{"id":961,"date":"2017-12-14T11:16:42","date_gmt":"2017-12-14T09:16:42","guid":{"rendered":"https:\/\/blog.antoniuscaviar.com\/?p=961"},"modified":"2022-12-08T00:15:21","modified_gmt":"2022-12-07T22:15:21","slug":"jesiotr-kawiorem-swiatecznym-wydaniu","status":"publish","type":"post","link":"https:\/\/antoniuscaviar.com\/pl\/jesiotr-kawiorem-swiatecznym-wydaniu\/","title":{"rendered":"Jesiotr z kawiorem w \u015bwi\u0105tecznym wydaniu"},"content":{"rendered":"<div dir=\"ltr\">\n<p><iframe loading=\"lazy\" title=\"Jesiotr z kawiorem w \u015bwi\u0105tecznym wydaniu\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/7ioRKgBkZi0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\"><b>Filet z jesiotra<\/b>&nbsp;(4 porcje)<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Sk\u0142adniki:<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 750g fileta z jesiotra bez sk\u00f3ry<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 50 ml oliwy<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 30 g mas\u0142a<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 2 z\u0105bki czosnku<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 3 ga\u0142\u0105zki tymianku<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Spos\u00f3b przygotowania:<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Jesiotra po\u0142o\u017cy\u0107 na desk\u0119 i ostrym no\u017cem oskroba\u0107 ciemniejsz\u0105 cz\u0119\u015b\u0107 ryby od strony grzbietowej. Na patelni rozgrza\u0107 t\u0142uszcz i sma\u017cy\u0107 jesiotra oko\u0142o 5 minut (w zale\u017cno\u015bci o grubo\u015bci fileta). Obr\u00f3ci\u0107 na drug\u0105 stron\u0119 i po 2 minutach doda\u0107 mas\u0142o, czosnek i tymianek. Sma\u017cy\u0107 ryb\u0119 polewaj\u0105c energicznie roztopionym mas\u0142em, a\u017c si\u0119 zarumieni.<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<p class=\"m_5494181106463876126gmail-MsoNormal\"><b>Pieczony kalafior z kminem<\/b><\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Sk\u0142adniki:<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; po\u0142\u00f3wka kalafiora<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 100 ml oleju ze s\u0142onecznika<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 10 g&nbsp;&nbsp;kminu rzymskiego<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 2 z\u0105bki czosnku<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 3 ga\u0142\u0105zki tymianku<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 100 g mas\u0142a<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; szczypta soli i pieprzu<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Spos\u00f3b przygotowania:<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Z kalafiora wykroi\u0107 ma\u0142e r\u00f3\u017cyczki, nast\u0119pnie przeci\u0105\u0107 wp\u00f3\u0142 i w\u0142o\u017cy\u0107 na rozgrzan\u0105 patelni\u0119 przeci\u0119t\u0105 stron\u0105. Gdy si\u0119 zarumieni, doda\u0107 kmin rzymski, mas\u0142o, czosnek, tymianek, s\u00f3l i pieprz. Nast\u0119pnie ca\u0142\u0105 patelni\u0119 w\u0142o\u017cy\u0107 do piekarnika rozgrzanego do 150\u00b0C i piec przez 5-7 minut, a\u017c kalafior zrobi si\u0119 mi\u0119kki.<\/p>\n<p>&nbsp;<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\"><b>Puree z pasternaka<\/b><\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Sk\u0142adniki:<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 400 g korzenia pasternaka<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 200 ml wywaru drobiowego<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 100 g szalotki<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 2 z\u0105bki czosnku<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 100 ml \u015bmietany 32%<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 4 ga\u0142\u0105zki tymianku<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 50 g mas\u0142a<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 50 g miodu<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 50 g oleju s\u0142onecznikowego<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; szczypta soli i pieprzu<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Spos\u00f3b przygotowania:<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Pasternak obra\u0107 i drobno skroi\u0107. Prze\u0142o\u017cy\u0107 na blaszk\u0119, doda\u0107 olej s\u0142onecznikowy i mi\u00f3d. W\u0142o\u017cy\u0107 do piekarnika i piec oko\u0142o 25 minut w temperaturze 140\u00b0C. W mi\u0119dzyczasie pokroi\u0107 drobno czosnek i szalotk\u0119, przesma\u017cy\u0107 w rondlu. P\u00f3\u017aniej doda\u0107 upieczony pasternak i zala\u0107 wywarem. Gotowa\u0107 na wolnym ogniu, a\u017c zrobi si\u0119 mi\u0119kkie. Nast\u0119pnie dola\u0107 \u015bmietan\u0119 i zagotowa\u0107. Zmiksowa\u0107 na g\u0142adk\u0105 mas\u0119, na koniec dodaj\u0105c mas\u0142o i doprawi\u0107 sol\u0105 i pieprzem.<\/p>\n<p>&nbsp;<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\"><b>Marynowane rodzynki<\/b><\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Sk\u0142adniki:<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 150 g rodzynek<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 200 ml w\u00f3dki lub whisky<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Spos\u00f3b przygotowania:<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Do rondla w\u0142o\u017cy\u0107 rodzynki i zala\u0107 w\u00f3dk\u0105 lub whisky. Zagotowa\u0107 i zestawi\u0107 z ognia. Poczeka\u0107, a\u017c wystygnie.<\/p>\n<div dir=\"ltr\">\n<p class=\"m_5494181106463876126gmail-MsoNormal\"><b>&nbsp;<\/b><\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\"><b>Veloute cebulowe (opcjonalnie)<\/b><\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Sk\u0142adniki:<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 0,5 kg bia\u0142ej cebuli<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 500 ml wywaru drobiowego<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 350 ml vermut extra dry<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 250 ml \u015bmietany 32%<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; szczypta soli i pieprzu<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 2 ga\u0142\u0105zki tymianku<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Spos\u00f3b przygotowania:<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Cebul\u0119 skroi\u0107 \u201ew pi\u00f3rka\u201d i podsma\u017cy\u0107 w rondelku, a\u017c nie zrobi si\u0119 ciemnoz\u0142ota. Dola\u0107 wywar drobiowy i gotowa\u0107 oko\u0142o 10 minut. Po tym czasie odcedzi\u0107 roztw\u00f3r. Do rondla wla\u0107 vermut, doda\u0107 tymianek i odparowa\u0107 do \u00be obj\u0119to\u015bci. Nast\u0119pnie dola\u0107 wywar z cebuli i zn\u00f3w odparowa\u0107 do \u00bd obj\u0119to\u015bci. P\u00f3\u017aniej doda\u0107 \u015bmietan\u0119 i zn\u00f3w odparowa\u0107 do \u00bd obj\u0119to\u015bci. Doprawi\u0107 sol\u0105 i pieprzem.<\/p>\n<p>&nbsp;<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\"><b>Puder z jarmu\u017cu (opcjonalnie)<\/b><\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Sk\u0142adniki:<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 200 g jarmu\u017cu<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 50 g cukru<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; 50 g mas\u0142a<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">&#8211; szczypta soli<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Spos\u00f3b przygotowania:<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Jarmu\u017c obra\u0107 z \u0142odyg i porwa\u0107 na mniejsze kawa\u0142ki. W rondlu zagotowa\u0107 0,5 l wody, doda\u0107 mas\u0142o, s\u00f3l i cukier. Zblanszowa\u0107, osuszy\u0107 i roz\u0142o\u017cy\u0107 na pergaminie. Prze\u0142o\u017cy\u0107 na blaszk\u0119 i suszy\u0107 w piekarniku rozgrzanym do 50\u00b0C. Po wysuszeniu zmiksowa\u0107 na drobny puder.<\/p>\n<p>&nbsp;<\/p>\n<p class=\"m_5494181106463876126gmail-MsoNormal\">Do dekoracji dania wykorzysta\u0107 np. tahoon cress.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Filet z jesiotra&nbsp;(4 porcje) Sk\u0142adniki: &#8211; 750g fileta z jesiotra bez sk\u00f3ry &#8211; 50 ml oliwy &#8211; 30 g mas\u0142a &#8211; 2 z\u0105bki czosnku &#8211; 3 ga\u0142\u0105zki tymianku Spos\u00f3b przygotowania: Jesiotra po\u0142o\u017cy\u0107 na desk\u0119 i ostrym no\u017cem oskroba\u0107 ciemniejsz\u0105 cz\u0119\u015b\u0107 ryby od strony grzbietowej. Na patelni rozgrza\u0107 t\u0142uszcz i sma\u017cy\u0107 jesiotra oko\u0142o 5 minut [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":10340,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[212],"tags":[],"recipe-prepare-time":[],"recipe-difficulty-level":[],"recipe-type":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.10 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Jesiotr z kawiorem w \u015bwi\u0105tecznym wydaniu - Sklep \u2014 Antonius Caviar<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/antoniuscaviar.com\/pl\/jesiotr-kawiorem-swiatecznym-wydaniu\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jesiotr z kawiorem w \u015bwi\u0105tecznym wydaniu - Sklep \u2014 Antonius Caviar\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Filet z jesiotra&nbsp;(4 porcje) Sk\u0142adniki: &#8211; 750g fileta z jesiotra bez sk\u00f3ry &#8211; 50 ml oliwy &#8211; 30 g mas\u0142a &#8211; 2 z\u0105bki czosnku &#8211; 3 ga\u0142\u0105zki tymianku Spos\u00f3b przygotowania: Jesiotra po\u0142o\u017cy\u0107 na desk\u0119 i ostrym no\u017cem oskroba\u0107 ciemniejsz\u0105 cz\u0119\u015b\u0107 ryby od strony grzbietowej. 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