{"id":471909,"date":"2002-08-02T00:00:00","date_gmt":"2002-08-02T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20020801\/laxtartar-med-basilika-amp-vitlok\/"},"modified":"2015-12-10T12:45:34","modified_gmt":"2015-12-10T12:45:34","slug":"laxtartar-med-basilika-amp-vitlok","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20020802\/laxtartar-med-basilika-amp-vitlok\/","title":{"rendered":"Laxtartar med basilika &amp; vitl\u00f6k"},"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 vitl\u00f6ksklyftor med skal<\/span> <\/li>\n<li><span class=\"recipeingredient\">  400 g benfri lax<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 krukor f\u00e4rsk basilika<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 citroner<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 msk olivolja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 tsk salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  n\u00e5gra varv p\u00e5 svartpepparkvarnen (cirka 1 1\/2 krm)<\/span> <\/li>\n<li><span class=\"recipeingredient\">  4 skivor formfranska<\/span> <\/li>\n<li><span class=\"recipeingredient\">  sm\u00f6r eller margarin till stekning<\/span> <\/li>\n<li><span class=\"recipeingredient\">  n\u00e5gra salladsblad till garnering<\/span> <\/li>\n<li><span class=\"recipeingredient\">  4 tsk regnb\u00e5gsrom eller r\u00f6d stenbitsrom<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 bit parmesanost eller annan lagrad ost<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 msk olivolja<\/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                S\u00e4tt ugnen p\u00e5 175 grader. L\u00e4gg vitl\u00f6ksklyftorna p\u00e5 ett fat och s\u00e4tt in dem i ugnen i cirka 15 minuter tills de b\u00f6rjar bli mjuka.\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                Finhacka laxen med en stor kniv eller i matberedare. Skala den rostade vitl\u00f6ken, pressa den. Hacka bladen fr\u00e5n basilikan, riv det yttersta skalet p\u00e5 en av citronerna efter att f\u00f6rst ha tv\u00e4ttat den. Blanda alltsammans med olivolja, salt och svartpeppar. St\u00e4ll kallt i cirka 1 timme f\u00f6re servering.\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                Sk\u00e4r br\u00f6dskivorna i trekanter och stek dem gyllenbruna i sm\u00f6r eller margarin. Sk\u00e4r klyftor av den andra citronen.\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\">\n                L\u00e4gg upp n\u00e5gra salladsblad p\u00e5 tallrikar. Forma fina \u00e4gg av laxtartaren, toppa med lite rom, hyvla \u00f6ver lite parmesan, droppa lite olivolja p\u00e5. Servera med det stekta br\u00f6det och en citronklyfta.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              N\u00e4r man serverar r\u00e5 lax b\u00f6r den ha varit fryst i minst tv\u00e5 dygn s\u00e5 att eventuella parasiter d\u00f6r.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 4 vitl\u00f6ksklyftor med skal 400 g benfri lax 2 krukor f\u00e4rsk basilika 2 citroner 2 msk olivolja 1 tsk salt n\u00e5gra varv p\u00e5&#8230;<\/p>\n","protected":false},"author":1,"featured_media":471910,"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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