{"id":26857,"date":"2022-11-08T17:01:05","date_gmt":"2022-11-08T16:01:05","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/vildand-med-gradde-kantareller-bakad-kalrot-tryffelchips\/"},"modified":"2025-10-02T21:25:39","modified_gmt":"2025-10-02T19:25:39","slug":"vildand-med-gradde-kantareller-bakad-kalrot-tryffelchips","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recept\/vildand-med-gradde-kantareller-bakad-kalrot-tryffelchips\/","title":{"rendered":"Vildand med gr\u00e4dde, kantareller, bakad k\u00e5lrot & tryffelchips"},"content":{"rendered":"

8 portioner som del av en meny, eller 4 portioner som frist\u00e5ende varmr\u00e4tt<\/strong><\/h3>\n

Vildand fr\u00e5n Orn\u00f6<\/h3>\n
    \n
  • 2,5 Vildand (br\u00f6stbenet kvar)<\/li>\n
  • 1 msk Kryddrubb*<\/li>\n
  • 2 Vitl\u00f6ksklyftor<\/li>\n
  • 2 Timjankvistar<\/li>\n
  • 50 g Sm\u00f6r Arla\u00ae<\/li>\n<\/ul>\n

    Gnid in vildanden med salt, kryddrubb och olivolja runt om. Stek f\u00e5glarna i en het panna med olja. F\u00f6rst br\u00f6sten ner, v\u00e4nd p\u00e5 f\u00e5glarna n\u00e4r de f\u00e5tt bra med f\u00e4rg. Tills\u00e4tt sm\u00f6r, krossad vitl\u00f6k och timjan, \u00f6s f\u00e5glarna ca 1 min. L\u00e4gg p\u00e5 en pl\u00e5t och baka i ugn 110\u00b0C tills de uppn\u00e5tt en innertemperatur p\u00e5 58\u00b0C, l\u00e5t vila.<\/p>\n

    Ugnsbakad k\u00e5lrot & L\u00f6k<\/h3>\n
      \n
    • 600 g K\u00e5lrot<\/li>\n
    • 5 Stekl\u00f6kar<\/li>\n<\/ul>\n

      Ansa k\u00e5lroten och krydda med salt och matolja. Baka i ugn 160\u00b0C ca 2 timmar tills den \u00e4r mjuk rakt igenom, l\u00e5t svalna. Sk\u00e4r s\u00e5 alla f\u00e5r en fin kub var. Dela l\u00f6ken p\u00e5 l\u00e4ngden, stek i torr panna p\u00e5 l\u00e5g v\u00e4rme ca 20 min s\u00e5 att l\u00f6ken f\u00e5r ordentligt med f\u00e4rg, l\u00e5t svalna. Skala l\u00f6karna och separera l\u00f6ken i fina blad. Vid servering krydda med salt, peppar och olivolja.<\/p>\n

      Tryffelchips<\/h3>\n
        \n
      • 200 g Mandelpotatis (skalad)<\/li>\n
      • 1 cl Tryffelolja<\/li>\n
      • 1 cl Svart f\u00e4rg<\/li>\n
      • 3 cl Tryffeljuice<\/li>\n<\/ul>\n

        Koka potatisen mjuk. Mixa potatisen tillsammans med \u00f6vriga ingredienser till en sl\u00e4t lite l\u00f6s cr\u00e8me. Stryk ut tunt p\u00e5 silikonmatta, torka i ugn p\u00e5 130\u00b0C. Bryt i mindre bitar och fritera p\u00e5 150\u00b0C tills de \u00e4r gyllene. Salta och l\u00e5t rinna av p\u00e5 papper.<\/p>\n

        Rostad L\u00f6kpur\u00e9<\/h3>\n
          \n
        • 600 g Gul l\u00f6k<\/li>\n
        • 1 st Vitl\u00f6ksklyfta (skalad)<\/li>\n
        • 1 st Timjankvist<\/li>\n
        • 50 g Sm\u00f6r Arla\u00ae<\/li>\n<\/ul>\n

          Skala l\u00f6ken och t\u00e4rna den grovt. Sautera tillsammans med \u00f6vriga ingredienser tills l\u00f6ken \u00e4r gyllenbrun och mjuk. Mixa till en sl\u00e4t cr\u00e8me, smaka av med salt, peppar och socker.<\/p>\n

          Champinjonconsomm\u00e9<\/h3>\n
            \n
          • 200 g Champinjoner<\/li>\n
          • 1 l Vatten<\/li>\n
          • 1 Vitl\u00f6ksklyfta<\/li>\n
          • 2 Lagerblad<\/li>\n
          • 5 kvistar Timjan<\/li>\n<\/ul>\n

            Dela champinjonerna i fyra klyftor och skala vitl\u00f6ken. Rosta dem i en torr kastrull p\u00e5 medelh\u00f6g v\u00e4rme ca 10 min. Tills\u00e4tt vattnet och l\u00e5t sjuda ca 20 min. Sila av buljongen \u00f6ver kryddorna precis innan servering, l\u00e5t dra ca 2 min.<\/p>\n

            Garnityr<\/h3>\n
              \n
            • 1 msk Korianderfr\u00f6n (bl\u00f6tlagda 24h)<\/li>\n
            • 1 \u00bd dl 1-2-3 Lag<\/li>\n
            • 100 g K\u00e5lrot<\/li>\n
            • 300 g Trattkantareller<\/li>\n
            • 50 g Sm\u00f6r Arla\u00ae<\/li>\n
            • 1st Vitl\u00f6ksklyfta (l\u00e4tt krossad)<\/li>\n
            • 1st Timjankvist<\/li>\n
            • 100 g Gr\u00e4dde Arla\u00ae<\/li>\n<\/ul>\n

              Ansa och hyvla k\u00e5lroten tunt p\u00e5 en mandolin. Blanda med korianderfr\u00f6na och 1-2-3 lagen i en ugnsfast sk\u00e5l. St\u00e4ll i \u00e5ngugn 100\u00b0C i 20 min. L\u00e5t sedan k\u00e5lroten svalna i lagen. Stek kantarellerna tillsammans med sm\u00f6r, vitl\u00f6k och timjan ca 5 min. Tills\u00e4tt gr\u00e4dden och koka ihop s\u00e5 att gr\u00e4dden blir ordentligt kr\u00e4mig. Smaka av med salt och peppar.<\/p>\n

              Vid servering<\/h3>\n

              B\u00f6rja med att placera ut k\u00e5lrotskuben och arrangera sedan \u00f6vriga ingredienser snyggt runt denna. Servera consomm\u00e9n vid bordet.<\/p>\n

              *Kryddrubb<\/h3>\n
                \n
              • 1\/2 dl Torkade trattkantareller<\/li>\n
              • 5 st L\u00e5ngpeppar<\/li>\n
              • 2 msk F\u00e4nk\u00e5lsfr\u00f6n<\/li>\n
              • 1 msk Ros\u00e9peppar<\/li>\n
              • 1 tsk Enb\u00e4r<\/li>\n
              • 1\/2 tsk Vitl\u00f6kspulver<\/li>\n<\/ul>\n

                K\u00f6r alla kryddorna i en kryddmixer s\u00e5 du f\u00e5r ett fint pulver.<\/p>\n","protected":false},"featured_media":25246,"template":"","recipe_category":[],"course":[208],"season":[],"class_list":["post-26857","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-vilt"],"acf":[],"yoast_head":"\nVildand med gr\u00e4dde, kantareller, bakad k\u00e5lrot & tryffelchips - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Vildand med gr\u00e4dde, kantareller, bakad k\u00e5lrot & tryffelchips och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\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\/vildand-med-gradde-kantareller-bakad-kalrot-tryffelchips\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vildand med gr\u00e4dde, kantareller, bakad k\u00e5lrot & tryffelchips - 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