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[title] => Trlja od kamena delicija je među ribama, evo kako je najbolje pripremiti i odabrati
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Trlja od kamena jedna je od najcjenjenijih vrsta ribe u Jadranu i to s dobrim razlogom - rijetko se koja druga s njom može mjeriti po pitanju sočnosti, čvrstoće mesa i punoće okusa. Upravo je u stađunu i bit će tako sve do rujna, a kako u njoj uživati na najbolji način, e pa to je već pitanje okusa.
Nećete pogriješiti ako je pofrigate, tek lagano pobrašnjenu, dobro će se snaći u brujetu, a mnogima je najdraža kad se ispeče - u pećnici, pokrivena, ili na gradelama, odnosno grill tavi, ali u svakom slučaju vrlo kratko kako joj se koža ne bi prepekla, a meso isušilo i postalo stupasto.
Jesu li bolje velike ili male, još je jedno pitanje oko kojeg se može raspravljati, no u ovom slučaju umjesto osobnih preferencija odluku donosi namjena - manje ćete frigati, veće peći. Što god odlučili raditi s ovom cijenjenom ribom, postupajte pažljivo: trlje se pri pečenju lako raspadnu, stoga budite nježni prilikom okretanja, kako u tavi, tako i na gradelama te je prije takvog tretiranja obavezno dobro posušite kako bi se što manje lijepila za podlogu.
Bez obzira na to za koju je namjenu kupujete, pripazite da je vrlo svježa, a to će vam odmah odati njene oči: kada se u njima skoro možete ogledati, to je to što tražite. Test mirisom manje upućene može zavarati jer se trlja intenzivno osjeti na jod, što nema nikakve veze sa svježinom. Smeta li vam spomenuti miris, nemojte da vam bude razloga za izbjegavanje ove ljepotice - doskočite mu uz malo limunova soka. E, i ne dajte se zbuniti: od svoje manje cijenjene rodice, trlje blatarice, čije meso zna imati neugodan okus po mulju, trlja od kamena se razlikuje bojom koja je narančasta prema crvenoj a ponekad ima i smeđe mrlje.
Ako se ne možete odlučiti kako pripremiti ovu morsku poslasticu, nudimo vam jednostavan recept za trlje kako su nogima najdraže - pržene - a u nastavku ćete pronaći i recept za još jedan zgodan način pripreme, u pećnici. Ovaj drugi stiže s malim odmakom od klasike, ali sadrži dodatke za još bolju teksturu i okus.
Pržene trlje
Sastojci:
1 kg trlja
100 g oštrog brašna
1 limun
malo peršina
ulje za prženje
sol
Priprema:
Očistite ribu, maknite joj utrobu i škrge, pa trlje potom potapkajte kuhinjskim papirom da se dobro osuše. Uvaljajte ih u brašno (lbrže će ići ako brašno ubacite u plasičnu vrećicu pa dodate i ribe te dobro protresete). Otresite višak.
Zagrijete ulje pa pržite trlje s obje strane, a pržene stavite na kuhinjski papir da se ocijedi višak masnoće.
Posolite trlje i poslužite ih s nasjeckanim peršinom i polovicama limuna.
Pečene trlje
Sastojci:
1 kg trlja
2 glavice luka
1 dl bijelog vina
50 g kapara
začinsko bilje
limun
sol i papar
Priprema:
Ma dno posude za pečenje stavite ulje, na ulje posložite na kolutove narezan luk, a na luk stavite ribu. Sve prelijte vinom, začinite, dodajte na ploške narezane limune, kapare i začinsko bilje.
Prekrijte folijom i pecite na 200 °C do pola sata. Prije posluživanja kapnite još malo maslinovog ulja.
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Trlja od kamena jedna je od najcjenjenijih vrsta ribe u Jadranu i to s dobrim razlogom - rijetko se koja druga s njom može mjeriti po pitanju sočnosti, čvrstoće mesa i punoće okusa. Upravo je u stađunu i bit će tako sve do rujna, a kako u njoj uživati na najbolji način, e pa to je već pitanje okusa.
Nećete pogriješiti ako je pofrigate, tek lagano pobrašnjenu, dobro će se snaći u brujetu, a mnogima je najdraža kad se ispeče - u pećnici, pokrivena, ili na gradelama, odnosno grill tavi, ali u svakom slučaju vrlo kratko kako joj se koža ne bi prepekla, a meso isušilo i postalo stupasto.
Jesu li bolje velike ili male, još je jedno pitanje oko kojeg se može raspravljati, no u ovom slučaju umjesto osobnih preferencija odluku donosi namjena - manje ćete frigati, veće peći. Što god odlučili raditi s ovom cijenjenom ribom, postupajte pažljivo: trlje se pri pečenju lako raspadnu, stoga budite nježni prilikom okretanja, kako u tavi, tako i na gradelama te je prije takvog tretiranja obavezno dobro posušite kako bi se što manje lijepila za podlogu.
Bez obzira na to za koju je namjenu kupujete, pripazite da je vrlo svježa, a to će vam odmah odati njene oči: kada se u njima skoro možete ogledati, to je to što tražite. Test mirisom manje upućene može zavarati jer se trlja intenzivno osjeti na jod, što nema nikakve veze sa svježinom. Smeta li vam spomenuti miris, nemojte da vam bude razloga za izbjegavanje ove ljepotice - doskočite mu uz malo limunova soka. E, i ne dajte se zbuniti: od svoje manje cijenjene rodice, trlje blatarice, čije meso zna imati neugodan okus po mulju, trlja od kamena se razlikuje bojom koja je narančasta prema crvenoj a ponekad ima i smeđe mrlje.
Ako se ne možete odlučiti kako pripremiti ovu morsku poslasticu, nudimo vam jednostavan recept za trlje kako su nogima najdraže - pržene - a u nastavku ćete pronaći i recept za još jedan zgodan način pripreme, u pećnici. Ovaj drugi stiže s malim odmakom od klasike, ali sadrži dodatke za još bolju teksturu i okus.
Pržene trlje
Sastojci:
1 kg trlja
100 g oštrog brašna
1 limun
malo peršina
ulje za prženje
sol
Priprema:
Očistite ribu, maknite joj utrobu i škrge, pa trlje potom potapkajte kuhinjskim papirom da se dobro osuše. Uvaljajte ih u brašno (lbrže će ići ako brašno ubacite u plasičnu vrećicu pa dodate i ribe te dobro protresete). Otresite višak.
Zagrijete ulje pa pržite trlje s obje strane, a pržene stavite na kuhinjski papir da se ocijedi višak masnoće.
Posolite trlje i poslužite ih s nasjeckanim peršinom i polovicama limuna.
Pečene trlje
Sastojci:
1 kg trlja
2 glavice luka
1 dl bijelog vina
50 g kapara
začinsko bilje
limun
sol i papar
Priprema:
Ma dno posude za pečenje stavite ulje, na ulje posložite na kolutove narezan luk, a na luk stavite ribu. Sve prelijte vinom, začinite, dodajte na ploške narezane limune, kapare i začinsko bilje.
Prekrijte folijom i pecite na 200 °C do pola sata. Prije posluživanja kapnite još malo maslinovog ulja.
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14. svibanj 2024 23:18
