{"id":3694,"date":"2023-07-03T22:48:50","date_gmt":"2023-07-03T20:48:50","guid":{"rendered":"https:\/\/nordic-chefs.com\/?p=3694"},"modified":"2026-07-17T09:30:07","modified_gmt":"2026-07-17T07:30:07","slug":"confiterede-aeggeblommer-og-bagte-kartofler","status":"publish","type":"post","link":"https:\/\/nordic-chefs.com\/da\/confiterede-aeggeblommer-og-bagte-kartofler\/","title":{"rendered":"Confiterede \u00e6ggeblommer og bagte kartofler med sennepsfr\u00f8 og hasseln\u00f8dder"},"content":{"rendered":"
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Confiterede \u00e6ggeblommer og bagte kartofler med sennepsfr\u00f8 og hasseln\u00f8dder by Luna Byrsting<\/a><\/span><\/strong><\/p>\n

Ingredienser<\/strong><\/p>


<\/b>Kartofler
Sm\u00f8r
Sennepsfr\u00f8
Hvidl\u00f8g
Timian
Purl\u00f8g
Sorrel
Fl\u00f8de
\u00c6ggeblommer
Creme fraiche 38% (eller erstat med creme fraiche)
Citron
Hasseln\u00f8dder
Olie
Eddike
Hvidvin
Sukker
Salt\/peber<\/p>


<\/p>\n

Instruktioner<\/strong><\/p>\n

1:
Konfiter \u00e6ggeblommerne<\/strong><\/p>


<\/b>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>\n

2.
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>\n

3. Forbered hasseln\u00f8dderne<\/strong><\/p>


<\/b>Halver hasseln\u00f8dderne, og steg dem i sm\u00f8r, til de er gyldne.<\/p>\n


<\/p>

4. Forbered den syltede v\u00e6ske<\/strong> 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.<\/p>\n


<\/p>

5.Forbered de bagte kartofler<\/strong> 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.<\/span><\/p>\n

6. Sk\u00e6r den resterende kartoffel i sm\u00e5 tern (brunoise), og blancher den i kogende vand.<\/p>\n

7. N\u00e5r kartoflerne er bagt, steges de p\u00e5 panden i olie med hvidl\u00f8g, timian og ekstra sm\u00f8r.<\/p>\n


<\/p>

8. Forbered blanquette-saucen<\/strong><\/p>

Varm fl\u00f8den op, til den er lige under kogepunktet. Smelt sm\u00f8rret i en anden gryde. Blend \u00e6ggeblommer, cremefraiche, salt og citronsaft med en stavblender. H\u00e6ld langsomt det smeltede sm\u00f8r og derefter den opvarmede fl\u00f8de i \u00e6ggeblommeblandingen.<\/p>\n


<\/p>

9. H\u00e6ld blanquettesaucen tilbage i gryden, og kog den under konstant omr\u00f8ring, til den n\u00e5r 82 \u00b0C (179,6 \u00b0F).<\/p>\n


<\/p>

10. Vend til sidst finthakket purl\u00f8g og skovsyre i saucen.<\/p>\n

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>\n

Af kokken Luna Byrsting<\/a><\/span>
Kok p\u00e5 Tr\u00e6top<\/a><\/span>
Klik for opskriftsvideo<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Confit Egg Yolks and Baked Potatoes with Mustard Seeds and Hazelnuts by Luna Byrsting Ingredients Potatoes Butter Mustard seeds Garlic Thyme Chives Sorrel Cream Egg yolks Creme fraiche 38% (or substitute with sour cream) Lemon Hazelnuts Oil Vinegar White wine Sugar Salt\/pepper Instructions 1: Confit the egg yolks Set the sous vide or a digital […]<\/p>\n","protected":false},"author":3,"featured_media":5738,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"Confit Egg Yolks and Baked Potatoes %%sep%% %%sitetitle%%","_seopress_titles_desc":"A French-style confit egg yolk recipe with baked potatoes, mustard seeds, and hazelnuts \u2014 a refined plate from chef Luna Byrsting.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_thinkrank_schema_form_data":"","_thinkrank_selected_schema_type":"","_thinkrank_additional_schemas":"","_thinkrank_canonical_url":"","_thinkrank_og_title":"","_thinkrank_og_description":"","_thinkrank_og_image":"","_thinkrank_twitter_title":"","_thinkrank_twitter_description":"","_thinkrank_twitter_image":"","_thinkrank_imported_from":"","_thinkrank_focus_keywords":[],"_thinkrank_focus_keyword":"","_thinkrank_robots_meta_enabled":0,"_thinkrank_robots_meta":"","_thinkrank_advanced_robots_meta":"","_thinkrank_primary_category":0,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[54],"tags":[],"class_list":["post-3694","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"jetpack_featured_media_url":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2023\/07\/Confit-Egg-Yolks-and-Baked-Potatoes-with-Mustard-Seeds-and-Hazelnuts.webp","_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/posts\/3694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/comments?post=3694"}],"version-history":[{"count":1,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/posts\/3694\/revisions"}],"predecessor-version":[{"id":20306,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/posts\/3694\/revisions\/20306"}],"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=3694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/categories?post=3694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/tags?post=3694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}