{"id":222,"date":"2019-01-03T12:41:59","date_gmt":"2019-01-03T12:41:59","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=222"},"modified":"2020-10-13T17:58:25","modified_gmt":"2020-10-13T17:58:25","slug":"laksepakker","status":"publish","type":"post","link":"https:\/\/hansenbryg.dk\/?p=222","title":{"rendered":"Laksepakker"},"content":{"rendered":"\t\t
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Laksepakker i filodej<\/strong><\/p>\n\n

Lette at lave, ligner en million og smager super godt.<\/p>\n\n

Ingredienser:<\/p>\n\n

    \n
  • 250g Champignon<\/li>\n
  • 350g Laks<\/li>\n
  • 1dl Cremefraiche 38%.<\/li>\n
  • 1 dl dild (1 potte)<\/li>\n
  • 1 Porre, for\u00e5rsl\u00f8g eller purl\u00f8g til ombinding (kan undv\u00e6res men ser p\u00e6nt ud)<\/li>\n
  • Salt\/peber<\/li>\n
  • Olie til pensling<\/li>\n
  • En pakke Filodej.<\/li>\n<\/ul>\n

    T\u00f8 dejen 1 time f\u00f8r den skal bruges. Generelt er dejen meget skr\u00f8belig s\u00e5 behandles forsigtigt!!!<\/p>\n\n

    Sovs:<\/p>\n\n

      \n
    • 1 finthakket l\u00f8g medium st\u00f8rrelse.<\/li>\n
    • 2 sp hvidvins eddike.<\/li>\n
    • 3l fiskefond (vand og 1-2 fiskebouillon terninger bruger jeg normalt til en ret kraftig fond.)<\/li>\n
    • 2,5dl piske fl\u00f8de.<\/li>\n
    • 1 \u2013 2 tsk. Gurkemeje til farven er p\u00e6nt gul.<\/li>\n
    • Maizena eller sovsej\u00e6vner.<\/li>\n
    • Gulerod, porre, sukker\u00e6rter som pynt.<\/li>\n<\/ul>\n\n

      \u00a0<\/p>\n\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<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Fremgangsm\u00e5de:<\/strong><\/em><\/p>\n

      <\/p>\n

      Hak champignon groft. Steg dem i lidt olie ved h\u00f8j varme. Der m\u00e5 ikke v\u00e6re for meget v\u00e6de tilbage. afk\u00f8l dem.<\/p>\n

      <\/p>\n

      Forbered laks og sovsen mens champignon k\u00f8ler<\/p>\n

      <\/p>\n

      Hak dild.<\/p>\n

      <\/p>\n

      Hak laks i fine tern med en kniv.<\/p>\n

      <\/p>\n

      kom alle ingredienser og champignon i en sk\u00e5l og \u00e6lt sammen. Stilles koldt i k\u00f8leskabet mens pynt forberedes.<\/p>\n

      <\/p>\n

      \u00a0<\/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<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Porre sk\u00e6res i strimler ca 20cm lange og 6-7mm brede. dybbes i kogende vand 30s til strimlerne er bl\u00f8de.<\/p>\n

      <\/p>\n

      Samling.<\/p>\n

      <\/p>\n

      Filodej rulles forsigtigt ud. Deles p\u00e5 midten af den lange led og deles derefter til kvadratiske stykker. Brug en kniv eller en saks.<\/p>\n

      <\/p>\n

      To stykker dej pensles p\u00e5 en side med olie. Dejen ligges over hinanden til en stjerne med 8 spidser. En god spsk. Laksefars ligges p\u00e5 midten og siderne foldes sammen til en top. Tryk samlingen h\u00e5rdt sammen. Og bind en porre strimmel omkring. (Den er kun til pynt)<\/p>\n

      <\/p>\n

      De f\u00e6rdig pakker pensles med olie og bages i ovnen lidt over midten 12 \u2013 15min ved 175C.\u00a0<\/p>\n

      <\/p>\n

      Sovs<\/strong><\/p>\n

      <\/p>\n

      Hak l\u00f8get fint. Svits det til det er blankt i sm\u00f8r eller olie. Tils\u00e6t eddike, fiskefond, fl\u00f8de og gurkemeje. Kog det langsomt mens de \u00f8vrige ting forberedes. Smag til med ekstra bouillon terning eller salt og j\u00e6vn med maizena.<\/p>\n

      <\/p>\n

      Gr\u00f8nsager dyppes hurtigt i kogende vand og bruges som pynt (de er bedst med noget bid i.<\/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<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Laksepakker i filodej Lette at lave, ligner en million og smager super godt. Ingredienser: 250g Champignon 350g Laks 1dl Cremefraiche 38%. 1 dl dild (1 potte) 1 Porre, for\u00e5rsl\u00f8g eller purl\u00f8g til ombinding (kan undv\u00e6res men ser p\u00e6nt ud) Salt\/peber Olie til pensling En pakke Filodej. T\u00f8 dejen 1 time f\u00f8r den skal bruges. Generelt […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","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":"","theme-transparent-header-meta":"default","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":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[35],"tags":[],"_links":{"self":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/222"}],"collection":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=222"}],"version-history":[{"count":6,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/222\/revisions"}],"predecessor-version":[{"id":3619,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/222\/revisions\/3619"}],"wp:attachment":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}