{"id":11567,"date":"2023-06-14T21:12:37","date_gmt":"2023-06-14T19:12:37","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=11567"},"modified":"2023-06-14T21:28:01","modified_gmt":"2023-06-14T19:28:01","slug":"vitloksgravad-stromming-sommarfiskar","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/vitloksgravad-stromming-sommarfiskar\/","title":{"rendered":"Vitl\u00f6ksgravad str\u00f6mming – sommarfiskar"},"content":{"rendered":"

Vitl\u00f6ksgravad str\u00f6mming \u2013 midsommarbordets m\u00e5ste. Dill gr\u00e4sl\u00f6k och kr\u00e4mig s\u00e5s till de mj\u00e4lla, gravade sm\u00e5 fiskfil\u00e9erna. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

F\u00f6r s\u00e4llan. Alldeles f\u00f6r s\u00e4llan \u00e4ter vi str\u00f6mming och varje g\u00e5ng den st\u00e5r p\u00e5 bordet konstaterar vi just det. S\u00e5 gott ju! T\u00e4nk den ljuvligt frasiga sm\u00f6rstekta! Recept har du h\u00e4r.<\/a> Eller stekt inlagd som du hittar vid l\u00e4nken h\u00e4r.<\/a><\/p>\n

Och s\u00e5 har vi den vitl\u00f6ksgravade. Lite pilligt, men att dra skinnet av f\u00e4rska str\u00f6mmingsfil\u00e9er \u00e4r m\u00e4rkligt tillfredst\u00e4llande. Lite som att hacka en l\u00f6k till perfektion, eller svinga en pannkaka i luften s\u00e5 att alla jublar. En sorts l\u00e4ttsamt mathantverk att gilla helt enkelt.<\/p>\n

Hela processen tar lite tid. Str\u00f6mmingen ska gravas i en saltlag 8 timmar innan den \u00e4r klar att l\u00e4ggas i vitl\u00f6ksr\u00f6ran och efter det ska den st\u00e5 kallt ytterligare 12 timmar. Men lugn, den klarar sig sj\u00e4lv. Du beh\u00f6ver inte vaka \u00f6ver den och tiden sj\u00e4lva tillredningen tar handlar om minuter. Tidskr\u00e4vande snabbmat allts\u00e5.<\/p>\n

\u00c4t den till midsommar eller n\u00e4rsomhelst under sommaren. \u00c5ngande het f\u00e4rskpotatis, rostat kn\u00e4ckebr\u00f6d och god ost passar till. \u00a0Kanske en kall \u00f6l och varf\u00f6r inte en immig snaps!?<\/p>\n

Vitl\u00f6ksgravad str\u00f6mming<\/h2>\n

4 personer<\/p>\n

600 g str\u00f6mmingsfil\u00e9<\/p>\n

Gravningslag<\/h4>\n

\u00bd l vatten<\/p>\n

1 dl \u00e4ttikssprit (12 %)<\/p>\n

1 msk salt<\/p>\n

Vitl\u00f6ksr\u00f6ra<\/h4>\n

1 knippa dill<\/p>\n

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

1 stor vitl\u00f6ksklyfta<\/p>\n

1 dl cr\u00e8me fraiche eller gr\u00e4ddfil<\/p>\n

1 dl majonn\u00e4s<\/p>\n

1 nypa torkad dragon<\/p>\n

salt<\/p>\n

peppar<\/p>\n

Dra skinnet av str\u00f6mmingsfil\u00e9erna. Blanda lagen, l\u00e4gg ner fisken och st\u00e4ll kallt 8 timmar. L\u00e5t sedan fil\u00e9erna rinna av ordentligt i ett durkslag. L\u00e4gg dem eventuellt p\u00e5 ett hush\u00e5llspapper f\u00f6r att bli av med all lag. De \u00e4ndrar f\u00e4rg under gravningen och blir mycket ljusare. Helt i sin ordning allts\u00e5.<\/p>\n

Sk\u00e4r dill och gr\u00e4sl\u00f6k riktigt fint. Riv eller pressa vitl\u00f6ken och blanda med cr\u00e8me fraiche, majonn\u00e4s och dragon.<\/p>\n

St\u00e4ll i kyl ytterligare 12 timmar. R\u00f6r om ordentligt och smaka av med salt och peppar.<\/p>\n

Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

Vitl\u00f6ksgravad str\u00f6mming \u2013 midsommarbordets m\u00e5ste. Dill gr\u00e4sl\u00f6k och kr\u00e4mig s\u00e5s till de mj\u00e4lla, gravade sm\u00e5 fiskfil\u00e9erna. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":11574,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[63],"tags":[140,385,214],"yoast_head":"\nVitl\u00f6ksgravad str\u00f6mming - sommarfiskar - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Vitl\u00f6ksgravad str\u00f6mming \u2013 midsommarbordets m\u00e5ste. Dill gr\u00e4sl\u00f6k och kr\u00e4mig s\u00e5s till de mj\u00e4lla, gravade sm\u00e5 fiskfil\u00e9erna. 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