{"id":472083,"date":"2002-07-05T00:00:00","date_gmt":"2002-07-05T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20020704\/smorstekta-rodtungefileer\/"},"modified":"2016-07-06T15:02:41","modified_gmt":"2016-07-06T15:02:41","slug":"smorstekta-rodtungefileer","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20020705\/smorstekta-rodtungefileer\/","title":{"rendered":"Sm\u00f6rstekta r\u00f6dtungefil\u00e9er"},"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\">2 kg f\u00e4rskpotatisar<\/span>                       <span class=\"recipeingredientcomment\">sm\u00e5<\/span><\/li>\n<li><span class=\"recipeingredient\">1 st knippa dill<\/span> <\/li>\n<li><span class=\"recipeingredient\">300 g kantareller<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 msk sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  grovsalt<\/span>                       <span class=\"recipeingredientcomment\">svartpeppar<\/span><\/li>\n<li><span class=\"recipeingredient\">1 st mandelsp\u00e5n<\/span>                       <span class=\"recipeingredientcomment\">p\u00e5se<\/span><\/li>\n<li><span class=\"recipeingredient\">  olivolja<\/span>                       <span class=\"recipeingredientcomment\">till stekning<\/span><\/li>\n<li><span class=\"recipeingredient\">800 g spenat<\/span>                       <span class=\"recipeingredientcomment\">f\u00e4rsk och v\u00e4lsk\u00f6ljd<\/span><\/li>\n<li><span class=\"recipeingredient\">250 g aromsm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">1.6 kg r\u00f6dtungafil\u00e9er<\/span> <\/li>\n<li><span class=\"recipeingredient\">50 g sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt<\/span>                       <span class=\"recipeingredientcomment\">kajennpeppar<\/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                F\u00f6rbered f\u00f6r huvudr\u00e4tten:\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                Tv\u00e4tta eller skrapa potatisar och koka dem med dill. Sl\u00e5 bort vattnet, l\u00e5t kallna och halvera kn\u00f6larna. Kan ligga i kyl \u00f6ver natt.\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                Ansa och grovstrimla svampen. Sm\u00f6rfr\u00e4s, salta och peppra. \u00c4r det torrt sommarv\u00e4der f\u00e5r avrunnen burksvamp duga. Behandla p\u00e5 samma vis. Kyl.\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                Rosta mandeln till lagom brun f\u00e4rg i torr het stekpanna, v\u00e4nd om med stekspade hela tiden. Det tar bara n\u00e5gra minuter. F\u00f6rvara i rumstemperatur. Allergiker f\u00f6redrar kanske pinjek\u00e4rnor, som rostas p\u00e5 samma s\u00e4tt.\n            <\/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                Skiva aromsm\u00f6ret i portionsbitar, l\u00e4gg upp p\u00e5 serveringsassiett. T\u00e4ck med plastfilm, kyl. Spar en klick att steka potatisen i.\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                Strax innan g\u00e4sterna kommer:\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\">\n                Stek potatishalvorna i aromsm\u00f6ret. Tills\u00e4tt svampen. L\u00e4gg upp p\u00e5 stort, v\u00e4rmt serveringsfat, h\u00e5ll varmt i 90-gradig ugn under alfolie.\n            <\/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                I sista minuten:\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                Tag fram tv\u00e5 stekpannor och v\u00e4rm dem till dryg medelv\u00e4rme. H\u00e4ll 1 msk olivolja i den ena och slaka spenaten hastigt, under omr\u00f6rning, i panna. Str\u00f6 p\u00e5 grovsalt, vrid \u00f6ver svartpeppar under slakningen. V\u00e4nd s\u00e5 ner bladen med mandeln bland svamp och potatis.\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\">\n                Klicka sm\u00f6r i b\u00e4gge pannorna och stek fisken:\n            <\/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                Fiskaff\u00e4ren hj\u00e4lper dig med fileingen, men best\u00e4ll g\u00e4rna n\u00e5gon dag i f\u00f6rv\u00e4g. Finns inte r\u00f6dtunga kan sp\u00e4tta eller annan plattfisk g\u00e5 bra.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">12<\/div>\n<div class=\"text col-xs-10\">\n                Bryn sm\u00f6ret skummigt och ljusbrunt p\u00e5 dryg medelv\u00e4rme och stek fil\u00e9erna n\u00e5gon minut p\u00e5 varje sida. Tag upp med hj\u00e4lp av stekspadar och l\u00e4gg ovanp\u00e5 den varma potatissalladen. Servera aromsm\u00f6r till.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 2 kg f\u00e4rskpotatisar sm\u00e5 1 st knippa dill 300 g kantareller 2 msk sm\u00f6r grovsalt svartpeppar 1 st mandelsp\u00e5n p\u00e5se olivolja till stekning&#8230;<\/p>\n","protected":false},"author":1,"featured_media":472084,"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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