{"id":260,"date":"2009-02-08T21:04:51","date_gmt":"2009-02-08T20:04:51","guid":{"rendered":"http:\/\/lotta.hellstrom.st\/blog\/?p=260"},"modified":"2009-02-08T21:04:51","modified_gmt":"2009-02-08T20:04:51","slug":"lyxig-sondagsmiddag","status":"publish","type":"post","link":"https:\/\/lotta.agholme.se\/blog\/?p=260","title":{"rendered":"Lyxig s\u00f6ndagsmiddag"},"content":{"rendered":"<p>I slutet av sommaren passade vi p\u00e5 att k\u00f6pa p\u00e5 oss en del fisk fr\u00e5n v\u00e5r &#8220;lokala&#8221; (p\u00e5 somrarna i alla fall) fiskare ute i S:t Anna sk\u00e4rg\u00e5rd. Fil\u00e9er av g\u00f6s och abborre \u00e4r lyxigt att ha till hands, och det k\u00e4nns bra att veta var fisken kommer fr\u00e5n, \u00e4ven om \u00d6stersj\u00f6n kanske inte \u00e4r p\u00e5 topp. Nu blev det den sista middagen p\u00e5 sommarfisken, men vilken middag sen!<\/p>\n<p><font size=3>Kokt g\u00f6s (abborre) med kr\u00e4ftstj\u00e4rtar i hummers\u00e5s<\/font><br \/>\nTill 4 personer (eller tv\u00e5 till middag och tv\u00e5 lyxiga matl\u00e5dor)<\/p>\n<p><a href=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2009\/02\/gos.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-263\" title=\"G\u00f6s\" src=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2009\/02\/gos-300x199.jpg\" alt=\"G\u00f6s\" width=\"300\" height=\"199\" srcset=\"https:\/\/lotta.agholme.se\/blog\/wp-content\/uploads\/2009\/02\/gos-300x199.jpg 300w, https:\/\/lotta.agholme.se\/blog\/wp-content\/uploads\/2009\/02\/gos-1023x682.jpg 1023w, https:\/\/lotta.agholme.se\/blog\/wp-content\/uploads\/2009\/02\/gos.jpg 1772w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>600-700 g g\u00f6s\/abborrfil\u00e9<br \/>\n2 dl vitt vin<br \/>\n5 dl vatten<br \/>\n2 msk hummerfond<br \/>\n1 tsk salt<\/p>\n<p>0,5 dl gr\u00e4dde<br \/>\n2 msk hackad dill (f\u00e4rsk eller fryst)<br \/>\n0,5 msk citronjuice<br \/>\n1 burk kr\u00e4ftstj\u00e4rtar<br \/>\nev maizena redning<\/p>\n<p><em>G\u00f6r s\u00e5h\u00e4r:<\/em><br \/>\nBlanda vatten, vin fond och salt i en trakt\u00f6rpanna (eller annan vid kastrull) och l\u00e5t koka upp. Torka av fil\u00e9erna och dela dem i lagom stora bitar, l\u00e4gg dom i trakt\u00f6rpannan och sjud 2-4 minuter beroende p\u00e5 tjockleken p\u00e5 fisken. Koka inte f\u00f6r l\u00e4nge bara! tag upp fisken med en h\u00e5lslev och koka s\u00e5sen ett tag s\u00e5 den reduceras. Jag hade inte s\u00e5 mycket tid, s\u00e5 jag redde den med lite maizena och tillsatte sedan gr\u00e4dde, lite mer hummerfond, citronjuice och hackad dill. N\u00e4r s\u00e5sen \u00e4r klar l\u00e4gger man tillbaka fisken, l\u00e4gger i kr\u00e4ftstj\u00e4rtarna och l\u00e5ter allt bli varmt.<\/p>\n<p>Servera med pressad potatis och sallad. Idag blev det en ljummen sallad med \u00e5ngade gr\u00f6nsaker. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>I slutet av sommaren passade vi p\u00e5 att k\u00f6pa p\u00e5 oss en del fisk fr\u00e5n v\u00e5r &#8220;lokala&#8221; (p\u00e5 somrarna i alla fall) fiskare ute i S:t Anna sk\u00e4rg\u00e5rd. Fil\u00e9er av g\u00f6s och abborre \u00e4r lyxigt att ha till hands, och det k\u00e4nns bra att veta var fisken kommer fr\u00e5n, \u00e4ven om \u00d6stersj\u00f6n kanske inte \u00e4r [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,3],"tags":[],"class_list":["post-260","post","type-post","status-publish","format-standard","hentry","category-fisk","category-mat"],"_links":{"self":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=260"}],"version-history":[{"count":8,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/260\/revisions"}],"predecessor-version":[{"id":269,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/260\/revisions\/269"}],"wp:attachment":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}