{"id":11549,"date":"2023-06-07T15:49:21","date_gmt":"2023-06-07T13:49:21","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=11549"},"modified":"2023-06-07T15:51:22","modified_gmt":"2023-06-07T13:51:22","slug":"graddig-abborrpanna-nu-nappar-det","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/graddig-abborrpanna-nu-nappar-det\/","title":{"rendered":"Gr\u00e4ddig abborrpanna – Nu nappar det!"},"content":{"rendered":"

Gr\u00e4ddig abborrpanna- en succ\u00e9m\u00e5ltid! Mild och samtidigt ett utropstecken \u00f6ver tidig sommar. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Fr\u00e5gan \u00e4r var fiskelyckan \u00e4r st\u00f6rst? N\u00e4r det nappar eller vid middagsbordet? Jag vet var min r\u00f6st hamnar, men fr\u00e5ga den lilla killen som drog upp dyrgriparna. Han \u00e4r i och f\u00f6r sig inte sen att hugga in med god aptit efter att jag lovat att abborren \u00e4r ordentligt byxad.<\/p>\n

Den som tror att abborre \u00e4r en fest p\u00e5 sylvassa ben ska genast t\u00e4nka om. H\u00e4r serveras bara helt benfritt och byxat. Inte komplicerat alls och vill du veta hur det g\u00e5r till s\u00e5 kika i inl\u00e4gget h\u00e4r.<\/a><\/p>\n

Abborrs\u00e4songen h\u00f6r f\u00f6r m\u00e5nga ihop med ledighet, sommar och landst\u00e4llen. D\u00e4rf\u00f6r satsas det p\u00e5 dill, gr\u00e4sl\u00f6k och f\u00e4rskpotatis i m\u00e5nga recept precis som i det h\u00e4r, men egentligen \u00e4r det en \u00e5retrunt-fisk som kanske \u00e4r allra b\u00e4st under h\u00f6st och vinter.<\/p>\n

Mycket av vikten f\u00f6rsvinner i hanteringen s\u00e5 du kan r\u00e4kna med att av en tv\u00e5kilosf\u00e5ngst blir det cirka 600 g kvar att servera.<\/p>\n

Gr\u00e4ddig abborrpanna<\/h2>\n

4 personer<\/p>\n

600 g byxad abborrfil\u00e9<\/p>\n

salt<\/p>\n

vetemj\u00f6l<\/p>\n

S\u00e5sen<\/h4>\n

1 knippa dill<\/p>\n

1 knippa gr\u00e4sl\u00f6k<\/p>\n

2 dl cr\u00e8me fraiche<\/p>\n

\u00bd dl vatten<\/p>\n

\u00bd – 1 citron<\/p>\n

1 t\u00e4rning kycklingbuljong (jo, kyckling blir godast)<\/p>\n

svartpeppar<\/p>\n

Tillbeh\u00f6r<\/h4>\n

f\u00e4rskpotatis<\/p>\n

    \n
  1. Salta fil\u00e9erna runtom. H\u00e4ll upp lite mj\u00f6l p\u00e5 en tallrik och v\u00e4nd runt fil\u00e9erna s\u00e5 att de t\u00e4cks av ett tunt lager mj\u00f6l. Stek till fin f\u00e4rg i en blandning av sm\u00f6r och rapsolja.<\/li>\n
  2. Sk\u00e4r dill och gr\u00e4sl\u00f6k fint.<\/li>\n
  3. R\u00f6r ner cr\u00e9me fraiche och vatten i en kastrull tillsammans med saften av \u00bd citron. Smula i buljongt\u00e4rningen och koka upp. Smaka av. Mer citron kanske? Och lite svartpeppar.<\/li>\n
  4. R\u00f6r ner dill och gr\u00e4sl\u00f6k. L\u00e4gg i abborrfil\u00e9erna. Servera med \u00e5ngande nykokt f\u00e4rskpotatis.<\/li>\n<\/ol>\n

    Inser nu att gr\u00e4ddig inte st\u00e4mmer fullt ut eftersom jag anv\u00e4nder cr\u00e8me fraiche. \u00c4ndrade mig liksom mitt i processen eftersom den milda syran i cr\u00e8me fraiche passar b\u00e4ttre. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

    Gr\u00e4ddig abborrpanna- en succ\u00e9m\u00e5ltid! Mild och samtidigt ett utropstecken \u00f6ver tidig sommar. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":11551,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[63],"tags":[84],"yoast_head":"\nGr\u00e4ddig abborrpanna - Nu nappar det! - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Gr\u00e4ddig abborrpanna- en succ\u00e9m\u00e5ltid! Mild och samtidigt ett utropstecken \u00f6ver tidig sommar. 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