{"id":1386,"date":"2025-05-18T23:23:03","date_gmt":"2025-05-18T21:23:03","guid":{"rendered":"https:\/\/smakjakten.se\/laxfile-med-rostad-potatis-och-dillsas\/"},"modified":"2025-05-18T23:27:52","modified_gmt":"2025-05-18T21:27:52","slug":"laksefilet-med-ristede-kartofler-og-dildsauce","status":"publish","type":"post","link":"https:\/\/smakjakten.se\/da\/laksefilet-med-ristede-kartofler-og-dildsauce\/","title":{"rendered":"Laksefilet med ristede kartofler og dildsauce"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingredienser (4 portioner):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 stykker laksefilet, \u00e1 ca. 150 g stykket<\/li>\n\n\n\n<li>1 kg sm\u00e5 kartofler (gerne nye kartofler eller delikartofler)<\/li>\n\n\n\n<li>3 spsk olivenolie<\/li>\n\n\n\n<li>2 tsk t\u00f8rret timian<\/li>\n\n\n\n<li>2 tsk flagesalt<\/li>\n\n\n\n<li>Sort peber<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Til dildsaucen:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 dl cr\u00e8me fraiche<\/li>\n\n\n\n<li>1 dl mayonnaise<\/li>\n\n\n\n<li>1 stort bundt frisk dild, finthakket<\/li>\n\n\n\n<li>1 citron, saft og skal<\/li>\n\n\n\n<li>1 spsk dijonsennep<\/li>\n\n\n\n<li>1 spsk kapers, hakket<\/li>\n\n\n\n<li>Salt og hvid peber<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Gr\u00f8ntsager:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g asparges<\/li>\n\n\n\n<li>150 g sukker\u00e6rter<\/li>\n\n\n\n<li>1 bundt radiser<\/li>\n\n\n\n<li>1 spsk sm\u00f8r<\/li>\n\n\n\n<li>Salt og peber<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instruktioner:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>T\u00e6nd ovnen p\u00e5 200\u00b0C.<\/li>\n\n\n\n<li>Vask kartoflerne og del st\u00f8rre kartofler i halve (de skal v\u00e6re ca. lige store). T\u00f8r dem af.<\/li>\n\n\n\n<li>Bland kartofler i en sk\u00e5l med 2 spsk olivenolie, timian, salt og peber.<\/li>\n\n\n\n<li>Fordel kartoflerne p\u00e5 en bageplade med bagepapir og rist dem i ovnen i 30-35 minutter, til de er gyldenbrune og m\u00f8re.<\/li>\n\n\n\n<li>I mellemtiden blandes alle ingredienser til dildsaucen, og den stilles k\u00f8ligt i mindst 30 minutter for at lade smagene udvikle sig.<\/li>\n\n\n\n<li>Rens asparges ved at kn\u00e6kke den tr\u00e6agtige del af stilken af. Sk\u00e6r eller kn\u00e6k dem i mindre stykker.<\/li>\n\n\n\n<li>Forbered laksen: T\u00f8r fileterne af med k\u00f8kkenrulle, salt og peber dem.<\/li>\n\n\n\n<li>Varm en stegepande op med 1 spsk olivenolie ved mellemh\u00f8j varme.<\/li>\n\n\n\n<li>L\u00e6g laksen p\u00e5 med skindsiden nedad og steg i ca. 4 minutter, til skindet er spr\u00f8dt.<\/li>\n\n\n\n<li>Vend laksen og steg i yderligere 2-3 minutter for medium stegt eller l\u00e6ngere efter \u00f8nske.<\/li>\n\n\n\n<li>I en separat pande smeltes sm\u00f8rret, og asparges og sukker\u00e6rter steges i 2-3 minutter. Salt og peber.<\/li>\n\n\n\n<li>Sk\u00e6r radiserne i tynde skiver og bland dem med de let stegte gr\u00f8ntsager lige inden servering.<\/li>\n\n\n\n<li>Server laksen med ristede kartofler, dildsauce og gr\u00f8ntsager. Pynt med ekstra dild og citronb\u00e5de.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienser (4 portioner): Til dildsaucen: Gr\u00f8ntsager: Instruktioner:<\/p>\n","protected":false},"author":1,"featured_media":1383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[45],"tags":[],"class_list":["post-1386","post","type-post","status-publish","format-standard","has-post-thumbnail","category-opskrifter-da"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/smakjakten.se\/da\/wp-json\/wp\/v2\/posts\/1386","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/smakjakten.se\/da\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/smakjakten.se\/da\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/smakjakten.se\/da\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/smakjakten.se\/da\/wp-json\/wp\/v2\/comments?post=1386"}],"version-history":[{"count":2,"href":"https:\/\/smakjakten.se\/da\/wp-json\/wp\/v2\/posts\/1386\/revisions"}],"predecessor-version":[{"id":1391,"href":"https:\/\/smakjakten.se\/da\/wp-json\/wp\/v2\/posts\/1386\/revisions\/1391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/smakjakten.se\/da\/wp-json\/wp\/v2\/media\/1383"}],"wp:attachment":[{"href":"https:\/\/smakjakten.se\/da\/wp-json\/wp\/v2\/media?parent=1386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/smakjakten.se\/da\/wp-json\/wp\/v2\/categories?post=1386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/smakjakten.se\/da\/wp-json\/wp\/v2\/tags?post=1386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}