e, v\u016fbec nekec\u00e1m. Luxusn\u00ed dom\u00e1c\u00ed nakl\u00e1dan\u00e9 ryby nejsou o nic pracn\u011bj\u0161\u00ed ne\u017e klasick\u00e9 utopence (snad jen zapom\u011btliv\u011bj\u0161\u00ed povahy si budou muset do kalend\u00e1\u0159e ud\u011blat p\u00e1r technick\u00fdch pozn\u00e1mek)… a v\u00fdsledek je mnohem, mnohem lep\u0161\u00ed ne\u017e ten z obchodu. Proto\u017ee je to \u010dist\u00e1 rybi\u010dka zcela bez \u00e9\u010dek a konzervant\u016f. <\/strong><\/p>\n<\/div>\n Ono sta\u010d\u00ed pod\u00edvat se na etiketu i voln\u011b lo\u017een\u00e9ho zavin\u00e1\u010de, kolikr\u00e1t se \u010dlov\u011bku rozt\u0159ese ruka, jako jestli tohle je opravdu nutn\u00e9 j\u00edst… Pot\u0159ebujete ryby, ocet, s\u016fl a bobkov\u00fd list. No a cibuli. Opravdu – nic v\u00edc. A pak asi jen tak t\u00fdden \u010dasu…<\/strong><\/p>\n <\/p>\n Tak\u017ee se do toho pust\u00edme. <\/strong><\/p>\n <\/p>\n Za\u010dneme v\u00fdb\u011brem ryb. Na obr\u00e1zc\u00edch vid\u00edte m\u016fj vlastn\u00ed pokus, kter\u00fd vych\u00e1z\u00ed z pstruha lososovit\u00e9ho (k dost\u00e1n\u00ed \u010dasto jako ak\u010dn\u00ed ryba v Lidlu, vypad\u00e1 stejn\u011b jako losos, ale je o n\u011bco drobn\u011bj\u0161\u00ed). P\u0159esto doporu\u010duji rad\u011bji b\u00edl\u00e9 rybky, sled\u011b, filety z cand\u00e1ta nebo mal\u00e9ho kapra, ryb\u00e1\u0159\u00ed to pr\u00fd d\u011blaj\u00ed z b\u011blic a m\u0159enek a podobn\u00fdch pidiryb.<\/p>\n <\/p>\n V obchod\u011b se prost\u011b pod\u00edvejte do odd\u011blen\u00ed, kde je led a na ledu pl\u00e1tky ryb. Vyberte prost\u011b ty men\u0161\u00ed a jemn\u011bj\u0161\u00ed. P\u0159ece jenom se budou v octov\u00e9m n\u00e1levu l\u00e9pe (a z\u00e1rove\u0148 pevn\u011bji) rozkl\u00e1dat a chytat svou zavin\u00e1\u010dovou strukturu.<\/p>\n <\/p>\n <\/p>\n <\/p>\n Ide\u00e1ln\u00edjsou men\u0161\u00ed a slab\u0161\u00ed kusy. P\u0159\u00edpadn\u011b ty v\u011bt\u0161\u00ed si m\u016f\u017eete znovu je\u0161t\u011b rozkr\u00e1jet a rozfiletovat na ten\u010d\u00ed pl\u00e1tky.<\/p>\n <\/p>\n Kosti ne\u0159e\u0161te, ty se v octov\u00e9m n\u00e1levu zcela rozlo\u017e\u00ed.<\/p>\n <\/p>\n PRVN\u00cd F\u00c1ZE: S\u016eL<\/strong><\/u><\/p>\n <\/p>\n V prvn\u00ed f\u00e1zi rybu hust\u011b nasol\u00edme, vlastn\u011b ji nalo\u017e\u00edme do soli. A nech\u00e1me to tak 3 – 4 dny, aby z n\u00ed vy\u0161la v\u0161echna p\u0159ebyte\u010dn\u00e1 voda a ryba se t\u00edm zakonzervovala.<\/p>\n <\/p>\n Je to k nev\u00ed\u0159e, ale maso t\u00edm opravdu trochu ztuhne a oschne.<\/p>\n <\/p>\n <\/p>\n Nebojte se a bu\u010fte v t\u00e9to prvn\u00ed f\u00e1zi na svou rybu HUST\u00cd.<\/p>\n <\/p>\n Do kalend\u00e1\u0159e si zapi\u0161te punt\u00edk za 3 nebo 4 dny s t\u00edm, \u017ee ted ryba pat\u0159\u00ed do octa.<\/em><\/p>\n <\/p>\n DRUH\u00c1 F\u00c1ZE: OCET<\/strong><\/p>\n <\/p>\n Tento den rybu ze soli pe\u010dliv\u011b omyjeme pod studenou tekouc\u00ed vodou. Nikoliv pod teplou, proto\u017ee by se n\u00e1m lehce tepeln\u011b upravila, co\u017e nechceme.<\/p>\n <\/p>\n Omytou rybu potom vlo\u017e\u00edme do octov\u00e9ho n\u00e1levu v pom\u011bru 1:1. Jeden d\u00edl octa, jeden d\u00edl vody. Tady se hezky rozle\u017e\u00ed.<\/p>\n <\/p>\n Do kalend\u00e1\u0159e si zapi\u0161te punt\u00edk za dal\u0161\u00ed 3 nebo 4 dny s t\u00edm, \u017ee dneska se nakl\u00e1d\u00e1 do fin\u00e1ln\u00edho n\u00e1levu.<\/em><\/p>\n <\/p>\n T\u0158ET\u00cd F\u00c1ZE: FIN\u00c1LN\u00cd N\u00c1LEV<\/strong><\/p>\n <\/p>\n Po vyta\u017een\u00ed ryby z octov\u00e9ho n\u00e1levu budeme p\u0159ekvapeni v\u016fn\u00ed i konzistenc\u00ed opravdov\u00e9 nakl\u00e1dan\u00e9 ryby, jak ji zn\u00e1me z obchodu.<\/p>\n <\/p>\n <\/p>\n A jak vid\u00edte na obr\u00e1zku, po octov\u00e9 l\u00e1zni ryba zb\u011bl\u00e1. Kosti u\u017e jsou t\u00e9m\u011b\u0159 rozlo\u017eeny a maso je pevn\u00e9.<\/p>\n <\/p>\n P\u0159iprav\u00edme si cibuli a l\u00e1k.<\/p>\n <\/p>\n <\/p>\n Sva\u0159\u00edme ocet a vodu v pom\u011bru 1:3 a bobkov\u00fd list. Nech\u00e1me vychladnout.<\/p>\n <\/p>\n <\/p>\n Z ryb pak jde i n\u00e1dhern\u011b st\u00e1hnout k\u016f\u017ee, tak\u017ee filety mohou b\u00fdt \u00fapln\u011b \u010dist\u00e9. Prokl\u00e1d\u00e1me je do sklenice s cibul\u00ed.<\/p>\n Pou\u017e\u00edt m\u016f\u017eeme je\u0161t\u011b t\u0159eba (pep\u0159, jalovec, kysel\u00e9 zel\u00ed, mrkev… dle chuti)<\/p>\n A zalijeme zchladl\u00fdm l\u00e1kem.<\/p>\n <\/p>\n Nech\u00e1me dal\u0161\u00ed 3 dny a m\u016f\u017eeme vesele j\u00edst. Napi\u0161te si do kalend\u00e1\u0159e, \u017ee za tuto dobu rozhodn\u011b po\u0159\u00eddit \u010derstv\u00fd chleba a m\u00e1slo! <\/em>Chleba s m\u00e1slem a tahle jemn\u00e1 kysel\u00e1 rybi\u010dka – to je blaho!<\/p>\n <\/p>\n Vydr\u017e\u00ed – no zat\u00edm m\u00e1m dojem, \u017ee je tam m\u00e1m asi t\u00fdden a jsou po\u0159\u00e1d OK.<\/p>\n <\/p>\n <\/p>\n Dobrou chu\u0165 !<\/strong><\/p>\n Renata Pet\u0159\u00ed\u010dkov\u00e1<\/em><\/p>\n [sexy_author_bio]<\/p>\n Views: 5570 e, v\u016fbec nekec\u00e1m. Luxusn\u00ed dom\u00e1c\u00ed nakl\u00e1dan\u00e9 ryby nejsou o nic pracn\u011bj\u0161\u00ed ne\u017e klasick\u00e9 utopence (snad jen zapom\u011btliv\u011bj\u0161\u00ed povahy si budou muset do kalend\u00e1\u0159e ud\u011blat p\u00e1r technick\u00fdch pozn\u00e1mek)… a v\u00fdsledek je mnohem, mnohem lep\u0161\u00ed ne\u017e ten z obchodu. Proto\u017ee je to \u010dist\u00e1 rybi\u010dka zcela bez \u00e9\u010dek a konzervant\u016f. Ono sta\u010d\u00ed pod\u00edvat se na etiketu […]<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-6235","post","type-post","status-publish","format-standard","hentry","category-rodina-a-drobotina"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t![\"18066NDc.jpg\"](\"https:\/\/popelky.cz\/verze7-0\/text_img\/18066NDc.jpg\")
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