{"id":9839,"date":"2022-04-08T06:30:40","date_gmt":"2022-04-08T04:30:40","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=9839"},"modified":"2022-04-08T14:57:19","modified_gmt":"2022-04-08T12:57:19","slug":"pasklamm-i-gott-sallskap","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/pasklamm-i-gott-sallskap\/","title":{"rendered":"P\u00e5sklamm i gott s\u00e4llskap"},"content":{"rendered":"<p><strong>P\u00e5sklamm \u2013 som kan vara en stek eller varf\u00f6r inte en sallad!? K\u00e4nn doften av timjan, rosmarin, vitl\u00f6k och brynt sm\u00f6r. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>Lamm till p\u00e5sk. En tradition fr\u00e5n sydliga breddgrader som hittat hit. I \u00e5r byter jag den stora steken mot lammytterfil\u00e9. Tunna skivor i en sallad blir en l\u00e4tt r\u00e4tt som kommer med gott s\u00e4llskap. Lite l\u00e4ttsammare och v\u00e5rigare trots att ingredienserna \u00e4r f\u00f6rra \u00e5rets sk\u00f6rd. De som fortfarande \u00e4r i s\u00e4song innan prim\u00f6rerna anl\u00e4nder.<\/p>\n<p>Lammytterfil\u00e9 \u00e4r snabblagat och i en sallad beh\u00f6vs inga stora m\u00e4ngder. Vanligen r\u00e4knar man med 150 gram k\u00f6tt per person, men i en sallad \u00e4r 75 \u2013 100 gram tillr\u00e4ckligt. Snabbt g\u00e5r det ocks\u00e5.<\/p>\n<p>Jag vill ha en innertemperatur p\u00e5 58 grader, d\u00e5 \u00e4r k\u00f6ttet medium. Vill du ha det riktigt genomstekt r\u00e4kna med 65 grader och \u00f6nskar du det rare kan du g\u00e5 ner till 54. Mitt tips \u00e4r att ge fil\u00e9erna riktigt fin stekyta i panna och sedan s\u00e4tta in det i ugnen p\u00e5 100 grader. Med spetsen av en stektermometer i fil\u00e9ns tjockaste del kan inget g\u00e5 fel. L\u00e5t det sedan vila innan det sk\u00e4rs i skivor. Det g\u00f6r ingenting om k\u00f6ttet svalnar.<\/p>\n<p>N\u00e5gra tips innan vi drar ig\u00e5ng. P\u00e5 salladsfatet finns sm\u00e5 stekta l\u00f6kar. Det kan absolut g\u00f6ras i ugn, men vill du ha extra finish p\u00e5 dem s\u00e5 har jag<a href=\"https:\/\/blogg.land.se\/skog-till-bord\/gyllenbrynt-schalottenlok\/\"> tips i inl\u00e4gget h\u00e4r<\/a>.<\/p>\n<p>Och nu lagar vi mat.<\/p>\n<h2>P\u00e5sklamm \u2013 i gott s\u00e4llskap<\/h2>\n<p>4 personer<\/p>\n<ul>\n<li>400 g lammytterfil\u00e9<\/li>\n<li>salt<\/li>\n<li>svartpeppar<\/li>\n<\/ul>\n<h4>Gr\u00f6nsaker<\/h4>\n<ul>\n<li>3 medelstora r\u00f6dbetor<\/li>\n<li>8 sm\u00e5 stekl\u00f6kar<\/li>\n<\/ul>\n<h4>Getostkr\u00e4m<\/h4>\n<ul>\n<li>150 g ch\u00e8vreost<\/li>\n<li>2 dl cr\u00e8me fraiche<\/li>\n<\/ul>\n<h4>Brynt sm\u00f6r med \u00f6rter och br\u00f6dsmulor<\/h4>\n<ul>\n<li>1 rej\u00e4l skiva surdegsbr\u00f6d<\/li>\n<li>timjan<\/li>\n<li>rosmarin<\/li>\n<li>persilja<\/li>\n<li>1 vitl\u00f6ksklyfta<\/li>\n<li>30 g sm\u00f6r<\/li>\n<\/ul>\n<h4>Till fatet<\/h4>\n<ul>\n<li>sallatsblad, g\u00e4rna blandade sorter och sm\u00e5blad<\/li>\n<li>fint hackade eller plockade f\u00e4rska \u00f6rter, exempelvis rosmarin, timjan, krasse, gr\u00e4sl\u00f6k<\/li>\n<\/ul>\n<ol>\n<li>S\u00e4tt ugnen p\u00e5 100 grader. Salta och peppra lammfil\u00e9n. Stek till fin f\u00e4rg i panna. L\u00e4gg in i ugnen. H\u00e5ll koll p\u00e5 innertemperaturen 57 \u2013 58 grader f\u00f6r medium. Ta ut och l\u00e5t vila.<\/li>\n<li>H\u00f6j ugnstempen till 225 grader. Skala r\u00f6dbetorna och sk\u00e4r dem i skivor eller tunna klyftor. Skala och halvera l\u00f6karna. V\u00e4nd var f\u00f6r sig i olja och salt. S\u00e4tt in i ugnen. R\u00e4kna med att det tar cirka 20 minuter tills de f\u00e5tt fin f\u00e4rg och \u00e4r mjuka i mitten.<\/li>\n<li>Mixa getost och cr\u00e9me fraiche till en helt sl\u00e4t kr\u00e4m.<\/li>\n<li>L\u00e4gg upp ett vackert fat med sallatsblad, r\u00f6dbetor, l\u00f6k, och k\u00f6ttet tunt skivat.<\/li>\n<li>Mixa br\u00f6det som ska med det brynta sm\u00f6ret. Finhacka \u00f6rterna och riv vitl\u00f6ken. Bryn sm\u00f6ret och var noga med att vispa hela tiden s\u00e5 att det inte br\u00e4nner. N\u00e4r det b\u00f6rjar skifta f\u00e4rg ska det genast tas fr\u00e5n v\u00e4rmen. L\u00e4gg i br\u00f6dsmulor, \u00f6rter och vitl\u00f6k. Skeda ut \u00f6ver k\u00f6ttet. Str\u00f6 g\u00e4rna \u00f6ver \u00e4nnu en omg\u00e5ng \u00f6rter.<\/li>\n<\/ol>\n<p>Servera salladen med ch\u00e8vrekr\u00e4men och kraschad potatis. <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/kraschad-potatis-med-ost-och-orter\/\">Recept p\u00e5 den finns vid l\u00e4nken h\u00e4r<\/a>.<\/p>\n<p>Det h\u00e4r \u00e4r en alldeles perfekt festmiddag f\u00f6r n\u00e5gon av p\u00e5skdagarna.<\/p>\n<p>Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00e5sklamm \u2013 kan vara en stek eller varf\u00f6r inte en sallad!? K\u00e4nn doften av timjan, rosmarin, vitl\u00f6k och brynt sm\u00f6r. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":9840,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317],"tags":[549,139,276],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>P\u00e5sklamm i gott s\u00e4llskap - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"P\u00e5sklamm \u2013 kan vara en stek eller varf\u00f6r inte en sallad!? K\u00e4nn doften av timjan, rosmarin, vitl\u00f6k och brynt sm\u00f6r. 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