{"id":11111,"date":"2023-12-05T10:07:30","date_gmt":"2023-12-05T09:07:30","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=11111"},"modified":"2025-04-03T11:06:55","modified_gmt":"2025-04-03T09:06:55","slug":"salmon_with_orange_chutney-rosemary-and-mashed-sweet-potato-gratin","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/salmon_with_orange_chutney-rosemary-and-mashed-sweet-potato-gratin\/","title":{"rendered":"Salmon with orange chutney, rosemary and mashed sweet potato gratin"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Do this:\n\nSet the oven to 180c.<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Peel the sweet potatoes and cut them into large cubes.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Finely chop the onion and garlic and simmer in a pan with a little olive oil for a couple of minutes.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Add the potatoes to the pan and pour over water to cover, add a stock cube and cook until the vegetables are tender.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Drain the water and mash together with 2 tablespoons butter, 1 tablespoon finely chopped rosemary and the juice of 1\u20442 orange. 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'>Divide into four small baking tins (or one large one if you prefer) and sprinkle with grated parmesan and a little olive oil.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Bake the gratin on the centre rack of the oven for 8-10 minutes and turn on the grill element for the last couple of minutes.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Divide the salmon fillet in half and spread with the orange marmalade, salt and pepper. Cut 1\u20442 orange into wedges and fry together with the salmon.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Bake the fish at approx. 180\u00b0C for about 10 minutes, depending on the thickness of the fish. The salmon should have a light pink centre. The time depends on the thickness of the fish and how pink you want the centre to be. Feel free to take a random sample along the way. Roughly chop the hazelnuts and toast them in a dry frying pan.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Steam the asparagus beans in a saucepan with water, salt and a little olive oil for about 2 minutes.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Serve the salmon with potato gratin, baked orange wedges, asparagus beans and roasted hazelnut kernels.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Finally, drizzle with a little olive oil and garnish with a little rosemary.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":11112,"parent":0,"template":"","tags":[],"class_list":["post-11111","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-middag"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/11111","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\/11111\/revisions"}],"predecessor-version":[{"id":11371,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/11111\/revisions\/11371"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/11112"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=11111"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=11111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}