{"id":17151,"date":"2025-11-04T21:25:32","date_gmt":"2025-11-04T19:25:32","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&#038;p=17151"},"modified":"2026-09-28T14:42:08","modified_gmt":"2026-09-28T12:42:08","slug":"konfiterede-aeggeblommer-og-bagte-kartofler-med-sennepsfro-og-hasselnodder","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/da\/bliv-inspireret\/konfiterede-aeggeblommer-og-bagte-kartofler-med-sennepsfro-og-hasselnodder\/","title":{"rendered":"Confiterede \u00e6ggeblommer og bagte kartofler med sennepsfr\u00f8 og hasseln\u00f8dder"},"content":{"rendered":"<p class=\"wp-block-paragraph\">En sart og elegant ret med bl\u00f8de confiterede \u00e6ggeblommer, spr\u00f8de bagte kartofler, syltede sennepsfr\u00f8 og ristede hasseln\u00f8dder. K\u00f8kkenchef Luna Byrsting samler rige teksturer og lyse smagsnuancer i en raffineret tallerken, der balancerer cremethed, syre og varme n\u00f8ddeagtige noter \u2013 et sandt udstillingsvindue for moderne nordisk teknik.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/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\">Konfiterede \u00e6ggeblommer og bagte kartofler<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">Kartofler<\/li><li class=\"ingredient-item\">Sm\u00f8r<\/li><li class=\"ingredient-item\">Sennepsfr\u00f8<\/li><li class=\"ingredient-item\">Hvidl\u00f8g<\/li><li class=\"ingredient-item\">Timian<\/li><li class=\"ingredient-item\">Purl\u00f8g<\/li><li class=\"ingredient-item\">Sorrel<\/li><li class=\"ingredient-item\">Fl\u00f8de<\/li><li class=\"ingredient-item\">\u00c6ggeblommer<\/li><li class=\"ingredient-item\">Citron<\/li><li class=\"ingredient-item\">Hasseln\u00f8dder<\/li><li class=\"ingredient-item\">Olie<\/li><li class=\"ingredient-item\">Eddike<\/li><li class=\"ingredient-item\">Hvidvin<\/li><li class=\"ingredient-item\">Sukker<\/li><li class=\"ingredient-item\">Salt\/peber<\/li><li class=\"ingredient-item\">Creme fraiche 38% (eller erstat med creme fraiche)<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Confit\u00e9r \u00e6ggeblommerne:<br>Indstil sous vide-apparatet eller en digital cirkulator til 65 \u00b0C (149 \u00b0F). L\u00e6g \u00e6ggeblommerne i en forseglet pose, og kog dem i 2 timer.<\/p><\/li><li class=\"instruction-step\"><p>Fjern den yderste hinde p\u00e5 de confiterede \u00e6ggeblommer. Bland \u00e6ggeblommerne sammen, og smag til med salt og citronskal. Kom blandingen i en spr\u00f8jtepose.<\/p><\/li><li class=\"instruction-step\"><p>Forbered hasseln\u00f8dderne:<br>Halver hasseln\u00f8dderne, og steg dem i sm\u00f8r, til de er gyldne.<\/p><\/li><li class=\"instruction-step\"><p>Forbered lage:<br>Kom eddike, hvidvin, sukker, vand, timian og peberkorn i en gryde, og bring det i kog. Sigt blandingen, n\u00e5r den har kogt. Tils\u00e6t sennepsfr\u00f8, og kog i yderligere 5-10 minutter. H\u00e6ld det over i en beholder, og lad det k\u00f8le af.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Forbered bagekartoflerne:<br>Sk\u00e6r kartoflerne i 1-2 mm tykke skiver p\u00e5 et mandolinjern. Sk\u00e6r skiverne i lange rektangler, og bind dem sammen med k\u00f8kkensnor. Bag dem i ovnen ved 180 \u00b0C (356 \u00b0F) i ca. 20 minutter, og tils\u00e6t sm\u00f8r, timian og hvidl\u00f8g for at give smag.<\/p><\/li><li class=\"instruction-step\"><p>Sk\u00e6r eventuelle resterende kartofler i sm\u00e5 tern (brunoise) og blancher dem i kogende vand.<\/p><\/li><li class=\"instruction-step\"><p>N\u00e5r kartoflerne er bagte, steges de p\u00e5 panden i olie med hvidl\u00f8g, timian og ekstra sm\u00f8r.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Forbered blanquette-sauce:<br>Varm fl\u00f8den op, indtil den er lige under kogepunktet. Smelt sm\u00f8rret i en separat pande. Blend \u00e6ggeblommer, creme fraiche, salt og citronsaft med en stavblender. H\u00e6ld langsomt det smeltede sm\u00f8r og derefter den opvarmede fl\u00f8de i \u00e6ggeblommeblandingen.<br><br><\/p><\/li><li class=\"instruction-step\"><p>H\u00e6ld blanquette-saucen tilbage i gryden og kog under konstant omr\u00f8ring, indtil den n\u00e5r 82\u00b0C.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Til sidst r\u00f8res finthakkede purl\u00f8g og syre ned i saucen.<\/p><\/li><\/ol><\/div><\/div>\n<div class=\"nc-recipe-notes\"><h4 data-start=\"148\" data-end=\"164\"><strong data-start=\"153\" data-end=\"164\">Servering<\/strong><\/h4>\r\n<p data-start=\"166\" data-end=\"401\">Serv\u00e9r de bagte kartofler med den tilberedte sauce, pynt med hasseln\u00f8dder og de confiterede \u00e6ggeblommer, der er spr\u00f8jtet ud af posen. Dryp syltev\u00e6ske tilsat sennepsfr\u00f8 p\u00e5 toppen efter \u00f8nske. Nyd denne delikate og smagfulde ret!<\/p>\r\n\r\n<h4 data-start=\"403\" data-end=\"421\"><strong data-start=\"408\" data-end=\"419\">Af kokken<\/strong><\/h4>\r\n<p data-start=\"422\" data-end=\"458\" data-is-last-node=\"\" data-is-only-node=\"\">Af kokken\u00a0<a href=\"https:\/\/www.instagram.com\/lbyrsting\">Luna Byrsting<\/a><br data-start=\"440\" data-end=\"443\" \/>Kok p\u00e5\u00a0<a href=\"https:\/\/www.instagram.com\/treetop_restauranten\">Tr\u00e6top<\/a><\/p><\/div>\n<\/div>\n<!-- nc-rendered-recipe-fallback-end -->","protected":false},"featured_media":5738,"parent":0,"template":"","meta":{"_acf_changed":true,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252],"class_list":["post-17151","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspirations\/17151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/media\/5738"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/media?parent=17151"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/tags?post=17151"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspiration-type?post=17151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}