{"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\/sv\/recipes\/confit-cod-with-white-asparagus-foam\/","title":{"rendered":"Konfit torsk med vit sparrisskum"},"content":{"rendered":"<p>Konfitering \u00e4r en fransk teknik som g\u00e5r ut p\u00e5 att s\u00e4nka ner mat i fett med en temperatur under 100 \u00b0C under en l\u00e4ngre tid. Torsken \u00e4r perfekt f\u00f6r denna tillagningsmetod eftersom k\u00f6ttet blir mycket m\u00f6rt och sm\u00e4lter i munnen. Sparrisskummet, som g\u00f6rs med Smartwhip-systemet, ger r\u00e4tten en fr\u00e4sch och l\u00e4tt karakt\u00e4r med en vegetabilisk touch.<\/p>\n<h2><b>Utrustning\u00a0<\/b><\/h2>\n<ul>\n<li><a href=\"https:\/\/smartwhip.com\/sv\/smartwhip-full-set-n2o-cylinder-615g-pressure-regulator\/\"><span style=\"font-weight: 400;\">Smartwhip gr\u00e4ddladdare<\/span><\/a><span style=\"font-weight: 400;\">\u00a0<\/span><\/li>\n<li><a href=\"https:\/\/smartwhip.com\/sv\/smartwhip-cream-dispenser-aluminum-500ml\/\"><span style=\"font-weight: 400;\">Gr\u00e4ddbeh\u00e5llare<\/span><\/a><span style=\"font-weight: 400;\">\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Fin sikt\u00a0<\/span><\/li>\n<li>Blender<\/li>\n<\/ul>\n<h2><b>Ingredienser\u00a0<\/b><\/h2>\n<p><strong>Konfitm\u00e4rkt torsk <\/strong><strong>sous vide<\/strong><\/p>\n<ul>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">720 gram torsk<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">60 gr str\u00f6socker<\/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\">av olivolja<\/span><\/p>\n<\/li>\n<\/ul>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s1\"><b>Skum av sparris<\/b><\/span><\/p>\n<ul>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">50 ml gr\u00e4ddfil<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">1 g socker<\/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 blad av gelatin<\/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 sparris<\/span><\/p>\n<\/li>\n<\/ul>\n<h2><b>V\u00e4gbeskrivning<\/b><\/h2>\n<p><strong>Konfitm\u00e4rkt torsk <\/strong><strong>sous vide<\/strong><\/p>\n<ol>\n<li>Skala torsken, ta bort benen och reservera 200-300 g till fiskfumet.<\/li>\n<li>Blanda socker, salt och kombu i en kaffekvarn eller kryddkvarn eller i en kraftfull mixer.<\/li>\n<li>Laga torsken i kombublandningen i 35 minuter.<\/li>\n<li>F\u00f6rv\u00e4rm ugnen till 45 \u00b0C. Sk\u00f6lj torsken i vatten och sk\u00e4r den i 6 delar. L\u00e4gg torsken p\u00e5 en pl\u00e5t, h\u00e4ll \u00f6ver olivoljan och stek den i 20 minuter.<\/li>\n<\/ol>\n<p><span class=\"s1\"><b>Skum av sparris<\/b><\/span><\/p>\n<ol>\n<li class=\"p1\"><span class=\"s2\">Koka sparrisen i saltvatten med socker och en citronskiva tills den \u00e4r mjuk.<\/span><\/li>\n<li class=\"p1\"><span class=\"s2\">D\u00e4refter mosar du sparrisen tillsammans med 150 ml sparrisfond i en mixer och passerar den genom en fin sil. Smaka av pur\u00e9n med kryddorna.<\/span><\/li>\n<li class=\"p1\">V\u00e4rm upp den bl\u00f6tlagda och pressade gelatinet i 50 ml sparrisfond (ca 140 \u00b0F) och tills\u00e4tt sedan resten av blandningen. Passera blandningen genom Funnel &amp; Sieve direkt i gr\u00e4ddviskaren, f\u00e4st lustgasgr\u00e4ddningsladdaren p\u00e5 din sifon, ladda med 7 bar och skaka den kraftigt.<\/li>\n<li class=\"p1\">L\u00e5t svalna i kylsk\u00e5p i minst 6 timmar. Skaka kraftigt igen f\u00f6re servering.<\/li>\n<\/ol>\n<h2><b>Servering<\/b><\/h2>\n<p class=\"p1\" style=\"margin: 0cm;\"><span class=\"s2\">Tv\u00e4tta och skala en vit sparris och blanka den n\u00e5gra minuter i fiskfumet. <\/span><span class=\"s2\">L\u00e4gg den confiterade torsken p\u00e5 tallriken, t<\/span><span class=\"s2\">P\u00e5 andra sidan den vita sparrisen, citronskal, en stor sked av din favoritkaviar och avsluta med sparrisskummet och lite krasse.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\"> <a href=\"https:\/\/smartwhip.com\/sv\/smartwhip-full-set-n2o-cylinder-615g-pressure-regulator\/\">K\u00f6p det kompletta Smartwhip-systemet h\u00e4r!<\/a><\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Konfitering \u00e4r en fransk teknik som g\u00e5r ut p\u00e5 att s\u00e4nka ner mat i fett med en temperatur under 100 \u00b0C under en l\u00e4ngre tid. Torsken \u00e4r perfekt f\u00f6r denna tillagningsmetod eftersom k\u00f6ttet blir mycket m\u00f6rt och sm\u00e4lter i munnen. Sparrisskummet, som g\u00f6rs med Smartwhip-systemet, ger en frisk och fr\u00e4sch ... <a title=\"Konfit torsk med vit sparrisskum\" class=\"read-more\" href=\"https:\/\/smartwhip.com\/sv\/recipes\/confit-cod-with-white-asparagus-foam\/\" aria-label=\"Mer p\u00e5 Confit Cod With White Asparagus Foam\">L\u00e4s mer<\/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\/sv\/wp-json\/wp\/v2\/posts\/9915"}],"collection":[{"href":"https:\/\/smartwhip.com\/sv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/smartwhip.com\/sv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/smartwhip.com\/sv\/wp-json\/wp\/v2\/users\/845"}],"replies":[{"embeddable":true,"href":"https:\/\/smartwhip.com\/sv\/wp-json\/wp\/v2\/comments?post=9915"}],"version-history":[{"count":0,"href":"https:\/\/smartwhip.com\/sv\/wp-json\/wp\/v2\/posts\/9915\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/smartwhip.com\/sv\/wp-json\/wp\/v2\/media\/9916"}],"wp:attachment":[{"href":"https:\/\/smartwhip.com\/sv\/wp-json\/wp\/v2\/media?parent=9915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/smartwhip.com\/sv\/wp-json\/wp\/v2\/categories?post=9915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/smartwhip.com\/sv\/wp-json\/wp\/v2\/tags?post=9915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}