.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-de-gr-bakaliaros-skordalia\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Kalten Bierteig anr\u00fchren<\/h4><p>210 g Mehl, Backpulver und Pfeffer verquirlen. Kaltes Lagerbier zugie\u00dfen und nur r\u00fchren, bis keine trockenen Stellen mehr vorhanden sind. Die reservierten 40 g Mehl in eine flache Schale geben.<\/p><span class=\"tsh-cue\">Der Teig flie\u00dft in einem dicken Band und enth\u00e4lt noch einige kleine Kl\u00fcmpchen.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-4-de-gr-bakaliaros-skordalia\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">IV<\/span><h4 id=\"fase-4-de-gr-bakaliaros-skordalia\">Frittieren und servieren<\/h4><span class=\"tsh-stage-time\">etwa 20 Minuten<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-08-de-gr-bakaliaros-skordalia\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Panieren und portionsweise frittieren<\/h4><p>Je 3\u20134 Kabeljaust\u00fccke d\u00fcnn mit Mehl best\u00e4uben, in den Teig tauchen und in das \u00d6l gleiten lassen. 4\u20135 Minuten frittieren, einmal wenden und tiefgolden ausbacken. Vor jeder Portion das \u00d6l wieder auf 180 \u00b0C bringen.<\/p><span class=\"tsh-cue\">Das Innere erreicht 63 \u00b0C und zerf\u00e4llt in opake, saftige Lamellen.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-09-de-gr-bakaliaros-skordalia\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Ohne Dampfstau abtropfen lassen<\/h4><p>Jede Portion auf das Gitter legen und erst nach dem Probieren salzen. H\u00f6chstens 10 Minuten im warmen Ofen halten.<\/p><span class=\"tsh-cue\">Die Kruste bleibt rundum knusprig und liegt nicht auf fettigem Papier.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-10-de-gr-bakaliaros-skordalia\"><span class=\"tsh-step-no\" aria-hidden=\"true\">10<\/span><div><h4>Mit Skordali\u00e1 anrichten<\/h4><p>Skordali\u00e1 in eine Schale geben, mit wenig Oliven\u00f6l aus der abgemessenen Menge betr\u00e4ufeln und Dill zuf\u00fcgen. Den Fisch mit Zitronenspalten daneben servieren.<\/p><span class=\"tsh-cue\">Zitrone wird am Tisch \u00fcber einzelne St\u00fccke gepresst, nicht \u00fcber die gesamte Platte.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controlli-de-gr-bakaliaros-skordalia\" aria-labelledby=\"controlli-title-de-gr-bakaliaros-skordalia\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Temperatur, Zeit und Konsistenz<\/p><h3 id=\"controlli-title-de-gr-bakaliaros-skordalia\">Kontrollpunkte<\/h3><p class=\"tsh-head-copy\">Die Zeit bleibt ein Richtwert: Temperatur, Farbe, Konsistenz und Messerprobe best\u00e4tigen den tats\u00e4chlichen Garpunkt.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Entsalzen<\/p><strong>24\u201330 h<\/strong><p>Eine kleine Probe pochieren und geschmacklich pr\u00fcfen.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Frittier\u00f6l<\/p><strong>180 \u00b0C<\/strong><p>Vor jeder Portion wieder die volle Zieltemperatur erreichen.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Fischkern<\/p><strong>63 \u00b0C<\/strong><p>Der Fisch ist opak, saftig und l\u00f6st sich in Lamellen.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"servizio-de-gr-bakaliaros-skordalia\" aria-labelledby=\"servizio-title-de-gr-bakaliaros-skordalia\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Nach dem Garen<\/p><h3 id=\"servizio-title-de-gr-bakaliaros-skordalia\">Servieren, Aufbewahren und Anpassen<\/h3><p class=\"tsh-head-copy\">Diese Hinweise ber\u00fccksichtigen die Textur des Gerichts und die sichere Aufbewahrung von Resten.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servieren<\/h4><p>Bakaliaros mit Kartoffel-Skordali\u00e1 entsprechend der im Rezept beschriebenen Temperatur servieren und die abschlie\u00dfenden Kr\u00e4uter oder Zitronenspalten erst kurz davor zuf\u00fcgen.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Aufbewahren und Aufw\u00e4rmen<\/h4><p>Fisch und Skordali\u00e1 getrennt innerhalb von 2 Stunden k\u00fchlen und bis zu 2 Tage aufbewahren. Fisch auf einem Gitter bis 74 \u00b0C erhitzen; Skordali\u00e1 nur sanft temperieren.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Vorbereiten<\/h4><p>Das W\u00e4ssern beginnt am Vortag. Skordali\u00e1 kann einige Stunden vor dem Frittieren zubereitet und abgedeckt k\u00fchl gestellt werden.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"faq-de-gr-bakaliaros-skordalia\" aria-labelledby=\"faq-title-de-gr-bakaliaros-skordalia\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Praktische Antworten<\/p><h3 id=\"faq-title-de-gr-bakaliaros-skordalia\">H\u00e4ufige Fragen<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-de-gr-bakaliaros-skordalia\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Kann Mineralwasser das Bier ersetzen?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ja. Sehr kaltes sprudelndes Wasser ergibt eine leichte Kruste, aber ohne Malzaroma.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-de-gr-bakaliaros-skordalia\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Woran erkennt man den richtigen Garpunkt bei Bakaliaros mit Kartoffel-Skordali\u00e1?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Kr\u00e4ftiges R\u00fchren gen\u00fcgt; Mixen w\u00fcrde die St\u00e4rke klebrig machen. Zus\u00e4tzlich gelten die Temperatur- und Texturhinweise in den einzelnen Arbeitsschritten.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-de-gr-bakaliaros-skordalia\" aria-labelledby=\"nutrition-title-de-gr-bakaliaros-skordalia\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Sch\u00e4tzung pro Portion<\/p><h3 id=\"nutrition-title-de-gr-bakaliaros-skordalia\">N\u00e4hrwerte<\/h3><p class=\"tsh-head-copy\">Die Werte basieren auf der vollst\u00e4ndigen Zutatenliste und werden nach der angegebenen Ausbeute geteilt.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorien<\/dt><dd>\u2248 825 kcal<\/dd><\/div><div><dt>Kohlenhydrate<\/dt><dd>\u2248 60 g<\/dd><\/div><div><dt>Eiwei\u00df<\/dt><dd>\u2248 46 g<\/dd><\/div><div><dt>Fett<\/dt><dd>\u2248 43 g<\/dd><\/div><div><dt>Ballaststoffe<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 1240 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portion:<\/strong> 1 Portion mit Kabeljau und Skordali\u00e1. <strong>Wichtige Allergene:<\/strong> Fisch, Gluten und Gerste im Lagerbier. F\u00fcr eine glutenfreie Variante m\u00fcssen Mehl und Bier verl\u00e4sslich glutenfrei sein. N\u00e4herungswerte auf Basis \u00fcblicher Referenzdaten; Marken, Aufnahme von Fett und Portionierung k\u00f6nnen das Ergebnis ver\u00e4ndern.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Ergebnis<\/p><p class=\"tsh-close-quote\">Bakaliaros Skordali\u00e1 kombiniert entsalzenen Kabeljau in kaltem Bierteig mit einer glatten Kartoffelcreme aus Knoblauch, Essig, Zitrone und Oliven\u00f6l.<\/p><p class=\"tsh-close-copy\">Entscheidend sind salzgehalt testen, teig kalt halten und eine sorgf\u00e4ltige Endkontrolle. So bleibt das Gericht in Geschmack und Textur ausgewogen.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-de-gr-bakaliaros-skordalia\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Bakaliaros Skordali\u00e1 mit knusprigem Kabeljau, kaltem Bierteig und kr\u00e4ftiger Knoblauch-Kartoffel-Creme\",\n  \"description\": \"Bakaliaros Skordali\u00e1 kombiniert entsalzenen Kabeljau in kaltem Bierteig mit einer glatten Kartoffelcreme aus Knoblauch, Essig, Zitrone und Oliven\u00f6l. Der Fisch bleibt saftig, die Kruste trocken und kross, w\u00e4hrend die Skordali\u00e1 kr\u00e4ftig, aber nicht klebrig wirkt.\",\n  \"inLanguage\": \"de\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Battered-Cod-Garlic-Dip-Bakaliaros-Skordalia-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Battered-Cod-Garlic-Dip-Bakaliaros-Skordalia-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Battered-Cod-Garlic-Dip-Bakaliaros-Skordalia-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Griechische K\u00fcche\",\n  \"recipeCategory\": \"Fischhauptgericht\",\n  \"cookingMethod\": \"Frittieren und Emulgieren\",\n  \"keywords\": \"Bakaliaros Skordali\u00e1 Rezept, griechischer frittierter Kabeljau, Skordali\u00e1 mit Kartoffeln, Kabeljau im Bierteig, griechisches Kabeljaugericht\",\n  \"prepTime\": \"PT40M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT25H25M\",\n  \"recipeYield\": \"6 Portionen\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"825 kcal\",\n    \"carbohydrateContent\": \"60 g\",\n    \"proteinContent\": \"46 g\",\n    \"fatContent\": \"43 g\",\n    \"fiberContent\": \"4 g\",\n    \"sodiumContent\": \"1240 mg\",\n    \"servingSize\": \"1 Portion mit Kabeljau und Skordali\u00e1\"\n  },\n  \"recipeIngredient\": [\n    \"1 kg gesalzenes Kabeljaufilet, ohne Haut und Gr\u00e4ten\",\n    \"250 g Weizenmehl\",\n    \"8 g Backpulver\",\n    \"330 ml kaltes Lagerbier\",\n    \"\u00bd TL frisch gemahlener schwarzer Pfeffer\",\n    \"1,5 Liter neutrales Frittier\u00f6l\",\n    \"800 g mehligkochende Kartoffeln, gesch\u00e4lt und geviertelt\",\n    \"30 g Knoblauch\",\n    \"150 ml Oliven\u00f6l extra vergine\",\n    \"45 ml Wei\u00dfweinessig\",\n    \"30 ml frisch gepresster Zitronensaft\",\n    \"6 g feines Meersalz\",\n    \"2 Zitronen, in Spalten geschnitten\",\n    \"10 g frischer Dill, grob gehackt\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Kabeljau entsalzen\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Mit mehreren Wasserwechseln w\u00e4ssern\",\n          \"url\": \"#step-01-de-gr-bakaliaros-skordalia\",\n          \"text\": \"Die Kabeljaust\u00fccke in einen gro\u00dfen Beh\u00e4lter legen, mit mindestens der vierfachen Menge kaltem Wasser bedecken und 24 Stunden k\u00fchlen. Das Wasser alle 4\u20136 Stunden wechseln. Die St\u00fccke bleiben w\u00e4hrend der gesamten W\u00e4sserung vollst\u00e4ndig bedeckt und kalt.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Salzgehalt pr\u00fcfen und Fisch trocknen\",\n          \"url\": \"#step-02-de-gr-bakaliaros-skordalia\",\n          \"text\": \"Einen d\u00fcnnen Abschnitt 1 Minute pochieren und probieren. Bei deutlich zu salzigem Geschmack weitere 4\u20136 Stunden w\u00e4ssern. Abgie\u00dfen, jedes St\u00fcck sehr gr\u00fcndlich trocknen und unbedeckt k\u00fchlen, w\u00e4hrend die \u00fcbrigen Komponenten vorbereitet werden. Die Probe schmeckt gew\u00fcrzt statt salzig; die Oberfl\u00e4che des Fisches ist trocken.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Kartoffel-Skordali\u00e1 zubereiten\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Kartoffeln kochen und ausdampfen lassen\",\n          \"url\": \"#step-03-de-gr-bakaliaros-skordalia\",\n          \"text\": \"Kartoffeln mit kaltem Wasser bedecken, zum K\u00f6cheln bringen und 18\u201322 Minuten vollst\u00e4ndig weich garen. Abgie\u00dfen, 1 Minute im hei\u00dfen Topf ausdampfen lassen und glatt zerstampfen. Ein Messer gleitet ohne Widerstand hindurch und im Topf bleibt kein Wasser.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Knoblauch-Emulsion aufbauen\",\n          \"url\": \"#step-04-de-gr-bakaliaros-skordalia\",\n          \"text\": \"Knoblauch mit Salz zu einer Paste zerdr\u00fccken. Mit Essig und Zitrone in die hei\u00dfen Kartoffeln schlagen, dann Oliven\u00f6l in d\u00fcnnem Strahl kr\u00e4ftig einarbeiten. Bei Bedarf mit 30\u201360 ml hei\u00dfem Wasser lockern. Die Creme ist glatt, l\u00f6ffelbar und gl\u00e4nzend, niemals elastisch.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ruhen lassen und abschmecken\",\n          \"url\": \"#step-05-de-gr-bakaliaros-skordalia\",\n          \"text\": \"Die Oberfl\u00e4che abdecken und die Skordali\u00e1 mindestens 30 Minuten stehen lassen. Nach dem Setzen des Knoblauchs erneut probieren und Essig oder Salz in kleinen Mengen korrigieren. Die S\u00e4ure ist klar und der Knoblauch kr\u00e4ftig, ohne roh brennenden Nachgeschmack.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Teig anr\u00fchren und \u00d6l erhitzen\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Frittier\u00f6l erhitzen\",\n          \"url\": \"#step-06-de-gr-bakaliaros-skordalia\",\n          \"text\": \"\u00d6l 6\u20137 cm hoch in einen tiefen, schweren Topf gie\u00dfen und auf 180 \u00b0C erhitzen. Ein Gitter \u00fcber ein Blech setzen und den Ofen f\u00fcr kurzes Warmhalten auf 110 \u00b0C vorheizen. Das \u00d6l steht stabil bei 180 \u00b0C, bevor Fisch hineinkommt.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Kalten Bierteig anr\u00fchren\",\n          \"url\": \"#step-07-de-gr-bakaliaros-skordalia\",\n          \"text\": \"210 g Mehl, Backpulver und Pfeffer verquirlen. Kaltes Lagerbier zugie\u00dfen und nur r\u00fchren, bis keine trockenen Stellen mehr vorhanden sind. Die reservierten 40 g Mehl in eine flache Schale geben. Der Teig flie\u00dft in einem dicken Band und enth\u00e4lt noch einige kleine Kl\u00fcmpchen.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Frittieren und servieren\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Panieren und portionsweise frittieren\",\n          \"url\": \"#step-08-de-gr-bakaliaros-skordalia\",\n          \"text\": \"Je 3\u20134 Kabeljaust\u00fccke d\u00fcnn mit Mehl best\u00e4uben, in den Teig tauchen und in das \u00d6l gleiten lassen. 4\u20135 Minuten frittieren, einmal wenden und tiefgolden ausbacken. Vor jeder Portion das \u00d6l wieder auf 180 \u00b0C bringen. Das Innere erreicht 63 \u00b0C und zerf\u00e4llt in opake, saftige Lamellen.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ohne Dampfstau abtropfen lassen\",\n          \"url\": \"#step-09-de-gr-bakaliaros-skordalia\",\n          \"text\": \"Jede Portion auf das Gitter legen und erst nach dem Probieren salzen. H\u00f6chstens 10 Minuten im warmen Ofen halten. Die Kruste bleibt rundum knusprig und liegt nicht auf fettigem Papier.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Mit Skordali\u00e1 anrichten\",\n          \"url\": \"#step-10-de-gr-bakaliaros-skordalia\",\n          \"text\": \"Skordali\u00e1 in eine Schale geben, mit wenig Oliven\u00f6l aus der abgemessenen Menge betr\u00e4ufeln und Dill zuf\u00fcgen. Den Fisch mit Zitronenspalten daneben servieren. Zitrone wird am Tisch \u00fcber einzelne St\u00fccke gepresst, nicht \u00fcber die gesamte Platte.\"\n        }\n      ]\n    }\n  ]\n}\n<\/script>\n<script id=\"recipe-meta-sync-de-gr-bakaliaros-skordalia\">\n(function(){\n  var schemaId='recipe-schema-de-gr-bakaliaros-skordalia';\n  var el=document.getElementById(schemaId);\n  if(!el) return;\n  var q=function(s){return document.querySelector(s);};\n  var value=function(node){return node ? (node.content || node.getAttribute('datetime') || '') : '';};\n  var utc=function(raw){\n    if(!raw) return '';\n    if(\/Z$|[+-]d{2}:d{2}$\/.test(raw)) return raw;\n    return raw.replace(' ','T')+'Z';\n  };\n  var apply=function(data,pub,mod,pageUrl){\n    if(pub) data.datePublished=pub;\n    if(mod) data.dateModified=mod;\n    if(pageUrl){\n      data.url=pageUrl;\n      data.mainEntityOfPage=pageUrl;\n      data['@id']=pageUrl+'#recipe';\n      if(Array.isArray(data.recipeInstructions)){\n        data.recipeInstructions.forEach(function(section){\n          var steps=section && Array.isArray(section.itemListElement) ? section.itemListElement : null;\n          if(!steps && section && section['@type']==='HowToStep') steps=[section];\n          if(!steps) return;\n          steps.forEach(function(step){\n            if(step && typeof step.url==='string' && step.url.charAt(0)==='#'){\n              step.url=pageUrl+step.url;\n            }\n          });\n        });\n      }\n    }\n    if(!data.inLanguage){\n      var recipeSection=q('#recipe-de-gr-bakaliaros-skordalia[lang]');\n      var language=(recipeSection && recipeSection.lang) || document.documentElement.lang || '';\n      if(language) data.inLanguage=language;\n    }\n    el.textContent=JSON.stringify(data);\n  };\n  try{\n    var data=JSON.parse(el.textContent);\n    var pub=value(q('meta[property=\"article:published_time\"]'));\n    var mod=value(q('meta[property=\"article:modified_time\"]')) || value(q('meta[property=\"og:updated_time\"]'));\n\n    if(!pub || !mod){\n      document.querySelectorAll('script[type=\"application\/ld+json\"]').forEach(function(script){\n        if(script===el) return;\n        try{\n          var parsed=JSON.parse(script.textContent);\n          var nodes=Array.isArray(parsed) ? parsed : (Array.isArray(parsed['@graph']) ? parsed['@graph'] : [parsed]);\n          nodes.forEach(function(node){\n            if(!node || typeof node!=='object') return;\n            var types=Array.isArray(node['@type']) ? node['@type'] : [node['@type']];\n            var isArticle=types.some(function(type){return typeof type==='string' && \/Article|BlogPosting|NewsArticle\/.test(type);});\n            if(!isArticle) return;\n            if(!pub && node.datePublished) pub=node.datePublished;\n            if(!mod && node.dateModified) mod=node.dateModified;\n          });\n        }catch(ignore){}\n      });\n    }\n\n    if(!pub) pub=value(q('time.published[datetime],time.entry-date.published[datetime],time[itemprop=\"datePublished\"][datetime]'));\n    if(!mod) mod=value(q('time.updated-date[datetime],time.updated[datetime],time.entry-date.updated[datetime],time[itemprop=\"dateModified\"][datetime]'));\n\n    var canonical=q('link[rel=\"canonical\"]');\n    var pageUrl=canonical && canonical.href ? canonical.href : '';\n    var apiLinks=document.querySelectorAll('link[rel=\"alternate\"][type=\"application\/json\"]');\n    var api=null;\n    Array.prototype.some.call(apiLinks,function(node){\n      if(node.href && node.href.indexOf('\/wp-json\/wp\/v2\/')!==-1 && node.href.indexOf('\/oembed\/')===-1){\n        api=node;\n        return true;\n      }\n      return false;\n    });\n\n    if((!pub || !mod || !pageUrl) && api && window.fetch){\n      fetch(api.href,{credentials:'same-origin'})\n        .then(function(response){if(!response.ok) throw new Error('REST'); return response.json();})\n        .then(function(post){\n          if(!pub && post.date_gmt) pub=utc(post.date_gmt);\n          if(!mod && post.modified_gmt) mod=utc(post.modified_gmt);\n          if(!pageUrl && post.link) pageUrl=post.link;\n          apply(data,pub,mod,pageUrl);\n        })\n        .catch(function(){apply(data,pub,mod,pageUrl);});\n    }else{\n      apply(data,pub,mod,pageUrl);\n    }\n  }catch(ignore){}\n})();\n<\/script>\n<script id=\"recipe-ui-de-gr-bakaliaros-skordalia\">\n(function(){\n  var root=document.getElementById('recipe-de-gr-bakaliaros-skordalia');\n  if(!root) return;\n  var nav=root.querySelector('.tsh-quick-nav');\n  if(!nav) return;\n  var links=Array.prototype.slice.call(nav.querySelectorAll('a[href^=\"#\"]'));\n  var items=links.map(function(link){\n    var id=link.getAttribute('href').slice(1);\n    return {link:link,section:document.getElementById(id)};\n  }).filter(function(item){return item.section;});\n  if(!items.length) return;\n  var ticking=false;\n  var update=function(){\n    ticking=false;\n    var marker=Math.max(110,window.innerHeight*.2);\n    var active=items[0];\n    items.forEach(function(item){\n      if(item.section.getBoundingClientRect().top<=marker) active=item;\n    });\n    items.forEach(function(item){\n      if(item===active) item.link.setAttribute('aria-current','location');\n      else item.link.removeAttribute('aria-current');\n    });\n  };\n  var requestUpdate=function(){\n    if(ticking) return;\n    ticking=true;\n    window.requestAnimationFrame(update);\n  };\n  window.addEventListener('scroll',requestUpdate,{passive:true});\n  window.addEventListener('resize',requestUpdate,{passive:true});\n  update();\n})();\n<\/script>\n","protected":false},"featured_media":4040,"parent":3952,"menu_order":0,"template":"","tags":[],"tsh_dish_type":[150,125],"tsh_national_cuisine":[178],"class_list":["post-4039","tsh_food","type-tsh_food","status-publish","has-post-thumbnail","tsh_dish_type-fischgerichte","tsh_dish_type-hauptgerichte","tsh_national_cuisine-griechische-kuche"],"_links":{"self":[{"href":"https:\/\/travelshelper.com\/de\/wp-json\/wp\/v2\/tsh_food\/4039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/travelshelper.com\/de\/wp-json\/wp\/v2\/tsh_food"}],"about":[{"href":"https:\/\/travelshelper.com\/de\/wp-json\/wp\/v2\/types\/tsh_food"}],"up":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/de\/wp-json\/wp\/v2\/tsh_food\/3952"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/de\/wp-json\/wp\/v2\/media\/4040"}],"wp:attachment":[{"href":"https:\/\/travelshelper.com\/de\/wp-json\/wp\/v2\/media?parent=4039"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/travelshelper.com\/de\/wp-json\/wp\/v2\/tags?post=4039"},{"taxonomy":"tsh_dish_type","embeddable":true,"href":"https:\/\/travelshelper.com\/de\/wp-json\/wp\/v2\/tsh_dish_type?post=4039"},{"taxonomy":"tsh_national_cuisine","embeddable":true,"href":"https:\/\/travelshelper.com\/de\/wp-json\/wp\/v2\/tsh_national_cuisine?post=4039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}