{"id":26803,"date":"2022-11-08T17:00:56","date_gmt":"2022-11-08T16:00:56","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/kryddbakad-hjort-med-trattkantarellskum-cannelloni-och-silverloksvinaigrette\/"},"modified":"2023-01-11T10:01:03","modified_gmt":"2023-01-11T09:01:03","slug":"kryddbakad-hjort-med-trattkantarellskum-cannelloni-och-silverloksvinaigrette","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recept\/kryddbakad-hjort-med-trattkantarellskum-cannelloni-och-silverloksvinaigrette\/","title":{"rendered":"Kryddbakad hjort med trattkantarellskum, cannelloni och silverl\u00f6ksvinaigrette"},"content":{"rendered":"<p>I det h\u00e4r receptet bes\u00f6ker vi de svenska skogarna p\u00e5 allvar! Vi kryddbakar hjortinnerfil\u00e9 enligt konstens alla regler och serverar den med en smarrig cannelloni fylld med trattkantarell-och jord\u00e4rtskockskr\u00e4m. Vi lyfter sedan r\u00e4tten med fin silverl\u00f6ksvinaigrette och toppar med krasse och kantareller &#8211; riktigt gott! Lycka till med matlagningen!<\/p>\n<p>R\u00e4cker till 8-10 portioner som varmr\u00e4tt beroende p\u00e5 hur mycket k\u00f6tt du vill bjuda p\u00e5.<\/p>\n<h4>Hjortinnanl\u00e5r<\/h4>\n<ul>\n<li>1,5 msk\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Ros\u00e9peppar<\/li>\n<li>2 tsk\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Enb\u00e4r<\/li>\n<li>1\/2 tsk\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Cayennepeppar<\/li>\n<li>1\/2 tsk\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Vitl\u00f6kspulver<\/li>\n<li>3\/4 tsk\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Svartpeppar<\/li>\n<li>5 st\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 L\u00e5ngpeppar<\/li>\n<li>1,5 kg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Hjortinnanl\u00e5r<\/li>\n<li>1 msk\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Matolja<\/li>\n<li>2 st\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Vitl\u00f6ksklyftor<\/li>\n<li>40 g\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Sm\u00f6r<\/li>\n<\/ul>\n<p>Putsa hjorten fri fr\u00e5n senor. Mixa kryddorna till ett pulver. Krydda k\u00f6ttet med blandningen och salta. Bryn k\u00f6ttet hastigt i olja i het panna. Tills\u00e4tt sm\u00f6ret och de tv\u00e5 vitl\u00f6ksklyftorna och \u00f6s k\u00f6ttet en knapp minut tills sm\u00f6ret bryns. Tillaga k\u00f6ttet i ugn p\u00e5 110 grader till 54 grader i innertemperatur, l\u00e5t vila.<\/p>\n<h4>Kr\u00e4m p\u00e5 trattkantarell och jord\u00e4rtskocka<\/h4>\n<ul>\n<li>6 g\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Torkad trattkantarell<\/li>\n<li>40 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mandelpotatis (skivad)<\/li>\n<li>60 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jord\u00e4rtskocka (skivad)<\/li>\n<li>40 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Schalottenl\u00f6k (skivad)<\/li>\n<li>2 st \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vitl\u00f6ksklyftor (l\u00e4ttkrossade)<\/li>\n<li>50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sm\u00f6r Arla\u00ae<\/li>\n<li>1 msk\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champagnevin\u00e4ger<\/li>\n<li>2 dl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mj\u00f6lk<\/li>\n<li>2 dl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gr\u00e4dde Arla\u00ae<\/li>\n<\/ul>\n<p>Fr\u00e4s svampen tillsammans med potatis, skocka, l\u00f6k och vitl\u00f6k i sm\u00f6ret. Krydda med salt och socker. Fr\u00e4s 5 minuter. Tills\u00e4tt gr\u00e4dden, mj\u00f6lken och vin\u00e4gern och l\u00e5t koka till tjock och kr\u00e4mig konsistens. Mixa allt helt sl\u00e4tt i en kannmixer, sp\u00e4d eventuellt med mer gr\u00e4dde och smaka av med salt och socker.<\/p>\n<h4>Cannelloni<\/h4>\n<ul>\n<li>2 st\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00c4gg<\/li>\n<li>3 st\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00c4ggulor<\/li>\n<li>250 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Durumvetemj\u00f6l<\/li>\n<li>3 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>1 msk \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olivolja<\/li>\n<\/ul>\n<p>Blanda \u00e4gg och \u00e4ggulor med olivolja i en bunke. Blanda mj\u00f6l och salt i en matberedare. Tills\u00e4tt \u00e4ggsmeten i en fin str\u00e5le tills degen \u00e4r smulig. H\u00e4ll ut smulorna p\u00e5 ett bord och kn\u00e5da degen minst 5 minuter. Plasta degen ordentligt och l\u00e5t den vila kyld. Kavla ut pastadegen med en pastamaskin och sk\u00e4r i remsor, ca 5\u00d710 cm. Koka pastan i saltat vatten ca 1 min och l\u00e5t rinna av. Rulla remsorna till ih\u00e5liga stubbar och st\u00e4ll dem p\u00e5 en pl\u00e5t. Vid servering, st\u00e4ll cannellonin p\u00e5 tallrikarna och fyll dem med svamp-\/skockakr\u00e4men.<\/p>\n<h4>Silverl\u00f6ksvinaigrette<\/h4>\n<ul>\n<li>\u00bc st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Silverl\u00f6k<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rapsolja<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champagnevin\u00e4ger<\/li>\n<\/ul>\n<p>Hacka silverl\u00f6ken fint. Koka l\u00f6ken p\u00e5 svag v\u00e4rme tills den \u00e4r mjuk i oljan. Ta kastrullen av v\u00e4rmen och smaka av med champagnevin\u00e4ger och salt.<\/p>\n<h4>Garnityr<\/h4>\n<ul>\n<li>1 st\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Schalottenl\u00f6k<\/li>\n<li>1 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jord\u00e4rtskocka<\/li>\n<li>0,5 dl\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1-2-3-lag: 1 del \u00e4ttika, 2 delar socker och 3 delar vatten; uppkokat och sedan kyld<\/li>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kantareller<\/li>\n<li>20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sm\u00f6r Arla<sup>\u00ae<\/sup><\/li>\n<li>1 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Timjankvist<\/li>\n<li>1 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vitl\u00f6ksklyfta<\/li>\n<li>1 ask\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sm\u00f6rg\u00e5skrasse<\/li>\n<\/ul>\n<p>Hyvla skockan tunt och l\u00e4gg i kallt vatten. Skiva l\u00f6ken i \u00bd cm tjocka skivor och \u00e5nga 3 minuter i en \u00e5ngugn, eller koka 30 sekunder i saltat vatten. L\u00e5t ligga i 1-2-3-lagen . Dela kantarellerna och stek knaprigt i sm\u00f6ret med timjankvisten (hel) och vitl\u00f6k (l\u00e4ttkrossad och oskalad). Plocka krassen till garnering.<\/p>\n","protected":false},"featured_media":25113,"template":"","recipe_category":[],"course":[208],"season":[],"class_list":["post-26803","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-vilt"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kryddbakad hjort med trattkantarellskum, cannelloni och silverl\u00f6ksvinaigrette - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Kryddbakad hjort med trattkantarellskum, cannelloni och silverl\u00f6ksvinaigrette - en ljuvlig r\u00e4tt med det b\u00e4sta fr\u00e5n v\u00e5ra svenska skogar\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recept\/kryddbakad-hjort-med-trattkantarellskum-cannelloni-och-silverloksvinaigrette\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kryddbakad hjort med trattkantarellskum, cannelloni och silverl\u00f6ksvinaigrette - 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