{"id":9940,"date":"2016-09-07T15:44:31","date_gmt":"2016-09-07T13:44:31","guid":{"rendered":"https:\/\/www.annaps.com\/?page_id=9940"},"modified":"2017-03-07T13:40:43","modified_gmt":"2017-03-07T12:40:43","slug":"fine-dining-pumpa-kaal-torsk","status":"publish","type":"page","link":"https:\/\/annaps.com\/sv\/fine-dining-pumpa-kaal-torsk\/","title":{"rendered":"Fine dining: Pumpa, k\u00e5l & torsk"},"content":{"rendered":"

\"Pumpakaltorsk\"<\/a><\/strong><\/b><\/p>\n

4 personer\u00a0<\/strong><\/b><\/p>\n

Bakad pumpa<\/b><\/p>\n

1 lite st\u00f6rre butternutpumpa<\/p>\n

kallpressad rapsolja<\/p>\n

flingsalt<\/p>\n

S\u00e4tt ugnen p\u00e5 175\u00b0. Sk\u00e4r bort \u00e4ndarna p\u00e5 pumpan, klyv den l\u00e4ngs med i mitten och gr\u00f6p ur k\u00e4rnorna med en sked. Droppa \u00f6ver rapsolja, salta och baka pumpan i en ugnss\u00e4ker form med skalsidan upp till den \u00e4r helt mjuk, ca 60 minuter beroende p\u00e5 storlek. L\u00e5t svalna n\u00e5got innan du skalar pumpan med hj\u00e4lp av en kniv och d\u00e4refter bryter den till rustika bitar.<\/i><\/p>\n

Pumpapur\u00e9<\/b><\/p>\n

h\u00e4lften av den bakade pumpan<\/p>\n

citronsaft<\/p>\n

salt<\/p>\n

Mixa pumpan ordentligt i en hush\u00e5llsmixer. Smaka av med citronsaft och salt. V\u00e4rm upp p\u00e5 l\u00e5g temperatur under st\u00e4ndig omr\u00f6rning d\u00e5 pur\u00e9n l\u00e4tt br\u00e4nner vid.\u00a0 \u00a0<\/i><\/p>\n

Blancherad svartk\u00e5l<\/b><\/p>\n

300 g svartk\u00e5l<\/p>\n

sm\u00f6r<\/p>\n

salt<\/p>\n

Ansa k\u00e5len genom att f\u00f6rsiktigt dra bladen fr\u00e5n stj\u00e4lkarna. Bryt ned i mindre bitar och tv\u00e4tta k\u00e5len ordentligt. Fyll en rymlig kastrull med vatten. Tills\u00e4tt en rej\u00e4l klick sm\u00f6r och salta vattnet ordentligt. L\u00e5t koka upp. Doppa svartk\u00e5len precis f\u00f6re servering i ca 30 sekunder. Detta kallas f\u00f6r att blanchera. \u00a0<\/i><\/p>\n

Stekt torskfil\u00e9<\/b><\/p>\n

600 g torskfil\u00e9 med skinn<\/p>\n

rapsolja<\/p>\n

sm\u00f6r<\/p>\n

flingsalt<\/p>\n

Portionera fisken till fyra lika stora bitar a 150 gram. Hetta upp en stekpanna. Salta fisken och stek den med skinnsidan ned\u00e5t p\u00e5 medelh\u00f6g v\u00e4rme tills den f\u00e5tt en fin stekyta, ca 2 minuter. V\u00e4nd fisken och stek ytterligare 1-2 minuter tills fisken \u00e4r f\u00e4rdig. Jag brukar f\u00f6rst steka i rapsolja d\u00e5 oljan t\u00e5l h\u00f6gre v\u00e4rme och mot slutet tills\u00e4tta en klick sm\u00f6r f\u00f6r den goda smakens skull.\u00a0<\/i><\/p>\n

Sm\u00f6rad kycklingbuljong<\/b><\/p>\n

1 kg kycklingvingar<\/p>\n

1 gul l\u00f6k<\/p>\n

1 morot<\/p>\n

1 lagerblad<\/p>\n

5 kvistar timjan<\/p>\n

sm\u00f6r<\/p>\n

\u00e4ppelcidervin\u00e4ger<\/p>\n

Sk\u00f6lj kycklingen ordentligt under rinnande vatten. Placera vingarna i en kastrull tillsammans med gr\u00f6nsaker och kryddor, t\u00e4ck med vatten. Koka upp och l\u00e5t sjuda 3 timmar utan lock. Skumma av ytan med j\u00e4mna mellanrum men r\u00f6r inte runt i kastrullen, d\u00e5 blir fonden l\u00e4tt grumlig. Sila av fonden och reducera tills cirka h\u00e4lften \u00e5terst\u00e5r. Tills\u00e4tt en rej\u00e4l klick sm\u00f6r i 2 dl reducerad kycklingbuljong precis f\u00f6re servering och smaka av med vin\u00e4ger. Mixa ihop s\u00e5sen med en stavmixer. \u00a0<\/i><\/p>\n

Uppl\u00e4gg\u00a0<\/strong><\/p>\n

Jag serverar den h\u00e4r r\u00e4tten med nystekt svamp (jag anv\u00e4nde ostronskivling), krossade pumpafr\u00f6n och hackad kruspersilja. Har du inte tid att koka din egen fond funkar det n\u00e4stan lika bra med k\u00f6pt. Fast nej, det g\u00f6r det inte. Testa att koka egen s\u00e5 m\u00e4rker du skillnaden.<\/i><\/p>\n

 <\/p>\n

Peter Olsson, \u201dChefabetic\u201d<\/strong><\/p>\n

Recept publicerat 7 september 2016<\/p>\n","protected":false},"excerpt":{"rendered":"

4 personer\u00a0 Bakad pumpa 1 lite st\u00f6rre butternutpumpa kallpressad rapsolja flingsalt S\u00e4tt ugnen p\u00e5 175\u00b0. Sk\u00e4r bort \u00e4ndarna p\u00e5 pumpan, klyv den l\u00e4ngs med i mitten och gr\u00f6p ur k\u00e4rnorna med en sked. Droppa \u00f6ver rapsolja, salta och baka pumpan i en ugnss\u00e4ker form med skalsidan upp till den \u00e4r helt mjuk, ca 60 minuter […]<\/p>\n","protected":false},"author":32,"featured_media":0,"parent":0,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-9940","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nFine dining: Pumpa, k\u00e5l & torsk - AnnaPS<\/title>\n<meta name=\"description\" content=\"AnnaPS makes clothes with integrated pockets to carry your diabetes devices such as insulin pump, pen and glucose meter. 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