Daily Archives: 31 December 2020

Hasselback potatoes

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You do:

  • 8 st (as 600 g) evenly sized potatoes
  • as 2-3 tbsp (as 25-40 g) butter
  • 0,5 teaspoon salt
  • 0,5 dl breadcrumbs or panko

Do this:

  1. Put the week pop 225 gr C
  2. Skala the potato, at the same time bring out the butter so that it becomes room temperature.
  3. Cut the potatoes into thin slices but not completely through. If you add the potatoes e.g.. in a wooden spoon you can cut without risking cutting through completely.
  4. Place the potatoes with the cut side up in an ovenproof dish. Feel free to use parchment paper to avoid washing dishes.
  5. Spread on butter on each potato. It is easy if the butter is room warm, as 2-3 tbsp (as 25-40 gr butter).
  6. Set the potatoes in the middle of the oven (225° C) approximately 25 minutes.
  7. Remove the potatoes from the oven and spread on additional butter that melts into the grooves.
  8. Sprinkle with salt and breadcrumbs., 0,5 teaspoon salt, 0,5 d breadcrumbs
  9. Put the potatoes in the oven again and bake at least one more time 20 minutes or until soft, feel with a test strip. (Takes just over an hour (total time) before the potatoes are ready. The time it takes depends on the size and variety of the potatoes.)

Gratinated lobster, 3 variants

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Option no 1:

You do:

  • 2 sat Boiled lobsters
  • 100 Article Butter
  • 1 st Garlic clove
  • 1 lemon, grated peel and juice off 1 lemon
  • 2 tablespoons breadcrumbs, preferably Japanese panko
  • 2 krm Salt
  • 1 krm Pepper

Gis like this:

  • Set the oven to 225 ° C.
  • Divide the lobsters, take out the meat.
  • Crack the claws and remove the meat.
  • Cut the meat into pieces and put back in the shells.
  • Mix the butter with the other ingredients. Cover the lobsters with the butter and gratinate in the upper part of the oven approx 10 mine.

Option no 2:

You do:

  • 2 whole lobsters
  • 1 tablespoons butter
  • 1 tbsp plain flour
  • 2 cups milk
  • 2 dl grated Västerbotten cheese
  • 1 äggula
  • salt-pepper
  • 1/2 pot of chives

Do this:

  1. Put the oven on a 225˚C grill.
  2. Melt the butter in a saucepan and whisk down the flour.
  3. Add the milk a little at a time while whisking so that no lumps form.
  4. Let the sauce simmer for approx 2 minutes without lid, stir occasionally.
  5. Grate the cheese.
  6. Open timer: 2 minutes. Remove the sauce from the heat and whisk half of the cheese into the sauce.
  7. When the cheese has melted, whisk down the egg yolk and season with salt and pepper.
  8. Split the lobster lengthwise. Make sure the tail and shield stick together.
  9. Remove the meat from the tail and joints and claws.
  10. Remove the stomach from the shell halves, it is located at the top of the head closest to the tactile rod.
  11. Cut the lobster meat into approx 1 cm pieces.
  12. Place the lobster shells in an ovenproof dish.
  13. Distribute the meat in the lobster shells.
  14. Cut the chives finely.
  15. Mix the chives in the cheese sauce.
  16. Spread the cheese sauce on the lobster meat in the shells and sprinkle on the rest of the cheese.
  17. Put the form high up in the oven and gratinate for approx 10 minutes or until nicely colored.

Alternative 3:

You do:

  • 2 cooked lobsters

Sauce:

  • 1 tablespoons butter
  • 3 tablespoons flour
  • 1 dl own lobster fund (bought only 3 tablespoons as it is more concentrated)
  • 2 cup cream
  • 1 nypa salt ( depending on fund)
  • 1 krm kayennpeppar (eller espelette pepper)
  • 2 yolks
  • 2 tablespoons grated cheese eg parmesan, raclette, Västerbotten

Gratinering:

  • 2 tablespoons grated cheese

Do this:

  1. Split the lobster lengthwise. Start by putting the knife in the neck and cut towards the eyes. Then make an incision after the shield down towards the tail. Cut carefully, until the lobster is completely divided.
  2. Remove the bowel and stomach.
  3. Remove the meat from the skin. Then crack the claws. The easiest way is to use the back of a knife handle.
  4. Poke out the meat with a narrow object such as a potato stick
  5. Melt butter in a saucepan over low heat and add flour, mill gently.
  6. Add stock and cream. Let simmer for approx 5 minutes while stirring. Season with salt and pepper.
  7. Remove the pan from the heat and stir in the egg yolks, cheese and butter. Allow to cool, then mix in the meat from the lobster.
  8. Preheat the oven to 250 gr C.
  9. Place the lobster on a sheet of parchment paper.
  10. Fill the lobster with the stew.
  11. Top with cheese.
  12. Put the plate in the oven. Gratinera approx 5-7 minutes, until it turns golden. Feel free to use a grill, but be careful not to burn it.

Oxfilé surprise

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You do:

  • Beef, as 250 gr per person
  • Olive oil and butter for frying
  • A clove of garlic
  • A bunch of thyme
  • Salt and pepper
  • Oströra:
    • 3 dl priest cheese or Västerbotten cheese, 1 dl walnuts, 1 dl fresh cream

Do this:

  • Salt and pepper the meat and brown it in a hot pan in olive oil, then in with butter, clove of garlic and thyme
  • Scoop the meat while frying, make sure you get a great frying surface
  • Place the meat on an ovenproof dish, and bake in the oven at low temperature for approx 100 gr until the meat reaches 50 grader, remove the meat from the oven. Increase the temperature in the oven to 225 gr.
  • Stir together cheese, nuts and crème fraiche to the cheese mixture.
  • Place the cheese mixture on the meat. Bake in the middle of the oven until the internal temperature is 58 ° -60 degrees, if the meat is desired to be pink.
  • Wanted red wine sauce, see recipe red wine sauce