{"id":178,"date":"2023-02-04T20:07:47","date_gmt":"2023-02-04T20:07:47","guid":{"rendered":"https:\/\/kokkenbom.no\/?p=178"},"modified":"2023-02-16T08:27:57","modified_gmt":"2023-02-16T08:27:57","slug":"stekt-seifilet","status":"publish","type":"post","link":"http:\/\/kokkenbom.no\/?p=178","title":{"rendered":"Stekt Seifilet"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large is-resized\"><a href=\"http:\/\/kokkenbom.no\/wp-content\/uploads\/2023\/02\/IMG_8866-scaled.jpeg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/kokkenbom.no\/wp-content\/uploads\/2023\/02\/IMG_8866-768x1024.jpeg\" alt=\"\" class=\"wp-image-138\" width=\"142\" height=\"189\"\/><\/a><\/figure>\n\n\n\n<p>Stekt seifilet<\/p>\n\n\n\n<p>Ca 400 gram seifilet i stykker<\/p>\n\n\n\n<p>1 ss olje<\/p>\n\n\n\n<p>50 gram meierism\u00f8r<\/p>\n\n\n\n<p>2 ss Soyasaus, gjerne med mindre salt<\/p>\n\n\n\n<p>Salt<\/p>\n\n\n\n<p>Pepper<\/p>\n\n\n\n<p>En bunt Timian<\/p>\n\n\n\n<p>Ruccola<\/p>\n\n\n\n<p>Hvitl\u00f8k i b\u00e5ter<\/p>\n\n\n\n<p>Stek fisken i oljen. Tre minutter p\u00e5 hver side p\u00e5 medium varme, til de har f\u00e5tt fin farge.<\/p>\n\n\n\n<p>Ha p\u00e5 salt og pepper etter at du har snudd filetene.<\/p>\n\n\n\n<p>Grovknus 2-3 hvitl\u00f8ksfedd med skallet p\u00e5 og legg i pannen. Dette gir god smak.<\/p>\n\n\n\n<p>N\u00e5r fisken er nesten ferdig stekt, legg sm\u00f8ret i pannen.&nbsp;<\/p>\n\n\n\n<p>For mer smak kan du fordele en bunt timian rundt i pannen, ha i 2 SS med soyasaus.<\/p>\n\n\n\n<p>Serveres gjerne med potetmos og litt ruccola.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stekt seifilet Ca 400 gram seifilet i stykker 1 ss olje 50 gram meierism\u00f8r 2 ss Soyasaus, gjerne med mindre salt Salt Pepper En bunt Timian Ruccola Hvitl\u00f8k i b\u00e5ter Stek fisken i oljen. Tre minutter p\u00e5 hver side p\u00e5 medium varme, til de har f\u00e5tt fin farge. Ha p\u00e5 salt og pepper etter at&#8230;<\/p>\n","protected":false},"author":1,"featured_media":138,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oppskrifter"],"_links":{"self":[{"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/posts\/178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=178"}],"version-history":[{"count":2,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/posts\/178\/revisions"}],"predecessor-version":[{"id":219,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/posts\/178\/revisions\/219"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/media\/138"}],"wp:attachment":[{"href":"http:\/\/kokkenbom.no\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=178"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}