{"id":7857,"date":"2021-04-03T09:39:27","date_gmt":"2021-04-03T07:39:27","guid":{"rendered":"https:\/\/bakeme.com.hr\/?p=7857"},"modified":"2021-04-03T09:49:20","modified_gmt":"2021-04-03T07:49:20","slug":"riblji-tacosi","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=7857","title":{"rendered":"RIBLJI TACOSI"},"content":{"rendered":"<p>Ponekad je dovoljan maleni odmak od klasi\u010dne pripreme kako bi odu\u0161evili goste ili uku\u0107ane i servirali prepoznatljive okuse na malo druga\u010diji na\u010din.<\/p>\n<p>&nbsp;<\/p>\n<p>Crveni bode\u010dnjak je oborita riba izrazito nje\u017ene i mekane teksture, te je idealan za filetiranje i serviranje uz razne salate. Ja sam ga umo\u010dila u tijesto od pive te kratko pr\u017eila. Ovako je riba ostala divno so\u010dna s hrskavim vanjskim slojem tijesta.<\/p>\n<p>&nbsp;<\/p>\n<p>Ako \u017eelite raditi tacose za dru\u0161tvo te bi ih poslu\u017eili kao finger food tada ih izre\u017eite na manje krugove. To mo\u017eete napraviti pomo\u0107u okruglog reza\u010da ili ruba \u010da\u0161e. Ja tortilje prema\u017eem s maslinovim uljem i zape\u010dem kratko, ali ovaj korak mo\u017eete i presko\u010diti te servirati tortilje klasi\u010dnog oblika ili one koje niste zapekli.<\/p>\n<p>&nbsp;<\/p>\n<p>Uz nadjev od Ledo Quinoa-e mo\u017eete tacosima nadodati i drugo povr\u0107e po \u017eelji, salate, rotkvice i sl.<\/p>\n<p>&nbsp;<\/p>\n<p>Ja sam riblje tacose servirala uz umak od vrhnja i jogurta, no vi mo\u017eete poslu\u017eiti umak po va\u0161oj \u017eelji.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7899\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/Tacos-za-story-svjetlije.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/Tacos-za-story-svjetlije.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/Tacos-za-story-svjetlije-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7900\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/Tacos-za-story-svjetlije-2.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/Tacos-za-story-svjetlije-2.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/Tacos-za-story-svjetlije-2-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<blockquote>\n<h3>RIBLJI TACOSI<\/h3>\n<\/blockquote>\n<h5>SASTOJCI<\/h5>\n<p>ZA RIBU<\/p>\n<ul>\n<li>1 paket\u00a0<span style=\"color: #ffcc00;\"><a style=\"color: #ffcc00;\" href=\"https:\/\/www.ledo.hr\/hr\/smrznuta-hrana\/riba\/fileti-i-odresci\/crveni-bodecnjaci-filet-s-kozom\">Ledo Crveni Bode\u010dnjaci filet s ko\u017eom<\/a><\/span> (400 g)<\/li>\n<li>sol<\/li>\n<li>125 g glatkog bra\u0161na<\/li>\n<li>0,5 \u017eli\u010dice pra\u0161ka za pecivo (2,5 g)<\/li>\n<li>235 ml hladne pive (svjetlo pivo po izboru)<\/li>\n<\/ul>\n<p>ZA TACOSE<\/p>\n<ul>\n<li>1 paket tortilja po \u017eelji (oko 300 g)<\/li>\n<li>1 paket <span style=\"color: #ffcc00;\"><a style=\"color: #ffcc00;\" href=\"https:\/\/www.ledo.hr\/hr\/smrznuta-hrana\/povrce-i-voce\/mjesavine-povrca\/ledo-quinoa-mjesavina\">Ledo Quinoa mje\u0161avine<\/a><\/span> (400 g)<\/li>\n<li>1 poriluk<\/li>\n<li>2 raj\u010dice srednje veli\u010dine<\/li>\n<li>sol, papar, dimljena slatka paprika<\/li>\n<li>voda za podlijevanje (150 -200 ml)<\/li>\n<li>maslinovo ulje<\/li>\n<\/ul>\n<p>UMAK<\/p>\n<ul>\n<li>150 ml jogurta<\/li>\n<li>150 ml kiselog vrhnja<\/li>\n<li>2 \u017elice majoneze<\/li>\n<li>1 \u010de\u0161anj \u010de\u0161njaka<\/li>\n<li>per\u0161in<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h5>PRIPREMA<\/h5>\n<p>RIBA<\/p>\n<ol>\n<li>Ledo Crvene Bode\u010dnjake odmrznite pa filetima odstranite ko\u017eu.<\/li>\n<li>U posudu stavite bra\u0161no, sol i pra\u0161ak za pecivo, promije\u0161ajte pjenja\u010dom te uz stalno mije\u0161anje dolijevajte pivu.<\/li>\n<li>Filete bode\u010dnjaka posu\u0161ite pa izre\u017eite na pruti\u0107e, na kraju posolite.<\/li>\n<li>U srednje velikoj tavi zagrijte ulje, pripremljenu ribu uronite u smjesu te pr\u017eite dok ne postignete lijepu rumenu boju, oko 2 minute sa svake strane.<\/li>\n<li>Gotove pruti\u0107e prebacite na kuhinjski ru\u010dnik kako bi se ocijedio vi\u0161ak masno\u0107e.<\/li>\n<\/ol>\n<p>TACOSI<\/p>\n<ol>\n<li>Tortilje izre\u017eite na manje krugove koriste\u0107i kalup za tijesto ili rub \u010da\u0161e. Svaki tortilju prema\u017eite maslinovim uljem te je kratko zapecite u pe\u0107nici prethodno ugrijanoj na 180 stupnjeva, oko 4 minute.<\/li>\n<li>Za to vrijeme izre\u017eite poriluk na kolutove, raj\u010dicu operite i izre\u017eite na kockice.<\/li>\n<li>Sada na malo maslinovog ulja prodinstajte poriluk. Dodajte mu raj\u010dicu te Ledo Quinoa mje\u0161avinu (zale\u0111enu). Podlijte s malo vode te kuhajte 15-ak minuta. Za\u010dinite sa soli, paprom i dimljenom paprikom.<\/li>\n<li>Na zape\u010denu tortilju postavite pripremljen nadjev od Ledo Quinoa mje\u0161avine te na vrh pr\u017eenu ribu.<\/li>\n<li>Poslo\u017eite na pladanj uz umak.<\/li>\n<\/ol>\n<p>UMAK<\/p>\n<ol>\n<li>Jogurt, vrhnje i majonezu izradite pjenja\u010dom. Dodajte usitnjen \u010de\u0161njak i per\u0161in.<\/li>\n<li>Umak mo\u017eete odmah poslu\u017eiti. Dr\u017eite ga u hladnjaku te potro\u0161ite unutar 3 dana.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Dobar tek!<\/p>\n<p>&nbsp;<\/p>\n<p>*Recept je nastao u suradnji s Ledo-m.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h6><\/h6>\n","protected":false},"excerpt":{"rendered":"<p>Ponekad je dovoljan maleni odmak od klasi\u010dne pripreme kako bi odu\u0161evili goste ili uku\u0107ane i servirali prepoznatljive okuse na malo druga\u010diji na\u010din. &nbsp; Crveni bode\u010dnjak je oborita riba izrazito nje\u017ene i mekane teksture, te je idealan za filetiranje i serviranje uz razne salate. Ja sam ga umo\u010dila u tijesto od pive te kratko pr\u017eila. Ovako [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":7899,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[9,12,8],"tags":[757,755,758,754,756],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/Tacos-za-story-svjetlije.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-22J","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/7857"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7857"}],"version-history":[{"count":5,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/7857\/revisions"}],"predecessor-version":[{"id":7901,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/7857\/revisions\/7901"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/7899"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}