{"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":"salmon-and-champagne-beurre-blanc","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/salmon-and-champagne-beurre-blanc\/","title":{"rendered":"Salmon and champagne beurre blanc"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Procedure<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Sauce: Beurre Blanc with champagne<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Put the hob on a medium heat. Melt half of the butter, add the shallots and saut\u00e9 them in the butter. The onion should only sink a little - it shouldn't brown, so make sure you stand by the pan.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Add the champagne and cook over a medium heat until half is left<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Add the fish stock and cook until reduced to half the amount<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Add cream and cook gently until you have a smooth sauce<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Strain the sauce through a fine mesh sieve and whisk in the rest of the butter<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Set aside.<\/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'>Hasselb\u00e4ck potatoes<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Preheat the oven to 225 degrees. Get out a baking tray or ovenproof dish. Peel the potatoes and cut off the bottom so that they stand completely flat.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Melt the butter and grease the mould.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cut thin slices into the potato, but not through, see picture.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Place the potatoes in the mould, brush well with butter, season with salt, pepper and paprika<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Bake the potatoes in the centre of the oven for 45-60 minutes depending on the oven. The potatoes should have a beautiful dark golden colour.<\/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'>Asparagus beans<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Trim the beans. Boil them quickly for 2 minutes. Rinse them in cold water to keep their colour.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>When serving, drizzle oil and lemon over the beans<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Fr\u00f8ya salmon<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cut the salmon into portions.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Fry on a medium-high heat for 2-3 minutes on each side. The fish should have a pink centre.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Salt and pepper.<\/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'>Serving:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>When everything is ready, place the fish, potatoes and beans on a warmed plate. Gently heat the sauce before serving. Dandere on the roe.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Pan-fried salmon with champagne beurre blanc, asparagus beans and Hasselb\u00e4ck potatoes.<\/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\/en\/wp-json\/wp\/v2\/recipe\/5146","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\/5146\/revisions"}],"predecessor-version":[{"id":11372,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/5146\/revisions\/11372"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/5025"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=5146"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=5146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}