{"id":303,"date":"2013-08-09T14:54:52","date_gmt":"2013-08-09T12:54:52","guid":{"rendered":"http:\/\/kokbok.igu.se\/?p=303"},"modified":"2013-08-09T14:54:52","modified_gmt":"2013-08-09T12:54:52","slug":"snabbgravad-flader-och-apelsinlax-med-lojromskram","status":"publish","type":"post","link":"https:\/\/kokbok.igu.se\/?p=303","title":{"rendered":"Snabbgravad fl\u00e4der- och apelsinlax med l\u00f6jromskr\u00e4m"},"content":{"rendered":"<p>500 g salmalax<br \/>\nCa 2 tsk salt<br \/>\nNymald svartpeppar<br \/>\n1 knippa r\u00e4disor<br \/>\n4 msk hallandsfl\u00e4der (eller 2 msk koncentrerad fl\u00e4derblomssaft och 2 msk gin)<br \/>\n2 msk olivolja<br \/>\nsaften fr\u00e5n 1\/2 apelsin<br \/>\nrivet skal fr\u00e5n 1 apelsin<\/p>\n<p><em>l\u00f6jromskr\u00e4m<\/em><br \/>\n2 dl cr\u00e8me fra\u00eeche<br \/>\n1 burk l\u00f6jrom eller annan fiskrom<br \/>\nsalt, svartpeppar<\/p>\n<p><em>garnering<\/em><br \/>\n2 msk citronsaft<br \/>\n1 msk gr\u00e4sl\u00f6k (hackad)<br \/>\n1 msk dill (hackad)<br \/>\nsalt<br \/>\nnymald svartpeppar<\/p>\n<p>&nbsp;<\/p>\n<p>Sk\u00e4r laxen i tunna skivor. L\u00e4gg p\u00e5 ett fat och str\u00f6 \u00f6ver salt och nymald svartpeppar. Skiva r\u00e4disorna tunt och l\u00e4gg i kallt vatten i kylen s\u00e5 de blir krispiga. L\u00e5t sedan rinna av innan servering.<\/p>\n<p>R\u00f6r ihop hallandsfl\u00e4der, olivolja, apelsinsaft och h\u00e4lften av skalen och h\u00e4ll \u00f6ver laxen. L\u00e5tt gotta till sig n\u00e5gon minut.<\/p>\n<p>R\u00f6r ihop cr\u00e8me fraiche och fiskrom f\u00f6rsiktigt. Den skall inte blandas helt utan rommen ska endast bilda en orange snurra i cr\u00e8me fraichen. Str\u00f6 \u00f6ver n\u00e5gra korn flingsalt och eventuellt svartpeppar.<\/p>\n<p>L\u00e4gg upp laxskivorna p\u00e5 serveringsfat och klicka ut romkr\u00e4men lite h\u00e4r och var bland laxskivorna och str\u00f6 \u00f6ver r\u00e4disorna. Pressa \u00f6ver cirka 2 msk citronsaft j\u00e4mnt \u00f6ver skivorna och eventuellt lite mer flingsalt och peppar. Toppa med resterande apelsinzest, gr\u00e4sl\u00f6k och plockad dill.<\/p>\n<p>Via Elle a la carte.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>500 g salmalax Ca 2 tsk salt Nymald svartpeppar 1 knippa r\u00e4disor 4 msk hallandsfl\u00e4der (eller 2 msk koncentrerad fl\u00e4derblomssaft och 2 msk gin) 2 msk olivolja saften fr\u00e5n 1\/2 apelsin rivet skal fr\u00e5n 1 apelsin l\u00f6jromskr\u00e4m 2 dl cr\u00e8me fra\u00eeche 1 burk l\u00f6jrom eller annan fiskrom salt, svartpeppar garnering 2 msk citronsaft 1 msk [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[38,47],"class_list":["post-303","post","type-post","status-publish","format-standard","hentry","category-recept","tag-fisk","tag-okategoriserade"],"_links":{"self":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/303","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=303"}],"version-history":[{"count":0,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/303\/revisions"}],"wp:attachment":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}