{"id":475585,"date":"2001-07-04T00:00:00","date_gmt":"2001-07-04T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20010703\/spenatlada-med-dillstekt-fisk\/"},"modified":"2016-07-13T13:25:19","modified_gmt":"2016-07-13T13:25:19","slug":"spenatlada-med-dillstekt-fisk","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20010704\/spenatlada-med-dillstekt-fisk\/","title":{"rendered":"Spenatl\u00e5da med dillstekt fisk"},"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\">375 g f\u00e4rsk spenat<\/span>                       <span class=\"recipeingredientcomment\">eller 1-2 paket fryst bladspenat<\/span><\/li>\n<li><span class=\"recipeingredient\">1 st vitl\u00f6ksklyfta<\/span>                       <span class=\"recipeingredientcomment\">finhackad<\/span><\/li>\n<li><span class=\"recipeingredient\">1 msk sm\u00f6r<\/span>                       <span class=\"recipeingredientcomment\">eller margarin<\/span><\/li>\n<li><span class=\"recipeingredient\">  salt<\/span>                       <span class=\"recipeingredientcomment\">nymalen vitpeppar<\/span><\/li>\n<li><span class=\"recipeingredient\">1 msk dragon<\/span>                       <span class=\"recipeingredientcomment\">hackad f\u00e4rsk<\/span><\/li>\n<li><span class=\"recipeingredient\">1 msk k\u00f6rvel<\/span>                       <span class=\"recipeingredientcomment\">hackad f\u00e4rsk<\/span><\/li>\n<li><span class=\"recipeingredient\">4 dl ost<\/span>                       <span class=\"recipeingredientcomment\">riven medelstark<\/span><\/li>\n<li><span class=\"recipeingredient\">4 st \u00e4gg<\/span> <\/li>\n<li><span class=\"recipeingredient\">2.5 dl matlagningsgr\u00e4dde<\/span>                       <span class=\"recipeingredientcomment\">15 %<\/span><\/li>\n<\/ul>\n<h3>Att \u00e4ta till:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">  makrillfil\u00e9<\/span>                       <span class=\"recipeingredientcomment\">dillstekta, dillstekta laxskivor eller r\u00f6kt fisk<\/span>\n                                    <\/div>\n<\/p><\/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                Sm\u00f6ra en ugnss\u00e4ker form. Sk\u00f6lj den f\u00e4rska spenaten. Dela den eventuellt i mindre bitar. Halvtina den frysta.\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                Fr\u00e4s spenaten med vitl\u00f6k i en stekpanna. L\u00e5t v\u00e4tskan koka in. Salta och peppra. L\u00e4gg spenaten och kryddorna i formen och peta ner osten. Vispa ihop \u00e4gg och gr\u00e4dde och h\u00e4ll den \u00f6ver. Gr\u00e4dda mitt i 225 grader varm ugn cirka 25 minuter.\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                Var f\u00f6rsiktig n\u00e4r du steker fisken. L\u00e4gg grovklippt dill i stekpannan n\u00e4r fettet sm\u00e4lt. L\u00e5t dillen fr\u00e4sa och bli krispig i matfettet som bara ska bli guldgult.\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                Salta fisken och l\u00e4gg den i pannan och stek p\u00e5 svag v\u00e4rme.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 375 g f\u00e4rsk spenat eller 1-2 paket fryst bladspenat 1 st vitl\u00f6ksklyfta finhackad 1 msk sm\u00f6r eller margarin salt nymalen vitpeppar 1 msk&#8230;<\/p>\n","protected":false},"author":1,"featured_media":475586,"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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