{"id":9915,"date":"2022-01-20T17:03:17","date_gmt":"2022-01-20T16:03:17","guid":{"rendered":"https:\/\/smartwhip.com\/?p=9915"},"modified":"2022-02-15T14:41:36","modified_gmt":"2022-02-15T13:41:36","slug":"confit-cod-with-white-asparagus-foam","status":"publish","type":"post","link":"https:\/\/smartwhip.com\/da\/recipes\/confit-cod-with-white-asparagus-foam\/","title":{"rendered":"Confit torsk med hvid aspargesskum"},"content":{"rendered":"<p>Confitering er en fransk teknik, der best\u00e5r i at l\u00e6gge madvarer ned i fedtstof ved en temperatur under 100 \u00b0C i en l\u00e6ngere periode. Torsken er perfekt til denne tilberedningsmetode, fordi k\u00f8det bliver meget m\u00f8rt og smelter i munden. Aspargesskummet, der er lavet med Smartwhip-systemet, giver retten en frisk og let karakter med et vegetabilsk touch.<\/p>\n<h2><b>Udstyr\u00a0<\/b><\/h2>\n<ul>\n<li><a href=\"https:\/\/smartwhip.com\/da\/smartwhip-full-set-n2o-cylinder-615g-pressure-regulator\/\"><span style=\"font-weight: 400;\">Smartwhip fl\u00f8de oplader<\/span><\/a><span style=\"font-weight: 400;\">\u00a0<\/span><\/li>\n<li><a href=\"https:\/\/smartwhip.com\/da\/smartwhip-cream-dispenser-aluminum-500ml\/\"><span style=\"font-weight: 400;\">Fl\u00f8de dispenser<\/span><\/a><span style=\"font-weight: 400;\">\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Fin sigte\u00a0<\/span><\/li>\n<li>Blender<\/li>\n<\/ul>\n<h2><b>Ingredienser\u00a0<\/b><\/h2>\n<p><strong>Confit torsk <\/strong><strong>sous vide<\/strong><\/p>\n<ul>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">720 gr torsk<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">60 gr str\u00f8sukker<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">40 g salt<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">20 g kombu<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">200 ml <\/span><span class=\"s2\">af olivenolie<\/span><\/p>\n<\/li>\n<\/ul>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s1\"><b>Skum af asparges<\/b><\/span><\/p>\n<ul>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">50 ml fl\u00f8de<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">1 g sukker<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">1 g salt<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">2 \u00d7 ark gelatine<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">1 \u00d7 citron<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">500 g asparges<\/span><\/p>\n<\/li>\n<\/ul>\n<h2><b>K\u00f8rselsvejledning<\/b><\/h2>\n<p><strong>Confit torsk <\/strong><strong>sous vide<\/strong><\/p>\n<ol>\n<li>Skind torsken, fjern benene og gem 200-300 g til fiskefumet.<\/li>\n<li>Bland sukker, salt og kombu i en kaffekv\u00e6rn eller krydderikv\u00e6rn eller i en kraftig blender.<\/li>\n<li>Kog torsken i kombu-blandingen i 35 minutter.<\/li>\n<li>Forvarm ovnen til 45 \u00b0C. Skyl torsken i vand og sk\u00e6r den i 6 portioner. L\u00e6g torsken p\u00e5 en plade, h\u00e6ld olivenolie over og lad den stege i 20 minutter.<\/li>\n<\/ol>\n<p><span class=\"s1\"><b>Skum af asparges<\/b><\/span><\/p>\n<ol>\n<li class=\"p1\"><span class=\"s2\">Kog aspargesene i saltvand med sukker og en citronskive, indtil de er bl\u00f8de.<\/span><\/li>\n<li class=\"p1\"><span class=\"s2\">Derefter pureres aspargesene sammen med 150 ml aspargesfond i en blender og passeres gennem en fin sigte. Smag pur\u00e9en til med krydderierne.<\/span><\/li>\n<li class=\"p1\">Varm den udbl\u00f8dte og pressede gelatine op i 50 ml aspargesfond (ca. 140 \u00b0F), og tils\u00e6t derefter den resterende blanding. Pass\u00e9r blandingen gennem Funnel &amp; Sieve direkte i fl\u00f8depiskeren, s\u00e6t lattergasfl\u00f8deopladeren p\u00e5 din sifon, lad med 7 bar og ryst den kraftigt.<\/li>\n<li class=\"p1\">Afk\u00f8l i k\u00f8leskabet i mindst 6 timer. Ryst kraftigt igen f\u00f8r servering.<\/li>\n<\/ol>\n<h2><b>Betjening af<\/b><\/h2>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">Vask og skr\u00e6l en hvid asparges og blancheres i et par minutter i fiskefumet. <\/span><span class=\"s2\">L\u00e6g den confiterede torsk p\u00e5 tallerkenen, t<\/span><span class=\"s2\">p\u00e5 den anden side de hvide asparges, citronskal, en god skefuld af din yndlingskaviar og slut af med aspargesskum og lidt karse.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\"> <a href=\"https:\/\/smartwhip.com\/da\/smartwhip-full-set-n2o-cylinder-615g-pressure-regulator\/\">K\u00f8b det komplette Smartwhip-system her!<\/a><\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Confitering er en fransk teknik, der best\u00e5r i at l\u00e6gge madvarer ned i fedtstof ved en temperatur under 100 \u00b0C i en l\u00e6ngere periode. Torsken er perfekt til denne tilberedningsmetode, fordi k\u00f8det bliver meget m\u00f8rt og smelter i munden. Aspargesskummet, der er lavet med Smartwhip-systemet, giver en frisk og ... <a title=\"Confit torsk med hvid aspargesskum\" class=\"read-more\" href=\"https:\/\/smartwhip.com\/da\/recipes\/confit-cod-with-white-asparagus-foam\/\" aria-label=\"More on Confit Cod With White Asparagus Foam\">L\u00e6s mere <\/a><\/p>","protected":false},"author":845,"featured_media":9916,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[78,77],"acf":[],"_links":{"self":[{"href":"https:\/\/smartwhip.com\/da\/wp-json\/wp\/v2\/posts\/9915"}],"collection":[{"href":"https:\/\/smartwhip.com\/da\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/smartwhip.com\/da\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/smartwhip.com\/da\/wp-json\/wp\/v2\/users\/845"}],"replies":[{"embeddable":true,"href":"https:\/\/smartwhip.com\/da\/wp-json\/wp\/v2\/comments?post=9915"}],"version-history":[{"count":0,"href":"https:\/\/smartwhip.com\/da\/wp-json\/wp\/v2\/posts\/9915\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/smartwhip.com\/da\/wp-json\/wp\/v2\/media\/9916"}],"wp:attachment":[{"href":"https:\/\/smartwhip.com\/da\/wp-json\/wp\/v2\/media?parent=9915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/smartwhip.com\/da\/wp-json\/wp\/v2\/categories?post=9915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/smartwhip.com\/da\/wp-json\/wp\/v2\/tags?post=9915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}