{"id":597488,"date":"2009-02-12T00:00:00","date_gmt":"2009-02-12T00:00:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20090211\/fiskfarsqueneller-med-dillsas-6972\/"},"modified":"2016-07-04T11:45:52","modified_gmt":"2016-07-04T11:45:52","slug":"fiskfarsqueneller-med-dillsas-6972","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20090212\/fiskfarsqueneller-med-dillsas-6972\/","title":{"rendered":"Fiskf\u00e4rsqueneller med dills\u00e5s"},"content":{"rendered":"
\n
\n
\n

Du beh\u00f6ver<\/h2>\n
\n
    \n
  • 250 g vit fiskfil\u00e9<\/span> skinn- och benfri<\/span><\/li>\n
  • 1 tsk salt<\/span> <\/li>\n
  • 0.5 msk potatismj\u00f6l<\/span> <\/li>\n
  • 1 st \u00e4gg<\/span> <\/li>\n
  • 1 dl kelda<\/span> lagal\u00e4tt<\/span><\/li>\n
  • vitpeppar<\/span> <\/li>\n<\/ul>\n

    Kokspad:<\/h3>\n

    5 dl vatten<\/span>
    \n 1 msk kycklingfond<\/span> konc<\/span>
    \n 5 cm purjol\u00f6k<\/span> <\/p>\n

    S\u00e5s:<\/h3>\n

    2.5 dl kokspad<\/span>
    \n 1 dl kelda laga l\u00e4tt<\/span>
    \n 1.5 msk idealmj\u00f6l<\/span>
    \n salt och peppar<\/span>
    \n 1 msk dill<\/span> hackad<\/span><\/p>\n

    Servera med:<\/h3>\n

    kokt potatis<\/span>
    \n gr\u00f6na \u00e4rtor<\/span>
    \n mor\u00f6tter<\/span> <\/p>\n

    Det h\u00e4r beh\u00f6vs till 2 port:<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n
    \n

    G\u00f6r s\u00e5 h\u00e4r<\/h2>\n
    \n
    1<\/div>\n
    \n Sk\u00e4r fisken i bitar och l\u00e4gg i sk\u00e5len till matberedaren med kniven monterad. Str\u00f6 \u00f6ver salt och k\u00f6r till en j\u00e4mn fiskf\u00e4rs. Tills\u00e4tt potatismj\u00f6l, \u00e4gg, lagal\u00e4tt och lite vitpeppar, och k\u00f6r till en j\u00e4mn smet.\n <\/div>\n<\/p><\/div>\n
    \n
    2<\/div>\n
    \n Koka upp vatten, fond och purjol\u00f6k i en gryta. Forma sm\u00e5 \u00e4gg av f\u00e4rsen med hj\u00e4lp av vattensk\u00f6ljda skedar och l\u00e4gg ner i det kokande spadet. L\u00e5t quenellerna sjuda i 3 minuter.\n <\/div>\n<\/p><\/div>\n
    \n
    3<\/div>\n
    \n Ta upp quenellerna med en h\u00e5lslev och sila ner 2 1\/2 dl av kokspadet i en kastrull. Koka upp och tills\u00e4tt lagal\u00e4tt och idealmj\u00f6l under vispning.\n <\/div>\n<\/p><\/div>\n
    \n
    4<\/div>\n
    \n Smaka av s\u00e5sen med salt och peppar. L\u00e4gg tillbaka quenellerna i s\u00e5sen och l\u00e5t dem bli varma. L\u00e4gg upp och str\u00f6 \u00f6ver dill. Servera med kokt potatis och \u00e4rtor och mor\u00f6tter.\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Du beh\u00f6ver 250 g vit fiskfil\u00e9 skinn- och benfri 1 tsk salt 0.5 msk potatismj\u00f6l 1 st \u00e4gg 1 dl kelda lagal\u00e4tt vitpeppar Kokspad: 5…<\/p>\n","protected":false},"author":1,"featured_media":707207,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ep_exclude_from_search":false,"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","footnotes":""},"categories":[5],"tags":[6],"class_list":["post-597488","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","tag-huvudratt"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-04-10 22:20:22","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/597488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/comments?post=597488"}],"version-history":[{"count":0,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/597488\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media\/707207"}],"wp:attachment":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media?parent=597488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/categories?post=597488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/tags?post=597488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}