{"id":488411,"date":"2006-12-11T00:00:00","date_gmt":"2006-12-11T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20061210\/appeltorsk\/"},"modified":"2015-12-10T12:26:14","modified_gmt":"2015-12-10T12:26:14","slug":"appeltorsk","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20061211\/appeltorsk\/","title":{"rendered":"\u00c4ppeltorsk"},"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\">  400-500 g torskfil\u00e9<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk vetemj\u00f6l<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 tsk salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 tsk citronpeppar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 \u00e4pplen<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 krm stark curry<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk sm\u00f6r eller margarin<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk olja<\/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                Dela fisken i portionsbitar. Fryst fisk halvtinas f\u00f6rst s\u00e5 att den g\u00e5r l\u00e4tt att sk\u00e4ra. Blanda mj\u00f6l, salt och citronpeppar i en plastp\u00e5se. L\u00e4gg i fiskbitarna och skaka om.\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 och k\u00e4rna ur \u00e4pplena, men skala dem inte. Klyfta dem tunt och dofta \u00f6ver curry.\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                Sm\u00e4lt sm\u00f6ret i en stor stekpanna p\u00e5 medelv\u00e4rme och tills\u00e4tt oljan. L\u00e4gg i fisken med den vackraste sidan ned\u00e5t.\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                V\u00e4nd efter ett par minuter och g\u00f6r samtidigt plats att l\u00e4gga i \u00e4ppelklyftorna. Tunna klyftor beh\u00f6ver inte v\u00e4ndas trots att de ligger i en h\u00f6g.\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                V\u00e4rmen g\u00f6r dem tillr\u00e4ckligt mjuka \u00e4nd\u00e5. De ska inte falla s\u00f6nder.\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                Servera n\u00e4r fisken n\u00e4tt och j\u00e4mnt blivit vit rakt igenom. Gott med potatismos till.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              L\u00e5ter man tunna \u00e4ppelklyftor mjukna tillsammans med fisken i pannan beh\u00f6vs ingen s\u00e5s, m\u00f6jligen en klick l\u00e4tt cr\u00e8me fra\u00eeche eller yoghurt naturell. Receptet \u00e4r fr\u00e5n s\u00f6dra Jylland i Danmark. Anv\u00e4nd g\u00e4rna syrliga vinter\u00e4pplen &#8211; de ger en nordisk friskhet. Torsken kan bytas mot l\u00e4ckert rosagr\u00e5 sej, eller skinande vit kolja.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 400-500 g torskfil\u00e9 1 msk vetemj\u00f6l 1\/2 tsk salt 1\/2 tsk citronpeppar 2 \u00e4pplen 1 krm stark curry 1 msk sm\u00f6r eller margarin&#8230;<\/p>\n","protected":false},"author":1,"featured_media":488412,"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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