{"id":462313,"date":"2007-10-23T14:54:00","date_gmt":"2007-10-23T14:54:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20071023\/rosmarinstekt-piggvarsfile-med-lins-och-rotfruktskaka-och-svamp\/"},"modified":"2015-12-10T13:47:31","modified_gmt":"2015-12-10T13:47:31","slug":"rosmarinstekt-piggvarsfile-med-lins-och-rotfruktskaka-och-svamp","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20071023\/rosmarinstekt-piggvarsfile-med-lins-och-rotfruktskaka-och-svamp\/","title":{"rendered":"Rosmarinstekt piggvarsfil\u00e9 med lins- och rotfruktskaka och svamp"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">  100 g vardera av fem olika sorters rotfrukter (t ex morot, gul morot, palsternacka, persiljerot, k\u00e5lrot).<\/span> <\/li>\n<li><span class=\"recipeingredient\">  4 dl kycklingbuljong<\/span> <\/li>\n<li><span class=\"recipeingredient\">  100 g gr\u00f6na linser<\/span> <\/li>\n<li><span class=\"recipeingredient\">  6 g agar agar-pulver (vegetariskt gelatin, finns i asiatiska butiker och v\u00e4lsorterade livsmedelsbutiker)<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt och peppar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  S\u00e5s:<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 schalottenl\u00f6k<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl torrt vitt vin<\/span> <\/li>\n<li><span class=\"recipeingredient\">  3 dl fiskbuljong<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk majsena<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 dl vispgr\u00e4dde<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 dl mj\u00f6lk<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 dl riven V\u00e4sterbottensost<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 msk grovkornig senap<\/span> <\/li>\n<li><span class=\"recipeingredient\">  4 f\u00e4rska rosmarinkvistar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  4 bitar piggvarsfil\u00e9 \u00e0 150 g<\/span> <\/li>\n<li><span class=\"recipeingredient\">  flingsalt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  600 g f\u00e4rsk svamp efter s\u00e4song<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 msk sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt och peppar<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Skala och t\u00e4rna rotfrukterna. Koka dem mjuka i buljongen i cirka 15 minuter. Koka linserna i rikligt med l\u00e4ttsaltat vatten i 20 minuter. Sk\u00f6lj linserna i kallt vatten, sila av buljongen fr\u00e5n rotfrukterna i en kastrull. Tills\u00e4tt agar agar i buljongen, smaka av med salt och peppar och koka ordentligt i 3 minuter.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                Blanda rotfrukter och linser i en stor bunke, h\u00e4ll den varma buljongen \u00f6ver och v\u00e4nd ihop fort. H\u00e4ll upp i en form, j\u00e4mna till ytan och l\u00e5t svalna och stelna i kylsk\u00e5p i minst 3 timmar.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                S\u00e5s:\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">6<\/div>\n<div class=\"text col-xs-10\">\n                Skala och finhacka l\u00f6ken. Svetta den i sm\u00f6r ett par minuter. H\u00e4ll p\u00e5 vin och fiskfond. Reducera i cirka 15 minuter tills h\u00e4lften \u00e5terst\u00e5r. Blanda ut majsenan i gr\u00e4dden och mj\u00f6lken och vispa ner i fiskfonden. L\u00e5t koka ett par minuter, mixa ner ost och senap, smaka av med salt och peppar.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">7<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">8<\/div>\n<div class=\"text col-xs-10\">\n                Vid servering:\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">9<\/div>\n<div class=\"text col-xs-10\">\n                Stj\u00e4lp upp rotfruktskakan, sk\u00e4r i 4 l\u00e5nga bitar, l\u00e4gg p\u00e5 papprad pl\u00e5t och v\u00e4rm i ugn i 75 grader i 15 minuter (F\u00f6rsiktigt, agar agar sm\u00e4lter vid 80 grader).\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">10<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">11<\/div>\n<div class=\"text col-xs-10\">\n                L\u00e4gg en rosmarinkvist p\u00e5 skinnsidan av varje piggvarsbit och stek dem i sm\u00f6r p\u00e5 h\u00f6g v\u00e4rme p\u00e5 skinnsidan i 3 minuter, v\u00e4nd d\u00e4refter fisken och dra pannan av spisen s\u00e5 att fisken steks p\u00e5 efterv\u00e4rmen. Krydda med flingsalt. Stek svampen i sm\u00f6ret, smaka av med salt och peppar. Koka upp s\u00e5sen och skumma upp med en stavmixer eller elvisp. Arrangera p\u00e5 tallrik.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 100 g vardera av fem olika sorters rotfrukter (t ex morot, gul morot, palsternacka, persiljerot, k\u00e5lrot). 4 dl kycklingbuljong 100 g gr\u00f6na linser&#8230;<\/p>\n","protected":false},"author":1,"featured_media":462314,"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 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