{"id":846,"date":"2014-01-14T09:34:11","date_gmt":"2014-01-14T08:34:11","guid":{"rendered":"http:\/\/zallan.se\/?page_id=846"},"modified":"2019-05-08T12:43:12","modified_gmt":"2019-05-08T10:43:12","slug":"fi-ugnsbakad-lax-med-trattkantarellsas","status":"publish","type":"page","link":"https:\/\/zallan.se\/?page_id=846","title":{"rendered":"Ugnsbakad lax med trattkantarells\u00e5s"},"content":{"rendered":"

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Ugnsbakad lax med trattkantarells\u00e5s<\/strong><\/h2>\n

4 pers<\/strong><\/p>\n

700 g skinn- och benfri lax av mittbiten,
\n\u00bd-1 tsk salt
\n1 msk olja<\/p>\n

Fyllning:
\n150 g gorgonzola
\n2\/3 dl hackad gr\u00e4sl\u00f6k
\n\u00bd dl hackad persilja
\nTrattkantarells\u00e5s:
\n\u00bd-1 msk sm\u00f6r
\n1 msk finhackad schalottenl\u00f6k
\n1\u00bd-2 dl hackade trattkantareller
\n\u00bd msk maizenamj\u00f6l
\n4 dl vispgr\u00e4dde
\n\u00bd gr\u00f6nsaksbuljongt\u00e4rning
\nev salt<\/p>\n

Tillbeh\u00f6r:
\nkokt sparrispotatis, dill, panko<\/p>\n<\/div>

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Mosa osten och blanda ihop ingredienserna till fyllningen. St\u00e4ll \u00e5t sidan.
\nS\u00e5sen: Fr\u00e4s l\u00f6ken l\u00e4tt i sm\u00f6ret n\u00e5gon minut. Tills\u00e4tt svampen och fr\u00e4s ytterligare n\u00e5gra minuter eller till all v\u00e4tska sugits upp. Vrid n\u00e5gra varv p\u00e5 pepparkvarnen. Pudra \u00f6ver maizenamj\u00f6l. Sp\u00e4d med gr\u00e4dden under omr\u00f6rning och smula i buljongt\u00e4rningen. Sjud s\u00e5sen i minst 10 minuter och r\u00f6r om d\u00e5 och d\u00e5. Smaka av med salt. Det h\u00e4r g\u00e5r bra att g\u00f6ra n\u00e5gra timmar i f\u00f6rv\u00e4g. Koka potatisen tills den \u00e4r klar, 15-20 min. L\u00e5t kallna.
\nDela laxen i 4 portionsbitar och sk\u00e5ra dem f\u00f6rsiktig fr\u00e5n den tjocka sidan ner mot den tunna biten. Se till att inte sk\u00e4ra igenom helt. Om man \u00e4r r\u00e4dd att sk\u00e4ra igenom kan man l\u00e5ta skinnet sitta kvar. Men det \u00e4r l\u00e4ttare att \u00e4ta utan skinn om man inte fj\u00e4llat fisken f\u00f6rst. Se till att det inte finns n\u00e5gra ben kvar. L\u00e4gg laxbitarna i en smord eldfast form och f\u00f6rdela ost\/kryddblandningen i sk\u00e5ran. Pensla laxen med olja och salta f\u00f6rsiktigt. St\u00e4ll laxfil\u00e9erna p\u00e5 galler mitt i ugnen och baka 6-8 min. Stek sparrispotatisen, dela de stora p\u00e5 mitten, i sm\u00f6r tills de \u00e4r genomvarma. Str\u00f6 \u00f6ver panko och rikligt med hackad dill. Servera med en gr\u00f6nsallad.<\/p>\n<\/div>

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