{"id":2468,"date":"2022-01-23T20:45:49","date_gmt":"2022-01-23T18:45:49","guid":{"rendered":"http:\/\/andrestover.com\/?p=2468"},"modified":"2022-11-20T14:18:24","modified_gmt":"2022-11-20T12:18:24","slug":"gravlax-with-horseradish-mustard-gravy","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/gravlax-with-horseradish-mustard-gravy\/","title":{"rendered":"Graavil\u00f5he m\u00e4dar\u00f5ika-sinepikastmega"},"content":{"rendered":"

Gravlax t\u00e4hendab t\u00f5lkes maetud v\u00f5i sisse kaevatud l\u00f5het. Kindlasti on tegemist Skandinaavia klassikaga. Kirjutistes mainitakse Norrat, Rootsit, Taanit ja vahetevahel ka Soomet kui r\u00e4\u00e4gitakse graavil\u00f5hest. Sool oli kallis maitseaine ja seda oli v\u00e4he. Kala keerati v\u00e4hese soolaga kasetohu sisse ja kaevati maasse, kus see ei m\u00e4danenud, aga fermenteerus aeglaselt. T\u00e4nap\u00e4eval selliseid asju ilmselt enam ei tehta, aga selle-eest on v\u00e4lja m\u00f5eldud \u00fcks parimaid kala soolamise viise, mida ma tean. Kala soolatakse soola ja suhkru seguga, lisatakse natuke valget pipart ja t\u00f6rts viina ning hoitakse \u00f6\u00f6p\u00e4eva v\u00f5i paar +4 kraadi juures, et see laagerduks ja muutuks maitsvaks. Seej\u00e4rel kaetakse kala v\u00e4rske, hakitud tilliga, l\u00f5igatakse \u00f5hukesteks viiludeks ja s\u00fc\u00fcakse saia, riisigaleti, Yorkshire pudingiga v\u00f5i muu meelep\u00e4rase lisandiga v\u00f5i kasutatakse niisama suupisteks.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 15 min ettevalmistus, 24h laagerdumisaeg<\/span>
\nTase: lihtne<\/span>
\nKogus: \u00fcks terve l\u00f5hefilee<\/span><\/p>\n

Koostisosad:<\/span>
\nKala:<\/em>
\n\u00dcks nahaga l\u00f5hefilee, luud eemaldatud
\n3 spl pruuni suhkrut
\n3 spl meresoola
\n1 tl riivitud sidrunikoort
\n2 spl peeneks hakitud tillioksi
\nnatuke peeneks jahvatatud valget pipart
\n30 ml viina
\nSuur peot\u00e4is v\u00e4rsket peeneks hakitud tilli
\nserveerimiseks<\/p>\n

Kaste:<\/em>
\n100 g hapukoort
\n1 spl m\u00e4dar\u00f5igast
\n1 tl dijoni sinepit
\nmeresoola ja musta pipart maitsestamiseks<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/span>
\n1. Sega kokku suhkur, sool, viin, sidrunikoor, haki tilli varred peeneks ja lisa segule.
\n2. M\u00e4\u00e4ri saadud seguga l\u00f5hefilee kenasti sisse ja keera toidukilesse, lase +4 kraadi juures seista 24h
\n3. Haki v\u00e4rske till peeneks, keera kala kilest lahti ja kata paksu tillikihiga
\n4. L\u00f5ika terava noaga poolviltu viiludeks, mille paksus on anna 0,5 cm
\n5. Sea viilud taldrikule, lisa juurde paar sidruniviilu ja serveeri<\/p>\n

6. Kastme tegemiseks sega hapukoor, m\u00e4dar\u00f5igas ja sinep segamini, maitsesta soola ja pipraga ning paku kala juurde.
\nValmis!!!<\/p>\n

\"\"<\/p>\n

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

Gravlax t\u00e4hendab t\u00f5lkes maetud v\u00f5i sisse kaevatud l\u00f5het. Kindlasti on tegemist Skandinaavia klassikaga. Kirjutistes mainitakse Norrat, Rootsit, Taanit ja vahetevahel ka Soomet kui r\u00e4\u00e4gitakse graavil\u00f5hest. Sool oli kallis maitseaine ja seda oli v\u00e4he. Kala keerati v\u00e4hese soolaga kasetohu sisse ja kaevati maasse, kus see ei m\u00e4danenud, aga fermenteerus aeglaselt. T\u00e4nap\u00e4eval selliseid asju ilmselt enam ei […]<\/p>\n","protected":false},"author":1,"featured_media":2459,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[323,36,19,76],"tags":[478,636,66,505,583,632,567,461,634,611],"class_list":["post-2468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maarded-ja-dipid","category-kala","category-rahvustoidud","category-korvalroad","tag-dill","tag-horseradish","tag-sidrun","tag-mustard","tag-salmon","tag-scandinavia","tag-sea-salt","tag-sour-cream","tag-vodka","tag-white-pepper","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\/2468","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=2468"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2468\/revisions"}],"predecessor-version":[{"id":5154,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2468\/revisions\/5154"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2459"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}