{"id":4902,"date":"2003-08-19T01:50:00","date_gmt":"2003-08-18T23:50:00","guid":{"rendered":"http:\/\/wedkarz.dkonto.pl\/?p=4902"},"modified":"2022-04-14T23:57:59","modified_gmt":"2022-04-14T21:57:59","slug":"ryba-na-zimno","status":"publish","type":"post","link":"https:\/\/wedkarz.pl\/index.php\/2003\/08\/19\/ryba-na-zimno\/","title":{"rendered":"RYBA NA ZIMNO"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Tak si\u0119 dzi\u015b schematycznie utar\u0142o, \u017ce gdy zapraszamy znajomych do ogrodu albo na dzia\u0142k\u0119, to obowi\u0105zkowo musi by\u0107 grill. Ta moja letnia propozycja dotyczy <a href=\"https:\/\/nowemedium.pl\/kategoria\/lifestyle\/jedzenie-napoje\/\">zimnych da\u0144<\/a>, kt\u00f3re zrobi\u0105 wi\u0119ksz\u0105 furor\u0119 ni\u017c pospolity grill.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ogrodowe uczty urz\u0105dzano ju\u017c w staro\u017cytno\u015bci. Szczeg\u00f3lnym przepychem szokowa\u0142 swoich poddanych Neron. Galowie s\u0142ynne swoje foie gras (wyrafinowany pasztet z g\u0119sich w\u0105tr\u00f3bek) te\u017c konsumowali na wolnym powietrzu. W plenerze podejmowa\u0142 cz\u0119sto go\u015bci kr\u00f3l W\u0142adys\u0142aw Jagie\u0142\u0142o i kr\u00f3l Jan III Sobieski. W ogrodzie raczy\u0142 swoich go\u015bci dow\u00f3dca brytyjskiej floty, sir Edward Kennel, najwi\u0119kszym ponczem z 80 beczek okowity i 150 beczek starej hiszpa\u0144skiej malagi. Mer Pary\u017ca z okazji otwarcia \u015bwiatowej wystawy przyjmowa\u0142 w ogrodach ponad 30 tysi\u0119cy go\u015bci, zreszt\u0105 s\u0142ynnych ogrodowych bankiet\u00f3w historia sztuki kulinarnej zna tysi\u0105ce\u2026 My nie b\u0119dziemy prze\u015bciga\u0107 si\u0119 w t\u0142umach go\u015bci i ilo\u015bciach jad\u0142a. Nasze ogrodowe przyj\u0119cia b\u0119dzie charakteryzowa\u0142 dobry i wyrafinowany smak.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"604\" height=\"521\" src=\"http:\/\/wedkarz.dkonto.pl\/wp-content\/uploads\/2021\/11\/z-KUCHNIA-3.jpg\" alt=\"\" class=\"wp-image-4905\" srcset=\"https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/11\/z-KUCHNIA-3.jpg 604w, https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/11\/z-KUCHNIA-3-300x259.jpg 300w, https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/11\/z-KUCHNIA-3-487x420.jpg 487w, https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/11\/z-KUCHNIA-3-534x462.jpg 534w\" sizes=\"auto, (max-width: 604px) 100vw, 604px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Pstr\u0105g pomidorowy<br>Sk\u0142adniki:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 \u015bwie\u017ce pstr\u0105gi,<\/li><li>p\u00f3\u0142 \u0142y\u017ceczki soli,<\/li><li>sok z jednej cytryny,<\/li><li>p\u00f3\u0142 fili\u017canki czerwonego winnego octu,<\/li><li>\u0142y\u017ceczka zmielonego bia\u0142ego pieprzu,<\/li><li>2 szalotki,<\/li><li>4 pomidory,<\/li><li>z\u0105bek czosnku,<\/li><li>\u0142y\u017cka oleju,<\/li><li>p\u00f3\u0142 \u0142y\u017ceczki suszonej bazylii,<\/li><li>\u0142y\u017cka koncentratu pomidorowego,<\/li><li>fili\u017canka czerwonego wytrawnego wina,<\/li><li>szczypta cukru, szczypta soli.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Przygotowanie. Pstr\u0105gi umy\u0107, osuszy\u0107 \u015bciereczk\u0105 i wyfiletowa\u0107. Przygotowane filety pokroi\u0107 ostrym no\u017cem na bardzo cienkie plasterki. Plasterki pstr\u0105ga u\u0142o\u017cy\u0107 na p\u00f3\u0142misku, posoli\u0107, pokropi\u0107 sokiem z cytryny i octem, posypa\u0107 pieprzem. Wstawi\u0107 ryb\u0119 na godzin\u0119 do lod\u00f3wki. Szalotki obra\u0107, pokroi\u0107 w kostk\u0119. Pomidory naci\u0105\u0107 na krzy\u017c i zanurzy\u0107 na chwil\u0119 we wrz\u0105tku, poczym zdj\u0105\u0107 z nich sk\u00f3r\u0119. Przekroi\u0107 pomidory na p\u00f3\u0142, usun\u0105\u0107 pestki i pokroi\u0107 po\u0142\u00f3wki pomidor\u00f3w w kostk\u0119. Z\u0105bki czosnku obra\u0107, pokroi\u0107 i zmia\u017cd\u017cy\u0107. Olej rozgrza\u0107 Przysma\u017cy\u0107 na nim szalotk\u0119, doda\u0107 pomidory, czosnek, bazyli\u0119, przecier pomidorowy i czerwone wino. Gotowa\u0107 sos przez minut\u0119 mieszaj\u0105c. Doprawi\u0107 do smaku sol\u0105 i cukrem, ostudzi\u0107 i poda\u0107 do ryby.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Niezmarnowane fl\u0105dry<br>Sk\u0142adniki:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>750 g filet\u00f3w z fl\u0105dry,<\/li><li>p\u00f3\u0142 litra wytrawnego bia\u0142ego wina,<\/li><li>sok z jednej cytryny,<\/li><li>\u0142y\u017ceczka soli,<\/li><li>\u0142y\u017ceczka ziaren marynowanego zielonego pieprzu,<\/li><li>3 listki sza\u0142wi,<\/li><li>3 li\u015bcie laurowe.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"704\" height=\"780\" src=\"http:\/\/wedkarz.dkonto.pl\/wp-content\/uploads\/2021\/11\/z-KUCHNIA-2.jpg\" alt=\"\" class=\"wp-image-4904\" srcset=\"https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/11\/z-KUCHNIA-2.jpg 704w, https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/11\/z-KUCHNIA-2-271x300.jpg 271w, https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/11\/z-KUCHNIA-2-696x771.jpg 696w, https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/11\/z-KUCHNIA-2-379x420.jpg 379w\" sizes=\"auto, (max-width: 704px) 100vw, 704px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Przygotowanie. Wino zagotowa\u0107 z sokiem cytrynowym, sol\u0105, pieprzem, sza\u0142wi\u0105, li\u015bciami laurowymi i pozostawi\u0107 do ostygni\u0119cia. Filety op\u0142uka\u0107 zimn\u0105 wod\u0105, osuszy\u0107 i przekroi\u0107 wzd\u0142u\u017c na p\u00f3\u0142; u\u0142o\u017cy\u0107 w misce, zala\u0107 zimn\u0105 zalew\u0105 i przykry\u0107. Marynowa\u0107 filety minimum przez 3 dni w lod\u00f3wce na najni\u017cszej p\u00f3\u0142ce. Dwie godziny przed podaniem wyj\u0105\u0107 filety z lod\u00f3wki, potem filety wyci\u0105gn\u0105\u0107 delikatnie z zalewy, os\u0105czy\u0107 i u\u0142o\u017cy\u0107 na p\u00f3\u0142misku. Podawa\u0107 z chrzanem doprawionym \u015bmietan\u0105. Tak przyrz\u0105dzona fl\u0105dra na pewno si\u0119 nie zmarnuje.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Czerwona galareta<br>Sk\u0142adniki:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>400 g filet\u00f3w rybnych,<\/li><li>3 \u0142y\u017cki soku z cytryny,<\/li><li>cebula,<\/li><li>\u0142y\u017ceczka soli,<\/li><li>6 ziarenek bia\u0142ego pieprzu,<\/li><li>li\u015b\u0107 laurowy,<\/li><li>10 listk\u00f3w \u017celatyny,<\/li><li>\u0107wiartka soku pomidorowego,<\/li><li>p\u00f3\u0142 fili\u017canki bia\u0142ego wina,<\/li><li>\u0142y\u017cka octu,<\/li><li>p\u00f3\u0142 \u0142y\u017ceczki soli selerowej,<\/li><li>\u0142y\u017ceczka s\u0142odkiej sproszkowanej papryki,<\/li><li>p\u00f3\u0142 \u0142y\u017ceczki posiekanego estragonu,<\/li><li>p\u00f3\u0142 fili\u017canki gotowanego zielonego groszku,<\/li><li>cytryna,<\/li><li>kilka ga\u0142\u0105zek koperku.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Przygotowanie. Skropi\u0107 filety rybne sokiem z cytryny. Zagotowa\u0107 p\u00f3\u0142 litra wody z sokiem cytrynowym, przyprawami, cebul\u0105. Do wywaru w\u0142o\u017cy\u0107 ryb\u0119 i gotowa\u0107 przez 10 minut. Pozostawi\u0107 do ostygni\u0119cia. \u017belatyn\u0119 namoczy\u0107 w zimnej wodzie. Pokroi\u0107 ryb\u0119 w grub\u0105 kostk\u0119. Odcedzi\u0107 \u0107wiartk\u0119 wywaru rybnego, doda\u0107 sok pomidorowy, wino, ocet, s\u00f3l selerow\u0105, papryk\u0119 i estragon; podgrzewa\u0107, nie dopuszczaj\u0105c do zagotowania. Wycisn\u0105\u0107 \u017celatyn\u0119 i rozpu\u015bci\u0107 j\u0105 w gor\u0105cym wywarze. Na dno formy w kszta\u0142cie ryby wyla\u0107 cienk\u0105 warstw\u0119 galarety. Wstawi\u0107 do lod\u00f3wki do zastygni\u0119cia. Wype\u0142nia\u0107 form\u0119 na przemian kostkami ryby, groszkiem i galaret\u0105 pomidorow\u0105. Odstawi\u0107 do lod\u00f3wki. Po wyj\u0119ciu galarety, udekorowa\u0107 p\u00f3\u0142misek plasterkami cytryny i koperkiem.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mus z kawiorem<br>Sk\u0142adniki:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>300 g ugotowanych filet\u00f3w z delikatnej ryby (np. sola, sandacz),<\/li><li>6 listk\u00f3w \u017celatyny,<\/li><li>\u0107wiartka \u015bmietany,<\/li><li>200 ml naturalnego jogurtu,<\/li><li>6 \u0142y\u017cek roso\u0142u wo\u0142owego,<\/li><li>6 limet,<\/li><li>kilka ga\u0142\u0105zek koperku,<\/li><li>s\u0142oiczek kawioru.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Przygotowanie. \u017belatyn\u0119 namoczy\u0107 w zimnej wodzie. Ubi\u0107 na sztywno \u015bmietan\u0119. Filety rozdrobni\u0107, zmiksowa\u0107 z jogurtem i przetrze\u0107 przez sito. Doprawi\u0107 sol\u0105 i pieprzem. Podgrza\u0107 ros\u00f3\u0142, \u017celatyn\u0119 wycisn\u0105\u0107 dok\u0142adnie i rozpu\u015bci\u0107 w gor\u0105cym rosole. Zanim galareta ca\u0142kiem ostygnie, doda\u0107 do niej 1 fili\u017cank\u0119 bitej \u015bmietany. Nast\u0119pnie po\u0142\u0105czy\u0107 pozosta\u0142\u0105 bit\u0105 \u015bmietan\u0119 i mas\u0119 rybn\u0105 z przygotowan\u0105 galaret\u0105. Do czterech foremek wla\u0107 galaret\u0119 rybn\u0105 i rozprowadzi\u0107 po \u015bciankach i zostawi\u0107 do zastygni\u0119cia. Po\u0142ow\u0119 masy rybnej na\u0142o\u017cy\u0107 do foremek, na \u015brodku ka\u017cdej porcji zrobi\u0107 wg\u0142\u0119bienie, w\u0142o\u017cy\u0107 w nie kawior, przykry\u0107 pozosta\u0142\u0105 mas\u0105 i pozostawi\u0107 do zastygni\u0119cia. Limety umy\u0107, wytrze\u0107 i pokroi\u0107 w cienkie plasterki. Wyj\u0119ty mus u\u0142o\u017cy\u0107 na plasterkach limety i udekorowa\u0107 koperkiem.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Troch\u0119 to pracoch\u0142onne przysmaki, ale w letni wiecz\u00f3r, w ogrodzie go\u015bcie doceni\u0105 Wasz trud. Powodzenia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Krzysztof Kucharski<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tak si\u0119 dzi\u015b schematycznie utar\u0142o, \u017ce gdy zapraszamy znajomych do ogrodu albo na dzia\u0142k\u0119, to obowi\u0105zkowo musi by\u0107 grill. Ta moja letnia propozycja dotyczy zimnych da\u0144, kt\u00f3re zrobi\u0105 wi\u0119ksz\u0105 furor\u0119 ni\u017c pospolity grill.<\/p>\n","protected":false},"author":2,"featured_media":4906,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[50],"tags":[],"class_list":["post-4902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchnia"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - aioseo.com -->\n\t<meta name=\"description\" content=\"Tak si\u0119 dzi\u015b schematycznie utar\u0142o, \u017ce gdy zapraszamy znajomych do ogrodu albo na dzia\u0142k\u0119, to obowi\u0105zkowo musi by\u0107 grill. 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