{"id":1651,"date":"2015-03-01T15:30:12","date_gmt":"2015-03-01T14:30:12","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=1651"},"modified":"2019-09-16T18:19:19","modified_gmt":"2019-09-16T17:19:19","slug":"kabeljau-mit-sandefjordbutter","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=1651","title":{"rendered":"Kabeljau mit Sandefjordbutter"},"content":{"rendered":"<p><em>Skrei med sandefjordsm\u00f8r<\/em> (<a href=\"http:\/\/www.rema.no\/oppskrifter\/skrei-med-sandefjordsm\u00f8r\/REC-30025\" target=\"_blank\">Rema 1000<\/a>)<\/p>\n<div id=\"attachment_1652\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2015\/03\/Kabeljau-mit-Sandefjordbutter.jpeg\"><img aria-describedby=\"caption-attachment-1652\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2015\/03\/Kabeljau-mit-Sandefjordbutter.jpeg\" alt=\"Kabeljau mit Sandefjordbutter\" width=\"250\" height=\"167\" class=\"size-full wp-image-1652\" \/><\/a><p id=\"caption-attachment-1652\" class=\"wp-caption-text\">Kabeljau mit Sandefjordbutter<\/p><\/div>\n<p><strong>Zutaten (4 Portionen):<\/strong><br \/>\n<em>Fisk<\/em><br \/>\n4 stk Laurb\u00e6rblad<br \/>\n120 g Salt<br \/>\n3 l Vann<br \/>\n1 stk L\u00f8k<br \/>\n1 kg Skreifilet<br \/>\n1 ts Hel sort pepper \t<\/p>\n<p><em>Garnityr<\/em><br \/>\n2 ts Sitronsaft<br \/>\n2 stk Sitron<br \/>\n2 ss Persille \t<\/p>\n<p><em>Poteter<\/em><br \/>\n400 g\tPoteter \t<\/p>\n<p><em>Sandefjordsm\u00f8r<\/em><br \/>\n1 ts Sitronsaft<br \/>\n1 ss Persille<br \/>\n0,3 dl Fl\u00f8te<br \/>\n125 g Meierism\u00f8r<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Kok poteter.<\/li>\n<\/ul>\n<ul>\n<li>Kutt skreifileten i serveringsstykker.<\/li>\n<\/li>\n<p>Kok opp en stor kjele med vann.<\/li>\n<li>Ha i 170 g salt pr. 3 liter vann.<\/li>\n<li>Tilsett laurb\u00e6r, hel pepper og l\u00f8k i skiver.<\/li>\n<li>N\u00e5r vannet koker legges fiskestykkene forsiktig i.<\/li>\n<li>Trekk kjelen av varmen og sett p\u00e5 lokk.<\/li>\n<li>La fisken trekke i 10 minutter.<\/li>\n<\/ul>\n<ul>\n<li>Kok opp fl\u00f8ten.<\/li>\n<li>Skj\u00e6r kaldt sm\u00f8r i terninger og visp inn \u00e9n og \u00e9n terning slik at sausen ikke sprekker.<\/li>\n<li>Visp til du f\u00e5r en tykk og fin saus.<\/li>\n<li>Tilsett hakket persille og smak til med presset sitron.<\/li>\n<\/ul>\n<ul>\n<li>Bruk en fiske\u00f8se til \u00e5 l\u00f8fte ut hele kokte fiskestykker, s\u00e5 g\u00e5r de ikke i stykker.<\/li>\n<li>Legg fiskestykker p\u00e5 forvarmet fat.<\/li>\n<\/ul>\n<p>Server med kokte poteter, Sandefjordsm\u00f8r, sitronb\u00e5ter og persille.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nSogar Arnold findet es lecker, allerdings lebt das Gericht von der geschmack- und gehaltvollen So\u00dfe. Beim letzen Mal hatten wir 170 g Salz f\u00fcr 3 l Wasser f\u00fcr den Fisch benutzt; das war zu viel, und nun haben wir die Salzmenge im Rezept reduziert.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Skrei med sandefjordsm\u00f8r (Rema 1000) Zutaten (4 Portionen): Fisk 4 stk Laurb\u00e6rblad 120 g Salt 3 l Vann 1 stk L\u00f8k 1 kg Skreifilet 1 ts Hel sort pepper Garnityr 2 ts Sitronsaft 2 stk Sitron 2 ss Persille Poteter 400 g Poteter Sandefjordsm\u00f8r 1 ts Sitronsaft 1 ss Persille 0,3 dl Fl\u00f8te 125 g &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=1651\" class=\"more-link\">Continue reading &lsquo;Kabeljau mit Sandefjordbutter&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,326],"tags":[174,554,86,213,30,165,120,121,214,152,203,553,131,192,20],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1651"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1651"}],"version-history":[{"count":6,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1651\/revisions"}],"predecessor-version":[{"id":2881,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1651\/revisions\/2881"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}