{"id":470557,"date":"2003-03-12T00:00:00","date_gmt":"2003-03-12T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20030311\/senaps-och-persiljebakad-lax\/"},"modified":"2015-12-10T12:47:16","modified_gmt":"2015-12-10T12:47:16","slug":"senaps-och-persiljebakad-lax","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20030312\/senaps-och-persiljebakad-lax\/","title":{"rendered":"Senaps- och persiljebakad lax"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">  600 g ben och skinnfri lax<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 tsk salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk matolja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk ljus dijonsenap<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 dl cr\u00e8me fraiche<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 msk hackad persilja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl fiskbuljong<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 dl l\u00e4tt-cr\u00e8me fraiche<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk ljus maizenaredning<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 dl t\u00e4rnade champinjoner<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk matolja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  3 tomater sk\u00e5llade, skalade, urk\u00e4rnade och t\u00e4rnade<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 msk finklippt gr\u00e4sl\u00f6k<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 tsk salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  ett varv p\u00e5 vitpepparkvarnen<\/span> <\/li>\n<li><span class=\"recipeingredient\">  4 stj\u00e4lkar blekselleri<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk matolja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 tsk salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  n\u00e5gra varv p\u00e5 svartpepparkvarnen<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                V\u00e4rm ugnen till 175 grader. Sk\u00e4r upp portionsbitar av laxfil\u00e9n och l\u00e4gg dem p\u00e5 en pl\u00e5t, salta. R\u00f6r ihop matolja, senap, cr\u00e8me fraiche och persilja.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                Bred blandningen p\u00e5 ovansidan av laxbitarna. Koka upp fiskbuljong och l\u00e4tt-cr\u00e8me fraiche, red av med maizenaredning. Bryn champinjonerna i oljan. L\u00e4gg dem, tomatt\u00e4rningarna och gr\u00e4sl\u00f6ken i s\u00e5sen, r\u00f6r om, smaka av med salt och peppar.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                S\u00e4tt in laxen i ugnen i cirka 15 minuter.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Strimla bleksellerin och fr\u00e4s den i oljan i 3-4 minuter, krydda med salt och ganska rikligt med svartpeppar.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                Servera laxen med s\u00e5sen, sellerin och nykokt potatis.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 600 g ben och skinnfri lax 1\/2 tsk salt 1 msk matolja 1 msk ljus dijonsenap 1\/2 dl cr\u00e8me fraiche 2 msk hackad&#8230;<\/p>\n","protected":false},"author":1,"featured_media":470558,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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