{"id":51240,"date":"2016-06-08T06:00:47","date_gmt":"2016-06-08T04:00:47","guid":{"rendered":"http:\/\/novanews.co.za\/rooirose\/?p=51240"},"modified":"2025-12-09T09:43:36","modified_gmt":"2025-12-09T07:43:36","slug":"beet-gepekelde-salm-met-n-creme-fraiche-sous","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/beet-gepekelde-salm-met-n-creme-fraiche-sous\/","title":{"rendered":"Beet-gepekelde salm met \u2019n cr\u00e9me fr\u00e2iche-sous"},"content":{"rendered":"<p style=\"text-align: left;\"><em>Genoeg vir 4<\/em><\/p>\n<p>&nbsp;<\/p>\n<h4><strong>Bestanddele<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<ul>\n<li>2 salmfillete of forrelfilette, met vel<\/li>\n<li>200 g sagte bruinsuiker<\/li>\n<li>250 g rou beet, grof gerasper (met skil)<\/li>\n<li>140 g seesoutvlokkies soos Maldon<\/li>\n<li>1 bossie dille, gekap<\/li>\n<li>skil van 1 lemmetjie<\/li>\n<li>125 ml (\u00bd k) brandewyn<\/li>\n<li>200 ml cr\u00e8me fra\u00eeche<\/li>\n<li>sap van 1 lemmetjie<\/li>\n<li>30 ml (2 e) gerasperde peperwortel (vars of gebottel)<\/li>\n<li>2-3 bete<\/li>\n<li>4 radyse<\/li>\n<li>beet-mikro kruie\/spruite<\/li>\n<li>gekneusde pienk peperkorrels<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4><strong>Metode<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<ol>\n<li>Sit die salm, velkant na onder, op \u2019n bord. Voel vir en verwyder enige grate. Meng die bruinsuiker, rou beet, dille, skil van die lemmetjie en brandewyn in \u2019n bak.<\/li>\n<li>Plaas twee groot kleefplastiekvelle op \u2019n werkoppervlak. Skep \u2019n bietjie van die soutpekel op die een plastiekvel. Plaas \u2019n salmfilet bo-op die soutpekel, herhaal met nog soutpekel, die ander filet vel-kant na bo en eindig met die laaste van die soutpekel. Draai styf toe met die ander plastiekvel.<\/li>\n<li>Verkoel die salm vir ten minste 24 uur in die yskas.<\/li>\n<li>Haal uit die yskas. Haal die kleefplastiek af, gooi die vloeistof uit en skraap die soutpekel af.<\/li>\n<li>Spoel liggies af en droog met papierhanddoek af.<\/li>\n<li>Sny die salm in dun repies.<\/li>\n<li>Vir die slaaisous: meng die cr\u00e8me fra\u00eeche, sap van 1 lemmetjie en die peperwortel in \u2019n mengbak.<\/li>\n<li>Sny die beet en radyse baie dun en besprinkel met Maldonsout en lemmetjiesap. Laat dit vir 10 minute marineer, spoel af en droog.<\/li>\n<li>Pak die beet- en radys-snye op \u2019n bord en plaas die salm-snye daarop. Skep met cr\u00e8me fra\u00eeche, versier met mikro kruie en pienk peperkorrels. Voeg fyn dille en lemmetjiewiggies by.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beet-gepekelde salm\u00a0met \u2019n cr\u00e9me fr\u00e2iche-sous bedien met Bezalel\u00a0Founder&#8217;s Reserve XO<\/p>\n","protected":false},"author":8,"featured_media":51246,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[664,2946],"tags":[4793,281,484,1089,2999,4791,4792],"class_list":["post-51240","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nuut-en-nou-kos","category-kos","tag-seesout","tag-beet","tag-salm","tag-brandewyn","tag-creme-fraiche","tag-gepekelde-beet","tag-forrel"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beet-gepekelde salm met \u2019n cr\u00e9me fr\u00e2iche-sous | rooi 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