{"id":12323,"date":"2023-12-11T15:51:33","date_gmt":"2023-12-11T14:51:33","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=12323"},"modified":"2023-12-12T10:16:23","modified_gmt":"2023-12-12T09:16:23","slug":"lucialax-med-saffransaioli-coleslaw","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/lucialax-med-saffransaioli-coleslaw\/","title":{"rendered":"Lucialax med saffransaioli – coleslaw"},"content":{"rendered":"

Lucialax med saffransaioli-coleslaw och brittiskt rostad potatis. Puh, l\u00e5ngt det d\u00e4r, men s\u00e5 mycket jul. Fast annorlunda. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Lucialax \u00e4r en \u00e5terkommande decemberr\u00e4tt h\u00e4rhemma. Eller kanske snarare aiolin, den med saffran som extra kick. Saffran \u00e4r mer \u00e4n bara bulle och h\u00e4r t\u00e4nkte jag f\u00e5nga karakt\u00e4ren i n\u00e5got helt annat och samtidigt \u00e4nd\u00e5 med jul i sinnet.<\/p>\n

Det f\u00e5r bli en enkel bit stekt, f\u00e4rsk lax med en coleslaw p\u00e5 saffransaioli. Dessutom kommer en bonuspotatis. En ljuvligt frasigt rostad. \u00c5h, det l\u00e5ter kr\u00e5ngligt, men inte alls.<\/p>\n

Lucialax med saffransaioli-coleslaw<\/h2>\n

4 personer<\/p>\n

600 g f\u00e4rsk laxsida<\/p>\n

Till coleslaw<\/h4>\n

1 bit r\u00f6dk\u00e5l, g\u00e4rna r\u00f6d spetsk\u00e5l<\/p>\n

ett par blad gr\u00f6n- eller svartk\u00e5l<\/p>\n

20 sm\u00e5 brysselk\u00e5lshuvuden<\/p>\n

Rostad potatis<\/h4>\n

800 g potatis<\/p>\n

olja<\/p>\n

salt<\/p>\n

Saffransaioli<\/h4>\n

Obs! Alla ingredienserna ska ha samma temperatur.<\/p>\n

1 \u00e4gg<\/p>\n

1 msk dijonsenap<\/p>\n

2 tsk vin\u00e4ger<\/p>\n

\u00bd tsk salt<\/p>\n

1 \u2013 2 vitl\u00f6ksklyftor<\/p>\n

0,25 g saffran (\u00bd kuvert)<\/p>\n

2 \u00bd dl rapsolja<\/p>\n

    \n
  1. Sk\u00e4r laxen i fyra bitar. Salta l\u00e4tt.<\/li>\n
  2. Hyvla r\u00f6dk\u00e5len tunt, g\u00e4rna p\u00e5 mandolin. Sk\u00e4r bort den tjocka mittnerven p\u00e5 gr\u00f6n- eller svartk\u00e5l och strimla bladen fint. Ansa brysselk\u00e5len.<\/li>\n
  3. S\u00e4tt ugnen p\u00e5 225 grader, eller lite mer. Skala potatisen och dela den i r\u00e4tt stora bitar.<\/li>\n
  4. Koka potatisen 8 minuter i saltat vatten och l\u00e4gg ner brysselk\u00e5len de sista fem minuterna.<\/li>\n
  5. H\u00e4ll av och l\u00e4gg tillbaka potatisen i kastrullen. Skaka kastrullen rej\u00e4lt s\u00e5 att ytan trasas s\u00f6nder.<\/li>\n
  6. L\u00e4gg potatisen i en form. G\u00f6r lite plats i formen f\u00f6r brysselk\u00e5len vid sidan av potatisen. Ringla \u00f6ver olja, salta och s\u00e4tt in i ugnen.<\/li>\n
  7. N\u00e4r brysselk\u00e5len b\u00f6rjar f\u00e5 f\u00e4rg tas formen ut. L\u00e4gg k\u00e5len \u00e5t sidan och v\u00e4nd potatisen innan den st\u00e4lls in igen. R\u00e4kna med att potatisen beh\u00f6ver 45 minuter i ugnen fr\u00e5n start till m\u00e5l.<\/li>\n
  8. Under tiden potatisen st\u00e5r i ugnen kn\u00e4cker du \u00e4gget till aiolin i beh\u00e5llaren till en stavmixer. L\u00e4gg i senap, vin\u00e4ger och salt. Dela vitl\u00f6ken i mindre bitar och l\u00e4gg den i beh\u00e5llaren tillsammans med saffran.<\/li>\n
  9. H\u00e4ll p\u00e5 oljan.<\/li>\n
  10. S\u00e4tt mixerstaven i beh\u00e5llarens botten och k\u00f6r ig\u00e5ng. Dra staven l\u00e5ngsamt upp\u00e5t och p\u00e5 n\u00e5gra sekunder har du en saffransgul aioli.<\/li>\n
  11. L\u00e4gg r\u00f6dk\u00e5l, gr\u00f6nk\u00e5l och brysselk\u00e5l i en sk\u00e5l. Klicka p\u00e5 lite aioli och v\u00e4nd runt. K\u00e5len ska inte dr\u00e4nkas i saffransaioli. Ta lite i taget och avg\u00f6r sj\u00e4lv n\u00e4r det r\u00e4cker.<\/li>\n
  12. Stek laxen till fin f\u00e4rg och servera den med din saffransaioli-coleslaw och den gyllenrostade potatisen.<\/li>\n<\/ol>\n

    F\u00f6rmodligen fick du saffransaioli \u00f6ver? Spara till en fisksoppa eller varf\u00f6r inte prova snabbstekta r\u00e4kor som du hittar i inl\u00e4gget h\u00e4r.<\/a><\/p>\n

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

    Lucialax med saffransaioli-coleslaw och brittiskt rostad potatis. Puh, l\u00e5ngt det d\u00e4r, men s\u00e5 mycket jul. Fast annorlunda. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":12324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[63,359],"tags":[638,98,327,326],"yoast_head":"\nLucialax med saffransaioli - coleslaw - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Lucialax med saffransaioli-coleslaw och brittiskt rostad potatis. Puh, l\u00e5ngt det d\u00e4r, men s\u00e5 mycket jul. 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