{"id":10710,"date":"2023-12-08T16:24:00","date_gmt":"2023-12-08T15:24:00","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=10710"},"modified":"2025-01-29T13:29:11","modified_gmt":"2025-01-29T12:29:11","slug":"news-menu","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/news-menu\/","title":{"rendered":"New Year's menu"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Starter: Toast with salmon cream<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Toast with salmon cream<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cut the salmon into small pieces. NB! Save some for the topping.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Finely chop 2 radishes, apple, spring onion and dill. Mix this together with the capers, mayonnaise and cr\u00e8me fra\u00eeche. Flavour with lemon juice, salt and pepper.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cut the bread into slices and toast them in a pan with a little olive oil.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Spread the salmon batter on each slice and garnish with thin slices of radish &amp; dill.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Main course: Papillottes with salmon, champagne sauce and lemon potatoes<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Papillottes with salmon, champagne sauce and lemon potatoes<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Champagne sauce - Here's how:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Finely chop the shallot and saut\u00e9 over medium heat with butter until soft.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Add the wine and 1\/2 bouillon cube. Reduce to medium heat for 3-4 min. Add the cream.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Simmer for 5 minutes. Add 3-4 drops of truffle oil.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Season to taste with salt and pepper.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Preheat the oven to 200 degrees.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Preheat the oven to 200 degrees.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cut the potatoes in half.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Finely chop the garlic. Use the juice and zest of 1 lemon and mix with the oil, salt and pepper. Spread out on a baking tray and bake in the centre of the oven for approx. 15-20 min.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Turn the oven down to 180\u00b0C.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Turn the oven down to 180\u00b0C.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Let the fish rest for 20 minutes before cooking.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Let the fish rest for 20 minutes before cooking.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cut the salmon into four equal pieces.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cut the carrot into thin sticks and cut the asparagus in half lengthways. Spread the vegetables in the centre of each baking sheet along with 1 tablespoon of butter, salt and pepper.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Place the fish on top of the vegetables with finely chopped parsley and a lemon slice on top.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Lift the corners of the parchment paper and the sides towards the centre to form a bag. Tie with twine and place on a baking tray or in a suitable tin. Bake in the centre of the oven for approx. 10-12 minutes. The time depends on the oven and the thickness of the fish pieces.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Serve with champagne sauce, potatoes and a green salad.<\/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>","protected":false},"excerpt":{"rendered":"<p>Starter: Toast with salmon cream \/\/ Main course: Papillottes with baked Fr\u00f8ya salmon, champagne sauce and lemon potatoes <\/p>","protected":false},"featured_media":10925,"parent":0,"template":"","tags":[],"class_list":["post-10710","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-selskap"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/10710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":1,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/10710\/revisions"}],"predecessor-version":[{"id":11378,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/10710\/revisions\/11378"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/10925"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=10710"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=10710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}