{"id":3398,"date":"2021-02-15T09:04:05","date_gmt":"2021-02-15T08:04:05","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=3398"},"modified":"2021-02-15T09:08:02","modified_gmt":"2021-02-15T08:08:02","slug":"islaendischer-kartoffelstampf-mit-fisch","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=3398","title":{"rendered":"Isl\u00e4ndischer Kartoffelstampf mit Fisch"},"content":{"rendered":"<p><em>Islands &#8222;Plokfiskur&#8220;<\/em> (<a href=\"https:\/\/stories.msc.org\/no\/denblakokeboken\/islandsk-plokfiskur\/\" rel=\"noopener noreferrer\" target=\"_blank\">Den bl\u00e5 kokeboken<\/a>)<\/p>\n<div id=\"attachment_3403\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2021\/02\/Islaendischer-Kartoffelstampf.png\"><img aria-describedby=\"caption-attachment-3403\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2021\/02\/Islaendischer-Kartoffelstampf.png\" alt=\"Isl\u00e4ndischer Kartoffelstampf \" width=\"250\" height=\"152\" class=\"size-full wp-image-3403\" \/><\/a><p id=\"caption-attachment-3403\" class=\"wp-caption-text\">Isl\u00e4ndischer Kartoffelstampf<\/p><\/div>\n<p><strong>Zutaten (4 Portionen):<\/strong><br \/>\n600 g kokt torsk (eller en annen hvitfisk), gjerne fiskerester<br \/>\n600 g kokte poteter (saltet, i terninger)<br \/>\n3 l\u00f8k<br \/>\n4 dl melk<br \/>\n50 gram sm\u00f8r<br \/>\n3 ss mel<br \/>\n2-4 ts hvit pepper<br \/>\nSalt<br \/>\n50-100 ml vann eller litt fiskekraft<br \/>\nKuttet gressl\u00f8k eller v\u00e5rl\u00f8k<br \/>\nEv. parmesanost (litt raspet parmesanost p\u00e5 toppen ved servering)<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Skrell potetene, vask og skjer i terninger. Kok i saltvann.<\/li>\n<li>Kok opp noe saltvann og la fisken trekke i 5 minutter.<\/li>\n<\/ul>\n<ul>\n<li>Skj\u00e6r fisken og potetene i sm\u00e5 biter, og finhakk l\u00f8kene.<\/li>\n<\/ul>\n<ul>\n<li>Smelt sm\u00f8ret i en stor gryte og stek l\u00f8ken til den er blank. Hell fiskekraft\/vann over dem, og la det koke litt til det er nesten fullstendig fordampet.<\/li>\n<li>Dryss over melet og r\u00f8r godt. Tilsett melk under omr\u00f8ring og la den surre i 5 minutter.<\/li>\n<li>Tilsett fisken, bland godt og la den koke en liten stund. Krydre med salt og mye pepper.<\/li>\n<li>Tilsett potetene, r\u00f8r og bland det hele sammen til en tykk mos. Smak. Tilsett ekstra salt og pepper om n\u00f8dvendig.<\/li>\n<\/ul>\n<p>Server og dryss over gressl\u00f8k. Serveres varm med m\u00f8rkt rugbr\u00f8d og sm\u00f8r.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nZiemlicher Kartoffelmatsch, aber recht lecker. Au\u00dferdem einfach zuzubereiten und sehr s\u00e4ttigend, auch ohne Brot.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Islands &#8222;Plokfiskur&#8220; (Den bl\u00e5 kokeboken) Zutaten (4 Portionen): 600 g kokt torsk (eller en annen hvitfisk), gjerne fiskerester 600 g kokte poteter (saltet, i terninger) 3 l\u00f8k 4 dl melk 50 gram sm\u00f8r 3 ss mel 2-4 ts hvit pepper Salt 50-100 ml vann eller litt fiskekraft Kuttet gressl\u00f8k eller v\u00e5rl\u00f8k Ev. parmesanost (litt raspet &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=3398\" class=\"more-link\">Continue reading &lsquo;Isl\u00e4ndischer Kartoffelstampf mit Fisch&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":[44,23,326],"tags":[174,591,162,714,66,757,30,161,308,121,871,68,163],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/3398"}],"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=3398"}],"version-history":[{"count":7,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/3398\/revisions"}],"predecessor-version":[{"id":3407,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/3398\/revisions\/3407"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}