{"id":2008,"date":"2021-04-26T22:24:38","date_gmt":"2021-04-26T19:24:38","guid":{"rendered":"http:\/\/andrestover.com\/?p=2008"},"modified":"2021-04-26T22:24:38","modified_gmt":"2021-04-26T19:24:38","slug":"fried-atlantic-herring-with-wild-garlic-herb-butter","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/fried-atlantic-herring-with-wild-garlic-herb-butter\/","title":{"rendered":"Praetud r\u00e4imed karulaugu-\u00fcrdiv\u00f5iga"},"content":{"rendered":"

Kevadel kui algab r\u00e4imep\u00fc\u00fck, siis on vaja v\u00e4hemalt korragi neid kalu praadida. Valmistasin n\u00e4dalavahetusel kahtemoodi praetud r\u00e4imesid ning serveerisin neid karulaugu-\u00fcrdiv\u00f5iga ja sidruniga. Sedasi on need kalad v\u00e4ga maitsvad. \u00dchtlasi on R\u00e4im ka Eesti rahvuskala.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 20 min kalade puhastamine, 10-15 min praadimine<\/span>
\nTase: lihtne<\/span>
\nKogus: kahele kuni neljale<\/span><\/p>\n

Koostisosad:<\/span>
\n1 kg v\u00e4rskeid r\u00e4imi
\n2 muna
\nMusta pipart ja soola maitsestamiseks
\nV\u00e4ike peot\u00e4is v\u00e4rsket hakitud tilli
\nSidrunimahla kaladele peale pigistamiseks
\nJahu paneerimiseks
\nOliivi\u00f5li praadimiseks<\/p>\n

Karulaugu \u00fcrdiv\u00f5i<\/em><\/p>\n

100 g toasooja v\u00f5id
\nPeot\u00e4is v\u00e4rsket karulauku
\n3-4 basiilikulehte
\nPeot\u00e4is petersellilehti
\nPeot\u00e4is tilli
\nNatuke soola ja musta pipart<\/p>\n

Valmistamine:<\/span>
\n1. Eemalda kaladel sisikond. Pooltel kaladel l\u00f5ika \u00e4ra pea ja saba, p\u00f6idlaga kala k\u00f5hu poolt vastu selgroogu vajutades ava kala nii, et saab eemaldada slgroo ja tekib r\u00e4imefilee. R\u00e4imefileesid saab ka poset valmiskujul osta, aga nende valmistamine on omamoodi k\u00e4eline harjutus
\n2. Maitsesta r\u00e4imed soola ja pipraga, kalafileedest pooled lao nahaga k\u00fclg allapoole taldrikule, raputa \u00fcle soola ja pipra ning v\u00e4rske, hakitud tilliga ning kata teise fileepoolega ja kahe kalafilee vahele j\u00e4\u00e4ksid maitseained
\n3. Aja pannil \u00f5li keskmisele kuumusele, klopi kaks muna omletiks ning vala taldrikule jahu. Paneeri kokkupandud r\u00e4imefileesid jahus ja munas ning prae m\u00f5lemalt k\u00fcljelt kuldpruuniks.
\n4. Terved kalad paneeri ainult jahus ja prae samuti m\u00f5lemilt k\u00fcljelt 1-2 min
\n5. Karulaugu \u00fcrdiv\u00f5i valmistamiseks aseta k\u00f6\u00f6gikombaini \u00fcrdid ja v\u00f5i, maitseta kergelt soola ja musta pipraga ja sega ning purusta \u00fchtlaseks roheliseks massiks
\n6. Serveeri kalu soojalt \u00fcrdiv\u00f5iga ning piserda peale v\u00e4rsket sidrunimahla.
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Kevadel kui algab r\u00e4imep\u00fc\u00fck, siis on vaja v\u00e4hemalt korragi neid kalu praadida. Valmistasin n\u00e4dalavahetusel kahtemoodi praetud r\u00e4imesid ning serveerisin neid karulaugu-\u00fcrdiv\u00f5iga ja sidruniga. Sedasi on need kalad v\u00e4ga maitsvad. \u00dchtlasi on R\u00e4im ka Eesti rahvuskala. Valmistamisaeg: 20 min kalade puhastamine, 10-15 min praadimine Tase: lihtne Kogus: kahele kuni neljale Koostisosad: 1 kg v\u00e4rskeid r\u00e4imi 2 […]<\/p>\n","protected":false},"author":1,"featured_media":2011,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,19],"tags":[503,473],"class_list":["post-2008","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kala","category-rahvustoidud","tag-atlantic-herring","tag-estonia","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2008","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=2008"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2008\/revisions"}],"predecessor-version":[{"id":2014,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2008\/revisions\/2014"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2011"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2008"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2008"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2008"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}