{"id":16902,"date":"2025-11-02T20:31:10","date_gmt":"2025-11-02T18:31:10","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&#038;p=16902"},"modified":"2026-09-28T14:43:27","modified_gmt":"2026-09-28T12:43:27","slug":"bacalao-blamusslor-persiljesas","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/sv\/bli-inspirerad\/bacalao-blamusslor-persiljesas\/","title":{"rendered":"Torskrygg, bl\u00e5musslor &amp; persiljes\u00e5s"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Restaurang KOKS \u00e4r en tv\u00e5stj\u00e4rnig Michelinrestaurang p\u00e5 F\u00e4r\u00f6arna. KOKS \u00e4r k\u00e4nd f\u00f6r sitt innovativa s\u00e4tt att laga mat och har blivit en destination f\u00f6r matentusiaster fr\u00e5n hela v\u00e4rlden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Matkulturen p\u00e5 KOKS \u00e4r djupt rotad i det f\u00e4r\u00f6iska landskapet och erbjuder en modern tolkning av traditionella f\u00e4r\u00f6iska matlagningsmetoder. Restaurangen \u00e4r k\u00e4nd f\u00f6r att anv\u00e4nda lokalt producerade, s\u00e4songsbetonade ingredienser fr\u00e5n omgivande land och hav, inklusive fermenterat lamk\u00f6tt, skaldjur och lokalt plockade v\u00e4xter. Varje r\u00e4tt \u00e4r skapad f\u00f6r att erbjuda en gastronomisk upplevelse som speglar f\u00e4r\u00f6isk kultur och kulinariska traditioner, samtidigt som den t\u00e4njer p\u00e5 gr\u00e4nserna f\u00f6r fine dining.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<!-- nc-rendered-recipe-fallback-start -->\n<style>body.single-inspirations .elementor-widget-shortcode{display:none!important}.nc-recipe-fallback{margin:24px 0 34px}.nc-recipe-fallback .nc-recipe-notes{margin:18px 0 8px;font-family:Inter,sans-serif;font-size:15px;line-height:1.6;color:#2d2d2d}.nc-rendered-related-products{margin:34px 0 10px}.nc-rendered-related-products .related-products-heading{font-family:Inter,sans-serif;font-size:24px;text-align:center;font-weight:600;margin:0 auto 20px;color:#2D2D2D}@media(max-width:768px){.nc-rendered-related-products .related-products-heading{font-size:20px}}<\/style>\n<div class=\"nc-recipe-fallback\">\n<div class=\"recipes-container nc-rendered-recipes\"><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">STEG 1: Bacalao (Saltad torsk)<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">500 g saltad torskfil\u00e9 (bacalao)<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>B\u00f6rja med att noggrant sk\u00f6lja bort saltet fr\u00e5n bacalaofil\u00e9n och reng\u00f6r den sedan.<\/p><\/li><li class=\"instruction-step\"><p>Dela fil\u00e9n i bitar som v\u00e4ger ca 40 gram vardera.<\/p><\/li><li class=\"instruction-step\"><p>L\u00e4gg dessa bitar i en stor beh\u00e5llare och fyll den med vatten.<\/p><\/li><li class=\"instruction-step\"><p>L\u00e5t fisken ligga i vattnet under en hel dag och byt ut vattnet var fj\u00e4rde timme.<\/p><\/li><li class=\"instruction-step\"><p>Efter 24-timmarsperioden, \u00e5nga en del av bacalaon f\u00f6r att kontrollera dess konsistens. Den ska vara b\u00e5de flagig och silkig, med en l\u00e4tt s\u00e4lta. Om den \u00e4nnu inte uppn\u00e5tt denna konsistens, f\u00f6rl\u00e4ng bl\u00f6tl\u00e4ggningen ytterligare 4, 8 eller 12 timmar.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">STEG 2: Bl\u00e5musslor med svart vitl\u00f6k<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">300 g bl\u00e5musslor<\/li><li class=\"ingredient-item\">3\u20134 klyftor svart vitl\u00f6k<\/li><li class=\"ingredient-item\">Skv\u00e4tt vatten (vid behov)<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Ta n\u00e5gra svarta vitl\u00f6ksklyftor och k\u00f6r dem i en matberedare tills du f\u00e5r en sl\u00e4t pur\u00e9. Om vitl\u00f6ken \u00e4r f\u00f6r torr, tills\u00e4tt en skv\u00e4tt vatten.<\/p><\/li><li class=\"instruction-step\"><p>\u00c5nga bl\u00e5musslorna i n\u00e5gra minuter tills de \u00f6ppnar sig och l\u00e5t dem sedan svalna.<\/p><\/li><li class=\"instruction-step\"><p>\u00d6ppna och reng\u00f6r musslorna n\u00e4r de har svalnat och t\u00e4ck dem sedan med svart vitl\u00f6kspur\u00e9.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">STEG 3: Persiljes\u00e5s<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">100g spenatpur\u00e9<\/li><li class=\"ingredient-item\">100g persil\u00e9pur\u00e9<\/li><li class=\"ingredient-item\">100g persiljeolja<\/li><li class=\"ingredient-item\">15g vatten<\/li><li class=\"ingredient-item\">7g vitvinsvin\u00e4ger<\/li><li class=\"ingredient-item\">2g salt<\/li><li class=\"ingredient-item\">0.5 g xantangummi<\/li><li class=\"ingredient-item\">500 g musselbuljong<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>L\u00e4gg alla ingredienser utom musselfonden och persiljeoljan i en matberedare.<\/p><\/li><li class=\"instruction-step\"><p>Mixa dessa ingredienser tillsammans och tills\u00e4tt precis s\u00e5 mycket musselfond som beh\u00f6vs f\u00f6r att underl\u00e4tta processen och f\u00e5 en sl\u00e4t pur\u00e9.<\/p><\/li><li class=\"instruction-step\"><p>H\u00e4ll d\u00e4refter i resten av musselfonden.<\/p><\/li><li class=\"instruction-step\"><p>Till sist blandar du l\u00e5ngsamt ner persiljeoljan i blandningen.<\/p><\/li><\/ol><\/div><\/div>\n<div class=\"nc-recipe-notes\"><h3 data-start=\"98\" data-end=\"115\"><strong data-start=\"102\" data-end=\"113\">Krediter<\/strong><\/h3>\r\n<p data-start=\"116\" data-end=\"186\"><strong data-start=\"116\" data-end=\"133\">Fotokredit:<\/strong> Restaurang KOKS<br data-start=\"149\" data-end=\"152\" \/><strong data-start=\"152\" data-end=\"167\">Restaurang<\/strong> Restaurang Jordn\u00e6r<\/p><\/div>\n<\/div>\n<!-- nc-rendered-recipe-fallback-end -->","protected":false},"featured_media":5763,"parent":0,"template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Bacalao with Blue Mussels & Parsley Sauce \u2013 Nordic Recipe","_seopress_titles_desc":"Discover a Nordic bacalao dish with blue mussels and parsley sauce, inspired by modern fine dining and traditional seafood techniques.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"bacalao recipe,blue mussels,parsley sauce","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252],"class_list":["post-16902","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/inspirations\/16902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/media?parent=16902"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/tags?post=16902"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/inspiration-type?post=16902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}