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Poznati chef Braco Sanjin s nama je podijelio svoj recept za torticu od liganja u umaku od škampa i prošeka, a otkrio nam je i savijete uz koje će vam jelo ispasti za prste polizat. 

Ovo je prava morska gozba na jednom pjatu, stoga trk na peškariju po lignje, jakobove kapice i trlje. Obećavamo vam da ćete guštati u ovoj simfoniji okusa. 

Tortica od liganja u umaku od škampa i prošeka

Sastojci: 

20 dkg jadranskih liganja
dvije jakobove kapice
dvije trlje
20 dkg oklopa i glava škampa
tikvica, mrkva, paprika
korijen celera
korica limuna
1 dcl prošeka
1 l ribljeg temeljca
malo krušnih mrvica
čili
sol
papar

Priprema: 

Očistite lignje i skinute kožicu, zatim zajedno s naribanom koricom limuna, solju i paprom sameljite u multipraktiku, tom masom punite male kalupe (mogu biti i oni za mafine) i pecite deset minuta u pećnici prethodno zagrijanoj na 200 stupnjeva.

Škampe zapecite u pećnici ili na tavi na suho da dobiju smeđu boju, dodajte jedan decilitar prošeka i malo krušnih mrvica i kuhajte u ribljem temeljcu sat vremena dok se ne reducira.

Procijedite i protisnite kako bi sve izišlo iz glave i oklopa škampa.

Povrće narežite nasitno i sotirajte na maslacu.

Trlju filetirajte, fileti se mogu iskoristiti za neko drugo jelo, a kosti (draču) uvaljajte u kukuruzno ili oštro brašno u koje dodajte malo čilija po svom ukusu i pofrigajte u dubokom ulju da se dobije čips.

Tortice servirajte na umaku i povrću, na njih stavite ikru jakobovih kapica koju kod serviranja možete mali brenerom zapeći da ostane polusirova ili prethodno malo zagrijati na tavi.

Preko toga stavite čips od drače trlje, te tanjur ukrasite crnom i bijelom ikrom od morskih algi koju nije jednostavno nabaviti, osim vrhunskim kuharima, pa se taj dio može i preskočiti i jelo ukrasiti nečim drugim.

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Tortica od liganja u umaku od škampa i prošeka.
 

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Tortica od liganja u umaku od škampa i prošeka.
 

Nikola Vilic/Cropix/Cropix ) ) [bgPosition] => [text] => {OCMSplitter}

Poznati chef Braco Sanjin s nama je podijelio svoj recept za torticu od liganja u umaku od škampa i prošeka, a otkrio nam je i savijete uz koje će vam jelo ispasti za prste polizat. 

Ovo je prava morska gozba na jednom pjatu, stoga trk na peškariju po lignje, jakobove kapice i trlje. Obećavamo vam da ćete guštati u ovoj simfoniji okusa. 

Tortica od liganja u umaku od škampa i prošeka

Sastojci: 

20 dkg jadranskih liganja
dvije jakobove kapice
dvije trlje
20 dkg oklopa i glava škampa
tikvica, mrkva, paprika
korijen celera
korica limuna
1 dcl prošeka
1 l ribljeg temeljca
malo krušnih mrvica
čili
sol
papar

Priprema: 

Očistite lignje i skinute kožicu, zatim zajedno s naribanom koricom limuna, solju i paprom sameljite u multipraktiku, tom masom punite male kalupe (mogu biti i oni za mafine) i pecite deset minuta u pećnici prethodno zagrijanoj na 200 stupnjeva.

Škampe zapecite u pećnici ili na tavi na suho da dobiju smeđu boju, dodajte jedan decilitar prošeka i malo krušnih mrvica i kuhajte u ribljem temeljcu sat vremena dok se ne reducira.

Procijedite i protisnite kako bi sve izišlo iz glave i oklopa škampa.

Povrće narežite nasitno i sotirajte na maslacu.

Trlju filetirajte, fileti se mogu iskoristiti za neko drugo jelo, a kosti (draču) uvaljajte u kukuruzno ili oštro brašno u koje dodajte malo čilija po svom ukusu i pofrigajte u dubokom ulju da se dobije čips.

Tortice servirajte na umaku i povrću, na njih stavite ikru jakobovih kapica koju kod serviranja možete mali brenerom zapeći da ostane polusirova ili prethodno malo zagrijati na tavi.

Preko toga stavite čips od drače trlje, te tanjur ukrasite crnom i bijelom ikrom od morskih algi koju nije jednostavno nabaviti, osim vrhunskim kuharima, pa se taj dio može i preskočiti i jelo ukrasiti nečim drugim.

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Nikola Vilic/Cropix/Cropix
Nikola Vilic/Cropix/Cropix

Tortica od liganja u umaku od škampa i prošeka.
 

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Slanosimfonija okusa

Chef Braco Sanjin otkrio nam je svoj recept za pravi morski pjat, trebat će vam lignje, jakobove kapice, škampe i trlje

Piše SD SPIZA
5. siječnja 2024. - 12:15

Poznati chef Braco Sanjin s nama je podijelio svoj recept za torticu od liganja u umaku od škampa i prošeka, a otkrio nam je i savijete uz koje će vam jelo ispasti za prste polizat. 

Ovo je prava morska gozba na jednom pjatu, stoga trk na peškariju po lignje, jakobove kapice i trlje. Obećavamo vam da ćete guštati u ovoj simfoniji okusa. 

Tortica od liganja u umaku od škampa i prošeka

Sastojci: 

20 dkg jadranskih liganja
dvije jakobove kapice
dvije trlje
20 dkg oklopa i glava škampa
tikvica, mrkva, paprika
korijen celera
korica limuna
1 dcl prošeka
1 l ribljeg temeljca
malo krušnih mrvica
čili
sol
papar

Priprema: 

Očistite lignje i skinute kožicu, zatim zajedno s naribanom koricom limuna, solju i paprom sameljite u multipraktiku, tom masom punite male kalupe (mogu biti i oni za mafine) i pecite deset minuta u pećnici prethodno zagrijanoj na 200 stupnjeva.

Škampe zapecite u pećnici ili na tavi na suho da dobiju smeđu boju, dodajte jedan decilitar prošeka i malo krušnih mrvica i kuhajte u ribljem temeljcu sat vremena dok se ne reducira.

Procijedite i protisnite kako bi sve izišlo iz glave i oklopa škampa.

Povrće narežite nasitno i sotirajte na maslacu.

Trlju filetirajte, fileti se mogu iskoristiti za neko drugo jelo, a kosti (draču) uvaljajte u kukuruzno ili oštro brašno u koje dodajte malo čilija po svom ukusu i pofrigajte u dubokom ulju da se dobije čips.

Tortice servirajte na umaku i povrću, na njih stavite ikru jakobovih kapica koju kod serviranja možete mali brenerom zapeći da ostane polusirova ili prethodno malo zagrijati na tavi.

Preko toga stavite čips od drače trlje, te tanjur ukrasite crnom i bijelom ikrom od morskih algi koju nije jednostavno nabaviti, osim vrhunskim kuharima, pa se taj dio može i preskočiti i jelo ukrasiti nečim drugim.

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13. svibanj 2024 05:39