{"id":5146,"date":"2022-04-27T15:58:45","date_gmt":"2022-04-27T13:58:45","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=5146"},"modified":"2025-01-29T13:27:43","modified_gmt":"2025-01-29T12:27:43","slug":"laks-og-champagne-beurre-blanc","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/da\/opskrifter\/laks-og-champagne-beurre-blanc\/","title":{"rendered":"Laks med champagne beurre blanc"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Tilberedning:<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Sauce: Beurre Blanc med champagne<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>S\u00e6t kogepladen p\u00e5 medium varme. Smelt halvdelen af sm\u00f8rret, tils\u00e6t skalottel\u00f8gene, og saut\u00e9r dem i sm\u00f8rret til de falder lidt sammen og blive transparente. De m\u00e5 ikke blive brune.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Tils\u00e6t champagne, kog ved middel varme og reduc\u00e9r til halvdelen.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Tils\u00e6t fiskefonden og sm\u00e5kog til den er reduceret til halvdelen.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Tils\u00e6t fl\u00f8de og kog forsigtigt til du har en j\u00e6vn sauce<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Sigt saucen gennem en finmasket sigte, og pisk resten af sm\u00f8rret i.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>S\u00e6t til side.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>\u00a0<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Hasselback-kartofler<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Forvarm ovnen til 225 grader. Skr\u00e6l kartoflerne, og sk\u00e6r dem til, s\u00e5 de kan st\u00e5 fladt.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Smelt sm\u00f8rret, og sm\u00f8r et ovnfast fad.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Sk\u00e6r tynde skiver i kartoflen, men sk\u00e6r kun halvt igennem.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>L\u00e6g kartoflerne i formen, pensl dem godt med sm\u00f8r, krydr med salt, peber og paprika.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Bag kartoflerne midt i ovnen i 45-60 minutter. Kartoflerne skal have en smuk, m\u00f8rkt gylden farve.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>\u00a0<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Haricot verts<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Trim harocot verts. Giv dem et hurtigt opkog (2 minutter) og l\u00e6g dem straks derefter i isvand for at bevare den smukke, gr\u00f8nne farve.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Dryp olie og citron over haricot verts lige inden servering.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Fr\u00f8ya laks<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Sk\u00e6r laksen i portioner.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Steg ved middelh\u00f8j varme i 2-3 minutter p\u00e5 hver side. Fisken skal v\u00e6re lyser\u00f8d i midten.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Krydr med salt og peber.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>\u00a0<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Servering:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>N\u00e5r alt er klart, anrettes fisk, kartofler og haricot verts p\u00e5 en varm tallerken. Varm saucen forsigtigt op inden servering. Garn\u00e9r med rognen og pynt med urter og citronb\u00e5de.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Pandestegt laks med champagne beurre blanc, asparges og hasselback-kartofler.<\/p>","protected":false},"featured_media":5025,"parent":0,"template":"","tags":[],"class_list":["post-5146","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-mid-loin","recipe_category-selskap"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/recipe\/5146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":1,"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/recipe\/5146\/revisions"}],"predecessor-version":[{"id":11372,"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/recipe\/5146\/revisions\/11372"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/media\/5025"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/media?parent=5146"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/da\/wp-json\/wp\/v2\/tags?post=5146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}