{"id":3694,"date":"2023-07-03T22:48:50","date_gmt":"2023-07-03T20:48:50","guid":{"rendered":"https:\/\/nordic-chefs.com\/?p=3694"},"modified":"2024-07-22T11:07:18","modified_gmt":"2024-07-22T11:07:18","slug":"confiterade-aggulor-och-bakad-potatis","status":"publish","type":"post","link":"https:\/\/nordic-chefs.com\/sv\/confit-egg-yolks-and-baked-potatoes\/","title":{"rendered":"Confiterade \u00e4ggulor och bakad potatis med senapsfr\u00f6n och hasseln\u00f6tter"},"content":{"rendered":"
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Confiterade \u00e4ggulor och bakad potatis med senapsfr\u00f6n och hasseln\u00f6tter av Luna Byrsting<\/a><\/span><\/strong><\/p>\n

Ingredienser<\/strong><\/p>


<\/b>Potatis
Sm\u00f6r
Senapsfr\u00f6n
Vitl\u00f6k
Timjan
Gr\u00e4sl\u00f6k
Sorrel
Gr\u00e4dde
\u00c4ggulor
Creme fraiche 38% (eller ers\u00e4tt med gr\u00e4ddfil)
Citron
Hasseln\u00f6tter
Olja
Vin\u00e4ger
Vitt vin
Socker
Salt\/peppar<\/p>


<\/p>\n

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

1:
Konfitera \u00e4ggulorna<\/strong><\/p>


<\/b>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>\n

2.
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>\n

3. F\u00f6rbered hasseln\u00f6tterna<\/strong><\/p>


<\/b>Halvera hasseln\u00f6tterna och stek dem i sm\u00f6r tills de \u00e4r gyllene.<\/p>\n


<\/p>

4. F\u00f6rbered den inlagda v\u00e4tskan<\/strong> 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.<\/p>\n


<\/p>

5.F\u00f6rbered de bakade potatisarna<\/strong> 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.<\/span><\/p>\n

6. T\u00e4rna eventuell kvarvarande potatis i sm\u00e5 t\u00e4rningar (brunoise) och blanchera i kokande vatten.<\/p>\n

7. N\u00e4r potatisen \u00e4r f\u00e4rdiggr\u00e4ddad, stek den i olja med vitl\u00f6k, timjan och lite extra sm\u00f6r.<\/p>\n


<\/p>

8. F\u00f6rbered blanquette-s\u00e5sen<\/strong><\/p>

V\u00e4rm gr\u00e4dden tills den ligger strax under kokpunkten. Sm\u00e4lt sm\u00f6ret i en separat kastrull. Blanda \u00e4ggulor, cr\u00e8me fraiche, salt och citronsaft med en stavmixer. H\u00e4ll l\u00e5ngsamt det sm\u00e4lta sm\u00f6ret och sedan den uppv\u00e4rmda gr\u00e4dden i \u00e4gguleblandningen.<\/p>\n


<\/p>

9. H\u00e4ll tillbaka blanquettes\u00e5sen i kastrullen och koka under konstant omr\u00f6rning tills den n\u00e5r 82\u00b0C (179,6\u00b0F).<\/p>\n


<\/p>

10. Blanda till sist ner finhackad gr\u00e4sl\u00f6k och \u00e4ngssyra i s\u00e5sen.<\/p>\n

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>\n

Av kocken Luna Byrsting<\/a><\/span>
Kock p\u00e5 Tr\u00e4dkrona<\/a><\/span>
Klicka f\u00f6r receptvideo<\/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":1,"featured_media":5738,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Confit Egg Yolks and Baked Potatoes %%sep%% %%sitetitle%%","_seopress_titles_desc":"%%post_excerpt%%","_seopress_robots_index":"","footnotes":""},"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\/sv\/wp-json\/wp\/v2\/posts\/3694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/comments?post=3694"}],"version-history":[{"count":0,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/posts\/3694\/revisions"}],"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=3694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/categories?post=3694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/tags?post=3694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}