{"id":387,"date":"2016-11-18T18:37:17","date_gmt":"2016-11-18T18:37:17","guid":{"rendered":"http:\/\/franklybites.dk\/?p=387"},"modified":"2018-02-24T10:16:58","modified_gmt":"2018-02-24T10:16:58","slug":"skaftekotelet-med-grovsennepssovs","status":"publish","type":"post","link":"http:\/\/franklybites.dk\/?p=387","title":{"rendered":"Skaftekotelet med grovsennepssovs"},"content":{"rendered":"<p><b>Skaftkotelet<\/b><br \/>\nPr. person:<br \/>\n1 Skaftekotelet (ca. 300 g)<br \/>\n2 Guler\u00f8dder<br \/>\n\u00bd \u00c6ble<br \/>\n2 fed hvidl\u00f8g<br \/>\n40 g sm\u00f8r<br \/>\n3 stilke timian (frisk)<br \/>\nolie<\/p>\n<p><b>Kartoffelfondant<\/b><br \/>\nSe katoffelfondant, under tilbeh\u00f8r<\/p>\n<p><b>Grovsennepssovs  (3 personer)<\/b><br \/>\n200 g creme fraiche 38%<br \/>\n1 dl brandy\/cognac<br \/>\n4 spsk (m\u00e5leske) Dijon sennep<br \/>\n5 spsk (m\u00e5leske) Grov sennep<br \/>\n1 bananskalotte (fint hakket)<br \/>\n2 fed hvidl\u00f8g (fint hakket)<br \/>\n3 stilke rosmarin (frisk)<br \/>\n1 bundt persille<br \/>\n25 g sm\u00f8r<\/p>\n<p><b>Fremgangm\u00e5de<\/b><\/p>\n<p><b>Skaftkotelet<\/b><br \/>\nSkr\u00e6l guler\u00f8dderne<br \/>\nSk\u00e6r dem i stave.<br \/>\nSk\u00e6r \u00e6blet i b\u00e5de, og fjern k\u00e6rnehuset<br \/>\nPil hvidl\u00f8gs fedene<br \/>\nKnus hvidl\u00f8gfedene.<br \/>\nSmelt halvdelen af sm\u00f8rret p\u00e5 en pande<br \/>\nKom lidt olie p\u00e5 ogs\u00e5<br \/>\nGiv koteletterne lidt salt og peber<br \/>\nKom dem p\u00e5 panden og brun dem p\u00e5 begge sider<br \/>\nKom hvidl\u00f8gsfed og gulerodsstave p\u00e5 panden<br \/>\nKom resten af sm\u00f8rret p\u00e5.<br \/>\nKom \u00e6bleb\u00e5dene p\u00e5<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-384\" src=\"http:\/\/franklybites.dk\/wp-content\/uploads\/2016\/11\/20161118_175734-300x225.jpg\" alt=\"20161118_175734\" width=\"300\" height=\"225\" srcset=\"http:\/\/franklybites.dk\/wp-content\/uploads\/2016\/11\/20161118_175734-300x225.jpg 300w, http:\/\/franklybites.dk\/wp-content\/uploads\/2016\/11\/20161118_175734-768x576.jpg 768w, http:\/\/franklybites.dk\/wp-content\/uploads\/2016\/11\/20161118_175734-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Lad det riste igennem.<br \/>\nKom det i et fad og s\u00e6t det i ovnen ved 200 grader i ca. 20 minutter.<img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-386\" src=\"http:\/\/franklybites.dk\/wp-content\/uploads\/2016\/11\/20161118_180043-e1479491351209-225x300.jpg\" alt=\"20161118_180043\" width=\"225\" height=\"300\" srcset=\"http:\/\/franklybites.dk\/wp-content\/uploads\/2016\/11\/20161118_180043-e1479491351209-225x300.jpg 225w, http:\/\/franklybites.dk\/wp-content\/uploads\/2016\/11\/20161118_180043-e1479491351209-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/p>\n<p><b>Grovsennepssovs<\/b><br \/>\nKom sm\u00f8rret i en gryde og smelt det.<br \/>\nKom det fint hakkede skalottel\u00f8g i sm\u00f8rret<br \/>\nRist det lidt.<br \/>\nR\u00f8r rundt i det.<br \/>\nKom det fint hakkede hvidl\u00f8g i.<br \/>\nRist det lidt<br \/>\nR\u00f8r rundt i det.<br \/>\nKom Dijon sennepen i<br \/>\nRist det lidt<br \/>\nR\u00f8r det sammen.<br \/>\nKom cognacen i<br \/>\nKom den grove sennep i<br \/>\nR\u00f8r det hele sammen<br \/>\nTils\u00e6t creme fraichen.<br \/>\nR\u00f8r det sammen<br \/>\nLad det koge op.<br \/>\nHvis &#8220;stammen&#8221; er tr\u00e6agtig, s\u00e5 pil rosmarin n\u00e5lene af<br \/>\nHak rosmarinen grovt<br \/>\nHak persillen grovt<br \/>\nKom krydderurterne i sovsen<\/p>\n<p>Varm sovsen igennem<\/p>\n<p>Anret<br \/>\nVelbekomme.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Skaftkotelet Pr. person: 1 Skaftekotelet (ca. 300 g) 2 Guler\u00f8dder \u00bd \u00c6ble 2 fed hvidl\u00f8g 40 g sm\u00f8r 3 stilke timian (frisk) olie Kartoffelfondant Se katoffelfondant, under tilbeh\u00f8r Grovsennepssovs (3 personer) 200 g creme fraiche 38% 1 dl brandy\/cognac 4 spsk (m\u00e5leske) Dijon sennep 5 spsk (m\u00e5leske) Grov sennep 1 bananskalotte (fint hakket) 2 fed <br \/><a class=\"more\" href=\"http:\/\/franklybites.dk\/?p=387\">Read more <\/a><\/p>\n","protected":false},"author":2,"featured_media":385,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[],"jetpack_featured_media_url":"http:\/\/franklybites.dk\/wp-content\/uploads\/2016\/11\/20161118_182233.jpg","_links":{"self":[{"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/posts\/387"}],"collection":[{"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=387"}],"version-history":[{"count":6,"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/posts\/387\/revisions"}],"predecessor-version":[{"id":802,"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/posts\/387\/revisions\/802"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/media\/385"}],"wp:attachment":[{"href":"http:\/\/franklybites.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=387"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}