{"id":6813,"date":"2019-12-29T16:33:02","date_gmt":"2019-12-29T15:33:02","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=6813"},"modified":"2021-12-21T12:10:25","modified_gmt":"2021-12-21T11:10:25","slug":"rodvinssas-till-nyarsfilen","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/rodvinssas-till-nyarsfilen\/","title":{"rendered":"R\u00f6dvinss\u00e5s till ny\u00e5rsfil\u00e9n"},"content":{"rendered":"

R\u00f6dvinss\u00e5s till ny\u00e5rsfil\u00e9n, eller vad s\u00e4ger ni?! Kockarnas favorit. Inte bara p\u00e5 tallriken utan ocks\u00e5 som samtals\u00e4mne. H\u00e4r kommer mitt b\u00e4sta recept! V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Den har en s\u00e4rskild st\u00e4llning, ers h\u00f6ghet r\u00f6dvinss\u00e5sen. Omtalad och diskuterad. Det som st\u00e4ndigt kommer upp \u00e4r fr\u00e5gan om det ska till socker eller inte. Jag s\u00e4ger att en viss s\u00f6tma m\u00e5ste till f\u00f6r att bryta vinets syra, men det beh\u00f6ver inte vara just socker.<\/p>\n

Mitt r\u00e5d att starta med l\u00f6k som ska stekas varsamt och l\u00e4nge. D\u00e5 kommer det framtr\u00e4da s\u00f6ta toner som oftast ger tillr\u00e4ckligt av det s\u00f6ta. En l\u00f6k inneh\u00e5ller faktiskt lika mycket socker som ett \u00e4pple.<\/p>\n

Men jag ska erk\u00e4nna, det h\u00e4nder att jag l\u00e4gger till en liten gnutta socker. Sucka g\u00e4rna om det k\u00e4nns b\u00e4ttre, men det kan beh\u00f6vas s\u00e4rskilt om r\u00f6dvinss\u00e5sen ska utvecklas. S\u00e4g exempelvis att jag vill g\u00f6ra en variant med tomat. Lite tomatpur\u00e9, en vitl\u00f6ksklyfta och kanske n\u00e5gra finhackade soltorkade tomater. D\u00e5 har den d\u00e4r sockernypan tvekl\u00f6st en plats att fylla.<\/p>\n

Mitt grundrecept \u00e4r f\u00f6r \u00f6vrigt just det. S\u00e5sen klarar sig fint alldeles sj\u00e4lv, men den kan utvecklas vidare och varieras beroende p\u00e5 vad som ska serveras till. Den kan exempelvis bli grunden till en svartvinb\u00e4rss\u00e5s, en svamps\u00e5s eller en peppars\u00e5s. Men idag tar vi den som den \u00e4r. En klassisk och mycket god r\u00f6dvinss\u00e5s till ny\u00e5rets oxfil\u00e9.<\/p>\n

Vinet undrar n\u00e5gon, vilken sort? Anv\u00e4nd g\u00e4rna ett vin som ocks\u00e5 serveras till maten, eller ett snarlikt om du valt n\u00e5got exklusivt i glasen. Samma druva, samma region men enklare passar s\u00e5sen.<\/p>\n

Viner med p\u00e5taglig fatkarakt\u00e4r passar inte f\u00f6r s\u00e5skok. Den fina karakt\u00e4r som kommer fr\u00e5n faten vinet lagrats p\u00e5 kan bli bitter n\u00e4r vinet reduceras. P\u00e5 systembolaget rekommenderar man s\u00e5sviner fr\u00e5n gruppen som kallas fruktig & smakrik. \u00c4r du nyfiken s\u00e5 finns mer info vid l\u00e4nken h\u00e4r<\/a>.<\/p>\n

H\u00e4r kommer nu mitt recept p\u00e5 en klassisk r\u00f6dvinss\u00e5s:<\/p>\n

R\u00f6dvinss\u00e5s till ny\u00e5rsfil\u00e9n<\/h2>\n

3 \u2013 4 dl s\u00e5s<\/p>\n

    \n
  • 3 schalottenl\u00f6kar<\/li>\n
  • 2 kvistar timjan<\/li>\n
  • 1 lagerblad<\/li>\n
  • 5 dl r\u00f6tt vin utan fatkarakt\u00e4r<\/li>\n
  • 5 dl kraftfull ox- eller kalvfond, g\u00e5r fint att blanda fr\u00e5n koncentrerad<\/li>\n
  • salt<\/li>\n
  • svartpeppar<\/li>\n
  • maizena utr\u00f6rt i vatten<\/li>\n
  • 15 gram sm\u00f6r<\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/h4>\n
      \n
    1. Skala, halvera och skiva l\u00f6ken tunt. Fr\u00e4s l\u00f6ken i sm\u00f6r tillsammans med timjan och lagerblad p\u00e5 medelv\u00e4rme. L\u00f6ken ska ta f\u00e4rg utan att br\u00e4nnas. H\u00e4ll p\u00e5 vinet och reducera, koka ihop, tills det bara finns en bottenskyla vin kvar.<\/li>\n
    2. H\u00e4ll p\u00e5 fonden och forts\u00e4tt koka ihop. Smaka av f\u00f6r att hitta r\u00e4tt balans. R\u00e4kna med att en liter v\u00e4tska blir 3 \u2013 4 dl f\u00e4rdig s\u00e5s.<\/li>\n
    3. Sila ner s\u00e5sen i en ny kastrull och tryck med en slev f\u00f6r att f\u00e5 med alla smaker.<\/li>\n
    4. Smaka av med salt. \u00d6nskas en tjockare konsistens kan s\u00e5sen redas med \u00bd tesked maizena utr\u00f6rt i lite kallt vatten.<\/li>\n
    5. L\u00e4gg till sist i en klick sm\u00f6r och skaka kastrullen f\u00f6rsiktigt s\u00e5 att den sm\u00e4lter ut i s\u00e5sen. Vispa inte d\u00e5 f\u00f6rlorar den sin blanka, m\u00f6rka karakt\u00e4r.<\/li>\n
    6. Ska s\u00e5sen utvecklas med andra smaker s\u00e5 \u00e4r den klar innan den reds av och monteras med sm\u00f6r.<\/li>\n<\/ol>\n

      Och snart, i ett inl\u00e4gg n\u00e4ra dig, alla tips som beh\u00f6vs f\u00f6r att f\u00e5 till en perfekt oxfil\u00e9 till ny\u00e5rskalaset. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

      R\u00f6dvinss\u00e5s till ny\u00e5rsfil\u00e9n, eller vad s\u00e4ger ni?! Kockarnas favorit. Inte bara p\u00e5 tallriken utan ocks\u00e5 som samtals\u00e4mne. H\u00e4r kommer mitt b\u00e4sta recept! V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":6817,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[359],"tags":[333,55,492],"yoast_head":"\nR\u00f6dvinss\u00e5s till ny\u00e5rsfil\u00e9n - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"R\u00f6dvinss\u00e5s till ny\u00e5rsfil\u00e9n. En klockren kombination och definitivt festmat att rinnga in det nya \u00e5ret med. 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