{"id":4428,"date":"2018-03-17T10:42:06","date_gmt":"2018-03-17T09:42:06","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=4428"},"modified":"2019-03-15T10:16:50","modified_gmt":"2019-03-15T09:16:50","slug":"skrei-ishavstorsk","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/skrei-ishavstorsk\/","title":{"rendered":"Ishavstorsk i dill och citrons\u00e5s"},"content":{"rendered":"<p><strong>Ishavstorsk p\u00e5 menyn \u00e4nnu n\u00e5gra veckor. Skreien, den arktiska torsken, kommer i enorma stim p\u00e5 v\u00e4g till den norska atlantkusten f\u00f6r att leka. H\u00e4r kan det handla om f\u00e5ngster p\u00e5 30, upp till 40 kg. Per fisk. Det blir rej\u00e4la ryggfil\u00e9er. Ni missar v\u00e4l inte \u00e5rets torskfest!?<\/strong><\/p>\n<p>Men hur \u00e4r det nu. Gr\u00f6nt eller r\u00f6tt ljus f\u00f6r fisken. Skrei? \u00c4r det okej, eller?<\/p>\n<p>\u00c4lskar att f\u00f6ra det h\u00e4r vidare. Ja absolut,<span>\u00a0<\/span><strong>f\u00e5ngsten \u00e4r klassad som h\u00e5llbart fiske fr\u00e5n v\u00e4rldens st\u00f6rsta torskbest\u00e5nd<\/strong>. St\u00f6rre delen av sitt liv lever de i Barents hav. En halv miljard ger sig ut p\u00e5 vandring n\u00e4r de \u00e4r lekmogna vid fem \u00e5rs \u00e5lder. Tillbaka hem till de arktiska vattnen kommer n\u00e4stan alla, 90 procent.<\/p>\n<p>Det h\u00e4r inneb\u00e4r:<strong><span>\u00a0<\/span>\u00e4t g\u00e4rna och med gott samvete.<\/strong><span>\u00a0<\/span>Det g\u00f6r vi h\u00e4r idag. Och fler g\u00e5nger fram\u00f6ver, vi har fortfarande n\u00e5gra veckor p\u00e5 oss innan de ger sig av hem\u00e5t igen.<\/p>\n<p><strong>F\u00e4rsk fisk \u00e4r inte sv\u00e5rt.<\/strong><span>\u00a0<\/span>Idag sjuder vi torskrygg. Fantastiska bitar oftast flera centimeter tjocka med kritvitt k\u00f6tt som skivar sig n\u00e4r man \u00e4ter. Kanonbra att h\u00e5lla koll p\u00e5 innertemperaturen under tillagningen. F\u00e5r fisken st\u00e5 f\u00f6r l\u00e4nge blir den torr.<\/p>\n<p><strong>Vid 48 grader \u00e4r den glasig i mitten, som vissa vill ha den. Andra vill ha den mer welldone och d\u00e5 brukar 52-54 grader vara lagom.<\/strong><span>\u00a0<\/span>Testa och hitta din perfekta fisktemperatur.<\/p>\n<h2>Dill- och citrondoftande ishavstorsk<\/h2>\n<p>4 personer<\/p>\n<ul>\n<li>600 g torskrygg, skrei<\/li>\n<li>salt<\/li>\n<li>1 msk sm\u00f6r<\/li>\n<li>1 schalottenl\u00f6k<\/li>\n<li>9 dl vatten<\/li>\n<li>1 dl vitt vin<\/li>\n<\/ul>\n<h4>Dill och citrons\u00e5s<\/h4>\n<ul>\n<li>2 dl creme fraiche<\/li>\n<li>1 \u00bd dl god fiskfond,\u00a0<span>el \u00be msk koncentrerad + 1 \u00bd dl vatten<\/span><\/li>\n<li>\u00bd citron, saft + rivet skal<\/li>\n<li>dill en knippa, finskuren<\/li>\n<li>salt<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>S\u00e4tt ugnen p\u00e5 110 grader. Dela fisken i fyra bitar. Salta de l\u00e4tt runtom och l\u00e4gg bitarna i en smord ugnsform.<\/li>\n<li>Skiva schalottenl\u00f6ken. Koka upp vatten l\u00f6k och vitt vin. H\u00e4ll \u00f6ver fisken och st\u00e4ll in i ugnen. L\u00e4gg ett sm\u00f6rpapper \u00f6ver och l\u00e5t st\u00e5 10 minuter. Kontrollera g\u00e4rna innertemperaturen.<\/li>\n<li>S\u00e5sen kokar man under tiden. En enkel vardagsvariant. Koka upp creme fraiche med fiskfond och pressad citron. L\u00e5t den reducera till fin konsistens. Avsluta med att str\u00f6 i lite av citronskal och dill. Smaka av med salt.<\/li>\n<li>L\u00e4gg upp fisken p\u00e5 serveringsfat. H\u00e4ll s\u00e5sen \u00f6ver och str\u00f6 p\u00e5 resten av citroncesten och dillen.<\/li>\n<\/ol>\n<p>Innertemperatur p\u00e5 fisk \u00e4r k\u00e4nsligt. M\u00e5nga tycker att den glasiga k\u00e4rnan k\u00e4nns r\u00e5. Andra vill absolut ha den s\u00e5. Mitt tips \u00e4r att du g\u00f6r ett test och anv\u00e4nder en termometer f\u00f6r att hitta ditt ideal.<\/p>\n<p>F\u00f6redrar du en frasig panering som omsluter fisken s\u00e5 finns ett recept som kanske passar dig <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/frasig-och-gyllenbrynt-panering-till-fisken\/\">h\u00e4r<\/a>. Vill du l\u00e4ra dig n\u00e5gra generella, bra knep som \u00f6kar chanserna att laga en riktigt god fiskr\u00e4tt s\u00e5 <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/tre-fisktips-sa-lyckas-du\/\">kika p\u00e5 inl\u00e4gget h\u00e4r.<\/a><\/p>\n<p>Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ishavstorsk p\u00e5 menyn \u00e4nnu n\u00e5gra veckor. Skreien, den arktiska torsken, kommer i enorma stim p\u00e5 v\u00e4g till den norska atlantkusten f\u00f6r att leka. H\u00e4r kan det handla om f\u00e5ngster p\u00e5 30, upp till 40 kg. Per fisk. Det blir rej\u00e4la ryggfil\u00e9er. Ni missar v\u00e4l inte \u00e5rets torskfest!?<\/p>\n","protected":false},"author":152,"featured_media":4431,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[63],"tags":[361,120],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ishavstorsk och dill i citrons\u00e5s \u2013 en riktig festfavorit att bjuda p\u00e5<\/title>\n<meta name=\"description\" content=\"Ishavstorsk, skrei, \u00e4r en h\u00f6jdare f\u00f6r fisk\u00e4lskaren! Det kritvita fiskk\u00f6ttet skivar sig n\u00e4r man \u00e4ter och den milda smaken \u00e4r s\u00e5sens allra b\u00e4sta v\u00e4n. 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