Allt annat är olidligt
Torsk med ljumna rödbetor och gurksallad

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Ingredienser

600 g g torsk torsk
1 dl dl olivolja olivolja
2 msk msk balsamvinäger balsamvinäger
1 st st citroner citron
1 st st gurkor gurka
2 st st rödlökar rödlök
0,5 msk msk socker socker
2 msk msk rödvinsvinäger rödvinsvinäger
1 kg kg rödbetor rödbeta
1 knippen knippe persilja persilja
1 nypor nypa salt salt
1 l l vatten vatten

Torsk med ljumna rödbetor och gurksallad

Du har gillat det här receptet

Du har ogillat det här receptet

Ett fel inträffade. Var god försök igen.

50 min
(2)

Gör så här:

1. Rör ut 1 dl salt i 1 l kallt vatten. Rimma torsken i 4 minuter.

2. Koka rödbetorna i rikligt med vatten. Sätt ugnen på 80 °C och baka torsken till 44 °C innertemperatur.

4. Tärna gurkan. Skär rödlöken i fina ringar och häll över rödvinsvinäger, socker och en nypa salt. Sätt under press ca 20 minuter. Krama ur rödlöken och vänd upp med gurkan, ringla lite olivolja över och toppa med hackad persilja.

5. Skala de kokta rödbetorna och skär i klyftor. Dressa dem med balsamvinäger, olivolja, salt och svartpeppar.

6. Servera torsken med de ljumma rödbetorna, gurksalladen och citron.

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