{"id":1672,"date":"2020-06-30T14:37:20","date_gmt":"2020-06-30T12:37:20","guid":{"rendered":"http:\/\/allergisidan.com\/recept\/?p=1672"},"modified":"2024-12-30T15:21:39","modified_gmt":"2024-12-30T14:21:39","slug":"fish-and-chips-4-port","status":"publish","type":"post","link":"https:\/\/allergisidan.nu\/recept\/fish-and-chips-4-port\/","title":{"rendered":"Fish and chips 4 port"},"content":{"rendered":"\n

Panerad fisk \u00e4r ju s\u00e5 gott! H\u00e4romdagen gjorde jag ugnsrostade rotsaker och en \u00e4ggfri remoulads\u00e5s till. Det blev supersmarrigt!<\/p>\n\n\n\n

Remoulads\u00e5s:<\/strong>
1 dl pickles\/inlagd gurka
1,5 dl \u00e4ggfri kik\u00e4rtsmajonn\u00e4s<\/a> (eller Hellman’s vegan mayo<\/a>)
1 tsk citronsaft
1 tsk curry
2 krm gurkmeja
Salt och peppar <\/p>\n\n\n\n

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

Ugnsrostad potatis och rotsaker<\/strong>:
500g potatis av fast sort
2 stora mor\u00f6tter
2 palsternackor
1 msk rapsolja
1\/2 tsk salt<\/p>\n\n\n\n

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

Panerad torsk<\/strong>:
600 g torsk
2 dl str\u00f6br\u00f6d
1\/2 tsk salt
3 msk rapsolja<\/p>\n\n\n\n

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

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

    \n
  1. B\u00f6rja med att g\u00f6ra remoulads\u00e5sen<\/strong>. Hacka gurkan fint. Det finns en burk med blandade pickles att k\u00f6pa (ex Felix Pickles<\/a>) om man vill ha morot, blomk\u00e5l eller syltl\u00f6k ocks\u00e5. <\/li>\n\n\n\n
  2. Blanda pickles och majonn\u00e4s i en sk\u00e5l.<\/li>\n\n\n\n
  3. Blanda ner curry (b\u00f6rja med den mindre m\u00e4ngden), gurkmeja och citronsaft. <\/li>\n\n\n\n
  4. Smaka av med mer curry om det beh\u00f6vs och salt och peppar. <\/li>\n\n\n\n
  5. L\u00e5t st\u00e5 kylt till servering.<\/li>\n\n\n\n
  6. Potatis och rotsaker. <\/strong>Sk\u00f6lj och skala rotsakerna (jag brukar spara skalet p\u00e5 potatisen). Sk\u00e4r potatisen i klyftor\/stavar och rotsakerna i stavar. L\u00e4gg dem p\u00e5 en bakpl\u00e5tspapperskl\u00e4dd ugnspl\u00e5t och ringla \u00f6ver olja och salta. St\u00e4ll in i 200 gr varm ugn i ca 30 minuter (tills de f\u00e5tt fin f\u00e4rg).<\/li>\n\n\n\n
  7. Torsk:<\/strong> Salta fil\u00e9erna. Dela dem i 8 eller 12 bitar om du vill (bara s\u00e5 det \u00e4r delbart med 4 portioner). H\u00e4ll str\u00f6br\u00f6det p\u00e5 en tallrik s\u00e5 blir det l\u00e4tt att v\u00e4nda fil\u00e9erna. V\u00e4nd fisken i str\u00f6br\u00f6det s\u00e5 de f\u00e5r str\u00f6br\u00f6d p\u00e5 alla sidor. <\/li>\n\n\n\n
  8. H\u00e4ll olja i en stekpanna. Stek fisken tills de blir gyllene, ca 2-3 minuter p\u00e5 varje sida. V\u00e4nd dem f\u00f6rsiktigt s\u00e5 inte paneringen faller av.<\/li>\n\n\n\n
  9. Servera fisken med de ugnsrostade rotsakerna, remoulads\u00e5s och en skiva citron.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

    Panerad fisk \u00e4r ju s\u00e5 gott! H\u00e4romdagen gjorde jag ugnsrostade rotsaker och en \u00e4ggfri remoulads\u00e5s till. Det blev supersmarrigt! Remoulads\u00e5s:1 dl pickles\/inlagd gurka1,5 dl \u00e4ggfri … <\/p>\n","protected":false},"author":1,"featured_media":2949,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[95,212,113],"tags":[],"class_list":["post-1672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fisk","category-tillbehor","category-varmratter"],"yoast_head":"\nFish and chips 4 port - ALLERGISIDAN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/allergisidan.nu\/recept\/fish-and-chips-4-port\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fish and chips 4 port - ALLERGISIDAN\" \/>\n<meta property=\"og:description\" content=\"Panerad fisk \u00e4r ju s\u00e5 gott! 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