{"id":478647,"date":"2000-08-21T00:00:00","date_gmt":"2000-08-21T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20000820\/laxballottine-med-vitvinssas\/"},"modified":"2016-07-12T14:19:55","modified_gmt":"2016-07-12T14:19:55","slug":"laxballottine-med-vitvinssas","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20000821\/laxballottine-med-vitvinssas\/","title":{"rendered":"Laxballottine med vitvinss\u00e5s"},"content":{"rendered":"
\n
\n
\n

Du beh\u00f6ver<\/h2>\n
\n
    \n
  • 2.5 st savojk\u00e5lsblad<\/span> <\/li>\n<\/ul>\n

    Lax- och hummerf\u00e4rs:<\/h3>\n

    lax<\/span> skinn-och benfri lax, r\u00e5<\/span>
    \n 0.5 tsk salt<\/span> 1 krm vitpeppar<\/span>
    \n 0.5 msk potatismj\u00f6l<\/span>
    \n 1 st \u00e4gg<\/span>
    \n 1 dl mellangr\u00e4dde<\/span> rumsvarm<\/span>
    \n hummer<\/span> en liten kokt kall<\/span><\/p>\n

    F\u00f6r recept till vitvinss\u00e5sen se l\u00e4nk nedan!<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n
    \n

    G\u00f6r s\u00e5 h\u00e4r<\/h2>\n
    \n
    1<\/div>\n
    \n Ta fram tv\u00e5 r\u00e4tt stora kaffe- eller tekoppar och kl\u00e4d dem inv\u00e4ndigt med s\u00e5 mycket plastfolie att den kan vikas \u00f6ver laxf\u00e4rsfyllningen som ska gr\u00e4ddas i kopp.\n <\/div>\n<\/p><\/div>\n
    \n
    2<\/div>\n
    \n K\u00e5len: L\u00e4gg savoyk\u00e5lbladen i en kastrull med sjudande vatten. L\u00e5t bladen f\u00e5 ett snabbt uppkok och sedan sjuda ett par minuter. H\u00e4ll av vattnet och l\u00e4gg k\u00e5lbladen i kallt vatten s\u00e5 att de blir kylda. Ta f\u00f6rsiktigt bort de grova bladnerverna.\n <\/div>\n<\/p><\/div>\n
    \n
    3<\/div>\n
    \n Kl\u00e4d nu kopparna med ett eller kanske tv\u00e5 lager k\u00e5lblad innanf\u00f6r plastfolien.\n <\/div>\n<\/p><\/div>\n
    \n
    4<\/div>\n
    \n Laxf\u00e4rsen: Sk\u00e4r knappt h\u00e4lften av den f\u00e4rska r\u00e5a laxen i bitar och k\u00f6r\/finf\u00f6rdela dem till f\u00e4rs i matberedare. Tills\u00e4tt salt, peppar, potatismj\u00f6l och \u00e4gg. Sp\u00e4d med gr\u00e4dden med maskinen i g\u00e5ng och k\u00f6r tills smeten \u00e4r l\u00f6s och luftig.\n <\/div>\n<\/p><\/div>\n
    \n
    5<\/div>\n
    \n Laxbitar: Sk\u00e4r b\u00e5de kvarvarande r\u00e5 lax och hummerk\u00f6tt i ganska sm\u00e5 bitar och v\u00e4nd ner i laxf\u00e4rsen.\n <\/div>\n<\/p><\/div>\n
    \n
    6<\/div>\n
    \n F\u00f6rdela f\u00e4rsen r\u00e4ttvist i de plast- och k\u00e5lkl\u00e4dda kopparna och sl\u00e4ta till ytan. T\u00e4ck med k\u00e5lblad och vik \u00f6ver plastfolien till ett t\u00e4tt “lock”. S\u00e4tt kopparna i vattenbad p\u00e5 spisen, i en l\u00e5g vid panna med kokande vatten, och sjud lax- och hummerf\u00e4rsen 15-20 minuter. Alternativt kan den sjudas i vattenbad i 175 grader varm ugn cirka 30 minuter.\n <\/div>\n<\/p><\/div>\n
    \n
    7<\/div>\n
    \n L\u00e5t laxf\u00e4rserna svalna, vik undan plastfolien, klipp bort \u00f6verfl\u00f6digt k\u00e5lblad och stj\u00e4lp sedan f\u00f6rsiktig upp f\u00e4rserna p\u00e5 varsin tallrik. Garnera med en knippa bladpersilja.\n <\/div>\n<\/p><\/div>\n
    \n
    8<\/div>\n
    \n H\u00e4ll vitvinss\u00e5s runt om. (En l\u00e4nk till receptet p\u00e5 vitvinss\u00e5s hittar du till v\u00e4nster p\u00e5 sidan!)\n <\/div>\n<\/p><\/div>\n
    \n
    \n Kommentar:<\/b>
    \n Ordet ballottine (balotin) betyder litet paket, liten boll.
    \nSj\u00e4lvklart lagas det uts\u00f6kta laxr\u00e4tter i Norge, som exporterar mer lax \u00e4n n\u00e5got annat land i v\u00e4rlden. Olav Str\u00f6mstad, souschef p\u00e5 eleganta Hotell Neptun i Bergen, kan konsten att laga lyxigt l\u00e4ckra laxr\u00e4tter.
    \nL\u00e4nkar till fler av Olavs l\u00e4ckra laxr\u00e4tter hittar du nedan!\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Du beh\u00f6ver 2.5 st savojk\u00e5lsblad Lax- och hummerf\u00e4rs: lax skinn-och benfri lax, r\u00e5 0.5 tsk salt 1 krm vitpeppar 0.5 msk potatismj\u00f6l 1 st \u00e4gg…<\/p>\n","protected":false},"author":1,"featured_media":478648,"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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