{"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":"konfiterade-aggulor-och-bakade-potatisar-med-senapsfron-och-hasselnotter","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/sv\/bli-inspirerad\/konfiterade-aggulor-och-bakade-potatisar-med-senapsfron-och-hasselnotter\/","title":{"rendered":"Confiterade \u00e4ggulor och bakad potatis med senapsfr\u00f6n och hasseln\u00f6tter"},"content":{"rendered":"<p class=\"wp-block-paragraph\">En delikat och elegant r\u00e4tt med mjuka confiterade \u00e4ggulor, krispiga bakade potatisar, inlagda senapsfr\u00f6n och rostade hasseln\u00f6tter. Kocken Luna Byrsting f\u00f6r samman rika texturer och ljusa smaker p\u00e5 en f\u00f6rfinad tallrik som balanserar kr\u00e4mighet, syra och varma n\u00f6tiga toner \u2013 en sann demonstration av modern 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\">Konfiterade \u00e4ggulor och ugnsbakade potatisar<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">Potatis<\/li><li class=\"ingredient-item\">Sm\u00f6r<\/li><li class=\"ingredient-item\">Senapsfr\u00f6n<\/li><li class=\"ingredient-item\">Vitl\u00f6k<\/li><li class=\"ingredient-item\">Timjan<\/li><li class=\"ingredient-item\">Gr\u00e4sl\u00f6k<\/li><li class=\"ingredient-item\">Sorrel<\/li><li class=\"ingredient-item\">Gr\u00e4dde<\/li><li class=\"ingredient-item\">\u00c4ggulor<\/li><li class=\"ingredient-item\">Citron<\/li><li class=\"ingredient-item\">Hasseln\u00f6tter<\/li><li class=\"ingredient-item\">Olja<\/li><li class=\"ingredient-item\">Vin\u00e4ger<\/li><li class=\"ingredient-item\">Vitt vin<\/li><li class=\"ingredient-item\">Socker<\/li><li class=\"ingredient-item\">Salt\/peppar<\/li><li class=\"ingredient-item\">Creme fraiche 38% (eller ers\u00e4tt med gr\u00e4ddfil)<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Konfitera \u00e4ggulorna:<br>St\u00e4ll in sous vide-apparaten eller en digital doppcirkulator p\u00e5 65\u00b0C (149\u00b0F). L\u00e4gg \u00e4ggulorna i en f\u00f6rslutningsbar p\u00e5se och l\u00e5t koka i 2 timmar.<\/p><\/li><li class=\"instruction-step\"><p>Ta bort det yttre hinnan p\u00e5 de konfiterade \u00e4ggulorna. Blanda ihop \u00e4ggulorna och smaka av med salt och citronskal. F\u00f6r \u00f6ver blandningen i en spritsp\u00e5se.<\/p><\/li><li class=\"instruction-step\"><p>F\u00f6rbered hasseln\u00f6tterna:<br>Halvera hasseln\u00f6tterna och stek dem i sm\u00f6r tills de \u00e4r gyllene.<\/p><\/li><li class=\"instruction-step\"><p>F\u00f6rbered inl\u00e4ggningslagen:<br>Blanda vin\u00e4ger, vitt vin, socker, vatten, timjan och pepparkorn i en kastrull och l\u00e5t koka upp. Sila blandningen n\u00e4r den har kokat. Tills\u00e4tt senapsfr\u00f6na och koka i ytterligare 5-10 minuter. \u00d6verf\u00f6r till en beh\u00e5llare och l\u00e5t svalna.<br><br><\/p><\/li><li class=\"instruction-step\"><p>F\u00f6rbered bakpotatisarna:<br>Skiva potatisen i 1-2 mm tjocka skivor med hj\u00e4lp av en mandolin. Sk\u00e4r skivorna i l\u00e5nga rektanglar och bind ihop dem med hush\u00e5llssn\u00f6re. Baka i ugnen i 180\u00b0C (356\u00b0F) i ca 20 minuter, tills\u00e4tt sm\u00f6r, timjan och vitl\u00f6k f\u00f6r smakens skull.<\/p><\/li><li class=\"instruction-step\"><p>T\u00e4rna eventuell kvarvarande potatis i sm\u00e5 t\u00e4rningar (brunoise) och stoppa dem i kokande vatten.<\/p><\/li><li class=\"instruction-step\"><p>N\u00e4r potatisen \u00e4r bakad, stek den i olja med vitl\u00f6k, timjan och ytterligare sm\u00f6r.<br><br><\/p><\/li><li class=\"instruction-step\"><p>F\u00f6rbered blanquettes\u00e5sen:<br>V\u00e4rm gr\u00e4dden tills den \u00e4r strax under kokpunkten. Sm\u00e4lt sm\u00f6ret i en separat kastrull. Mixa \u00e4ggulor, cr\u00e8me fra\u00eeche, salt och citronsaft med en stavmixer. H\u00e4ll l\u00e5ngsamt i det sm\u00e4lta sm\u00f6ret och sedan den uppv\u00e4rmda gr\u00e4dden i \u00e4gguleblandningen.<br><br><\/p><\/li><li class=\"instruction-step\"><p>H\u00e4ll tillbaka blanquettes\u00e5sen i kastrullen och koka under konstant omr\u00f6rning tills den n\u00e5r 82\u00b0C.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Tills\u00e4tt slutligen finhackad gr\u00e4sl\u00f6k och \u00e4ngssyra i s\u00e5sen.<\/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\">Serverar<\/strong><\/h4>\r\n<p data-start=\"166\" data-end=\"401\">Servera de bakade potatisarna med den f\u00e4rdiga s\u00e5sen, garnera med hasseln\u00f6tterna och de konfiterade \u00e4ggulorna som spritsats ur p\u00e5sen. Ringla \u00f6ver inlagd v\u00e4tska med senapsfr\u00f6n p\u00e5 toppen efter \u00f6nskem\u00e5l. Njut av denna delikata och smakrika matr\u00e4tt!<\/p>\r\n\r\n<h4 data-start=\"403\" data-end=\"421\"><strong data-start=\"408\" data-end=\"419\">Av kocken<\/strong><\/h4>\r\n<p data-start=\"422\" data-end=\"458\" data-is-last-node=\"\" data-is-only-node=\"\">Av kocken\u00a0<a href=\"https:\/\/www.instagram.com\/lbyrsting\">Luna Byrsting<\/a><br data-start=\"440\" data-end=\"443\" \/>Kock p\u00e5\u00a0<a href=\"https:\/\/www.instagram.com\/treetop_restauranten\">Tr\u00e4dkrona<\/a><\/p><\/div>\n<\/div>\n<!-- nc-rendered-recipe-fallback-end -->","protected":false},"featured_media":5738,"parent":0,"template":"","meta":{"_acf_changed":true,"_seopress_titles_title":"Confit Egg Yolks & Baked Potatoes \u2013 Fine Dining Recipe","_seopress_titles_desc":"A fine dining recipe with confit egg yolks, baked potatoes, mustard seeds and hazelnuts. A delicate dish combining texture, richness and acidity.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_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":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[{"_seopress_pro_rich_snippets_article_author":"","_seopress_pro_rich_snippets_article_coverage_end_date":"","_seopress_pro_rich_snippets_article_coverage_end_time":"","_seopress_pro_rich_snippets_article_coverage_start_date":"","_seopress_pro_rich_snippets_article_coverage_start_time":"","_seopress_pro_rich_snippets_article_desc":"","_seopress_pro_rich_snippets_article_img":"","_seopress_pro_rich_snippets_article_speakable_css_selector":"","_seopress_pro_rich_snippets_article_title":"","_seopress_pro_rich_snippets_article_type":"Article","_seopress_pro_rich_snippets_recipes_calories":"","_seopress_pro_rich_snippets_recipes_cat":"Fine dining recipe","_seopress_pro_rich_snippets_recipes_cook_time":"","_seopress_pro_rich_snippets_recipes_cuisine":"","_seopress_pro_rich_snippets_recipes_img":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2023\/07\/Confit-Egg-Yolks-and-Baked-Potatoes-with-Mustard-Seeds-and-Hazelnuts.webp","_seopress_pro_rich_snippets_recipes_ingredient":"Potatoes\nButter\nMustard seeds\nGarlic\nThyme\nChives\nSorrel\nCream\nEgg yolks\nLemon\nHazelnuts\nOil\nVinegar\nWhite wine\nSugar\nSalt\/pepper\nCreme fraiche 38% (or substitute with sour cream)","_seopress_pro_rich_snippets_recipes_instructions":"Confit the egg yolks:\r\nSet the sous vide or a digital immersion circulator to 65\u00b0C (149\u00b0F). Place the egg yolks in a sealable bag and cook for 2 hours. Remove the outer membrane of the confit egg yolks. Mix the yolks together, and season with salt and lemon zest. Transfer the mixture into a piping bag. Prepare the hazelnuts:\r\nCut the hazelnuts in half and fry in butter until golden. Prepare the pickling liquid:\r\nCombine vinegar, white wine, sugar, water, thyme, and peppercorns in a pot and bring to a boil. Once boiling, strain the mixture. Add the mustard seeds and boil for an additional 5-10 minutes. Transfer to a container and allow to cool.\r\n\r\n Prepare the baked potatoes:\r\nUsing a mandoline, slice the potatoes 1-2 mm thick. Cut the slices into long rectangles and tie together with kitchen string. Bake in the oven at 180\u00b0C (356\u00b0F) for about 20 minutes, adding butter, thyme, and garlic for flavor. Dice any remaining potato into small cubes (brunoise) and blanch in boiling water. Once the potatoes are baked, pan-fry in oil with garlic, thyme, and additional butter.\r\n\r\n Prepare the blanquette sauce:\r\nHeat the cream until it\u2019s just below the boiling point. Melt the butter in a separate pan. Blend egg yolks, creme fraiche, salt, and lemon juice using an immersion blender. Slowly pour the melted butter and then the heated cream into the egg yolk mixture.\r\n\r\n Pour the blanquette sauce back into the saucepan and cook, stirring constantly, until it reaches 82\u00b0C (179.6\u00b0F).\r\n\r\n Finally, incorporate finely chopped chives and sorrel into the sauce.","_seopress_pro_rich_snippets_recipes_keywords":"","_seopress_pro_rich_snippets_recipes_name":"Confit Egg Yolks and Baked Potatoes with Mustard Seeds and Hazelnuts","_seopress_pro_rich_snippets_recipes_notes":"Serving Serve the baked potatoes with the prepared sauce, garnish with the hazelnuts and the confit egg yolks piped from the bag. Drizzle the pickling liquid infused with mustard seeds on top as desired. Enjoy this delicate and flavorful dish! By Chef By Chef Luna Byrsting Chef at Treetop","_seopress_pro_rich_snippets_recipes_prep_time":"","_seopress_pro_rich_snippets_recipes_rating":"","_seopress_pro_rich_snippets_recipes_rating_max":"","_seopress_pro_rich_snippets_recipes_rating_min":"","_seopress_pro_rich_snippets_recipes_video":"","_seopress_pro_rich_snippets_recipes_yield":"","_seopress_pro_rich_snippets_type":"recipes","_seopress_pro_rich_snippets_recipes_desc":"Confit egg yolks with baked potatoes, pickled mustard seeds and toasted hazelnuts by Chef Luna Byrsting."}],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"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\/sv\/wp-json\/wp\/v2\/inspirations\/17151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/media\/5738"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/media?parent=17151"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/tags?post=17151"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/inspiration-type?post=17151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}