{"id":479899,"date":"2000-04-10T00:00:00","date_gmt":"2000-04-10T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20000409\/torsk-med-rodbetssas\/"},"modified":"2016-07-07T15:00:41","modified_gmt":"2016-07-07T15:00:41","slug":"torsk-med-rodbetssas","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20000410\/torsk-med-rodbetssas\/","title":{"rendered":"Torsk med r\u00f6dbetss\u00e5s"},"content":{"rendered":"
\n
\n
\n

Du beh\u00f6ver<\/h2>\n
\n
    \n
  • 600 g torskfil\u00e9<\/span> skinnfri<\/span><\/li>\n
  • 2 msk sm\u00f6r<\/span> att steka i<\/span><\/li>\n
  • salt<\/span> och vitpeppar<\/span><\/li>\n<\/ul>\n

    Gr\u00f6nt str\u00f6ssel:<\/h3>\n

    2 dl purjol\u00f6k<\/span> finskuren<\/span>
    \n 2 st stj\u00e4lkar<\/span> tunnskivade selleri<\/span>
    \n 1 msk sm\u00f6r<\/span> 1 dl vatten<\/span>
    \n salt<\/span> och vitpeppar<\/span><\/p>\n

    R\u00f6dbetsb\u00e4dd:<\/h3>\n

    2 st r\u00f6dbetor<\/span> medelstora f\u00e4rska<\/span>
    \n 3 msk str\u00f6socker<\/span>
    \n 2 msk sm\u00f6r<\/span>
    \n 1 dl r\u00f6dvinsvin\u00e4ger<\/span>
    \n 5 dl vatten<\/span> + 1 fiskbuljongt\u00e4rning<\/span>
    \n 1 krm salt<\/span> 1<\/span>
    \n 100 g sm\u00f6r<\/span>\n <\/div>\n<\/p><\/div>\n

    \n

    G\u00f6r s\u00e5 h\u00e4r<\/h2>\n
    \n
    1<\/div>\n
    \n Sk\u00f6lj och torka av fil\u00e9erna. Dela stora fil\u00e9er i portionsbitar, portionsstora fil\u00e9er delas inte. S\u00e4tt fisken i kylsk\u00e5pet tills r\u00f6dbetsb\u00e4dden \u00e4r f\u00e4rdig.\n <\/div>\n<\/p><\/div>\n
    \n
    2<\/div>\n
    \n Gr\u00f6nt: L\u00e4gg tunnskuren purjo och selleri i kallt vatten. N\u00e4r r\u00f6dbetsb\u00e4dden \u00e4r klar och fisken ligger i pannan wokas gr\u00f6nsakerna knappt mjuka i sm\u00f6r och vatten. Salta och peppra.\n <\/div>\n<\/p><\/div>\n
    \n
    3<\/div>\n
    \n R\u00f6dbetsb\u00e4dd: Skala och sk\u00e4r r\u00f6dbetorna i pyttesm\u00e5 t\u00e4rningar. Sm\u00e4lt socker och sm\u00f6r i en kastrull. V\u00e4nd ner r\u00f6dbetst\u00e4rningarna. H\u00e4ll i vin\u00e4ger och vatten. Smula ner buljongt\u00e4rningen. Koka utan lock tills cirka 2 dl av v\u00e4tskan \u00e5terst\u00e5r. R\u00f6r ner sm\u00f6ret klickvis och smaka av med salt och peppar. S\u00e5sen f\u00e5r inte koka mer, men h\u00e5lls varm under lock.\n <\/div>\n<\/p><\/div>\n
    \n
    4<\/div>\n
    \n Stek fisken 2-3 minuter p\u00e5 varje sida i stekpanna p\u00e5 medelv\u00e4rme. L\u00e4gg upp r\u00f6dbetor p\u00e5 varma tallrikar, l\u00e4gg p\u00e5 fisken och garnera med purjo och selleri.\n <\/div>\n<\/p><\/div>\n
    \n
    \n Kommentar:<\/b>
    \n Vanligtvis bjuder norrm\u00e4nnen skirat sm\u00f6r till en torskmiddag. Eller Sandefjordssm\u00f6r som \u00e4r en varmr\u00f6rd sm\u00f6rs\u00e5s med gr\u00e4dde och\/eller fiskbuljong. Som tillbeh\u00f6r serveras kokt mj\u00f6lig potatis eller mandelpotatis och kokta mor\u00f6tter. Om man har lyckan att hitta rom i fisken sjuder man denna inslagen i sm\u00f6rg\u00e5spapper i saltat vatten och serverar den i skivor tillsammans med fisken. Riktiga k\u00e4nnare tar ocks\u00e5 tillvara torsklevern som de sjuder i aningen vatten i en glasburk i vattenbad. Torsk med rogn och m\u00f6lje heter denna ensemble p\u00e5 norska.
    \nI v\u00e5r moderna torskr\u00e4tt ing\u00e5r rikligt med sm\u00f6r, men vi hoppar \u00f6ver rommen och levern. Torsk med r\u00f6dbetss\u00e5s har skapats av k\u00f6ksm\u00e4staren Lars Erik Underthun som basar f\u00f6r verksamheten p\u00e5 stj\u00e4rnkrogen Spisestedet Feinsmecker i Oslo.
    \nAtt dricka till:
    \nNorrm\u00e4nnen dricker allt som oftast r\u00f6tt vin till torsk. TV4-kocken Anders Lev\u00e9n f\u00f6resl\u00e5r Wente cabernet sauvignon 1997 (26006), 85 kr. Detta vin t\u00e5l
    \nvin\u00e4gerns syra i r\u00f6dbetss\u00e5sen.
    \nEller sl\u00e4pp ner n\u00e5gra skivor lime och lite selleriblast i en tillbringare med vatten och is och servera till.\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Du beh\u00f6ver 600 g torskfil\u00e9 skinnfri 2 msk sm\u00f6r att steka i salt och vitpeppar Gr\u00f6nt str\u00f6ssel: 2 dl purjol\u00f6k finskuren 2 st stj\u00e4lkar tunnskivade…<\/p>\n","protected":false},"author":1,"featured_media":479900,"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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