{"id":868,"date":"2012-10-07T13:26:28","date_gmt":"2012-10-07T12:26:28","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=868"},"modified":"2012-10-09T12:46:03","modified_gmt":"2012-10-09T11:46:03","slug":"fiskekaker","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=868","title":{"rendered":"Fiskekaker"},"content":{"rendered":"<p><em>Fiskefarse til fiskekaker og -boller<\/em> (Berit &#038; Fred Bratteli)<\/p>\n<p><strong>Zutaten (4 Portionen):<\/strong><br \/>\n500 g Fischfilet (bevorzugt Mischung aus hyse = Schellfisch und sei = Seelachs)<br \/>\n1 EL Kartoffelmehl<br \/>\n1 TL Salz<br \/>\n1 ml (0,5 krydderm\u00e5l = 1\/10 TL = 1 cm3) Wei\u00dfer Pfeffer<br \/>\n1 ml (0,5 krydderm\u00e5l = 1\/10 TL = 1 cm3) Muskat<br \/>\n3,5 dl Milch<br \/>\nEtwas Sahne (kremfl\u00f8te)<br \/>\nEvtl. gehackte Schalotten, gehackte Paprika, Petersilie etc.<\/p>\n<p><strong>Kommentar:<\/strong><br \/>\nDet er et resultat av pr\u00f8ving og -feiliing, etter mange fors\u00f8k er det dette jeg er mest forn\u00f8yd med. Men, jeg lagde fiskeboller\/kaker av bare hyse, da ble bollene litt l\u00f8se, s\u00e5 hvis du bruker hyse er det kanskje lurt \u00e5 ha i mer potetmel, og evt 1 egg.<br \/>\nDet beste er en blanding av hyse og sei. Men hyse gir s\u00e5nne hvite delikate boller, seien gir mer gr\u00e5. Lyr er ogs\u00e5 fint, gjerne med litt sei. Torsk blir for &#8222;kort&#8220;.<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Fisch in St\u00fccke zerteilen und in einer K\u00fcchenmaschine zusammen mit dem Kartoffelmehl und den Gew\u00fcrzen zerkleinern.<\/li>\n<li>Milch nach und nach dazugeben, w\u00e4hrend die K\u00fcchenmaschine l\u00e4uft.<\/li>\n<li>Die anderen Zutaten (z.B. Schalotten) direkt vorm Braten in den Teig r\u00fchren, ellers skiller farsen seg.<\/li>\n<li>Bei mittlerer W\u00e4rme in einer Pfanne braten, ca. 4 Minuten auf jeder Seite.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>&#8212;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Fiskefarse til fiskekaker og -boller (Berit &#038; Fred Bratteli) Zutaten (4 Portionen): 500 g Fischfilet (bevorzugt Mischung aus hyse = Schellfisch und sei = Seelachs) 1 EL Kartoffelmehl 1 TL Salz 1 ml (0,5 krydderm\u00e5l = 1\/10 TL = 1 cm3) Wei\u00dfer Pfeffer 1 ml (0,5 krydderm\u00e5l = 1\/10 TL = 1 cm3) Muskat 3,5 &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=868\" class=\"more-link\">Continue reading &lsquo;Fiskekaker&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":[23,326,81],"tags":[591,213,408,161,119,47,121,332,407],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/868"}],"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=868"}],"version-history":[{"count":4,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/868\/revisions"}],"predecessor-version":[{"id":889,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/868\/revisions\/889"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}