{"id":50764,"date":"2024-04-29T12:27:57","date_gmt":"2024-04-29T11:27:57","guid":{"rendered":"https:\/\/www.electroluxprofessional.com\/se\/?p=50764"},"modified":"2024-04-29T14:02:24","modified_gmt":"2024-04-29T13:02:24","slug":"daniels_sparrisrecept","status":"publish","type":"post","link":"https:\/\/www.electroluxprofessional.com\/se\/daniels_sparrisrecept\/","title":{"rendered":"Sparriss\u00e4songen \u00e4r h\u00e4r!"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]S\u00e5 h\u00e4r i sparristider bjuder v\u00e5r utbildningskock Daniel Pettersson p\u00e5 sitt b\u00e4sta sparrisrecept.<\/strong><\/p>\n

Daniel, hur t\u00e4nkte du n\u00e4r du tog fram det h\u00e4r receptet?
\n<\/strong>“Jag t\u00e4nkte att nu \u00e4r det ju sparristider och vad \u00e4r v\u00e4l godare \u00e4n inkokt sparris? Och varf\u00f6r d\u00e5 inte testa att g\u00f6ra det sous-vide i ugnen? Det blev ju kanonbra!”[\/vc_column_text][vc_empty_space height=”12px”][vc_single_image image=”50780″ img_size=”large”][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

Inkokt vit sparris & sotad gr\u00f6n sparris med hollandaise sous-vide, pocherade \u00e4gg & krasseinfuserad gurka<\/strong><\/h2>\n

[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text]Ingredienser f\u00f6r ca 4 portioner
\n<\/strong><\/u>[\/vc_column_text][vc_column_text]Vit sparris<\/u>
\nVit sparris 4 stl AAA
\nSocker 2 tsk
\n\u00be tsk salt
\nVin\u00e4ger 1 msk med f\u00f6rdel champagnevin\u00e4ger
\n3 rej\u00e4la kvista backtimjan
\n1 bananScharlottenl\u00f6k , grovt delad
\nskal fr\u00e5n \u00bd citron
\n100 g sm\u00f6r.<\/p>\n

Gr\u00f6n sparris<\/u>
\nGr\u00f6n sparris 8 st
\nsalt
\nolivolja
\nflingsalt<\/p>\n

Gurka<\/u>
\n\u00bd gurka, skalad och urk\u00e4rnad
\n1,5 dl neutral olja
\n4 dl vattenkrasse
\nskalet fr\u00e5n \u00bd citron
\nsaft fr\u00e5n \u00bd citron[\/vc_column_text][vc_empty_space][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text]Reduktion
\n<\/u>60 g vitvinsvin\u00e4ger
\n60 g vitt vin
\n50 g schalottenl\u00f6k<\/p>\n

Hollandaise<\/u>
\n160 g sm\u00f6r
\n85 g \u00e4ggulor
\n60 g vatten
\n5 g citronsaft
\n25 g reduktion
\n5 g salt
\n4 g dijonsenap<\/p>\n

Pocherade \u00e4gg
\n<\/u>4 \u00e4gg
\n1 dl \u00c4ttiksprit 12%
\n1 l vatten
\n\u00bd\u00a0msk salt<\/p>\n

Till servering<\/u>
\nForellrom 1 burk \u00e1 50 g
\n\u00bd dl finhackad gr\u00e4sl\u00f6k
\n\u00bd dl rostade hasseln\u00f6tter
\nPlockad vattenkrasse[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_column_text]G\u00f6r s\u00e5 h\u00e4r.<\/strong><\/p>\n

Krassemarinerad gurka
\n<\/strong>Skala och k\u00e4rna ur gurkan och sk\u00e4r i brunoise.
\nHetta upp neutral olja till mellan 65-75 grader. Tills\u00e4tt sedan vattenkrasse. Mixa i ca 5 min. Sila av i chinoise.<\/p>\n

H\u00e4ll upp den avsilade oljan i en spritsp\u00e5se. H\u00e4ng den sedan i kylen med spetsen ned\u00e5t, kyl i minst 5 timmar. Med f\u00f6rdel g\u00e4rna \u00f6ver natten f\u00f6r att sm\u00e5partiklar och vatten ska sjunka till botten. Nyp sedan \u00e5t i botten p\u00e5 spritsp\u00e5sen f\u00f6r att skilja sm\u00e5partiklar och vatten fr\u00e5n den rena olja. H\u00e4ll upp oljan i flaska.<\/p>\n

L\u00e4gg gurkbrunoisen i vacp\u00e5se, sl\u00e5 p\u00e5 olja, ca 1 dl. Vakuumf\u00f6rpacka med skalet fr\u00e5n en halv citron. Spr\u00e4tta p\u00e5sen vid servering. Sl\u00e5 upp i bunke, pressa saften av en halv citron. L\u00e4gg upp p\u00e5 tallrik.<\/p>\n

Reduktion
\n<\/strong>Koka upp, reducera till h\u00e4lften, sila av.
\n
\nHollandaise
\n<\/strong>H\u00e4ll alla ingredienser i en vakuump\u00e5se. Tillagas i 30 min p\u00e5 75 grader \u00e5nga. H\u00e4ll upp den tillagade s\u00e5sen i en mixer och mixa sl\u00e4t p\u00e5 h\u00f6g hastighet.<\/p>\n

Vit sparris<\/strong>
\nSkala den vita sparrisen och l\u00e4gg den i en vakuump\u00e5se avsedd f\u00f6r kokning, addera sedan \u00f6vriga ingredienser f\u00f6r den vita sparrisen. Dra remsor med sparrisskalaren p\u00e5 citronskalet. Vi vill inte f\u00e5 med n\u00e5got vitt, endast gult skal.<\/p>\n

N\u00e4r du f\u00e5tt i alla ingredienser, vacuumf\u00f6rpacka i 100% vac med soft air f\u00f6rslutning. Placera sedan p\u00e5sen p\u00e5 ett ugnsgaller och tillaga i \u00e5nga i ugnen, 85 grader i ca 10 min. Kl\u00e4m och k\u00e4nn p\u00e5 sparrisen s\u00e5 den \u00e4r f\u00e4rdig vid \u00f6nskad konsistens. Spr\u00e4tt upp p\u00e5sen och h\u00e4ll av v\u00e4tskan f\u00f6r att servera.<\/p>\n

Gr\u00f6n sparris
\n<\/strong>Stek\/sota den gr\u00f6na sparrisen i torr panna eller p\u00e5 stekh\u00e4ll tills den f\u00e5tt fin f\u00e4rg runtom. Pressa g\u00e4rna ner sparrisen i pannan f\u00f6r en mer j\u00e4mn stekyta. L\u00e4gg den gr\u00f6na sparrisen i bleck. Ringla \u00f6ver olivolja och flingsalt och sk\u00e4r upp. Busenkelt.<\/p>\n

Pochera \u00e4gg
\n<\/strong>Blanda 1 dl vatten och \u00e4ttiksprit i en sk\u00e5l. Kn\u00e4ck ner \u00e4ggen med 30 sek mellanrum. L\u00e5t st\u00e5 5 min. Koka upp 1 liter vatten med salt i en kastrull. Stj\u00e4lp ner all v\u00e4tska med \u00e4ggen i kastrullen. Sjud 3 min. Lyft upp \u00e4ggen med en h\u00e5lslev och l\u00e4gg dem i en sk\u00e5l med isvatten.<\/p>\n

Rosta hasseln\u00f6tter i stekpanna. Finhacka gr\u00e4sl\u00f6k.<\/p>\n

L\u00e4gg upp sparris, gurka, pocherat \u00e4gg och hollandaise. Addera sedan forellrom, finhackad gr\u00e4sl\u00f6k, rostade hasseln\u00f6tter och s\u00e5 den slutliga touchen \u2013 vattenkrasse.<\/p>\n

Voilla! Servera och njut![\/vc_column_text][vc_empty_space][vc_column_text]Se sparrisvideon h\u00e4r! (Instagram)<\/b><\/a>[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”50778″ img_size=”large” onclick=”custom_link” link=”https:\/\/www.electroluxprofessional.com\/se\/haccp\/”][vc_column_text]<\/p>\n

De h\u00e4r produkterna anv\u00e4nde vi!<\/strong><\/h2>\n

[\/vc_column_text][vc_empty_space][vc_column_text]Skyline Kombiugn<\/b><\/a>[\/vc_column_text][vc_column_text]Vakuumpackmaskin<\/b><\/a>[\/vc_column_text][vc_column_text]TrinityPro kombinerad k\u00f6ksakssk\u00e4rare\/k\u00f6kshack<\/b><\/a>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

S\u00e5 h\u00e4r i sparristider bjuder v\u00e5r utbildningskock Daniel Pettersson p\u00e5 sitt b\u00e4sta sparrisrecept med b\u00e5de vit och gr\u00f6n sparris.<\/p>\n","protected":false},"author":4,"featured_media":50776,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53,164,199,194,105],"tags":[],"class_list":["post-50764","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nyheter","category-offentlig-gastronomi","category-recept","category-restaurangkok","category-food"],"acf":[],"yoast_head":"\nSparriss\u00e4songen \u00e4r h\u00e4r! - Electrolux Professional Sverige<\/title>\n<meta name=\"description\" content=\"S\u00e5 h\u00e4r i sparristider bjuder v\u00e5r utbildningskock Daniel Pettersson p\u00e5 sitt b\u00e4sta sparrisrecept. 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