{"id":9344,"date":"2020-10-01T22:27:09","date_gmt":"2020-10-01T22:27:09","guid":{"rendered":"https:\/\/chefmartino.se\/?p=9344"},"modified":"2020-10-03T20:49:42","modified_gmt":"2020-10-03T20:49:42","slug":"salmon-fennel-potato-soup-basil-aioli","status":"publish","type":"post","link":"https:\/\/chefmartino.se\/da\/salmon-fennel-potato-soup-basil-aioli\/","title":{"rendered":"Den bedste laksesuppe med fennikel, tomat"},"content":{"rendered":"<p><\/p>\n\n\n\n<p>Jeg kan varmt anbefale min <strong>Laksesuppe med fennikel, tomater og kartofler<\/strong>det er perfekt at forberede dagen f\u00f8r. Jeg vil dog anbefale at lave mad laks samme dag, da den bliver saftigere og har en bedre frisk smag. For at f\u00e5 noget syre i suppen bruger jeg friske tomater i stedet for vin (jeg foretr\u00e6kker at drikke vinen). Og det faktum, at jeg har kartofler i suppen, betyder at suppen ogs\u00e5 tilfredsstiller godt. Sidst men ikke mindst eller <em><strong>\"the icing on the cake\"<\/strong><\/em>, Jeg elsker at servere denne suppe med hjemmelavet basilikum aioli. Let\u00b4s start cooking!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ingrediens-4-pers\">Ingrediens 4 pers:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>400 g frisk laks<\/li><li>1 stor eller 2 lille fennikel<\/li><li>1 stor eller 2 gule l\u00f8g<\/li><li>20 cm purre<\/li><li>8 kartofler<\/li><li>6-8 tomater <\/li><li>4 st hvidl\u00f8g klyftor.<\/li><li>2 laurb\u00e6rblade<\/li><li>1 flok frisk timian<\/li><li>Salt og friskmalet peber<\/li><li>en knivsvingende chili-flager<\/li><li>Olivenolie til madlavning<\/li><li><a href=\"https:\/\/en.wikipedia.org\/wiki\/Illicium_verum\">2-3 stjerneanis<\/a> ( for at forbedre anissmagen)<\/li><li>1,5 liter fisk eller vegetabilsk bouillon<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"819\" height=\"1024\" src=\"https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016075-819x1024.jpg\" alt=\"\" class=\"wp-image-9353\" srcset=\"https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016075-819x1024.jpg 819w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016075-240x300.jpg 240w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016075-768x960.jpg 768w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016075-1229x1536.jpg 1229w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016075-1638x2048.jpg 1638w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016075-500x625.jpg 500w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016075.jpg 1644w\" sizes=\"(max-width: 819px) 100vw, 819px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-do-like-this\">G\u00f8r dette!<\/h2>\n\n\n\n<p>Skyl gr\u00f8ntsagerne og skr\u00e6l l\u00f8gene, men lad dem skr\u00e6l v\u00e6re p\u00e5 kartoflerne, den indeholder b\u00e5de vitaminer og smag. <\/p>\n\n\n\n<p>Striml l\u00f8g, porre, hvidl\u00f8g og fennikel (spar lidt af det gr\u00f8nne p\u00e5 purren for at sk\u00e6re strimler som garnering). Sk\u00e6r kartoflerne og tomatene i stykker. Varm en gryde med olivenolie i bunden. H\u00e6ld alle gr\u00f8ntsagerne i og lad dem simre lidt uden at tage farve. Til sidst h\u00e6ldes bouillon over, tils\u00e6t salt, peber, l\u00f8vblad, chiliflakes og timian. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"819\" height=\"1024\" data-src=\"https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016077-819x1024.jpg\" alt=\"\" class=\"wp-image-9351 lazyload\" data-srcset=\"https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016077-819x1024.jpg 819w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016077-240x300.jpg 240w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016077-768x960.jpg 768w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016077-1229x1536.jpg 1229w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016077-500x625.jpg 500w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016077.jpg 1280w\" data-sizes=\"(max-width: 819px) 100vw, 819px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 819px; --smush-placeholder-aspect-ratio: 819\/1024;\" \/><\/figure>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<p>Lad suppen simre langsomt, indtil kartoflerne er bl\u00f8de. Sk\u00e6r laksen i store stykker. Salt og peber omkring stykkerne. Anbring derefter laksen forsigtigt i suppen, og lad den simre langsomt p\u00e5 genopvarmningen (l\u00e6g p\u00e5 et l\u00e5g). Personligt kan jeg godt lide, hvis der er en lille r\u00e5 kerne tilbage i laksen. S\u00e5 det koger ikke for l\u00e6nge. Et par minutter er nok. <\/p>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"819\" height=\"1024\" data-src=\"https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016134-1-819x1024.jpg\" alt=\"\" class=\"wp-image-9348 lazyload\" data-srcset=\"https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016134-1-819x1024.jpg 819w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016134-1-240x300.jpg 240w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016134-1-768x960.jpg 768w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016134-1-1229x1536.jpg 1229w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016134-1-500x625.jpg 500w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016134-1.jpg 1280w\" data-sizes=\"(max-width: 819px) 100vw, 819px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 819px; --smush-placeholder-aspect-ratio: 819\/1024;\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"819\" height=\"1024\" data-src=\"https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016107-819x1024.jpg\" alt=\"\" class=\"wp-image-9347 lazyload\" data-srcset=\"https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016107-819x1024.jpg 819w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016107-240x300.jpg 240w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016107-768x960.jpg 768w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016107-1229x1536.jpg 1229w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016107-500x625.jpg 500w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016107.jpg 1280w\" data-sizes=\"(max-width: 819px) 100vw, 819px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 819px; --smush-placeholder-aspect-ratio: 819\/1024;\" \/><\/figure>\n\n\n\n<p>Server laks og fennikelsuppe p\u00e5 dybe tallerkener og pynt med lidt frisk basilikum og timianblade. H\u00e6ld basilikum aiolin i sm\u00e5 sk\u00e5le og l\u00e6g p\u00e5 bordet ved siden af \u200b\u200btallerkenerne - Bon Apetit ...<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-basil-aioli\">Basilica Aioli:<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"819\" height=\"1024\" data-src=\"https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016099-819x1024.jpg\" alt=\"\" class=\"wp-image-9352 lazyload\" data-srcset=\"https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016099-819x1024.jpg 819w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016099-240x300.jpg 240w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016099-768x960.jpg 768w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016099-1229x1536.jpg 1229w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016099-500x625.jpg 500w, https:\/\/chefmartino.se\/wp-content\/uploads\/2020\/10\/L016099.jpg 1280w\" data-sizes=\"(max-width: 819px) 100vw, 819px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 819px; --smush-placeholder-aspect-ratio: 819\/1024;\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ingredients\">ingredienser:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 \u00e6ggeblommer <\/li><li>5 dl liter neutral olie (rapsolie)<\/li><li>1-2 st hvidl\u00f8g klyftor.<\/li><li>1 flok frisk basilica<\/li><li>Salt og friskmalet peber<\/li><li>1 tsk Dijon sennep<\/li><li>Lidt citronsaft<\/li><\/ul>\n\n\n\n<p>Tag 1 dl olie og l\u00e6g i en blender sammen med basilikum (gem et par blade til at dekorere med) og hvidl\u00f8gsfed og bland til en gr\u00f8n olieblanding. Tils\u00e6t \u00e6ggeblommer i en sk\u00e5l med salt, sennep og lidt citronsaft. R\u00f8r, indtil alt er blandet. Drys resten af \u200b\u200bolien langsomt under piskning (det er vigtigt, at olien og \u00e6ggene har samme temperatur, ellers kan den sk\u00e6re sig selv). R\u00f8r basilikumblandingen ind, n\u00e5r al olien er i. Smag derefter med salt og peber.<\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>I strongly recommend my Salmon &amp; fennel soup with a touch of fennel. is perfect to prepare the day before. However, I would recommend cooking the salmon the same day as it will be juicier and have a better fresh taste. To get some acidity in the soup, I use fresh tomatoes instead of wine [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9345,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[64,592,591],"tags":[594,596,595,593],"class_list":["post-9344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-martinos-recipes","category-fish","category-soup","tag-basil-aioli","tag-chef-martino","tag-salmon-fenel-soup","tag-salmon-soup"],"_links":{"self":[{"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/posts\/9344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/comments?post=9344"}],"version-history":[{"count":0,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/posts\/9344\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/media\/9345"}],"wp:attachment":[{"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/media?parent=9344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/categories?post=9344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/tags?post=9344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}