{"id":12002,"date":"2023-09-29T07:30:03","date_gmt":"2023-09-29T05:30:03","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=12002"},"modified":"2023-09-25T13:50:18","modified_gmt":"2023-09-25T11:50:18","slug":"file-provencale-en-helsvensk-krogklassiker","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/file-provencale-en-helsvensk-krogklassiker\/","title":{"rendered":"Fil\u00e9 Provencale – En helsvensk krogklassiker"},"content":{"rendered":"

Fil\u00e9 provencale \u2013 Perfekt stekt fil\u00e9 och doften av vitl\u00f6kssm\u00f6ret som sm\u00e4lter \u00f6ver den gyllenbrynta ytan och den skivade potatisen. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Man kan tro Frankrike, men inte alls. Allt h\u00e4nde p\u00e5 krogen Bacchi vapen i Stockholm. En r\u00e4tt som skvallrar om helg, fest och finare middagar, men egentligen \u00e4r den enkel. Det handlar om bra r\u00e5varor och en omsorgsfull matlagare. Bara d\u00e5 kan det bli magiskt.<\/p>\n

Potatisen ska skivas j\u00e4mnt och tunt. Sm\u00f6ret ska r\u00f6ras med extremt finhackad persilja och vitl\u00f6k. S\u00e5 har vi k\u00f6ttet. En j\u00e4mntjock bit fil\u00e9 av n\u00f6tk\u00f6tt i originalet, men vilt g\u00e5r lika bra om n\u00e5gon fr\u00e5gar mig. Vilket som ska den stekas till en fantastisk yta och tas fr\u00e5n v\u00e4rmen n\u00e4r innertemperaturen n\u00e5tt 57 grader f\u00f6r medium. Sedan g\u00e4ller vila innan det skivas. F\u00e5 ingredienser, men perfektion g\u00e4ller.<\/p>\n

Fil\u00e9 provencale<\/strong><\/p>\n

4 personer<\/p>\n

700 – 800 g fil\u00e9 av n\u00f6tk\u00f6tt eller vilt<\/p>\n

900 g potatis<\/p>\n

Vitl\u00f6kssm\u00f6r<\/strong><\/p>\n

150 g rumstempererat sm\u00f6r<\/p>\n

3 vitl\u00f6ksklyftor<\/p>\n

1 knippa persilja<\/p>\n

1 tsk worchestershires\u00e5s<\/p>\n

1 tsk koncentrerad ox- eller viltfond<\/p>\n

salt<\/p>\n

svartpeppar<\/p>\n

Tillbeh\u00f6r<\/strong><\/p>\n

Ugnsrostade k\u00f6rsb\u00e4rstomater<\/p>\n

    \n
  1. Putsa fil\u00e9erna fr\u00e5n hinnan som sitter \u00f6ver. Det \u00e4r viktigt eftersom den \u00e4r seg och drar ihop sig under stekningen.<\/li>\n
  2. S\u00e4tt ugnen p\u00e5 225 grader. Skala potatisen och skiva den tunt. L\u00e4gg i form eller stekpanna. Droppa \u00f6ver olja, salta och v\u00e4nd runt. St\u00e4ll in i ugnen. R\u00e4kna med att potatisen \u00e4r klar p\u00e5 25 \u2013 30 minuter. Vill du servera tomater till kan de l\u00e4ggas p\u00e5 efter halva tiden.<\/li>\n
  3. L\u00e4gg upp sm\u00f6ret i en sk\u00e5l. Riv eller pressa \u00f6ver vitl\u00f6ken. Hacka persiljan ytterst fint. H\u00e4ll p\u00e5 Worchestershires\u00e5s och fond. Blanda till ett helt sl\u00e4tt sm\u00f6r. Smaka av med salt och peppar.<\/li>\n
  4. Salta och peppra k\u00f6ttet runtom. Stek till fin f\u00e4rg och m\u00e4t eventuellt innertemperaturen som ska upp i 57 grader f\u00f6r ett mediumresultat. Ta upp k\u00f6ttet och l\u00e5t det vila 10 minuter innan det skivas upp precis n\u00e4r potatisen \u00e4r klar.<\/li>\n
  5. L\u00e4gg k\u00f6ttet \u00f6ver potatisen och f\u00f6rdela sm\u00f6ret \u00f6ver. Servera genast.<\/li>\n<\/ol>\n

    Har du k\u00f6tt och fil\u00e9 i tanken, men t\u00e4nker att provencale\u2026nja s\u00e5 har jag andra tips. Varf\u00f6r inte g\u00f6ra en lyxmacka med fil\u00e9n i kombination med bland annat karljohanmajonn\u00e4s!? Recept finns vid l\u00e4nken h\u00e4r.<\/a> Eller v\u00e5gar du dig p\u00e5 en r\u00e5biff? En med extremt tunt skivad fil\u00e9 och asiatiska smaker. Kika p\u00e5 recept i inl\u00e4gget h\u00e4r.<\/a><\/p>\n

    Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

    Fil\u00e9 provencale \u2013 Perfekt stekt fil\u00e9 och doften av vitl\u00f6kssm\u00f6ret som sm\u00e4lter \u00f6ver den gyllenbrynta ytan och den skivade potatisen. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":12003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317],"tags":[49,832],"yoast_head":"\nFil\u00e9 Provencale - En helsvensk krogklassiker - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Fil\u00e9 provencale \u2013 Perfekt stekt fil\u00e9 och doften av vitl\u00f6kssm\u00f6ret som sm\u00e4lter \u00f6ver den gyllenbrynta ytan och den skivade potatisen.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogg.land.se\/skog-till-bord\/file-provencale-en-helsvensk-krogklassiker\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fil\u00e9 Provencale - En helsvensk krogklassiker - Skog till bord | Katarina Ekestr\u00f6m\" \/>\n<meta property=\"og:description\" content=\"Fil\u00e9 provencale \u2013 Perfekt stekt fil\u00e9 och doften av vitl\u00f6kssm\u00f6ret som sm\u00e4lter \u00f6ver den gyllenbrynta ytan och den skivade potatisen.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogg.land.se\/skog-till-bord\/file-provencale-en-helsvensk-krogklassiker\/\" \/>\n<meta property=\"og:site_name\" content=\"Skog till bord | Katarina Ekestr\u00f6m\" \/>\n<meta property=\"article:published_time\" content=\"2023-09-29T05:30:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-09-25T11:50:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2023\/09\/file-provencale3-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1543\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Kat Ekestr\u00f6m\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<meta name=\"twitter:label1\" content=\"Skriven av\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kat Ekestr\u00f6m\" \/>\n\t<meta name=\"twitter:label2\" content=\"Ber\u00e4knad l\u00e4stid\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuter\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blogg.land.se\/skog-till-bord\/file-provencale-en-helsvensk-krogklassiker\/\",\"url\":\"https:\/\/blogg.land.se\/skog-till-bord\/file-provencale-en-helsvensk-krogklassiker\/\",\"name\":\"Fil\u00e9 Provencale - 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