{"id":43,"date":"2015-01-10T21:57:06","date_gmt":"2015-01-10T21:57:06","guid":{"rendered":"http:\/\/rasmus.hver.dk\/?p=43"},"modified":"2015-01-10T22:27:07","modified_gmt":"2015-01-10T22:27:07","slug":"indbagt-krondyrmoerbrad","status":"publish","type":"post","link":"https:\/\/rasmus.hver.dk\/?p=43","title":{"rendered":"Indbagt krondyrm\u00f8rbrad"},"content":{"rendered":"<p>Krondyr m\u00f8rbrad &#8211; et fantastisk stykke k\u00f8d. Specielt hvis det lige pakkes i lidt parmaskinke og butterdej f\u00f8rst.<\/p>\n<p>I virkeligheden er dette Beef Wellington &#8211; blot med krondyrm\u00f8rbrad istedet for oksem\u00f8rbrad. Opskriften nedenfor er min justerede udgave.<\/p>\n<p>Opskrift (til 4-6 personer)<\/p>\n<ul>\n<li>800-1000 gr krondyrm\u00f8rbrad (Beregn ca 150-200 gr\/person)<\/li>\n<li>2 ruller butterdej (1 rulle er nok til ca 5-600 gr. m\u00f8rbrad)<\/li>\n<li>4-500 gram svampe (Champignon, Karl Johan eller hvad du nu kan f\u00e5 fat p\u00e5 &#8211;\u00a0gerne en lille smule kantarel for smagens skyld)<\/li>\n<li>ca 12-14 skiver parma eller serrano skinke (til 2 ruller)<\/li>\n<li>1 glas s\u00f8d sennep<\/li>\n<li>2 \u00e6ggeblommer eller 2 piskede \u00e6g<\/li>\n<li>Salt og peber<\/li>\n<\/ul>\n<p>Det tager ca 3 timer at lave &#8211; der er en del vente\/hviletid.<\/p>\n<p>Puds m\u00f8rbraden af og gnid\u00a0den med salt og peber inden det l\u00e6gges p\u00e5 k\u00f8l i en times tid<\/p>\n<p>Rens svampene og pur\u00e9r dem med en foodprocessor, hvorefter de svitses p\u00e5 en varm pande indtil stort set al vandet er v\u00e6k. Svits ikke for meget af gangen. K\u00f8l svampemassen ned. (Dette kan sagtens klares dagen f\u00f8r)<\/p>\n<p>Brun\u00a0k\u00f8det p\u00e5 panden (eller grillen) i lidt olie, det skal bare lige have lidt stegeskorpe. 1\/2 minut p\u00e5 hver side er nok.<\/p>\n<p>L\u00e6g nu witawrap ud p\u00e5 bordet og plac\u00e9r serrano eller parmaskinke med lidt overlap. Det skal passe nogenlunde med l\u00e6ngden p\u00e5 m\u00f8rbraden (og butterdejen)<\/p>\n<p>Sm\u00f8r svampemos j\u00e6vnt ud over hele skinke laget og l\u00e6g m\u00f8rbraden ovenp\u00e5. Del evt. m\u00f8rbraden p\u00e5 midten for at opn\u00e5\u00a0en ensartet\u00a0tykkelse. Hvis du flere m\u00f8rbrader s\u00e5 pak dem s\u00e5 du f\u00e5r en ensartet rulle.<\/p>\n<p>.<a href=\"http:\/\/rasmus.hver.dk\/wp-content\/uploads\/2015\/01\/krondyrmoerbradpaaskinke.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone wp-image-56 size-medium\" src=\"http:\/\/rasmus.hver.dk\/wp-content\/uploads\/2015\/01\/krondyrmoerbradpaaskinke-300x200.jpg\" alt=\"krondyrmoerbradpaaskinke\" width=\"300\" height=\"200\" srcset=\"https:\/\/rasmus.hver.dk\/wp-content\/uploads\/2015\/01\/krondyrmoerbradpaaskinke-300x200.jpg 300w, https:\/\/rasmus.hver.dk\/wp-content\/uploads\/2015\/01\/krondyrmoerbradpaaskinke.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Sm\u00f8r nu m\u00f8rbraden med s\u00f8d sennep og rul skinken stramt om m\u00f8rbraden og pak det hele ind i witawrap. L\u00e6g p\u00e5 k\u00f8l i \u00bd times tid s\u00e5 den kan n\u00e5 at s\u00e6tte sig lidt.<\/p>\n<p>G\u00f8r butterdejen klar og tag m\u00f8rbraden ud af witawrappen og placer rullen\u00a0p\u00e5 butterdejen. Pak butterdejen p\u00e6nt rundt om m\u00f8rbraden, sm\u00f8r samlingen med pisket \u00e6g eller \u00e6ggeblomme inden du lukker. L\u00e6g p\u00e5 k\u00f8l \u00bd times tid.<a href=\"http:\/\/rasmus.hver.dk\/wp-content\/uploads\/2015\/01\/krondyrmoerbradrulle.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone wp-image-59 size-medium\" src=\"http:\/\/rasmus.hver.dk\/wp-content\/uploads\/2015\/01\/krondyrmoerbradrulle-300x200.jpg\" alt=\"krondyrmoerbradrulle\" width=\"300\" height=\"200\" srcset=\"https:\/\/rasmus.hver.dk\/wp-content\/uploads\/2015\/01\/krondyrmoerbradrulle-300x200.jpg 300w, https:\/\/rasmus.hver.dk\/wp-content\/uploads\/2015\/01\/krondyrmoerbradrulle.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Tag rullerne ud af k\u00f8leskabet &#8211; pensl rullerne med pisket \u00e6g eller \u00e6ggeblomme og bag dem i ovnen\u00a0ved 200 grader (eller p\u00e5 grillen, indirekte varme) indtil kernetemperaturen er 58 grader celcius.<\/p>\n<p>Lad rullerne tr\u00e6kke under et kl\u00e6de i 10-15 inden der sk\u00e6res ca. 3 cm tykke skiver.<a href=\"http:\/\/rasmus.hver.dk\/wp-content\/uploads\/2015\/01\/done.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone wp-image-58 size-medium\" src=\"http:\/\/rasmus.hver.dk\/wp-content\/uploads\/2015\/01\/done-300x200.jpg\" alt=\"done\" width=\"300\" height=\"200\" srcset=\"https:\/\/rasmus.hver.dk\/wp-content\/uploads\/2015\/01\/done-300x200.jpg 300w, https:\/\/rasmus.hver.dk\/wp-content\/uploads\/2015\/01\/done.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Vi serverede f\u00f8lgende tilbeh\u00f8r:<\/p>\n<ul>\n<li>Hasselback kartofler<\/li>\n<li>Gr\u00f8ntk\u00e5lssalat med \u00e6bler og hasseln\u00f8dder<\/li>\n<li>R\u00e5marinerede r\u00f8dbeder med \u00e6bler<\/li>\n<li>Vildtsovs<\/li>\n<\/ul>\n<p>Velbekomme<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Krondyr m\u00f8rbrad &#8211; et fantastisk stykke k\u00f8d. Specielt hvis det lige pakkes i lidt parmaskinke og butterdej f\u00f8rst. I virkeligheden er dette Beef Wellington &#8211; blot med krondyrm\u00f8rbrad istedet for oksem\u00f8rbrad. Opskriften nedenfor er min justerede udgave. Opskrift (til 4-6 &hellip; <a href=\"https:\/\/rasmus.hver.dk\/?p=43\">L\u00e6s resten <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/rasmus.hver.dk\/index.php?rest_route=\/wp\/v2\/posts\/43"}],"collection":[{"href":"https:\/\/rasmus.hver.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rasmus.hver.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rasmus.hver.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rasmus.hver.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43"}],"version-history":[{"count":7,"href":"https:\/\/rasmus.hver.dk\/index.php?rest_route=\/wp\/v2\/posts\/43\/revisions"}],"predecessor-version":[{"id":63,"href":"https:\/\/rasmus.hver.dk\/index.php?rest_route=\/wp\/v2\/posts\/43\/revisions\/63"}],"wp:attachment":[{"href":"https:\/\/rasmus.hver.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rasmus.hver.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rasmus.hver.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}