{"id":30851,"date":"2026-05-25T15:43:01","date_gmt":"2026-05-25T13:43:01","guid":{"rendered":"https:\/\/aveqia.com\/?post_type=recipe&p=30851"},"modified":"2026-05-25T15:43:20","modified_gmt":"2026-05-25T13:43:20","slug":"grillad-oxfile-med-bakad-roscofflok-rokt-margemulsion-syrade-betor-och-dragonsky","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/grillad-oxfile-med-bakad-roscofflok-rokt-margemulsion-syrade-betor-och-dragonsky\/","title":{"rendered":"Grillad oxfil\u00e9 med bakad Roscoffl\u00f6k, r\u00f6kt m\u00e4rgemulsion, syrade betor och dragonsky"},"content":{"rendered":"\n
\n

Denna sommar bjuder vi p\u00e5 grillad oxfil\u00e9, vi parar ihop den med bakad Roscoffl\u00f6k, syrade betor fyllda med r\u00f6kt m\u00e4rgemulsion och s\u00e5 sl\u00e5r vi en h\u00e4rlig dragonsky \u00f6ver det hela. Vi serverar den h\u00e4r varmr\u00e4tten som en del av en fyrar\u00e4ttersmeny, och d\u00e4rf\u00f6r har vi uteslutit kolhydrater. Vi tror dock att det vore supersmarrigt med t.ex litet fina tunna pommes till. Receptet \u00e4r r\u00e4knat p\u00e5 10 g\u00e4ster<\/p>\n

M\u00e4rgemulsion<\/h3>\n
    \n
  • 600 g S\u00e5gade m\u00e4rgben<\/li>\n
  • 2 st \u00c4ggulor<\/li>\n
  • 15 g Dijonsenap<\/li>\n
  • 10 g Miso<\/li>\n
  • 10 g Champagne vin\u00e4ger<\/li>\n
  • 100 g Matolja<\/li>\n<\/ul>\n

    Gr\u00f6p ur m\u00e4rgen ur benen i en kastrull och sm\u00e4lt den p\u00e5 medelh\u00f6g v\u00e4rme. Sila ned den sm\u00e4lta m\u00e4rgen i en bunke och t\u00e4ck med plast.
    \nR\u00f6k m\u00e4rgen cirka 3 g\u00e5nger med r\u00f6kpistol. L\u00e5t svalna till under 70\u00b0C. Mixa \u00e4ggulor, dijonsenap, miso och vin\u00e4ger med stavmixer. Tills\u00e4tt oljan i en tunn str\u00e5le under mixning. N\u00e4r all olja \u00e4r inarbetad, mixa ner den sm\u00e4lta benm\u00e4rgen f\u00f6rsiktigt. Smaka av med salt.<\/p>\n

    Bakad Roscoffl\u00f6k<\/h3>\n
      \n
    • 6 st Roscoffl\u00f6kar<\/li>\n
    • 30 g Sm\u00f6r<\/li>\n
    • 150 g Kycklingbuljong<\/li>\n
    • 30 g Sherryvin\u00e4ger<\/li>\n
    • 4 st Timjankvistar<\/li>\n
    • 4 st Dragonkvistar<\/li>\n
    • Salt & Peppar<\/li>\n<\/ul>\n

      Dela och skala l\u00f6karna enligt instruktion. L\u00e4gg l\u00f6khalvorna varsamt i vakuump\u00e5se tillsammans med sm\u00f6r, buljong, vin\u00e4ger och kryddor. F\u00f6rslut och baka i \u00e5ngugn p\u00e5 100\u00b0C i cirka 30 minuter. H\u00e4ll av l\u00f6karna genom en h\u00e5lpl\u00e5t och samla upp v\u00e4tskan i en kastrull.
      \nKoka ner till en glaze-liknande konsistens. Br\u00e4nn l\u00f6kens snittyta ordentligt med en gasbr\u00e4nnare. Pensla l\u00f6karna med l\u00f6kglazen efter br\u00e4nningen.<\/p>\n

      Dragonsky<\/h3>\n
        \n
      • 5 st Vitl\u00f6ksklyftor<\/li>\n
      • 3 st Schalottenl\u00f6kar<\/li>\n
      • 5 st Timjankvistar<\/li>\n
      • 10 g Hel svartpeppar<\/li>\n
      • 70 g Cognac<\/li>\n
      • 140 g Madeira<\/li>\n
      • 400 g Vitt vin<\/li>\n
      • 700 g Kalvbuljong<\/li>\n
      • 1 st Stor schalottenl\u00f6k<\/li>\n
      • 8 st Dragonkvistar<\/li>\n<\/ul>\n

        Skala och hacka l\u00f6k och vitl\u00f6k. Stek tillsammans med timjan och svartpepparkorn tills l\u00f6ken f\u00e5r rikligt med f\u00e4rg. Tills\u00e4tt cognac och flambera (t\u00e4nk p\u00e5 att INTE h\u00e5lla pannan under spisfl\u00e4kten). H\u00e4ll p\u00e5 madeira och vitt vin och koka ner till h\u00e4lften. Tills\u00e4tt kalvbuljong och l\u00e5t reducera till \u00f6nskad konsistens. Finhacka schalottenl\u00f6k och dragon, spara till servering.
        \nSila s\u00e5sen precis f\u00f6re servering och tills\u00e4tt den hackade l\u00f6ken och dragonen. Smaka av med salt, peppar och sherryvin\u00e4ger. L\u00e5t koka upp kort f\u00f6re servering.<\/p>\n

        Gr\u00e4sl\u00f6kstuile<\/h3>\n
          \n
        • 50 g Gr\u00e4sl\u00f6ksolja<\/li>\n
        • 4 g Salt<\/li>\n
        • 4 g Socker<\/li>\n
        • 70 g \u00c4ggvita<\/li>\n
        • 60 g Mj\u00f6l<\/li>\n<\/ul>\n

          L\u00e4gg alla ingredienser i en mixerkanna och mixa med stavmixer tills smeten \u00e4r helt sl\u00e4t. Bred ut smeten i silikonformarna enligt instruktion. Baka tuilerna p\u00e5 150\u00b0C i cirka 9 minuter. Lyft f\u00f6rsiktigt \u00f6ver dem till en ny pl\u00e5t med hj\u00e4lp av en pincett.<\/p>\n

          Det h\u00e4r momentet \u00e4r fr\u00e4mst dekorativt och kan uteslutas!<\/p>\n

          Oxfil\u00e9<\/h3>\n
            \n
          • 900 g Oxfil\u00e9<\/li>\n
          • 5 st Timjankvistar<\/li>\n
          • 4 st Vitl\u00f6ksklyftor<\/li>\n
          • 50 g Sm\u00f6r<\/li>\n<\/ul>\n

            Bind oxfil\u00e9n enligt instruktion och stek fil\u00e9erna i en varm stekpanna med matolja. N\u00e4r oxfil\u00e9n f\u00e5tt rikligt med f\u00e4rg, tills\u00e4tt sm\u00f6r, krossade vitl\u00f6ksklyftor och timjan. Stek vidare tills sm\u00f6ret b\u00f6rjar brynas. L\u00e4gg upp fil\u00e9erna p\u00e5 en gallerpl\u00e5t och kontrollera innertemperaturen. Den ska vara cirka 53\u201354\u00b0C.<\/p>\n

            Syrad R\u00f6dbeta<\/h3>\n
              \n
            • 2 st R\u00f6dbetor<\/li>\n
            • 2 dl Pickelslag (1-2-3-lag)<\/li>\n<\/ul>\n

              Skala r\u00f6dbetorna och hyvla dem tunt p\u00e5 mandolin enligt instruktion. Stansa ut runda skivor och l\u00e4gg dem i en vakuump\u00e5se tillsammans med pickleslagen. \u00c5terf\u00f6rslut p\u00e5sen och baka i vattenbad p\u00e5 65\u00b0C i cirka 15 minuter.<\/p>\n

              Brioche<\/h3>\n
                \n
              • 10 st Brioche skivor<\/li>\n
              • 50 g Sm\u00f6r<\/li>\n
              • 3 st Vitl\u00f6ksklyftor<\/li>\n<\/ul>\n

                Sm\u00e4lt sm\u00f6ret tillsammans med krossade vitl\u00f6ksklyftor och l\u00e5t sjuda i cirka 10 minuter. Stansa ut runda skivor av briochen med en stansring. Pensla skivorna med vitl\u00f6kssm\u00f6ret och baka p\u00e5 150\u00b0C i cirka 250 minuter.<\/p>\n

                Garnityr<\/h3>\n
                  \n
                • K\u00f6rvel<\/li>\n<\/ul>\n<\/div>\n <\/div>\n\n","protected":false},"featured_media":30834,"template":"","recipe_category":[],"course":[249,215],"season":[],"class_list":["post-30851","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-kott","course-saser"],"acf":[],"yoast_head":"\nGrillad oxfil\u00e9 med bakad Roscoffl\u00f6k, r\u00f6kt m\u00e4rgemulsion, syrade betor och dragonsky - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Grillad oxfil\u00e9 med bakad Roscoffl\u00f6k, r\u00f6kt m\u00e4rgemulsion, syrade betor och dragonsky och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/grillad-oxfile-med-bakad-roscofflok-rokt-margemulsion-syrade-betor-och-dragonsky\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grillad oxfil\u00e9 med bakad Roscoffl\u00f6k, r\u00f6kt m\u00e4rgemulsion, syrade betor och dragonsky - 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