{"id":4091,"date":"2026-04-20T16:04:32","date_gmt":"2026-04-20T14:04:32","guid":{"rendered":"https:\/\/xn--sotrasjmat-6cb.no\/cms\/?post_type=portfolio&p=4091"},"modified":"2026-04-28T17:41:49","modified_gmt":"2026-04-28T15:41:49","slug":"grillet-orret","status":"publish","type":"portfolio","link":"https:\/\/xn--sotrasjmat-6cb.no\/en\/oppskrifter\/grillet-orret\/","title":{"rendered":"Grilled trout"},"content":{"rendered":"
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Grilled trout
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Recipe for 4 people
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Ingredients
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Grilled salmon<\/h5>

150-200g skinless salmon fillet (per person)
(Salmon can also be fried with the skin on, but the skin must be scraped free of scales).
Salt and pepper<\/p>

Grilled summer cabbage<\/h5>

1 head of summer cabbage \u2013 cut into wedges<\/p>

Coleslaw<\/h5>

1 piece fennel
2 carrots
1-2 nepers
6-8 radishes
\u00bd lemon
\u00bd dl chopped herbs (lovage, flat-leaf parsley, chervil, chives, tarragon, wild garlic, or similar)
salt<\/p>

Butter sauce<\/h5>

3 dl cream
200 g butter\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\u00bd lemon
50 ml finely chopped herbs as desired (chives, dill, chervil, wild garlic etc.)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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How to
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Grilled salmon
<\/strong>Season the fillet with salt. Grill or fry (in a non-stick pan) the pieces on a high heat on the \u00abfatty side\u00bb (the side where the skin was) until golden brown. Turn and fry for a further 1-2 minutes, or until the piece is almost halfway cooked, it should still have a raw centre. Remove the piece from the grill\/frying pan and let it rest for a few minutes before serving. The piece will then have finished resting and should be perfectly cooked with a juicy pink centre.<\/p>

Grilled summer cabbage<\/strong>
\u2013 Grill the summer cabbage wedges until golden on both sides and marinate\/season with olive oil, salt and pepper.
\u2013 Keep warm\/cosy until serving. Alternatively, the cabbage can be reheated for serving.<\/p>

Coleslaw<\/strong>
\u2013 Slice\/shave all the vegetables as thinly as possible (preferably on a mandoline or alternatively with a peeler).
Tips! For vegetables to become extra crisp and \u00ablively\u00bb, they can be placed in ice water\/cold water for a while, but remember to drain\/shake off all the water before marinating.
\u2013 Marinate and season with olive oil, lemon juice, salt and herbs<\/p>

Butter sauce
<\/strong>\u2013 Simmer and reduce the cream to about half the quantity, whisk in tempered butter on low heat.
\u2013 season with salt and lemon juice. Stir in finely chopped herbs just before serving.<\/p>

The dish can also be served with boiled new potatoes or other vegetables if desired...<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Grillet \u00f8rret Oppskrift til 4 personer Ingredienser Grillet laks 150-200 gr laksefilet – skinnfri (per person) (laks kan ogs\u00e5 steikes med skinnet p\u00e5, men skinnet m\u00e5 da skrapes fritt for skjell). salt & pepper Grillet sommerk\u00e5l 1 stk\u00a0\u00a0\u00a0\u00a0 sommerk\u00e5l \u2013 kuttet i b\u00e5ter R\u00e5kostsalat 1 stk\u00a0\u00a0\u00a0\u00a0 fennikel 2 stk\u00a0\u00a0\u00a0\u00a0 gulr\u00f8tter 1-2 \u00a0\u00a0\u00a0\u00a0\u00a0 neper 6-8 stk […]<\/p>\n","protected":false},"author":1,"featured_media":2370,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"portfolio_category":[10],"portfolio_field":[],"class_list":["post-4091","portfolio","type-portfolio","status-publish","has-post-thumbnail","hentry","portfolio_category-oppskrifter","grve-entry-item"],"_links":{"self":[{"href":"https:\/\/xn--sotrasjmat-6cb.no\/en\/wp-json\/wp\/v2\/portfolio\/4091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/xn--sotrasjmat-6cb.no\/en\/wp-json\/wp\/v2\/portfolio"}],"about":[{"href":"https:\/\/xn--sotrasjmat-6cb.no\/en\/wp-json\/wp\/v2\/types\/portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/xn--sotrasjmat-6cb.no\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/xn--sotrasjmat-6cb.no\/en\/wp-json\/wp\/v2\/comments?post=4091"}],"version-history":[{"count":0,"href":"https:\/\/xn--sotrasjmat-6cb.no\/en\/wp-json\/wp\/v2\/portfolio\/4091\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/xn--sotrasjmat-6cb.no\/en\/wp-json\/wp\/v2\/media\/2370"}],"wp:attachment":[{"href":"https:\/\/xn--sotrasjmat-6cb.no\/en\/wp-json\/wp\/v2\/media?parent=4091"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/xn--sotrasjmat-6cb.no\/en\/wp-json\/wp\/v2\/portfolio_category?post=4091"},{"taxonomy":"portfolio_field","embeddable":true,"href":"https:\/\/xn--sotrasjmat-6cb.no\/en\/wp-json\/wp\/v2\/portfolio_field?post=4091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}