SD Dojavi Slobodna Dalmacija
stdClass Object ( [id] => 1179119 [title] => Udružene snage splitske gastronomije napadaju najzahtjevnija nepca: Gusarova ekipa iz Dvora pripremila je predjelo, glavno jelo i desert koji obaraju s nogu! [alias] => kokotov-posljednji-let [catid] => 420 [published] => 1 [introtext] => [fulltext] =>

Koliko god pokušavali pojednostavniti priču, kuhari baždareni za napad na najzahtjevnija nepca ne mogu pobjeći od visokog standarda u odabiru namirnica, pripremi i prezentaciji.

Sastojaka ima u izobilju, kvalitetne ribe pogotovo. Gusarova ekipa iz Dvora, kako smo je nazvali ovom prigodom, pripremila je za Otvoreno more tri zanimljiva recepta.

PREDJELO: TATAR OD TUNE

Za ovo delikatno jelo najvažnije je nabaviti svježu tunu, 300 grama za dvije osobe. Meso treba nožem iskosati na sitne kockice, ukloniti sve žilice, dodati začine (sol, svježe mljeveni papar, sok limuna i naranče, maslinovo ulje). Preporučuje se u to dodati filet naranče za teksturu i slatkoću, te sojin umak po želji. Smjesu treba dobro izmiješati da bude kompaktna i prilagođavati omjere začina svojem ukusu. Jušnom žlicom oblikuju se kuglice i na tanjuru se ukrase detaljima od aceta balsamica. Za ukras i dodatnu aromu korišten je maslac obogaćen izmiksanim slanim inćunima, koji u obliku salamice uvijek može stajati u hladnjaku. Važno je napomenuti da se jelo priprema netom prije posluživanja da kiseline ne preuzmu okus.

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Tatar od tune

Božidar Vukičević/Cropix
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GLAVNO JELO: KOKOT NA ORZOTU

Kokota teškog pola kilograma (za dvije osobe) očistiti, od glave skuhati juhu, a ostatak izrezati na deblje komade. U dublji lim složiti bijeli krumpir izrezan na ploške i malu mrkvu, blago začiniti solju, paprom i maslinovim uljem, te peći pola sata poklopljeno na 195 stupnjeva. Potom u posudu dodati riblji temeljac, bijelo vino, ribu, nekoliko crnih maslina bez koštice, malo grubo nasjeckanog peršina i češnjaka u komadu, te peći poklopljeno još 25 minuta. Na maslinovu ulju šufigati sitno sjeckanu kapulu, češnjak i peršin. Dodati namočeni orzo i kuhati podlijevajući vrućim temeljcem u kojem smo izblendali malo pečenog krumpira, mrkve i češnjaka. Pred sam kraj kuhanja dodati par kapi limuna i šafran. Komad ribe servirati na orzotu i podliti uljem od peršina.

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Kokot na orzotu

Božidar Vukičević/Cropix
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DESERT: TORTA OD SIRA

Za biskvit je potrebno 250 grama keksa Digestive, 125 grama maslaca, žličica smeđeg šećera i malo cimeta. U kremu ide pola kilograma krem sira (Philadelphia ili ABC), pet jaja, 100 grama šećera u prahu, sok jednog limuna. Završni premaz čine tri čašice kiselog vrhnja s 20 posto mliječne masti i tri vrećice vanilin-šećera. Kekse samljeti i spojiti s maslacem u pjeskastu formu, te rasporediti u veliki kalup za torte promjera 26 cm. Smjesu dobro utisnuti rukom i na nekoliko mjesta probosti vilicom da se ne napuše. Kremu od sira i jaja ravnomjerno rasporediti te staviti na 20-22 minute u pećnicu zagrijanu na 175 stupnjeva. Ista smjesa može se rasporediti na 14 malih kalupa promjera 8 cm, no onda je vrijeme pečenja 12 minuta. Završni premaz izraditi pjenjačom, staviti ga na pečenu tortu i na samo jednu minutu vratiti u pećnicu. Desert se poslužuje hladan i po želji ukrašen bobičastim voćem.

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Torta od sira ukrašena mentom, limetom te žutim krispijem od kurkume i maslaca

Božidar Vukičević/Cropix
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Ivan Tošić, Jelena Bebić, Pavle Jozeljić i Marko Balić

Božidar Vukičević/Cropix
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*** Napomena: tekst je preuzet iz tiskanog izdanja Otvorenog mora od svibnja 2020. godine

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Za Otvoreno more pišu Tonka Alujević i Edo Šegvić, na pitanja čitatelja odgovara Alen Soldo. Pogledajte i predivne galerije Srđana Vrančića koji snima vrhunske podvodne fotografije, a na njima su najčešće tropske ribe i ostale egzotične morske životinje. 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Kokot pod peku na orzotu

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Kokot pod peku na orzotu

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Torta od sira ukrašena mentom, limetom te žutim krispijem od kurkume i maslaca

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Ivan Tošić, Jelena Bebić, Pavle Jozeljić i Marko Balić

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Kokot na orzotu

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Tatar od tune

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Koliko god pokušavali pojednostavniti priču, kuhari baždareni za napad na najzahtjevnija nepca ne mogu pobjeći od visokog standarda u odabiru namirnica, pripremi i prezentaciji.

Sastojaka ima u izobilju, kvalitetne ribe pogotovo. Gusarova ekipa iz Dvora, kako smo je nazvali ovom prigodom, pripremila je za Otvoreno more tri zanimljiva recepta.

PREDJELO: TATAR OD TUNE

Za ovo delikatno jelo najvažnije je nabaviti svježu tunu, 300 grama za dvije osobe. Meso treba nožem iskosati na sitne kockice, ukloniti sve žilice, dodati začine (sol, svježe mljeveni papar, sok limuna i naranče, maslinovo ulje). Preporučuje se u to dodati filet naranče za teksturu i slatkoću, te sojin umak po želji. Smjesu treba dobro izmiješati da bude kompaktna i prilagođavati omjere začina svojem ukusu. Jušnom žlicom oblikuju se kuglice i na tanjuru se ukrase detaljima od aceta balsamica. Za ukras i dodatnu aromu korišten je maslac obogaćen izmiksanim slanim inćunima, koji u obliku salamice uvijek može stajati u hladnjaku. Važno je napomenuti da se jelo priprema netom prije posluživanja da kiseline ne preuzmu okus.

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image

Tatar od tune

Božidar Vukičević/Cropix
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GLAVNO JELO: KOKOT NA ORZOTU

Kokota teškog pola kilograma (za dvije osobe) očistiti, od glave skuhati juhu, a ostatak izrezati na deblje komade. U dublji lim složiti bijeli krumpir izrezan na ploške i malu mrkvu, blago začiniti solju, paprom i maslinovim uljem, te peći pola sata poklopljeno na 195 stupnjeva. Potom u posudu dodati riblji temeljac, bijelo vino, ribu, nekoliko crnih maslina bez koštice, malo grubo nasjeckanog peršina i češnjaka u komadu, te peći poklopljeno još 25 minuta. Na maslinovu ulju šufigati sitno sjeckanu kapulu, češnjak i peršin. Dodati namočeni orzo i kuhati podlijevajući vrućim temeljcem u kojem smo izblendali malo pečenog krumpira, mrkve i češnjaka. Pred sam kraj kuhanja dodati par kapi limuna i šafran. Komad ribe servirati na orzotu i podliti uljem od peršina.

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image

Kokot na orzotu

Božidar Vukičević/Cropix
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DESERT: TORTA OD SIRA

Za biskvit je potrebno 250 grama keksa Digestive, 125 grama maslaca, žličica smeđeg šećera i malo cimeta. U kremu ide pola kilograma krem sira (Philadelphia ili ABC), pet jaja, 100 grama šećera u prahu, sok jednog limuna. Završni premaz čine tri čašice kiselog vrhnja s 20 posto mliječne masti i tri vrećice vanilin-šećera. Kekse samljeti i spojiti s maslacem u pjeskastu formu, te rasporediti u veliki kalup za torte promjera 26 cm. Smjesu dobro utisnuti rukom i na nekoliko mjesta probosti vilicom da se ne napuše. Kremu od sira i jaja ravnomjerno rasporediti te staviti na 20-22 minute u pećnicu zagrijanu na 175 stupnjeva. Ista smjesa može se rasporediti na 14 malih kalupa promjera 8 cm, no onda je vrijeme pečenja 12 minuta. Završni premaz izraditi pjenjačom, staviti ga na pečenu tortu i na samo jednu minutu vratiti u pećnicu. Desert se poslužuje hladan i po želji ukrašen bobičastim voćem.

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image

Torta od sira ukrašena mentom, limetom te žutim krispijem od kurkume i maslaca

Božidar Vukičević/Cropix
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image

Ivan Tošić, Jelena Bebić, Pavle Jozeljić i Marko Balić

Božidar Vukičević/Cropix
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*** Napomena: tekst je preuzet iz tiskanog izdanja Otvorenog mora od svibnja 2020. godine

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Božidar Vukičević/Cropix Božidar Vukičević/Cropix Božidar Vukičević/Cropix Božidar Vukičević/Cropix Božidar Vukičević/Cropix
Božidar Vukičević/Cropix

Kokot pod peku na orzotu
Božidar Vukičević/Cropix

Torta od sira ukrašena mentom, limetom te žutim krispijem od kurkume i maslaca
Božidar Vukičević/Cropix

Ivan Tošić, Jelena Bebić, Pavle Jozeljić i Marko Balić
Božidar Vukičević/Cropix

Kokot na orzotu
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morski kuharUdružene snage splitske gastronomije napadaju najzahtjevnija nepca: Gusarova ekipa iz Dvora pripremila je predjelo, glavno jelo i desert koji obaraju s nogu!

Piše Gordan Jelavić
27. ožujka 2022. - 08:04
&lt;p&gt;Kokot pod peku na orzotu&lt;/p&gt;
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Kokot pod peku na orzotuBožidar Vukičević/Cropix

Koliko god pokušavali pojednostavniti priču, kuhari baždareni za napad na najzahtjevnija nepca ne mogu pobjeći od visokog standarda u odabiru namirnica, pripremi i prezentaciji.

Sastojaka ima u izobilju, kvalitetne ribe pogotovo. Gusarova ekipa iz Dvora, kako smo je nazvali ovom prigodom, pripremila je za Otvoreno more tri zanimljiva recepta.

PREDJELO: TATAR OD TUNE

Za ovo delikatno jelo najvažnije je nabaviti svježu tunu, 300 grama za dvije osobe. Meso treba nožem iskosati na sitne kockice, ukloniti sve žilice, dodati začine (sol, svježe mljeveni papar, sok limuna i naranče, maslinovo ulje). Preporučuje se u to dodati filet naranče za teksturu i slatkoću, te sojin umak po želji. Smjesu treba dobro izmiješati da bude kompaktna i prilagođavati omjere začina svojem ukusu. Jušnom žlicom ...

#MORSKI KUHAR#MORSKI RECEPTI#MORSKI KUHAR OTVORENO MORE
11. svibanj 2024 16:23