{"id":26864,"date":"2022-11-08T17:01:06","date_gmt":"2022-11-08T16:01:06","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/algbakad-lubb-med-svartrot-ostron-beurre-blanc-och-en-pure-pa-grona-orter\/"},"modified":"2023-01-09T17:28:22","modified_gmt":"2023-01-09T16:28:22","slug":"algbakad-lubb-med-svartrot-ostron-beurre-blanc-och-en-pure-pa-grona-orter","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recept\/algbakad-lubb-med-svartrot-ostron-beurre-blanc-och-en-pure-pa-grona-orter\/","title":{"rendered":"Algbakad lubb med svartrot, ostron-beurre blanc och en pur\u00e9 p\u00e5 gr\u00f6na \u00f6rter"},"content":{"rendered":"<p>P\u00e5 den h\u00e4r menyn serverar vi lubb, en underskattad torskfisk i v\u00e5r mening. H\u00e4r har vi parat ihop den med den fantastiska svartroten, en klorofyllstinn \u00f6rtpur\u00e9&nbsp; och en smarrig beurre blanc med ostron f\u00f6r en extra kick av havet. Du kan givetvis utesluta ostronen, en beurre blanc fungerar utm\u00e4rkt \u00e4ven utan dessa. R\u00e4tten r\u00e4cker till 10 om du bjuder p\u00e5 n\u00e5gra r\u00e4tter till, annars blir det lagom till 4-6 personer som frist\u00e5ende r\u00e4tt, kanske med n\u00e5gon god potatisservering till.<\/p>\n<h4>Svartrot<\/h4>\n<ul>\n<li>400 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Svartrot<\/li>\n<li>50 g&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Sm\u00f6r Arla\u00ae<\/li>\n<li>2 msk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Kvittenjuice<\/li>\n<li>2 msk &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \u00c4rtsoja fr\u00e5n Liura<\/li>\n<li>2 msk &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Fisks\u00e5s fr\u00e5n Liura<\/li>\n<li>30 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; S\u00f6lalger<\/li>\n<\/ul>\n<p>Skala och tv\u00e4tta svartroten. Sk\u00e4r svartroten i 15 cm l\u00e5nga bitar och l\u00e4gg i kallt vatten. Sm\u00e4lt sm\u00f6ret och tills\u00e4tt kvittenjuice, \u00e4rtsoja och fisks\u00e5s. Hacka algerna och blanda med sm\u00f6ret. F\u00f6rslut svartroten med sm\u00f6ret i en vakuump\u00e5se. Baka ca 35 min i \u00e5ngugn eller vattenbad p\u00e5 85\u00b0C. H\u00e4ll av sm\u00f6ret (spara det till fisken) och sota svartroten med gasbr\u00e4nnare strax f\u00f6re servering.<\/p>\n<h4>Algbakad Lubb<\/h4>\n<ul>\n<li>1,5 kg &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Lubbrygg<\/li>\n<li>Sm\u00f6ret fr\u00e5n svartroten<\/li>\n<\/ul>\n<p>Sk\u00e4r av skinnet fr\u00e5n lubben, portionera i fina bitar och salta fisken l\u00e4tt. H\u00e4ll ut sm\u00f6ret fr\u00e5n svartroten p\u00e5 en djup pl\u00e5t och placera ut lubben p\u00e5 sm\u00f6ret. Pensla fisken med algsm\u00f6ret och baka precis innan servering p\u00e5 80 \u00b0C till en innertemperatur p\u00e5 45\u00b0C.<\/p>\n<h4>\u00d6rtpur\u00e9<\/h4>\n<ul>\n<li>3 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Schalottenl\u00f6k<\/li>\n<li>250 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Bladpersilja<\/li>\n<li>250 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vattenkrasse<\/li>\n<li>250 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Spenat<\/li>\n<\/ul>\n<p>Skala schalottenl\u00f6ken och skiva den tunt. Plocka bladen fr\u00e5n persiljan och ta bort de gr\u00f6vsta stj\u00e4lkarna fr\u00e5n vattenkrassen. Svetta schalottenl\u00f6ken f\u00f6rsiktigt i en stor kastrull. Tills\u00e4tt persiljan, krassen och spenaten. Forts\u00e4tt fr\u00e4sa p\u00e5 medelh\u00f6g v\u00e4rme tills \u00f6rterna precis har mjuknat, men inte tappar i f\u00e4rg. Mixa sedan allt till en sl\u00e4t pur\u00e9 med lite kallt vatten. Smaka upp med salt precis innan servering.<\/p>\n<h4>Beurre blanc<\/h4>\n<ul>\n<li>150 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sm\u00f6r Arla\u00ae (kallt)<\/li>\n<li>1 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Schalottenl\u00f6k<\/li>\n<li>3 st &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ostron<\/li>\n<li>50 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Forellrom<\/li>\n<li>Champagnevin\u00e4ger<\/li>\n<li>1 dl&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vatten<\/li>\n<\/ul>\n<p>Finhacka schalottenl\u00f6ken. Svetta den utan att den f\u00e5r f\u00e4rg med lite rapsolja i en kastrull. Tills\u00e4tt vatten och l\u00e5t det koka in i schalottenl\u00f6ken. T\u00e4rna det kalla sm\u00f6ret och mixa ner det i l\u00f6ken i omg\u00e5ngar med en mixerstav medan kastrullen st\u00e5r p\u00e5 l\u00e5g v\u00e4rme. Avsluta med att mixa ner ostronen. R\u00f6r ner forellrommen vid servering och smaka upp med champagnevin\u00e4ger och salt.<\/p>\n<h4>Syrad f\u00e4nk\u00e5l &amp; Jalape\u00f1oolja<\/h4>\n<ul>\n<li>2 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; F\u00e4nk\u00e5l<\/li>\n<li>1 dl&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Champagnevin\u00e4ger<\/li>\n<li>1 dl &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Socker<\/li>\n<li>2 msk &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Salt<\/li>\n<li>2 st &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Jalape\u00f1o<\/li>\n<li>2 dl&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Rapsolja<\/li>\n<\/ul>\n<p>T\u00e4rna f\u00e4nk\u00e5len sm\u00e5tt. Koka upp champagnevin\u00e4ger, socker och salt och h\u00e4ll den varma v\u00e4tskan \u00f6ver f\u00e4nk\u00e5len. Sila av precis innan servering.<\/p>\n<p>Hacka jalape\u00f1on och mixa med olja tills den blir gr\u00f6n. Sila av oljan och h\u00e4ll den i en pipflaska.<\/p>\n","protected":false},"featured_media":25378,"template":"","recipe_category":[],"course":[],"season":[],"class_list":["post-26864","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Algbakad lubb med svartrot, ostron-beurre blanc och en pur\u00e9 p\u00e5 gr\u00f6na \u00f6rter - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Algbakad lubb med svartrot, ostron-beurre blanc och en pur\u00e9 p\u00e5 gr\u00f6na \u00f6rter - en fin r\u00e4tt med en underutnyttjad fisk.\" \/>\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\/algbakad-lubb-med-svartrot-ostron-beurre-blanc-och-en-pure-pa-grona-orter\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Algbakad lubb med svartrot, ostron-beurre blanc och en pur\u00e9 p\u00e5 gr\u00f6na \u00f6rter - 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