SD Dojavi Slobodna Dalmacija
stdClass Object ( [id] => 1314501 [title] => Povratak krupne srdele na ribarnice: ovo je sve što trebate znati o njenoj pripremi [alias] => povratak-krupne-srdele-na-ribarnice-ovo-je-sve-sto-trebate-znati-o-njenoj-pripremi [catid] => 420 [published] => 1 [introtext] => [fulltext] =>

U ribarnicama se u posljednje vrijeme opet mogu vidjeti kašete s većim primjercima srdele. Iako službenih podataka o tome da se stokovi male plave ribe u Jadranu oporavljaju još nema (ali je ta informacija ipak potvrđena na sjednicama Odbora za ribarstvo Europskog parlamenta), svatko tko barem jednom tjedno obilazi tržnice s veseljem će konstatirati da već dulje vrijeme srdelu nismo vidjeli tako veliku. Istina, malo je skuplja nego prije - ovisno o tržnici, 4 do 5 eura za kilogram, ali u kili ih je, ovakvih većih, tridesetak.

To nas posebno veseli jer tu najvažniju malu plavu ribu jako volimo ispeći na gradelama. A za to nam treba krupnija srdela. Osim što je ukusnija, ona je i mnogo praktičnija za gradele od sitnije ribe, iz jednostavnog razloga što manja srdela lakše propada kroz rešetke pa nerijetko završi u žaru. Krupniju je srdelu lakše i nanizati na ražnjiće od grančica ružmarina ili neke druge, ali za to ipak treba malo više vještine i iskustva.

Iako se neki čistunci sigurno neće složiti, srdelu za gradele uopće ne treba čistiti. Jednostavno, svježu ribu poslažite na rešetku iznad vrućeg žara, baš takvu kakvu ste kupili, neočišćenu od krljušti i droba, a ne trebate je ni isprati u slatkoj vodi. Ne brinite, čista je i zdrava, a kad je dobro ispečena, s nje bez problema odvajate kožu skupa s ljuskama, kao i ono malo droba koji se skvrčio od visoke temperature.

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Tom Dubravec/Cropix
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A kad smo kod temperature, vrijedi razmisliti o žaru koji ćete pripremiti pod rešetkom. Ako slučajno imate šiblja preostalog nakon rezidbe vinove loze, odlično. Njezin se voćni miris lijepo slaže sa srdelom. Ali, morate znati da se suha loza brzo zapali, razvija visoku i postojanu temperaturu, koja međutim kratko traje - brzo izgori, pa neće potrajati za nekoliko rundi pečenja. Bit će dostatna taman za jednu turu srdela, koje treba samo jednom okrenuti na rešetki. To se, naravno, odnosi samo na tanje grane loze, koje su nam obično i najdostupnije, jer ako nismo mi sami, onda je uvijek neki susjed baš proljetos obrezao brajdu, a ima u garaži još i vreću od lani. Ako treba ispeći nekoliko tura srdela za veće društvo, naložite bukvu ili grab nacijepane na tanje komade - to će drvo dulje držati žar.

Sve što vam još uz srdelu i drvo treba jest malo maslinova ulja i grančica ružmarina kojom ćete tim uljem tijekom pečenja premazivati srdele. Nakon što srdele složite na rešetku i stavite sve skupa iznad žara, nemojte pokušavati odmah je prevrtati, pustite da se malo "uhvati" pa protresite cijelu rešetku kako bi se odlijepila od vruće površine. (To je nepotrebno ako imate dvostruku rešetku koju ćete jednostavno okrenuti zajedno s ribom, ali ta nam se tehnika iz raznoraznih razloga manje sviđa). Potom je, kad vam se učini da je s jedne strane pečena, a to će biti ubrzo, za koju minutu, okrenite i premažite grančicom ružmarina umočenom u maslinovo ulje. Bit će začas gotovo, pazite da je ne prepečete.

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Anđela Šćepanović/Cropix
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Srdelu, koju niste prali, uopće ne treba soliti, ali ako volite slanije, pospite je nakon pečenja s malo krupne morske soli. Mi je volimo malo i popapriti svježe mljevenim paprom. Uobičajeno je posuti je i usitnjenim češnjakom i peršinom, no pokušajte jednom i bez toga, ili samo sa svježim peršinom, jer nam miris ribe u tanjuru prečesto preuzme upravo češnjak. Isto tako, zna se pretjerati i s limunom - pokoja kap je u redu, no nemojte je baš natopiti jer je u tom slučaju niste trebali ni peći. Ništa vam više ne treba, samo malo svježeg dobrog kruha i čaša vina, a za ambicioznije i malo blitve, mladog kelja ili kupusa na lešo s maslinovim uljem, krumpir ili dva, a može i svježa rajčica…

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Vladimir Ivanov/Cropix
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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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Anđela Šćepanović/Cropix ) [4] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2023/08/13/25435276.jpg [title] => Vladimir Ivanov/Cropix ) [5] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2023/08/13/25435277.jpg [title] => Tom Dubravec/Cropix ) ) [bgPosition] => [text] => {OCMSplitter}

U ribarnicama se u posljednje vrijeme opet mogu vidjeti kašete s većim primjercima srdele. Iako službenih podataka o tome da se stokovi male plave ribe u Jadranu oporavljaju još nema (ali je ta informacija ipak potvrđena na sjednicama Odbora za ribarstvo Europskog parlamenta), svatko tko barem jednom tjedno obilazi tržnice s veseljem će konstatirati da već dulje vrijeme srdelu nismo vidjeli tako veliku. Istina, malo je skuplja nego prije - ovisno o tržnici, 4 do 5 eura za kilogram, ali u kili ih je, ovakvih većih, tridesetak.

To nas posebno veseli jer tu najvažniju malu plavu ribu jako volimo ispeći na gradelama. A za to nam treba krupnija srdela. Osim što je ukusnija, ona je i mnogo praktičnija za gradele od sitnije ribe, iz jednostavnog razloga što manja srdela lakše propada kroz rešetke pa nerijetko završi u žaru. Krupniju je srdelu lakše i nanizati na ražnjiće od grančica ružmarina ili neke druge, ali za to ipak treba malo više vještine i iskustva.

Iako se neki čistunci sigurno neće složiti, srdelu za gradele uopće ne treba čistiti. Jednostavno, svježu ribu poslažite na rešetku iznad vrućeg žara, baš takvu kakvu ste kupili, neočišćenu od krljušti i droba, a ne trebate je ni isprati u slatkoj vodi. Ne brinite, čista je i zdrava, a kad je dobro ispečena, s nje bez problema odvajate kožu skupa s ljuskama, kao i ono malo droba koji se skvrčio od visoke temperature.

---

image
Tom Dubravec/Cropix
---

A kad smo kod temperature, vrijedi razmisliti o žaru koji ćete pripremiti pod rešetkom. Ako slučajno imate šiblja preostalog nakon rezidbe vinove loze, odlično. Njezin se voćni miris lijepo slaže sa srdelom. Ali, morate znati da se suha loza brzo zapali, razvija visoku i postojanu temperaturu, koja međutim kratko traje - brzo izgori, pa neće potrajati za nekoliko rundi pečenja. Bit će dostatna taman za jednu turu srdela, koje treba samo jednom okrenuti na rešetki. To se, naravno, odnosi samo na tanje grane loze, koje su nam obično i najdostupnije, jer ako nismo mi sami, onda je uvijek neki susjed baš proljetos obrezao brajdu, a ima u garaži još i vreću od lani. Ako treba ispeći nekoliko tura srdela za veće društvo, naložite bukvu ili grab nacijepane na tanje komade - to će drvo dulje držati žar.

Sve što vam još uz srdelu i drvo treba jest malo maslinova ulja i grančica ružmarina kojom ćete tim uljem tijekom pečenja premazivati srdele. Nakon što srdele složite na rešetku i stavite sve skupa iznad žara, nemojte pokušavati odmah je prevrtati, pustite da se malo "uhvati" pa protresite cijelu rešetku kako bi se odlijepila od vruće površine. (To je nepotrebno ako imate dvostruku rešetku koju ćete jednostavno okrenuti zajedno s ribom, ali ta nam se tehnika iz raznoraznih razloga manje sviđa). Potom je, kad vam se učini da je s jedne strane pečena, a to će biti ubrzo, za koju minutu, okrenite i premažite grančicom ružmarina umočenom u maslinovo ulje. Bit će začas gotovo, pazite da je ne prepečete.

---

image

 

 

Anđela Šćepanović/Cropix
---

Srdelu, koju niste prali, uopće ne treba soliti, ali ako volite slanije, pospite je nakon pečenja s malo krupne morske soli. Mi je volimo malo i popapriti svježe mljevenim paprom. Uobičajeno je posuti je i usitnjenim češnjakom i peršinom, no pokušajte jednom i bez toga, ili samo sa svježim peršinom, jer nam miris ribe u tanjuru prečesto preuzme upravo češnjak. Isto tako, zna se pretjerati i s limunom - pokoja kap je u redu, no nemojte je baš natopiti jer je u tom slučaju niste trebali ni peći. Ništa vam više ne treba, samo malo svježeg dobrog kruha i čaša vina, a za ambicioznije i malo blitve, mladog kelja ili kupusa na lešo s maslinovim uljem, krumpir ili dva, a može i svježa rajčica…

---

image
Vladimir Ivanov/Cropix
---

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Tom Dubravec/Cropix Tom Dubravec/Cropix Tom Dubravec/Cropix Anđela Šćepanović/Cropix Vladimir Ivanov/Cropix Tom Dubravec/Cropix
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s okusom soliPovratak krupne srdele na ribarnice: ovo je sve što trebate znati o njenoj pripremi

Piše Gordan Zečić/Dobra hrana
13. kolovoza 2023. - 10:43
10772891
Galerija
Tom Dubravec/Cropix

U ribarnicama se u posljednje vrijeme opet mogu vidjeti kašete s većim primjercima srdele. Iako službenih podataka o tome da se stokovi male plave ribe u Jadranu oporavljaju još nema (ali je ta informacija ipak potvrđena na sjednicama Odbora za ribarstvo Europskog parlamenta), svatko tko barem jednom tjedno obilazi tržnice s veseljem će konstatirati da već dulje vrijeme srdelu nismo vidjeli tako veliku. Istina, malo je skuplja nego prije - ovisno o tržnici, 4 do 5 eura za kilogram, ali u kili ih je, ovakvih većih, tridesetak.

To nas posebno veseli jer tu najvažniju malu plavu ribu jako volimo ispeći na gradelama. A za to nam treba krupnija srdela. Osim što je ukusnija, ona je i mnogo praktičnija za gradele od sitnije ribe, iz jednostavnog razloga što manja srdela lakše propada kroz rešetke pa nerijetko završi u žaru. Krupniju je srdelu lakše i nanizati na ražnjiće od grančica ružmarina ili neke druge, ali za to ipak treba malo više vještine i iskustva.

Iako se neki čistunci sigurno neće složiti, srdelu za gradele uopće ne treba čistiti. Jednostavno, svježu ribu poslažite na rešetku iznad vrućeg žara, baš takvu kakvu ste kupili, neočišćenu od krljušti i droba, a ne trebate je ni isprati u slatkoj vodi. Ne brinite, čista je i zdrava, a kad je dobro ispečena, s nje bez problema odvajate kožu skupa s ljuskama, kao i ono malo droba koji se skvrčio od visoke temperature.

image
Tom Dubravec/Cropix

A kad smo kod temperature, vrijedi razmisliti o žaru koji ćete pripremiti pod rešetkom. Ako slučajno imate šiblja preostalog nakon rezidbe vinove loze, odlično. Njezin se voćni miris lijepo slaže sa srdelom. Ali, morate znati da se suha loza brzo zapali, razvija visoku i postojanu temperaturu, koja međutim kratko traje - brzo izgori, pa neće potrajati za nekoliko rundi pečenja. Bit će dostatna taman za jednu turu srdela, koje treba samo jednom okrenuti na rešetki. To se, naravno, odnosi samo na tanje grane loze, koje su nam obično i najdostupnije, jer ako nismo mi sami, onda je uvijek neki susjed baš proljetos obrezao brajdu, a ima u garaži još i vreću od lani. Ako treba ispeći nekoliko tura srdela za veće društvo, naložite bukvu ili grab nacijepane na tanje komade - to će drvo dulje držati žar.

Sve što vam još uz srdelu i drvo treba jest malo maslinova ulja i grančica ružmarina kojom ćete tim uljem tijekom pečenja premazivati srdele. Nakon što srdele složite na rešetku i stavite sve skupa iznad žara, nemojte pokušavati odmah je prevrtati, pustite da se malo "uhvati" pa protresite cijelu rešetku kako bi se odlijepila od vruće površine. (To je nepotrebno ako imate dvostruku rešetku koju ćete jednostavno okrenuti zajedno s ribom, ali ta nam se tehnika iz raznoraznih razloga manje sviđa). Potom je, kad vam se učini da je s jedne strane pečena, a to će biti ubrzo, za koju minutu, okrenite i premažite grančicom ružmarina umočenom u maslinovo ulje. Bit će začas gotovo, pazite da je ne prepečete.

image

 

 

Anđela Šćepanović/Cropix

Srdelu, koju niste prali, uopće ne treba soliti, ali ako volite slanije, pospite je nakon pečenja s malo krupne morske soli. Mi je volimo malo i popapriti svježe mljevenim paprom. Uobičajeno je posuti je i usitnjenim češnjakom i peršinom, no pokušajte jednom i bez toga, ili samo sa svježim peršinom, jer nam miris ribe u tanjuru prečesto preuzme upravo češnjak. Isto tako, zna se pretjerati i s limunom - pokoja kap je u redu, no nemojte je baš natopiti jer je u tom slučaju niste trebali ni peći. Ništa vam više ne treba, samo malo svježeg dobrog kruha i čaša vina, a za ambicioznije i malo blitve, mladog kelja ili kupusa na lešo s maslinovim uljem, krumpir ili dva, a može i svježa rajčica…

image
Vladimir Ivanov/Cropix
#S OKUSOM SOLI#SRDELA#KAKO PRIPREMITI SRDELU
11. svibanj 2024 04:37