{"id":12,"date":"2012-02-04T17:32:52","date_gmt":"2012-02-04T16:32:52","guid":{"rendered":"http:\/\/kboustedt.wordpress.com\/?p=12"},"modified":"2022-06-23T14:38:00","modified_gmt":"2022-06-23T14:38:00","slug":"katarinas-gula-fisksoppa","status":"publish","type":"post","link":"https:\/\/katarinaboustedt.se\/?p=12","title":{"rendered":"Katarinas gula fisksoppa"},"content":{"rendered":"<div>\n<div>\n<div>\n<p>Du beh\u00f6ver<\/p>\n<ul>\n<li>Tre sorters fisk, t ex laxfil\u00e9, \u00a0g\u00e4rna stj\u00e4rtbit, marulk, h\u00e4lleflundra, absolut inte n\u00e5gon torskfisk f\u00f6r de smular bara, sp\u00e4ttafil\u00e9<\/li>\n<li>Skaldjur efter smak, t ex musslor i skal, r\u00e4kor, havskr\u00e4ftor<\/li>\n<li>En inte helt liten f\u00e4nk\u00e5l, en stor gul l\u00f6k, tre rej\u00e4la vitl\u00f6ksklyftor<\/li>\n<li>5 dl cr\u00e8me fra\u00eeche 34% (tar du l\u00e4ttare blir det vattnigt)<\/li>\n<li>Fiskfond, 4 dl vitt vin<\/li>\n<li>\u00d6rtkryddor, vitpeppar<\/li>\n<li>Olivolja, sm\u00f6r<\/li>\n<\/ul>\n<p>B\u00f6rja med att ansa f\u00e4nk\u00e5len, ta bort allt brunt men l\u00e4mna kvar fj\u00f6set. Sk\u00e4r den i ganska stora bitar, en centimeter eller \u00a0s\u00e5. Ta bort k\u00e4rnan. Om du har musslor i skal, tv\u00e4tta dem och sk\u00e4r bort sk\u00e4gget. Kasta trasiga och \u00f6ppna musslor.<\/p>\n<p>V\u00e4rm upp f\u00e4nk\u00e5len, tre hackade vitl\u00f6ksklyftor och en stor finhackad gul l\u00f6k i rej\u00e4lt med olivolja och ev. sm\u00f6r i en stor gryta. Akta s\u00e5 det inte blir brunt f\u00f6r det syns i soppan sen. St\u00f6t 1 msk herbes de provence, 2 tsk dragon, 2 tsk timjan, 1 tsk rosmarin i mortel, r\u00f6r ner. R\u00f6r i minst 2 msk fiskfond, t ex touch of taste, och 1 tsk mald vitpeppar. Salta inte. Fram till hit kan f\u00f6rberedas, resten g\u00f6rs n\u00e4r g\u00e4sterna v\u00e4ntar.<\/p>\n<p>H\u00e4ll p\u00e5 minst 3 dl torrt vitt vin, samma som ska drickas till maten. Har du d\u00e5ligt vin s\u00e5 ta i pressad citron eller lime.<\/p>\n<p>L\u00e4gg musslorna ovanp\u00e5 l\u00f6k och f\u00e4nk\u00e5l, l\u00e4gg p\u00e5 locket. Koka tills musslorna \u00f6ppnat sig men inte l\u00e4ngre, kanske 5-8 min. Lyft ur musslorna med h\u00e5lslev.<\/p>\n<p>Vill man sp\u00e4da med vatten (det g\u00f6r inte jag) s\u00e5 ska det g\u00f6ras nu och inte senare. R\u00f6r sedan ut ett kuvert bra saffran i 5 dl cr\u00e8me fra\u00eeche 34%. R\u00f6r ner i soppan. Koka upp. Kolla att det \u00e4r f\u00e4rdigkokt genom att provbita i en f\u00e4nk\u00e5lsbit. Den ska vara fast men inte h\u00e5rd.<\/p>\n<p>K\u00e4nn med fingrarna att det inte finns ben i fiskfil\u00e9erna. Sk\u00e4r fisken i stora bitar, kuber om 2 cm \u00e4r bra. G\u00f6r st\u00f6rst bitar av laxen. V\u00e4nd ner i soppan. OBS efter fisken har g\u00e5tt i f\u00e5r man inte r\u00f6ra om, f\u00f6r d\u00e5 smulas fisken s\u00f6nder. Toppa med r\u00e4kor och hackad dill. Ta ur de flesta av musslorna och l\u00e4gg p\u00e5 men l\u00e5t n\u00e5gra f\u00e5 ha skalet kvar. Servera \u00f6gonakr\u00f6k n\u00e4r du ser att laxen bytt f\u00e4rg igenom.<\/p>\n<p>Om man vill ha guldkant:<\/p>\n<p>Lika delar cr\u00e8me fra\u00eeche och majonn\u00e4s r\u00f6rs ihop med r\u00f6d stenbitsrom. Klicka i soppan i tallriken efter smak.<\/p>\n<p>Gott till:<\/p>\n<p>Olivbr\u00f6d, br\u00f6d med havssalt p\u00e5 skorpan att doppa i<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2420\" src=\"http:\/\/media.katarinaboustedt.se\/2020\/03\/IMG_3599-scaled-1-225x300.jpeg\" alt=\"\" width=\"556\" height=\"741\" srcset=\"http:\/\/media.katarinaboustedt.se\/2020\/03\/IMG_3599-scaled-1-225x300.jpeg 225w, http:\/\/media.katarinaboustedt.se\/2020\/03\/IMG_3599-scaled-1-768x1024.jpeg 768w, http:\/\/media.katarinaboustedt.se\/2020\/03\/IMG_3599-scaled-1-1152x1536.jpeg 1152w, http:\/\/media.katarinaboustedt.se\/2020\/03\/IMG_3599-scaled-1-1536x2048.jpeg 1536w, http:\/\/media.katarinaboustedt.se\/2020\/03\/IMG_3599-scaled-1-1200x1600.jpeg 1200w, http:\/\/media.katarinaboustedt.se\/2020\/03\/IMG_3599-scaled-1.jpeg 1920w\" sizes=\"auto, (max-width: 556px) 100vw, 556px\" \/><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver Tre sorters fisk, t ex laxfil\u00e9, \u00a0g\u00e4rna stj\u00e4rtbit, marulk, h\u00e4lleflundra, absolut inte n\u00e5gon torskfisk f\u00f6r de smular bara,&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-12","post","type-post","status-publish","format-standard","hentry","category-mat"],"_links":{"self":[{"href":"https:\/\/katarinaboustedt.se\/index.php?rest_route=\/wp\/v2\/posts\/12","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katarinaboustedt.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katarinaboustedt.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katarinaboustedt.se\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/katarinaboustedt.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12"}],"version-history":[{"count":1,"href":"https:\/\/katarinaboustedt.se\/index.php?rest_route=\/wp\/v2\/posts\/12\/revisions"}],"predecessor-version":[{"id":2449,"href":"https:\/\/katarinaboustedt.se\/index.php?rest_route=\/wp\/v2\/posts\/12\/revisions\/2449"}],"wp:attachment":[{"href":"https:\/\/katarinaboustedt.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katarinaboustedt.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katarinaboustedt.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}