{"id":10400,"date":"2022-09-23T12:33:39","date_gmt":"2022-09-23T10:33:39","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=10400"},"modified":"2022-09-23T12:33:39","modified_gmt":"2022-09-23T10:33:39","slug":"gos-i-gott-kantarellsallskap","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/gos-i-gott-kantarellsallskap\/","title":{"rendered":"G\u00f6s i gott kantarells\u00e4llskap"},"content":{"rendered":"

Kantarell- och dillstomp \u2013 Det perfekta s\u00e4ttet att ta hand om potatis nu innan den kan mosas. Och s\u00e5 gott! V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Potatis! R\u00e5varan som st\u00e4ller upp p\u00e5 allt. Som fogar sig och stoltserar i r\u00e4tt efter r\u00e4tt. T\u00e4nk r\u00f6sti<\/a>, r\u00e5raka<\/a>, kroppkaka, gnocchi<\/a>, grat\u00e4ng<\/a>, kronans kaka<\/a> och s\u00e5 vidare.<\/p>\n

Riktigt fin potatispur\u00e9<\/a> absolut, men inte s\u00e5h\u00e4r \u00e5rs. H\u00e4r fogar den sig inte. Innan den lagrats ett tag blir moset klistrigt och vad g\u00f6r d\u00e5 den som l\u00e4ngtar efter mosets mjuka struktur? Det f\u00e5r bli stomp. Inte samma sak, men liknande.<\/p>\n

\u00c5ngande het kokt potatis krossas grovt tillsammans med gr\u00e4dde, cr\u00e8me fraiche eller varf\u00f6r inte olivolja. Vi vill \u00e5t det mjuka som samsas med andra smaker.<\/p>\n

Jag smaks\u00e4tter oftast mitt stomp med kryddor eller annat som passar r\u00e4tten i \u00f6vrigt. Kolla vid l\u00e4nken p\u00e5 ett senaps- och pepparrotsstomp<\/a> perfekt till korv eller f\u00e4rsbiffar.<\/p>\n

Idag blir det g\u00f6s till middag och jag plockar fram kantareller och dill som perfekt s\u00e4llskap.<\/p>\n

H\u00f6stig syra kommer med picklade gulbetor. Det receptet hittar du vid l\u00e4nken h\u00e4r<\/a>.<\/p>\n

\"skogtillbord-g\u00f6s-kantareller-stomp-sept22\"<\/a>
Nu kryper frostn\u00e4tterna n\u00e4rmare och betorna ska upp. Varf\u00f6r inte prova att pickla en omg\u00e5ng riktigt tunt skivade.<\/figcaption><\/figure>\n

Till verket!<\/p>\n

G\u00f6s med kantarell- och dillstomp<\/h2>\n

4 personer<\/p>\n

    \n
  • 800 g skinnfri g\u00f6s- eller abborrfil\u00e9<\/li>\n
  • 2 skivor vitt formbr\u00f6d<\/li>\n
  • \u00bd dl vetemj\u00f6l<\/li>\n
  • 1 \u00e4gg<\/li>\n
  • salt<\/li>\n<\/ul>\n

    Kantarellstomp<\/h4>\n
      \n
    • 600 g potatis<\/li>\n
    • 200 g kantareller<\/li>\n
    • 1 knippa dill<\/li>\n
    • 1 dl cr\u00e8me fraiche<\/li>\n
    • 1 \u00bd msk sm\u00f6r<\/li>\n
    • 1 \u00bd dl riven lagrad ost<\/li>\n
    • salt<\/li>\n
    • svartpeppar<\/li>\n<\/ul>\n
        \n
      1. K\u00e4nn med fingret efter benraden som sitter mitt i g\u00f6sfil\u00e9n. Sk\u00e4r ett snitt p\u00e5 var sida om benen och lyft bort dem. Fil\u00e9n f\u00e5r formen av en byxa och \u00e4r nu helt benfri.<\/li>\n
      2. Mixa br\u00f6dskivorna till fina smulor. H\u00e4ll upp mj\u00f6let p\u00e5 ett fat och vispa upp \u00e4gget p\u00e5 ett annat. Salta fil\u00e9erna och v\u00e4nd dem i mj\u00f6let, sedan i \u00e4gget och till sist i br\u00f6dsmulorna. De ska vara helt t\u00e4ckta av ett tunt lager.<\/li>\n
      3. Hetta upp sm\u00f6r i en panna och stek g\u00f6sfil\u00e9erna p\u00e5 medelv\u00e4rme till fin f\u00e4rg.<\/li>\n
      4. Koka potatisen. Rensa, dela och stek kantarellerna i sm\u00f6r. Hacka dillen.<\/li>\n
      5. H\u00e4ll av potatisen och krossa den till ett grovt mos med en gaffel. H\u00e4ll p\u00e5 de stekta kantarellerna, dill, cr\u00e8me fraiche, sm\u00f6r och ost. R\u00f6r hastigt om och smaka av med salt och peppar.<\/li>\n
      6. Servera g\u00f6sen med kantarellstompet och picklade gulbetor.<\/li>\n<\/ol>\n

        Den som inte kan l\u00e4gga beslag p\u00e5 g\u00f6sfil\u00e9 tar n\u00e5gon annan fisk. Panerad torsk, abborre eller varf\u00f6r inte g\u00f6ra det riktigt enkelt och k\u00f6ra p\u00e5 en bit varmr\u00f6kt lax. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

        Kantarell- och dillstomp \u2013 Det perfekta s\u00e4ttet att ta hand om potatis nu innan den kan mosas. Och s\u00e5 gott! V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":10401,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[63,51],"tags":[83,309,711],"yoast_head":"\nG\u00f6s i gott kantarells\u00e4llskap - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Kantarell- och dillstomp \u2013 Det perfekta s\u00e4ttet att ta hand om potatis nu innan den kan mosas. Och s\u00e5 gott! 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