{"id":10649,"date":"2018-08-05T16:55:51","date_gmt":"2018-08-05T15:55:51","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=10649"},"modified":"2019-07-29T14:54:54","modified_gmt":"2019-07-29T13:54:54","slug":"jak-jsem-potkala-ryby","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/jak-jsem-potkala-ryby\/","title":{"rendered":"Jak jsem potkala ryby"},"content":{"rendered":"

Grilov\u00e1n\u00ed a\u00a0houba\u0159en\u00ed jsou jednozna\u010dn\u011b nejobl\u00edben\u011bj\u0161\u00ed letn\u00ed kratochv\u00edle v\u00a0\u010cesku. Vzhledem k\u00a0suchu, kter\u00e9 na v\u011bt\u0161in\u011b na\u0161eho \u00fazem\u00ed pr\u00e1v\u011b vl\u00e1dne, odsuneme mykologick\u00e9 ok\u00e9nko na pozd\u011bji a\u00a0rad\u011bji roztop\u00edme pod ro\u0161tem. Od vody se ale p\u0159\u00edli\u0161 nevzd\u00e1l\u00edme.<\/p>\n

Dlouho jsem se zdr\u00e1hala grilovat ryby. Je fakt, \u017ee ne jak\u00fdkoli kousek lze jen tak pohodit nad uhl\u00edky, ale m\u00e1m bezpe\u010dn\u011b vyzkou\u0161en\u00fd f\u00edgl na ryb\u00ed filet (i\u00a0opravdu k\u0159ehk\u00e9 struktury a\u00a0bez k\u016f\u017ee), kter\u00fd v\u00e1m d\u00e1 jistotu, \u017ee se maso nep\u0159ilep\u00ed na m\u0159\u00ed\u017eku.<\/p>\n

Alobal a\u00a0olivov\u00fd olej doma jist\u011b m\u00e1te. Pokud byste vlastnili p\u0159\u00edmo pevn\u011bj\u0161\u00ed a\u00a0siln\u011bj\u0161\u00ed alobal na grilov\u00e1n\u00ed, t\u00edm l\u00e9pe. Klasick\u00e9ho alobalu dejte dv\u011b vrstvy, toho hutn\u011bj\u0161\u00edho sta\u010d\u00ed jen jedna. Pot\u0159ebujete o\u00a0n\u011bco del\u0161\u00ed kus, ne\u017e je ryba.<\/p>\n

\"Budoucnost

Budoucnost (grilov\u00e1n\u00ed ryb) pat\u0159\u00ed aluminiu!<\/p><\/div>\n

Cel\u00fd ryb\u00ed filet \u2013 t\u0159eba tresku, halibuta, okoun\u00edka a\u00a0podobn\u011b \u2013 nechte chvilku odpo\u010d\u00edvat mimo lednici. Na alobalu rozet\u0159ete l\u017ei\u010dku olivov\u00e9ho oleje a\u00a0\u0161pi\u010dkou no\u017ee tu a\u00a0tam ud\u011blejte d\u00edrky. D\u00edky tomu se bude ryba doopravdy op\u00e9kat, m\u00edsto aby se dusila ve vlastn\u00ed \u0161\u0165\u00e1v\u011b. Vlastn\u011b tvo\u0159\u00edme odtokov\u00e9 kan\u00e1lky a\u00a0sou\u010dasn\u011b p\u0159\u00edstup pro p\u0159\u00edm\u00fd \u017e\u00e1r.<\/p>\n

Na takto p\u0159ipraven\u00e9 l\u016f\u017eko vlo\u017ete ryb\u00ed filet dol\u016f tou stranou, kde b\u00fdvala k\u016f\u017ee. Rybu osolte, opep\u0159ete a\u00a0posypejte bylinkami. Pou\u017e\u00edt m\u016f\u017eete \u010derstv\u00e9 (hod\u00ed se kopr, estragon, petr\u017eelka) nebo speci\u00e1ln\u00ed ko\u0159en\u00edc\u00ed sm\u011bs. Jen pozor na to, pokud bude obsahovat s\u016fl, a\u0165 j\u00ed nakonec nen\u00ed na filetu p\u0159\u00edli\u0161.<\/p>\n

Takhle nachystan\u00e1 ryba m\u016f\u017ee rovnou na gril. Nebojte se po\u0159\u00e1dn\u00e9ho \u017e\u00e1ru. Nechceme tam k\u0159ehk\u00e9 ryb\u00ed maso tr\u00e1pit dlouho, sp\u00ed\u0161e naopak. Gril rozhodn\u011b p\u0159iklopte v\u00edkem, aby bylo p\u016fsob\u00edc\u00ed teplo intenzivn\u00ed i\u00a0shora. Podle velikosti ryby m\u00e1te hotovo za 10\u201315 minut. Filet nen\u00ed t\u0159eba nijak obracet. Jen ho st\u00e1hn\u011bte z\u00a0alobalu na tal\u00ed\u0159 a\u00a0polo\u017ete na n\u011bj p\u00e1r hoblinek m\u00e1sla.<\/p>\n

Takov\u00fd pstru\u017e\u00ed filet s\u00a0k\u016f\u017e\u00ed, to je zas jin\u00e1 poh\u00e1dka. K\u016f\u017ei sta\u010d\u00ed pomazat p\u016fl l\u017ei\u010dkou olivov\u00e9ho oleje a\u00a0ide\u00e1ln\u011b na ni polo\u017eit je\u0161t\u011b pl\u00e1tek slaniny. Rybu grilujte op\u011bt jen po jedn\u00e9 stran\u011b, tedy t\u00e9 \u201eko\u017en\u00ed\u201c. Nejen, \u017ee se filet nebude lepit na m\u0159\u00ed\u017eku, ale k\u016f\u017ei\u010dka bude i\u00a0luxusn\u011b k\u0159upav\u00e1. Potrv\u00e1 to nav\u00edc rekordn\u00edch 5\u20137 minut v\u00a0p\u0159iklopen\u00e9m grilu. Pamatujte jen na jedno z\u00e1kladn\u00ed pravidlo \u2013 nesna\u017ete se od ro\u0161tu odlepit n\u011bco, co se na n\u011bj na po\u010d\u00e1tku p\u0159ichytilo. A\u017e to bude hotov\u00e9, samo se to pust\u00ed. To ostatn\u011b plat\u00ed i\u00a0u\u00a0steak\u016f.<\/p>\n

\"Grilovan\u00fd

Grilovan\u00fd filet ze pstruha na pl\u00e1tku slaniny<\/p><\/div>\n

Kone\u010dn\u011b doch\u00e1z\u00ed i\u00a0na obl\u00edben\u00e9ho lososa. K\u016f\u017ee dr\u017e\u00ed maso p\u0159i sob\u011b, chr\u00e1n\u00ed ho p\u0159ed ztr\u00e1tou \u0161\u0165avnatosti a\u00a0v\u00a0tomto p\u0159\u00edpad\u011b si s\u00a0radost\u00ed m\u016f\u017eeme dovolit prop\u00e9kat pouze na medium. S\u00a0takovou porc\u00ed lososa je tedy nejlep\u0161\u00ed zach\u00e1zet jako s\u00a0hov\u011bz\u00edm steakem. Pot\u0159\u00edt olejem ze v\u0161ech stran a\u00a0\u00fahl\u016f a\u00a0vkl\u00e1dat na opravdu velmi rozp\u00e1len\u00fd gril. Nejd\u0159\u00edve strany bez k\u016f\u017ee (v\u0161echny), a\u0165 se povrch ryby zat\u00e1hne. P\u0159i obracen\u00ed nepou\u017e\u00edvejte grilovac\u00ed pinzetu, ale sp\u00ed\u0161 \u0161pachtli, kterou maso smykem obr\u00e1t\u00edte, ani\u017e byste ho potrhali. A\u00a0nejd\u00e9le si pobude na stran\u011b s\u00a0k\u016f\u017e\u00ed, klidn\u011b u\u017e na ni\u017e\u0161\u00edm \u017e\u00e1ru a\u00a0v\u00a0p\u0159iklopen\u00e9m grilu, kdy bude takzvan\u011b \u201edoj\u00ed\u017ed\u011bt\u201c. Podle k\u00fd\u017een\u00e9ho stupn\u011b prope\u010den\u00ed v\u00edce \u010di m\u00e9n\u011b \u010dasu. Odhadem 4\u20138 minut.<\/p>\n

Grilov\u00e1n\u00ed cel\u00fdch ryb ani zdaleka nemus\u00ed vy\u017eadovat sklapovac\u00ed m\u0159\u00ed\u017eku, kter\u00e1 se v\u00e1m v\u00a0souvislosti s\u00a0t\u00edm asi vybav\u00ed. T\u0159eba cel\u00fd pstruh nem\u00e1 tendenci se rozpadat, aby bylo t\u0159eba ho do n\u011b\u010deho sk\u0159\u00edpnout. Naopak, pokud by se ryb\u00ed maso u\u017e dostalo do takov\u00e9ho polo\u010dasu rozpadu, nechali jste ho na \u017e\u00e1ru mnohem d\u00e9le, ne\u017e bylo pot\u0159eba. Nev\u00fdhoda cel\u00fdch pstruh\u016f tkv\u00ed sp\u00ed\u0161e v\u00a0po\u010dtu malink\u00fdch k\u016fstek, kter\u00e9 b\u011bhem n\u00e1sledn\u00e9 konzumace mus\u00edte vyndavat.<\/p>\n

Mnohem jednodu\u0161\u0161\u00ed \u017eivot budete m\u00edt s\u00a0makrelou. Jej\u00ed tu\u010dn\u00e9 maso a hou\u017eevnat\u00e1 k\u016f\u017ee jsou pro grilov\u00e1n\u00ed jako stvo\u0159en\u00e9. Klidn\u011b si m\u016f\u017eete dovolit nakrojit i\u00a0mal\u00e9 z\u00e1\u0159ezy, aby teplo proch\u00e1zelo rovnom\u011brn\u011b i\u00a0vy\u0161\u0161\u00edmi \u010d\u00e1stmi masa. B\u011b\u017en\u011b nen\u00ed nutno makrelu ani pot\u00edrat marin\u00e1dou na b\u00e1zi oleje, nep\u0159ichycuje se \u2013 ale dal\u0161\u00ed ochucen\u00ed je ur\u010dit\u011b v\u017edy v\u00edt\u00e1no, tak\u017ee pro\u010d ne. Nejjednodu\u0161eji se pak vykos\u0165uje cel\u00e1 grilovan\u00e1 pra\u017ema, kter\u00e1 m\u00e1 kosti prakticky jen na p\u00e1te\u0159i. A pamatujte, \u017ee nasolit a\u00a0nad\u00edt bylinkami b\u0159i\u0161n\u00ed dutinu pozvedne rybku v\u017edy o\u00a0kus v\u00fd\u0161.<\/p>\n

\"\"

Grilovan\u00e1 makrela<\/p><\/div>\n

Dobrou chu\u0165 p\u0159eje<\/p>\n

Veronika Koko \u0160mehl\u00edkov\u00e1, Menu od Koko<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Grilov\u00e1n\u00ed a\u00a0houba\u0159en\u00ed jsou jednozna\u010dn\u011b nejobl\u00edben\u011bj\u0161\u00ed letn\u00ed kratochv\u00edle v\u00a0\u010cesku. Vzhledem k\u00a0suchu, kter\u00e9 na v\u011bt\u0161in\u011b na\u0161eho \u00fazem\u00ed pr\u00e1v\u011b vl\u00e1dne, odsuneme mykologick\u00e9 ok\u00e9nko na pozd\u011bji a\u00a0rad\u011bji roztop\u00edme pod ro\u0161tem. Od vody se ale p\u0159\u00edli\u0161 nevzd\u00e1l\u00edme. Dlouho jsem se zdr\u00e1hala grilovat ryby. Je fakt, \u017ee ne jak\u00fdkoli kousek lze jen tak pohodit nad uhl\u00edky, ale m\u00e1m bezpe\u010dn\u011b vyzkou\u0161en\u00fd f\u00edgl […]<\/p>\n","protected":false},"author":28,"featured_media":10661,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"recepies_category":[],"recepies_tag":[],"_links":{"self":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/10649"}],"collection":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/comments?post=10649"}],"version-history":[{"count":9,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/10649\/revisions"}],"predecessor-version":[{"id":12519,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/10649\/revisions\/12519"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media\/10661"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=10649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/categories?post=10649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/tags?post=10649"},{"taxonomy":"recepies_category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_category?post=10649"},{"taxonomy":"recepies_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_tag?post=10649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}