{"id":203,"date":"2009-07-05T18:54:31","date_gmt":"2009-07-05T17:54:31","guid":{"rendered":"http:\/\/foodies.dk\/?p=203"},"modified":"2009-07-05T18:54:31","modified_gmt":"2009-07-05T17:54:31","slug":"havkat-stegt-mnye-kartofler","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=203","title":{"rendered":"Havkat, stegt m\/nye kartofler"},"content":{"rendered":"<p>\t\t\t\tI dag fandt vi vej forbi <a href=\"http:\/\/www.reersoe-fisk.dk\/\" target=\"_blank\" rel=\"noopener noreferrer\">fiskehuset<\/a> p\u00e5 Reers\u00f8 havn for at k\u00f8be et par r\u00f8gede makreller p\u00e5 vej hjem. Men\u00a0p\u00e5 isen\u00a0i udstillingen l\u00e5 en lille hel Havkat (renset og fl\u00e5et) og ventede p\u00e5 os.<\/p>\n<p>Havkat, eller koteletfisk som den ogs\u00e5 kaldes, er en fast fisk som kan enten koges eller steges.<\/p>\n<p><em>Til 4 personer<\/em><br \/>\n7-800 gr Havkat, sk\u00e5ret i 2cm tykke koteletter<br \/>\n3 spsk mel<br \/>\nsalt&amp;peber<br \/>\n25 gr sm\u00f8r<br \/>\n3-4 spsk olie<\/p>\n<p>Krydr melet med salt og peber. Dup fiskestykkerne t\u00f8rre med lidt k\u00f8kkenrulle og vend dem derefter i melet.<\/p>\n<p>Varm olien og sm\u00f8ret p\u00e5 panden til det bruser af og steg fisken 4-5 min p\u00e5 hver side.<\/p>\n<p>Serveres lige fra panden med sm\u00e5 nye kogte\u00a0kartofler vendt i persille\/hvidl\u00f8gsm\u00f8r. Husk citronb\u00e5de til fisken.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\t\t\t\tI dag fandt vi vej forbi fiskehuset p\u00e5 Reers\u00f8 havn for at k\u00f8be et par r\u00f8gede makreller p\u00e5 vej hjem. Men p\u00e5 isen i udstillingen l\u00e5 en lille hel Havkat (renset og fl\u00e5et) og ventede p\u00e5 os.\t\t<\/p>\n","protected":false},"author":2,"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":[160,222,239,300,443,467],"class_list":["post-203","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-fisk","tag-havkat","tag-hvidlg","tag-kartofler","tag-persille","tag-reers"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-3h","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/203","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=203"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/203\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}