{"id":478655,"date":"2006-12-14T00:00:00","date_gmt":"2006-12-14T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20061213\/saltbakad-lax-pa-gron-sparris\/"},"modified":"2016-07-06T14:11:09","modified_gmt":"2016-07-06T14:11:09","slug":"saltbakad-lax-pa-gron-sparris","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20061214\/saltbakad-lax-pa-gron-sparris\/","title":{"rendered":"Saltbakad lax p\u00e5 gr\u00f6n sparris"},"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\">  salt<\/span>                       <span class=\"recipeingredientcomment\">grovt<\/span><\/li>\n<li><span class=\"recipeingredient\">4 skiva laxfil\u00e9<\/span>                       <span class=\"recipeingredientcomment\">(ca 600 g)<\/span><\/li>\n<li><span class=\"recipeingredient\">  salt<\/span>                       <span class=\"recipeingredientcomment\">en aning<\/span><\/li>\n<li><span class=\"recipeingredient\">  sm\u00f6r<\/span>                       <span class=\"recipeingredientcomment\">eller margarin<\/span><\/li>\n<li><span class=\"recipeingredient\">  gr\u00f6n sparris<\/span>                       <span class=\"recipeingredientcomment\">f\u00e4rsk eller djupfryst<\/span><\/li>\n<\/ul>\n<h3>Gr\u00e4sl\u00f6kssm\u00f6rs\u00e5s:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">  gr\u00e4sl\u00f6k<\/span>                       <span class=\"recipeingredientcomment\">en stor knippe<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  sm\u00f6r<\/span>                       <span class=\"recipeingredientcomment\">ca 50 g rumsvarmt<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2 dl vispgr\u00e4dde<\/span><br \/>\n                                                              <span class=\"recipeingredient\">0.5 tsk salt<\/span>                       <span class=\"recipeingredientcomment\">1-2 krm nymald vitpeppar<\/span><\/p>\n<h3>Till garnering:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">  bladpersilja<\/span>\n                                    <\/div>\n<\/p><\/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                S\u00e4tt ugnen p\u00e5 200 grader. Bottna en ugnss\u00e4ker form med ett r\u00e4tt tjockt lager grovt salt. L\u00e4gg p\u00e5 laxskivorna, med skinnsidan ner. Str\u00f6 lite vanligt, fint salt \u00f6ver varje laxskiva och l\u00e4gg p\u00e5 drygt \u00e4rtstora klickar sm\u00f6r eller margarin.\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                Baka laxen cirka 15 minuter, eller tills den \u00e4r f\u00e4rdig rakt igenom.\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                Sk\u00f6lj under tiden sparrisen. L\u00e4gg ihop stj\u00e4lkarna efter tjocklek med knopparna \u00e5t samma h\u00e5ll och bind ihop till en bunt. Koka upp rikligt med vatten i en stor kastrull, tills\u00e4tt 2 tsk salt per liter vatten och l\u00e4gg i sparrisbunten.\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                Koka f\u00e4rsk sparris tills den \u00e4r mjuk, cirka 10 minuter, och djupfryst sparris enligt anvisning p\u00e5 paketet. Kolla med en n\u00e5l att den k\u00e4nns mjuk. Ta upp den med h\u00e5lslev, l\u00e5t vattnet rinna av och f\u00f6rdela sparrisstj\u00e4lkarna med knopparna \u00e5t samma h\u00e5ll p\u00e5 tv\u00e5 varma tallrikar.\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\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">6<\/div>\n<div class=\"text col-xs-10\">\n                S\u00e5s: Finhacka gr\u00e4sl\u00f6ken och k\u00f6r den i matberedare eller mixer med lite vatten tills blandningen blir helt gr\u00f6n. Passera den d\u00e5 i sikt. Vispa sm\u00f6ret vitt och blanda med den mixade, passerade gr\u00e4sl\u00f6ken. Koka upp och sjud gr\u00e4dden med salt och peppar. L\u00e5t den koka ihop till h\u00e4lften. Vispa i gr\u00e4sl\u00f6kssm\u00f6ret.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">7<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">8<\/div>\n<div class=\"text col-xs-10\">\n                Laxen: Ta f\u00f6rsiktigt bort skinnet fr\u00e5n laxskivorna och l\u00e4gg upp dem tv\u00e5 och tv\u00e5 p\u00e5 sina sparrisb\u00e4ddar. H\u00e4ll s\u00e5s p\u00e5 laxen och runt om och garnera med bladpersilja.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              Sj\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.<br \/>\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":"<p>Du beh\u00f6ver salt grovt 4 skiva laxfil\u00e9 (ca 600 g) salt en aning sm\u00f6r eller margarin gr\u00f6n sparris f\u00e4rsk eller djupfryst Gr\u00e4sl\u00f6kssm\u00f6rs\u00e5s: gr\u00e4sl\u00f6k en stor&#8230;<\/p>\n","protected":false},"author":1,"featured_media":478656,"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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