{"id":469525,"date":"2007-08-22T00:00:00","date_gmt":"2007-08-22T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20070821\/stekt-piggvarsfile\/"},"modified":"2016-07-05T12:06:52","modified_gmt":"2016-07-05T12:06:52","slug":"stekt-piggvarsfile","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20070822\/stekt-piggvarsfile\/","title":{"rendered":"Stekt piggvarsfil\u00e9"},"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\">4 st piggvar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  sm\u00f6r<\/span>                       <span class=\"recipeingredientcomment\">att steka i<\/span><\/li>\n<li><span class=\"recipeingredient\">  salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  vitpeppar<\/span>                       <span class=\"recipeingredientcomment\">nymalen<\/span><\/li>\n<li><span class=\"recipeingredient\">1 msk fiskfond<\/span> <\/li>\n<li><span class=\"recipeingredient\">1.5 dl vatten<\/span> <\/li>\n<li><span class=\"recipeingredient\">50 g sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 kruka dragon<\/span>                       <span class=\"recipeingredientcomment\">fransk<\/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                Be fiskhandlaren filea en mindre piggvar, och ta bort skinnet. Sl\u00e4tvar g\u00e5r ocks\u00e5 bra. F\u00f6r att f\u00e5 fisken j\u00e4mnt stekt \u00e4r det bra att vika den tunnare delen \u00f6ver den tjockare till ett fyrkantigt paket, s\u00e5 slipper man f\u00e5 en torrstekt och en r\u00e5 \u00e4nde.\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\">\n                Fisken ska stekas i l\u00e4ttbrynt sm\u00f6r i sista stund, den tar bara cirka 8 minuter i stekpannan p\u00e5 dryg medelv\u00e4rme. Salta och peppra under stekningen. V\u00e4nd efter halva tiden. Anv\u00e4nd en stor panna och stek alla bitarna samtidigt. Eller stek tv\u00e5 i s\u00e4nder och diska ur pannan snabbt mellan satserna, sm\u00f6ret hinner bli br\u00e4nt annars. Ta d\u00e5 nytt sm\u00f6r till sats tv\u00e5.\n            <\/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                Fisken \u00e4r genomstekt n\u00e4r den \u00e4r vit och fast i k\u00f6ttet, peta i en fil\u00e9 med en kniv och kolla. Genomskinlig fisk beh\u00f6ver en stund till i pannan.\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: Hetta upp fond och vatten i en kastrull, vispa i sm\u00f6ret, en fj\u00e4rdedel i taget, och grovhackade dragonblad. Ett \u00f6gonblicks verk.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 4 st piggvar sm\u00f6r att steka i salt vitpeppar nymalen 1 msk fiskfond 1.5 dl vatten 50 g sm\u00f6r 1 kruka dragon fransk&#8230;<\/p>\n","protected":false},"author":1,"featured_media":469526,"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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