{"id":22474,"date":"2016-04-21T03:00:45","date_gmt":"2016-04-21T03:00:45","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=22474"},"modified":"2022-12-17T17:10:32","modified_gmt":"2022-12-17T16:10:32","slug":"torskrygg-sparris-ramslok-italiensk-potatis","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=22474","title":{"rendered":"Torskrygg, sparris, ramsl\u00f6k"},"content":{"rendered":"

\"IMG_1043\"<\/a><\/p>\n

Torskryggen l\u00e5ngsambakas, den gr\u00f6na sparrisen steks f\u00f6r att bibeh\u00e5lla sina underbara smaker – det hela serveras med ljuvligt ramsl\u00f6kssm\u00f6r och italiensk potatis. v\u00e5rsommarfr\u00e4scht, vackert och gott! \"IMG_1041\"<\/a><\/strong><\/p>\n

Receptet p\u00e5 den italienska potatisen ser du i eget inl\u00e4gg h\u00e4r bredvid.  Recept p\u00e5 stekt sparris finner du ocks\u00e5 h\u00e4r p\u00e5 Katinkas Kitchen liksom ramsl\u00f6kssm\u00f6ret som ocks\u00e5 publicerades nyligen. Du kan alltid s\u00f6ka i s\u00f6krutan uppe till h\u00f6ger – b\u00e5de p\u00e5 recept och ingredienser f\u00f6r att f\u00e5 fram alla inl\u00e4gg med de ingredienser du angivit.<\/p>\n

Den h\u00e4r g\u00e5ngen mixades ramsl\u00f6kssm\u00f6ret inte lika l\u00e4nge, jag kan f\u00f6redra det mer v\u00e4lmixat men b\u00e5da alternativen \u00e4r goda och vackra.<\/p>\n

Du beh\u00f6ver f\u00f6r 4 personer: <\/strong><\/em><\/p>\n

4 bitar torskrygg\"IMG_1038\"<\/a><\/p>\n

salt och peppar<\/p>\n

olivolja<\/p>\n

2-3 knippen gr\u00f6n sparris<\/p>\n

ca 100 gram rumsvarmt sm\u00f6r<\/p>\n

ca 15-20 blad f\u00e4rsk ramsl\u00f6k<\/p>\n

lite rivet citronskal\"IMG_1040\"<\/a><\/p>\n

salt och peppar<\/p>\n

potatis m.m. till den italienska potatisen – f\u00f6lj eget recept!<\/p>\n

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

L\u00e4gg torskryggen i en ugnsfast form som du smort med sm\u00f6r eller olivolja. Salta och peppra fisken – jag anv\u00e4nder g\u00e4rna vitpeppar p\u00e5 fisk. Ringla olivolja \u00f6ver. St\u00e4ll in den i ugnen p\u00e5 100-125 grader, g\u00e4rna med termometer i. N\u00e4r innertemperaturen \u00e4r 40-42 grader \u00e4r den klar. Den f\u00e5r \"IMG_1042\"<\/a>inte bli f\u00f6r torr. St\u00e4ll in fisken f\u00f6rst n\u00e4r du vet att du hinner bli klar med \u00f6vriga saker samtidigt som fisken blir klar. Fisken tar ca 20 minuter beroende p\u00e5 hur kall den \u00e4r och storleken p\u00e5 bitarna.<\/p>\n

Skala sparrisen, stek den i stekpanna med lite olivolja. Salta och peppra. L\u00e4gg p\u00e5 ett lock under en del av stektiden s\u00e5 blir den l\u00e4tt kokt. L\u00e4gg i en rej\u00e4l sm\u00f6rklick ungef\u00e4r halvv\u00e4gs genom stektiden, ta av locket och l\u00e5t den steka s\u00e5 sm\u00f6ret n\u00e4stan karamelliseras – d\u00e5 f\u00e5r du fin f\u00e4rg och underbar smak p\u00e5 sparrisen.<\/p>\n

G\u00f6r ramsl\u00f6ken enligt eget recept genom att hacka den, fr\u00e4sa i en del av sm\u00f6ret, l\u00e5t svalna, mixa och blanda med \u00f6vriga sm\u00f6ret, rivet citronskal, salt och peppar. Smaka av och st\u00e4ll kallt tills servering.<\/p>\n

G\u00f6r den italienska potatisen enligt receptet som publicerades i eget inl\u00e4gg i s\u00f6ndags.<\/p>\n

L\u00e4gg upp fisken, sparris, en klick ramsl\u00f6kssm\u00f6r och den italienska potatisen. Servera direkt.<\/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

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

Torskryggen l\u00e5ngsambakas, den gr\u00f6na sparrisen steks f\u00f6r att bibeh\u00e5lla sina underbara smaker – det hela serveras med ljuvligt ramsl\u00f6kssm\u00f6r och italiensk potatis. v\u00e5rsommarfr\u00e4scht, vackert och gott!  Receptet p\u00e5 den italienska potatisen ser du i eget inl\u00e4gg h\u00e4r bredvid.  Recept p\u00e5 stekt sparris finner du ocks\u00e5 h\u00e4r p\u00e5 Katinkas Kitchen liksom ramsl\u00f6kssm\u00f6ret […]<\/p>\n","protected":false},"author":5,"featured_media":22480,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[78,106,11782,91,11749,104,4018,11817],"tags":[],"class_list":["post-22474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fisk","category-lattlagat","category-nyttig-mat","category-potatis","category-ramslok","category-sparris","category-tomat","category-torsk-skrei"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/22474","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=22474"}],"version-history":[{"count":5,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/22474\/revisions"}],"predecessor-version":[{"id":35008,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/22474\/revisions\/35008"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/22480"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}