{"id":476171,"date":"2001-04-23T00:00:00","date_gmt":"2001-04-23T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20010422\/gosterrin-med-kraftfars\/"},"modified":"2016-07-12T15:03:14","modified_gmt":"2016-07-12T15:03:14","slug":"gosterrin-med-kraftfars","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20010423\/gosterrin-med-kraftfars\/","title":{"rendered":"G\u00f6sterrin med kr\u00e4ftf\u00e4rs"},"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\">250 g g\u00f6sfil\u00e9<\/span>                       <span class=\"recipeingredientcomment\">skinn- och benfri<\/span><\/li>\n<li><span class=\"recipeingredient\">100 g torskfil\u00e9<\/span>                       <span class=\"recipeingredientcomment\">skinn- och benfri<\/span><\/li>\n<li><span class=\"recipeingredient\">0.5 tsk salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">3 dl vispgr\u00e4dde<\/span> <\/li>\n<li><span class=\"recipeingredient\">0.33 kruka f\u00e4rsk basilika<\/span> <\/li>\n<li><span class=\"recipeingredient\">  lax<\/span>                       <span class=\"recipeingredientcomment\">ev skinn av f\u00e4rsk<\/span><\/li>\n<\/ul>\n<h3>F\u00e4rs:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">2.5 st lax<\/span>                       <span class=\"recipeingredientcomment\">tunna skivor f\u00e4rsk<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  kr\u00e4ftstj\u00e4rtar<\/span>                       <span class=\"recipeingredientcomment\">ca 75 g<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2 st limeblad<\/span>                       <span class=\"recipeingredientcomment\">mycket finhackade<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  limefrukt<\/span>                       <span class=\"recipeingredientcomment\">rivet skal<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 msk dill<\/span>                       <span class=\"recipeingredientcomment\">finhackad<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 st \u00e4ggula<\/span><br \/>\n                                                              <span class=\"recipeingredient\">0.5 tsk salt<\/span>                       <span class=\"recipeingredientcomment\">och 1<\/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                Mixa g\u00f6s och torsk med saltet till f\u00e4rs i matberedaren. L\u00e5t f\u00e4rsen st\u00e5 i kylen en halv timme. Mixa d\u00e4refter in gr\u00e4dden; h\u00e4ll den i matberedaren i en str\u00e5le medan maskinen arbetar l\u00e5ngsamt. \u00d6verarbeta inte. Hacka ner basilikabladen i f\u00e4rsen. S\u00e4tt den i kylsk\u00e5pet och g\u00f6r fyllningen.\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                Kr\u00e4ftf\u00e4rs: Bred ut laxskivorna, lika brett som en 1\/2-liters avl\u00e5ng kakform, p\u00e5 plastfolie p\u00e5 en sk\u00e4rbr\u00e4da.\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                Mixa samman kr\u00e4ftstj\u00e4rtar, hackade limeblad eller -skal, dill och \u00e4ggula. Smaka av med salt och peppar. F\u00f6rdela mixen som en str\u00e4ng p\u00e5 laxskivorna och rulla samman med hj\u00e4lp av plastfolien.\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                Montering: Kl\u00e4 en 1\/2-liters avl\u00e5ng form med plastfolie. Kl\u00e4 eventuellt ytterligare med mycket noga fj\u00e4llat, renskrapat och sk\u00f6ljt laxskinn. Klicka eller spritsa en tredjedel av fiskf\u00e4rsen i botten. L\u00e4gg f\u00f6rsiktigt ner laxskiverullen (ta bort plastfilmen) mitt i formen. Klicka n\u00e4sta tredjedel av f\u00e4rsen utmed sidorna och resten av f\u00e4rsen ovanp\u00e5 rullen. Dunka formen s\u00e5 att f\u00e4rsen packar sig v\u00e4l. Bred \u00f6ver fiskskinnet och plasten. Stick ner en k\u00f6ttermometer s\u00e5 att spetsen vilar i mitten.\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                Baka terrinen p\u00e5 nedre falsen i ugnen i 75 graders v\u00e4rme tills k\u00e4rntemperaturen \u00e4r 65 grader, cirka 3 timmar. Ta ut och l\u00e5t kallna i formen. (Pierre har en trekantig form, d\u00e4rf\u00f6r den fina fasonen.)\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                B\u00f6r g\u00f6ras dagen f\u00f6re servering.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              Det h\u00e4r \u00e4r ett recept av Pierre Lindgren, elev i &#8220;maritim gastronomi&#8221;, en yrkesutbildning p\u00e5 restaurangskolan Riverside i Uddevalla.<br \/>\nF\u00f6r fler recept av havets l\u00e4ckerheter, klicka p\u00e5 l\u00e4nkarna.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 250 g g\u00f6sfil\u00e9 skinn- och benfri 100 g torskfil\u00e9 skinn- och benfri 0.5 tsk salt 3 dl vispgr\u00e4dde 0.33 kruka f\u00e4rsk basilika lax&#8230;<\/p>\n","protected":false},"author":1,"featured_media":476172,"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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