{"id":1088,"date":"2011-01-08T20:17:44","date_gmt":"2011-01-08T19:17:44","guid":{"rendered":"http:\/\/foodies.dk\/?p=1088"},"modified":"2011-01-08T20:17:44","modified_gmt":"2011-01-08T19:17:44","slug":"kogt-torskerogn","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=1088","title":{"rendered":"Kogt Torskerogn"},"content":{"rendered":"<figure id=\"attachment_1090\" aria-describedby=\"caption-attachment-1090\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_0707.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1090\" title=\"IMG_0707\" src=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_0707-300x225.jpg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><figcaption id=\"caption-attachment-1090\" class=\"wp-caption-text\">Frisk torskerogn med kartofler og tangsalat<\/figcaption><\/figure>\n<p>Hvert \u00e5r p\u00e5 denne tid k\u00f8ber vi gerne frisk torskerogn, da vi synes det smager fantastisk, og s\u00e5 er det rigtig nemt at lave.<\/p>\n<p>Vi plejer at k\u00f8be de sm\u00e5, hele bukser for dem plejer vi bedst at kunne lide, men dem var der ikke s\u00e5 mange af og fiskehandleren anbefalede os at k\u00f8be en halv buks af en stor en (der var 625 g.). N\u00e5 ja, hvorfor ikke, is\u00e6r da hun ogs\u00e5 kunne fort\u00e6lle os at de ikke var for modne og hvordan man kunne se b\u00e5de det og friskheden.<\/p>\n<p>N\u00e5r du k\u00f8ber torskerogn i bukser skal du bede fiskehandleren pakke det ind i pergamentpapir, f\u00e5 nye elastikker om til at holde\u00a0pakken samlet. S\u00e5 kan du\u00a0nemt\u00a0koge torskerognen i det og den holder formen. Husk at fjerne det yderste papir som de oftest ogs\u00e5 er pakket i.<\/p>\n<p>Kan fiskehandleren ikke v\u00e6re\u00a0behj\u00e6lpelig med\u00a0at lave pakken i noget papir du kan koge, s\u00e5 kan du selv lave pakken af bagepapir, men det er lidt mere skr\u00f8beligt og du skal passe p\u00e5 at det ikke revner.<\/p>\n<p>Kom pakken i en gryde med rigeligt let-saltet vand og kog rognen i 45 min. Hvis du kun har de sm\u00e5 bukser og laver\u00a0flere sm\u00e5 pakker for at det skal koge mere j\u00e6vnt, kan 25 &#8211; 30 minutter v\u00e6re nok. Desv\u00e6rre er det ikke til at se om de er f\u00e6rdige f\u00f8r de sk\u00e6res igennem. N\u00e5r torskerognen er kogt og sk\u00e5ret dryppes med en lille smule citronsaft.<\/p>\n<p>Idag blev torskerognen serveret med kogte kartofler, k\u00f8bt tangsalat (fiskehandleren havde det) og en dressing af:<\/p>\n<p>Creme fraiche<br \/>\nEn smule friskpresset citronsaft\u00a0<br \/>\nFrisk dild<br \/>\nFriskkv\u00e6rnet hvid pebber<br \/>\nLidt salt\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\t\t\t\tHvert \u00e5r p\u00e5 denne tid k\u00f8ber vi gerne frisk torskerogn, da vi synes det smager fantastisk, og s\u00e5 er det rigtig nemt at lave.\t\t<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[114,126,134,237,300,502,584,605],"class_list":["post-1088","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-citronsaft","tag-creme-fraiche","tag-dild","tag-hvid-pebber","tag-kartofler","tag-salt","tag-tangsalat","tag-torskerogn"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-hy","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1088","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1088"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1088\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}