{"id":3972,"date":"2017-12-29T11:16:33","date_gmt":"2017-12-29T10:16:33","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=3972"},"modified":"2018-03-14T12:43:20","modified_gmt":"2018-03-14T11:43:20","slug":"blabarssas-forgyller-nyarsfilen","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/blabarssas-forgyller-nyarsfilen\/","title":{"rendered":"Bl\u00e5b\u00e4rss\u00e5s f\u00f6rgyller ny\u00e5rsfil\u00e9n"},"content":{"rendered":"

Bl\u00e5b\u00e4rss\u00e5s till ny\u00e5rsfil\u00e9n. Jag v\u00e5gar utlova en succ\u00e9! Mustigt, v\u00e4rmande och st\u00e4rkande inf\u00f6r allt det nya. Klassiska smaker och ett s\u00e4kert kort. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Bakom oss har vi l\u00e4mnat myset, pysslet och traditionen. Vi siktar fram\u00e5t, mot nytt, fr\u00e4scht och v\u00e5gat. Men kanske \u00e4nd\u00e5 att vi lutar oss tillbaka denna \u00e5rets sista dag och lagar klassiskt f\u00f6r alla smaker. H\u00e4r \u00e4r receptet f\u00f6r dig som vill fira ny\u00e5r genom att servera gott, v\u00e4llagat, stilfullt och tryggt.<\/p>\n

\u00c4r du beredd att satsa nytt och ge dig ut p\u00e5 en italiensk resa med tunnskivad r\u00e5 fil\u00e9 s\u00e5 ska du kika p\u00e5 receptet som presenterar carpaccio h\u00e4r.<\/a><\/p>\n

En liten starter med nyfriterade chips, god rom och annat sm\u00e5gott hittar du h\u00e4r.<\/a> Men nu till v\u00e5r grandiosa ny\u00e5rsfil\u00e9 med bl\u00e5b\u00e4rss\u00e5s.<\/p>\n

\"bl\u00e5b\u00e4rss\u00e5s-dec17\"<\/a>
Till den friska bl\u00e5b\u00e4rss\u00e5sen passar ett luftigt, gr\u00e4ddigt mos p\u00e5 mandelpotatis smaksatt med V\u00e4sterbottenssost.<\/figcaption><\/figure>\n

\u00a0<\/strong>Ny\u00e5rsfil\u00e9 med bl\u00e5b\u00e4rss\u00e5s<\/strong><\/h2>\n

4 personer<\/p>\n

    \n
  • 700 gram fil\u00e9 av n\u00f6t, kalv eller vilt<\/li>\n
  • salt<\/li>\n
  • svartpeppar<\/li>\n<\/ul>\n

    Bl\u00e5b\u00e4rss\u00e5s<\/strong><\/h4>\n
      \n
    • 1 gul l\u00f6k<\/li>\n
    • 1 \u00bd dl bl\u00e5b\u00e4r<\/li>\n
    • 1\/2 tesked socker<\/li>\n
    • 3 dl r\u00f6tt vin<\/li>\n
    • 1 dl vatten<\/li>\n
    • 1 1\/2 -2 msk\u00a0 koncentrerad viltfond<\/li>\n
    • svartpeppar<\/li>\n<\/ul>\n

      Potatismos<\/strong><\/h4>\n
        \n
      • 1 kg mandelpotatis<\/li>\n
      • 1 \u00bd dl mj\u00f6lk<\/li>\n
      • 1 dl gr\u00e4dde<\/li>\n
      • 25 g sm\u00f6r<\/li>\n
      • 50 gram riven v\u00e4sterbottensost<\/li>\n
      • 1 tesked salt<\/li>\n
      • 2 krm svartpeppar<\/li>\n<\/ul>\n

        G\u00f6r s\u00e5h\u00e4r<\/h4>\n
          \n
        1. S\u00e4tt ugnen p\u00e5 90 grader. Putsa k\u00f6ttet och sk\u00e4r det i portionsbitar. Salta, peppra och stek till fin yta. Placera i ugnen och l\u00e5t det st\u00e5 till innertemperaturen n\u00e5tt 57 grader.<\/li>\n
        2. Finhacka l\u00f6ken. Stek den varsamt i sm\u00f6r. Den ska bara brynas l\u00e4tt innan du r\u00f6r i bl\u00e5b\u00e4r och socker. Fr\u00e4s en kort stund innan du h\u00e4ller p\u00e5 vin, vatten och fond.<\/li>\n
        3. L\u00e5t s\u00e5sen koka ihop n\u00e5gra minuter. Sila av b\u00e4ren och tryck till dem l\u00e4tt med baksidan av en sked f\u00f6r att f\u00e5 med all v\u00e4tska. Forts\u00e4tt att sjuda s\u00e5sen tills den har en fin konsistens. Smaka av med peppar.<\/li>\n
        4. Skala potatisen och koka den mjuk i l\u00e4ttsaltat vatten. H\u00e4ll av vattnet och l\u00e4gg tillbaka den i kastrullen. H\u00e4ll p\u00e5 mj\u00f6lk, gr\u00e4dde och sm\u00f6r. Vispa moset med elvisp. Inte f\u00f6r l\u00e4nge bara precis till det \u00e4r sl\u00e4tt. R\u00f6r i osten och smaka av med salt och svartpeppar.<\/li>\n
        5. Servera k\u00f6ttet med s\u00e5sen, det fluffiga moset, stekta sm\u00e5l\u00f6kar och champinjoner eller annan svamp.<\/li>\n<\/ol>\n

          En liten passus n\u00e4r det kommer till k\u00f6ttet. Om vi nu ska \u00e4ta k\u00f6tt s\u00e5 v\u00e4lj med omsorg. Jag r\u00f6star f\u00f6r kvalitet i alla led och det mina v\u00e4nner betyder i det h\u00e4r fallet, svenskt.<\/p>\n

          Fler tips inf\u00f6r ny\u00e5rsfirandet \u00e4r p\u00e5 ing\u00e5ng. Jag lovar n\u00e5got efter maten som g\u00f6r det vansinnigt enkelt och med stor sannolikhet riktigt, riktigt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

          Bl\u00e5b\u00e4rss\u00e5s till ny\u00e5rsfil\u00e9n. Jag v\u00e5gar utlova en succ\u00e9! Mustigt, v\u00e4rmande och st\u00e4rkande inf\u00f6r allt det nya. Klassiska smaker och ett s\u00e4kert kort. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":3982,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317,359],"tags":[91,49,55,118],"yoast_head":"\nBl\u00e5b\u00e4rss\u00e5s f\u00f6rgyller ny\u00e5rsfil\u00e9n - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Bl\u00e5b\u00e4rss\u00e5s till ny\u00e5rsfil\u00e9n. Jag v\u00e5gar utlova en succ\u00e9! Mustigt, v\u00e4rmande och st\u00e4rkande inf\u00f6r allt det nya. 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