{"id":17222,"date":"2013-05-13T03:00:38","date_gmt":"2013-05-13T03:00:38","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=17222"},"modified":"2022-12-11T16:32:27","modified_gmt":"2022-12-11T15:32:27","slug":"torsk-med-caponata","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=17222","title":{"rendered":"Torsk med caponata"},"content":{"rendered":"

\"IMG_0786\"<\/a><\/h3>\n

Jag har tidigare skrivit om fisk under caponatat\u00e4cke, och det h\u00e4r \u00e4r en enkel version som blir lite festligare n\u00e4r jag tar en bit torskryggfil\u00e9 (finns numera att k\u00f6pa fryst j\u00e4ttefin fr\u00e5n \u00c4nglamark).<\/h3>\n

Fiskfil\u00e9erna t\u00e4cks med ljuvlig caponata. En caponata \u00e4r en syditaliensk, eller siciliansk, gr\u00f6nsaksr\u00f6ra som ofta g\u00f6rs p\u00e5 aubergine. G\u00f6r man den sj\u00e4lv tar det lite l\u00e4ngre tid, men om du som jag k\u00f6per f\u00e4rdiglagad \u00e4r detta en otroligt l\u00e4tt- och snabblagad r\u00e4tt som blir fantastiskt god.<\/h3>\n

Caponatan hittade jag tidigare p\u00e5 Oliviers & Co, som ocks\u00e5 s\u00e4ljer \u00f6ver n\u00e4tet f\u00f6r leverans \u00f6ver hela landet. Deras caponata \u00e4r \u00e4kt-italiensk och supergod! Du hittar recept p\u00e5 caponata h\u00e4r p\u00e5 Katinkas Kitchen ocks\u00e5, som jag brukar servera till pasta.<\/h3>\n

De caponatat\u00e4ckta fiskbitarna serveras h\u00e4r med ugnsrostad potatis med rosmarin (receptet hittar du h\u00e4r p\u00e5 Katinkas Kitchen genom att s\u00f6ka i rutan uppe till h\u00f6ger), l\u00e5ngsambakade coctailtomater som du ocks\u00e5 finner recept p\u00e5 h\u00e4r, ugnsbakad citron och kokt broccoli.<\/h3>\n

Du beh\u00f6ver f\u00f6r 4 personer:<\/em>\"IMG_0787\"<\/a><\/h4>\n

En bit ryggfil\u00e9 av torsk per person (ca 150-200 gram per styck)<\/p>\n

En burk caponata p\u00e5 aubergine<\/p>\n

lite sm\u00f6r eller olivolja att sm\u00f6rja ugnsformen med<\/p>\n

g\u00e4rna en skv\u00e4tt vitt vin att h\u00e4lla runt fisken<\/p>\n

Om du vill servera de l\u00e5ngsamrostade tomaterna till hittar du receptet h\u00e4r p\u00e5 Katinkas Kitchen – s\u00f6k p\u00e5 just l\u00e5ngsamrostade tomater i s\u00f6krutan uppe till h\u00f6ger.<\/h4>\n

F\u00f6r de ugnsbakade citronerna:<\/em><\/h4>\n

sk\u00e4r n\u00e5gra citroner i halvor (ta \u00e5tminstone tv\u00e5 stycken om ni \u00e4r fyra personer)<\/p>\n

L\u00e4gg citronerna i formen tillsammans med fisken. Eller baka dem tillsammans med tomaterna, men ta ut dem tidigare eftersom de l\u00e4tt blir torra annars.<\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/em><\/h4>\n

Om du vill servera potatis till g\u00f6r du den enligt receptet, eller v\u00e4ljer helt enkelt att bara koka potatis. F\u00f6rbered \u00e4ven allt annat.<\/p>\n

L\u00e4gg fiskfil\u00e9erna i den smorda ugnsfasta formen. Det \u00e4r bra om du hunnit l\u00e5ta fisken tina f\u00f6rst om du anv\u00e4nder  frysta ryggfil\u00e9er.<\/p>\n

L\u00e4gg caponata ovanp\u00e5 fisken. H\u00e4ll g\u00e4rna en skv\u00e4tt vin runtom. N\u00e4r det n\u00e4rmar sig dags att servera st\u00e4ller fisken i ugnen som du v\u00e4rmt till 175-200 grader. V\u00e4lj den l\u00e4gre temperaturen om du har varmluftsugn. L\u00e5t fisken st\u00e5 ca 15-20 minuter – kolla s\u00e5 den inte blir \u00f6verkokt. Passa ocks\u00e5 s\u00e5 caponatan inte blir br\u00e4nd.<\/p>\n

Servera med de tillbeh\u00f6r du valt.<\/p>\n

Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n

<\/h3>\n","protected":false},"excerpt":{"rendered":"

Jag har tidigare skrivit om fisk under caponatat\u00e4cke, och det h\u00e4r \u00e4r en enkel version som blir lite festligare n\u00e4r jag tar en bit torskryggfil\u00e9 (finns numera att k\u00f6pa fryst j\u00e4ttefin fr\u00e5n \u00c4nglamark). Fiskfil\u00e9erna t\u00e4cks med ljuvlig caponata. En caponata \u00e4r en syditaliensk, eller siciliansk, gr\u00f6nsaksr\u00f6ra som ofta g\u00f6rs p\u00e5 aubergine. G\u00f6r […]<\/p>\n","protected":false},"author":5,"featured_media":17223,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102,78,112,106,11782,11817,4034],"tags":[],"class_list":["post-17222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broccoli","category-fisk","category-pasta-italienskt","category-lattlagat","category-nyttig-mat","category-torsk-skrei","category-vardagsmiddag"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/17222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17222"}],"version-history":[{"count":8,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/17222\/revisions"}],"predecessor-version":[{"id":35015,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/17222\/revisions\/35015"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/17223"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}